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mimeatguy


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Pre- Trimming
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Do you pre- trim and to what extent?  What items do you pre-trim? Anything off limits as per company policy? 1/4" exterior trim has been common at many places for quite a while, what is your policy? 



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kbraker510


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only enough to prevent the blade from bending as i cut it on the saw......otherwise no. also 1/8th trim less on thin cuts. any cryo burn and connective/silver also trimmed off.


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KevinJRS


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Depends on the item. Ribeyes, strips, t-bones I like to trim after cutting on saw. Gives it a better finished look. Whole rounds I trim before hand, because of the thickness of fat. Which we all know creates the occasion door wedge. Butts ill hit the fat with the blade on the saw, but thats as far as I go with those. For cubed steaks and stew I'll trim up a bottom or eye (depending on price) before hand then cut what I need, which in saying that I guess that one would be pretty obvious. I think as a whole I like trimming after I cut on the saw. Because I guess I just don't have excellent judgement on just how thick that fat will be once I get my knife dug in there. Trimming afterwards for me always turned out better looking, more uniform product.

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irish squirrel


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Same here! Usually Butts and bone in loins, I'll clean them up a bit if needed before cutting and then after cut, I'll trim a little if needed. Ribeyes, Strips an dTop butts, I'll trim them up a bit as well before cutting.

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butcher29


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i trim before i cut.......hip meat i dont leave much fat on.......grilling cut i leave morew fat on

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I trim based on price.. If I got strips on sale for 4.99 and they cost me 3.69 i don't trim so much got to make money. i might leave 1/2 inch of fat on them but i make sure its straight and pretty. ...normally i ll trim to 1/4 inch or 1/8 just as long as it looks pretty but i think their are some laws to how much fat we are allowed to leave one..not sure what those laws say though. I ll never leave an ugly chunk of fat on though.

and yes i usually pretrim strips before cutting but trim them some more after cuting to make it straighter. i always trim round good first. i do NOT trim top sirloins first becuz i find that the the fat helps them stand up straighter when slicing with the knife. if I trimt hem first they get kind of flimsy and the cuts aren't so straight.






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MMEIRING


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only thing i pre trim is short loins....I'll take some of the fat out by the porterhouse end...thats about it..all else done after cutting on saw!

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KevinJRS


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About all I do with shortloins while still in primal form is chime the bone. I'll come back with a knife and trim it up, and take out the fat between the tenderloin and bone.

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apcowboy


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you wouldn't want to but one from me  lol  little over 1/4 trim, light shine, inside fat V to match curve of filet, corded pulled out. upper outside filet fat removed.

I never sell T-Bones or Top Sirloins with out Fat, I teach my customers to cook with the fat if they want good taste, then trim if they don't like it.

FAT = GROSS

I think one of the things that we meat cutters have really hurt ourself's by is being told by dumb Meat Gods to trim off all fat.

 



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butcher29


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tenderloins i take off all the fat and silver skin and tie them........im always told to leave it on but i think if someone is paying over 30.00 a kilo for something it should be pretty lean all my mneat has amazing marbeling.......so i dont think they need load of outter fat imo

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KevinJRS


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Yeah a lot of what I do is because of the market I was at. Tenderloins every piece of fat and grissle was to be removed. But like butcher29 said we were chargin 22.99/lb for tenderloins, and no one wanted a sliver of fat on there. Hell one time for a gal I had to take a whole boneless ribeye take all of the fat out(ie. cap, eye) and cut it into 1/8" squares. That was just the market. Same with shortloins, at $11.99 if it had more than a 1/4" of fat on it, it would sit. And when you're dealing with doctors and lawyers the most of which already, "know it all" it is a tough sale. Granted some people listen, most disregard our professional opinion.

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next time you trim all the fat off a tenderloin put it in a tray and weight it at the price of the steaks. see how much that could had been

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i never take all the fat off a tenderloin or strip or ribeye unless the customers agree to buy it at the price before it was trimmed 



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mimeatguy


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If you could denude a tenderloin and still leave a little fat on it that would be ok but we all know you need to remove the fat cover to get at the silver (which is nothing more than a gob of grissle to spit in a napkin, sorry but that's the truth) so MY philosophy is; you do it the right way (the way YOU would want to eat it) and charge what you have to charge to make your margin. Now selling whole tenders (or butt tenders) in the cov, that's another story. We put our margin on them and advertise "cut to your specifications". We trim them then cut to order then put original sticker back on pkg. Same with whole rib-eyes, strips, bnls pork loins etc. but in MY professional opinion, for whatever it's worth, a steak you put in your counter should be ready for the grill.



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butcher29


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fdarn wrote:

next time you trim all the fat off a tenderloin put it in a tray and weight it at the price of the steaks. see how much that could had been

 

its around 5 dollars fdarn i have had this debate with alotta office people.....so i pay 18.00 a kg and sell it for 40 to 50 a kilo 5 dollars aint nothing......and i also seem out rib eyes ......for what i pay for it and what i sell it for is a huge margin i can afford to have it trimmed a bit better........and puting a rib eye out with a huge nugget of fat or a tenderloin out with the silver skin on it......in my area u would have a very hard time selling it them it either goes for grinds or waste....then 40 a kilo becomes 8 a kilo........but i agreee with mimeat guy do it right the silver skin is discusting.....it dont break down when you cook it......



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KevinJRS


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I think we can all agree that it depends on the market and customer. Where I was at before the owner told us how he wanted it done, and I seen his stand point, and more than often agreed with him. His family started a meat company in like 1893, and had been in business since. And he also signed the checks so I tended to listen to him. :)

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qualitycuts


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Pre-trimming is an exerllent duty expected of a meat cutter of high quality meat cuts like T bone,eye rib,sirlion steak,and other steaks these usally makes steaks shapes look pretty good at the display and best used by peopele who don't like too much fat on the meat who only value meat for proteins and carbohydrates

Pre-trimming depends on the market scadule what you offer to the market basing on quality of what your fellow competitors are also offering and most of all what your customers want like most.

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MeatGrady


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you buy land, you buy stickes you buy stones

you buy meat, you buy fat you buy bones

That's my policy!!



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you made it rythme Yo! i like that policy.

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Big Beef


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You pre-trim in my shop you better be ready for my size 12 shoe

All trimming is to be done before traying and after scraping

No 2 primals are alike so you can't pre trim


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Joe Parajecki

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KevinJRS


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That pretty well summed it up the best way you can.

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JohnnyWatts


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Our company policy in no pretrim what so ever

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mimeatguy


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MeatGrady wrote:

you buy land, you buy stickes you buy stones

you buy meat, you buy fat you buy bones

That's my policy!!

I laughed like hell the first time I heard that one about 20 yrs ago a friend of mine's grandfather use to say it. I could just picture this ol German immagrint sayin'  "Look lady, you buy land you buy stone, you buy meat you buy bone" that's the way they said it back then. It must have got added to over the years. Ol Norm is long gone now god rest his soul as is the relevence of that old rhyme, least around here anyway. There are some bones in our case but they don't have to buy em we have plenty of boneless cuts of just about everything. Fat trim is 1/8 to 1/4" got to keep a strong meat dept image as a draw, very hard to compete with the big boys on grocery and gen mdse! Like earlier posts said: pre trim enough so the damn blade don't turn. Nothing like a big fat door stop gettin rotated to the front to leave a good impression.



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butcher29


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Big Beef wrote:

You pre-trim in my shop you better be ready for my size 12 shoe

All trimming is to be done before traying and after scraping

No 2 primals are alike so you can't pre trim

 i know no primal is alike but i am able to trim a peice of meat whole and not cut in to flesh.....must be magic..lol............i agree with you for high end peices but hip meat i keep lean and clean so i pretrim hip meat.........

i



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Blockman


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my company doesn't allow any pre trimmimg on beef but you can trim pork some



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