Ok Just took a new postion and im cutting restaurant steaks. I have replaced the former cutter and unfortunatley he way overtrimms but right now its what I have to do the customer is used to it. When I worked for a provsional we pretrimmed our whole strips then cut. He was cutting them on a saw and taking the tail and then trimming. Just wanted to hear some diffrent ways. Ive been retial and this is out of my usual zone. Any help A1 would be appreciated.
Is this a restuarant or a portion control packing house that sells to restaurants? Are you required to use a boneless blade and cut them on the saw?
Do you have a tolerance of a 1/2 oz either way?
I have always trimmed the loin first leaving some meat on the top of the loin and the tail on and then trimmed the tail or fat off of the top to hit the exact weight.
Like sausagemaker, I also trim the strips and everything else first down to 1/4". The guy we have trimming always over trims and it drives me nuts, Seeing as I have been at my new job for just 7 months, I'm not in a position to do much but "suggest" he under trims and I can bring the fat down when I portion. We have a 1/2oz over and 1/4 oz. under tolerance. Its always good when you have more than one size or spec. That way you have a place for any under sized pieces and always do the larger size first and work your way down. As far as judging the thickness, that will come with time. When starting out if you need an 8oz, for example, aim for what you think a 9oz would be. You can always nip a little back strap or tail off you have to, but you can never add any weight to an under cut portion.
Have fun.. good portion cutters are hard to find and I'm confident you'll be great at it.
