I have been a meat cutter for 13 years and I always made shish Kabobs in the summer. they always sold well and I NEVER marinaded the beef over night before doing it. If i am making shish kabob I want to put it in the case right away.
As some of you might know I just started working in a new store in the beganning of January. this weekend I decided to make beef shish kabob for the first time here. All of sudden I got the cook the head cashier and a deli girl all say FRED YOU HAVE TO MARINADE THAT. I am looking at them like you got to be kidding me. Sure nothing wrong with marinading but is it absolutely neccessary? I admit i was getting more than a little miffed. Here I have 3 people who are NOT meat cutters telling ME (the meat cutter) about meat thats a big no no in my book. So i took a piece of it and I cooked it in the oven and I ate piece and I thought it was perfectly fine and chewable and I gave a piece to one of these people and she said its tough. I should of asked her if maybe I should marinade every thing cut before i put it in the case. Well anyway do you folks ALWAYS marinade your beef kabobs first? Is it an absolute requirement? My manager came in yesterday on her day off to do a little shopping she said y our shish kabob looks good. I said thanks but everyone is telling me its going to be tough and I did it wrong. She said what do they know. do it your way. I said thanks I will but I thought I would ask what some of you do.
I work in a chain of 13 stores and they started marinating some kabobs and peple love them! We only use Top Sirloin, and the marinade is called Garlic Expressions. We pour it over the already made kabobs and then sprinlke some montreal staek seasoning and a dash of Cayene pepper. Trick is to not let the meat saok in it just coat the whole kabob because this marinade cooks the meat and they look bad. Anyway is our top seller and we would be in trouble if we stopped making them. Try new things you never know what will work till you try. :)
We sell them both ways For Beef we use Top Sirloin and for marinades we can use a Steakhouse Marinade with garlic, mustard seeds, Worcestershire sauce, etc or a Jamaican Jerk marinade
Chicken we use boneless breast and besides plain you can get a honey ginger or the Jamaican jerk marinade
We sell 100's a week of all of them
__________________
Joe Parajecki
Operations Manager/ Partner
Kettle Range Meat Company, Milwaukee WI
Member Meat Cutter Hall of Fame and The Butcher's Guild
We haven't had much luck in marinating them. They turn dark a lot quicker and people are suspicious of them. The bright red, unseasoned ones stand out in the case.
I have been a meat cutter for 13 years and I always made shish Kabobs in the summer. they always sold well and I NEVER marinaded the beef over night before doing it. If i am making shish kabob I want to put it in the case right away.
As some of you might know I just started working in a new store in the beganning of January. this weekend I decided to make beef shish kabob for the first time here. All of sudden I got the cook the head cashier and a deli girl all say FRED YOU HAVE TO MARINADE THAT. I am looking at them like you got to be kidding me. Sure nothing wrong with marinading but is it absolutely neccessary? I admit i was getting more than a little miffed. Here I have 3 people who are NOT meat cutters telling ME (the meat cutter) about meat thats a big no no in my book. So i took a piece of it and I cooked it in the oven and I ate piece and I thought it was perfectly fine and chewable and I gave a piece to one of these people and she said its tough. I should of asked her if maybe I should marinade every thing cut before i put it in the case. Well anyway do you folks ALWAYS marinade your beef kabobs first? Is it an absolute requirement? My manager came in yesterday on her day off to do a little shopping she said y our shish kabob looks good. I said thanks but everyone is telling me its going to be tough and I did it wrong. She said what do they know. do it your way. I said thanks I will but I thought I would ask what some of you do.
We marinate our beef kabobs in a burgundy recipe. We order large amounts of burgundy wine and add some other top secret stuff too. We have a large vacuum tumbler that we marinate stuff in. It takes about 45 minutes under 20-25 lbs of vacuum. We help ourselves to whatever we need from produce dept. Bell peppers of every color, mushrooms, red and/or white onions, cherry tomatoes, etc. Produce gets a certain fixed amount of credit paid from us each week. Sometimes the vacuum tumbler is running all day, especially when marinated tri tips are on sale.
We also sometimes have marinated lamb kabobs in a different "secret" marinade. Those are not done under vacuum.
-- Edited by CarniceroLarry on Monday 23rd of May 2011 09:09:49 PM
no where I ever work did we marinate our beef kabobs. one thing that has always amaze me about people buying kabobs, why be so dumb as to pay that much per lb for Bell peppers, mushrooms, onions, tomatoes,
CHICAGO – The US sauces and marinades market is benefiting from an upward swing thanks to America’s return to the kitchen, according to Mintel. Between 2005 and 2010, the cooking sauces and marinades category increased 20 percent in US retail sales and is expected to rise by another 19 percent by 2015. Sales for cooking sauces and marinades reached $3.7 billion, up 20 percent during 2005-10, Mintel relayed to MEATPOULTRY.com.
Eating more meals at home helped to increase sales of both categories, as did price increases during 2008-10. However, at the same time a drop in meat, fish and poultry consumption negatively impacted sales somewhat. Mintel projects moderate growth of 3 to 4 percent during 2011-15, with sales reaching $4.4 billion in 2015. As consumer confidence returns and people start to eat more meals away from home, growth will dampen slightly. During 2011-15, this is projected to be an increase of 10 percent after adjusting for inflation.
"With more people staying in and preparing meals at home, we are not surprised to see this category increase," said David Browne, Mintel senior analyst. "However, this sector may see some challenges in the next few years with people starting to eat out more, higher ingredient prices deterring purchases and easy-to-prepare convenience foods like frozen entrées and pre-seasoned meats increasing in the marketplace."
Five segments make up the cooking sauces and marinades market. Dry sauces and other wet sauces are the largest with just more than 26 percent market share each. Ethnic sauces, barbecue sauces and refrigerated/frozen sauces follow with 19 percent, 18 percent and 10 percent, respectively.
Eighty-three percent of adults who cook/prepare meals at home said they use sauces/marinades or dry seasonings to prepare a meal at home. Store-bought marinades are most popular with 74 percent of home cooks using them and 51 percent of cooks report using homemade sauces where they combine their own ingredients.
"One-in-four of those who cook at least half of their meals at home, and use store-bought sauces, feel that purity claims like natural, or no additives and preservatives, are important when shopping for sauces and marinades,” Browne said. “Marketers are meeting this need by introducing new products using these claims, and/or reformulating existing products."
According to Mintel GNPD, the aforementioned purity claims along with kosher held the top three ranking claims for cooking sauces and marinades during 2006-10.
Regarding home cooks, 52 percent said they are preparing more meals at home while 64 percent said they enjoy experimenting with new recipes.
How many of u guys are putting ingredient lists on the package? Or country of orgin for both the meat and the produce you are using, in no way worth the fines they are threatening us with. 1000 dollars an incident, u sell 100 packages and can't prove your country of origin?
Kingof Cubes the way COOL works is that as soon as you alter the product (marinate it, season it, bread it, you are no longer required by the law to list COOL
__________________
Joe Parajecki
Operations Manager/ Partner
Kettle Range Meat Company, Milwaukee WI
Member Meat Cutter Hall of Fame and The Butcher's Guild
i have been a meat cutter for seven years since i have been cutting shoft beef cubes and first marinated before making kababs these enables marinate to inter into the meat very well and makes it testy and very soft tender.Then sell the day after.
Unlike fish kababs i marinete the fish cubes first before making kababs and then sell on the same day.
