ive had led lights in my cases now for a few months and they are the best. meat stays red longer and i rarely have to mark meat down that has started to loose color anymore. saves me alot of money.

-- Edited by RIBEYE1877 on Tuesday 17th of January 2012 08:10:45 PM

-- Edited by RIBEYE1877 on Tuesday 17th of January 2012 08:11:35 PM

Tia,

are they sirloin strips steaks or top butt sirloins? top butt's we use to call hips years ago-most were sold bone-in, and it wasn't that much fun boning out the rump steaks that got backed up

anyways, I'm Assuming they are the larger top-butt steaks-because they have a tendency to turn quick at times
also assuming, the quality is good, the sanitation levels are good

here are some reasons- why shelf-life can be diminished

Overfilling in the morning-most of the sales in a grocery store are between the hours of 1-7, or 2-6,
but we have a tendency to load the case because we want it to look "full" (pile it high and watch it fly)
many stores with margin issues (to cut down on shrink) have just one layer in the morning- on the money cuts (middle-meats), this sounds simple, but keep in mind- most meatcases have 4 defrost cycles in a 24 hr period, and this raises hell with shelf-life, the steaks will keep much much better in the cooler where it is 32-35 degrees, also depending on your volume, some stores will wrap, but not price the product (from cooler) only when needed- for example- say you cut 15 bnls rib-eye steaks from a whole rib-eye, but you only price 7 of them today when cut-the rest you place back in the cooler, and price tomorrow- you will get at least one more day shelf life doing this

also, many folks overlook this- most people wrap the meats too tight-yes we all like a tight seal, but meat is 77% moisture and a tight wrap compresses it and causes it to start purging around the edges, and break down quicker-you see this alot with burger-you wrap it too tight, and its seeping around the edges of the package within hours.

also, if you can store your foam trays in the cooler-do it-most keep them out in the back room-or worse in the compressor room where it is hot-then grab them to put cold meat in them-that foam tray can be 70-80 degrees- this will turn steaks more than you realize.

and of course- watch how others are cutting and trimming- if im cutting a primal and stacking the steaks on each other- before trimming- this will take off shelf-life.

and always , always store the product in cooler, not processing room- you will get one more days shelf life doing this- i see this every other day, because its convenient


if it is top butt sirloins, and they slow down this time of year-check out the "chef's cut" sirloin on the mainemeatman youtube page- a different way to cut them- smaller packages=smaller retails