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Post Info TOPIC: MARINADES
apcowboy


Founder of The Meat Cutter's Club

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MARINADES
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From: Duaneo88  (Original Message)Sent: 9/2/2004 7:25 PM
Anyone have any success with marinading beef? Such as sirloin tips in teriyaki sauce, boneless pork ribs in rib sauce etc. I figure cut smaller portions and sell for 50 cents more a lbs. Make a larger profit, and the smaller portion keeps the overall price of the meat down, which is attractive to consumers with smaller budgets.
If you have, could you post some other marinades you use.
Thanks.

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Leon Wildberger

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apcowboy


Founder of The Meat Cutter's Club

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Posts: 5562
Date:
MARINADES
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From: MSN Nicknamec.gifLivingJust4fun247Sent: 9/3/2004 9:46 AM

Hi Duane,

 

 

 

 My market has great success with marinated and  pre-seasoned meat , poultry, and fish. We also sell stuffed items. Our marinated, seasoned, and stuffed is 1/3 of our fresh meat and seafood sales. We also have a up-charge. The stuffed Items,  such as: rolled flanks, cordons, stuffed fish, ect, are put into tins ready for cooking. Each tin has an ingredient label, and cooking instructions. The section we put them in is an designated 8 foot section just for that. In each catagory we also display seasoned or breaded cuts, in the same tray next to the regular cut. The trick is: is to make the seasoned package a little lighter so the dollar ring will be around the same as a regular package. Also, we only make as many as we sell a day, because of shrink. We don't reduce meat in my market.

 

 We put stuffed and seasoned fish in our seafood fresh case. It's caught on real well in the past few years. Good gross with little labor. We also display over wrapped, seasoned, and stuffed items in a 4 by 4 case next to the fresh seafood bubble case.

 

 Ingredient labels can be ordered through a print shop. I have even made them on an ISP computer using microsoft publisher. You can really put anything together if you want in the tins, if you have a label for them.

 

 Hope I gave you some ideas.


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Leon Wildberger

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