We vacuum tumble Beef, Flank, Flap and then label it as Steak Tips with a hefty mark-up to the tune of $10.99 to $12.99/lbs. The yuppies eat it up. Make a bad product and mark it up and people buy it. I will never cease to be amazed.
It takes 3-minutes to cut 50-lbs, not even paying attention to the grain directions. Really annoyed that it's a bit of a slop-shop run by restaraunt people and not butchers. It's a job... so I'll say nothing more.
As indepemdemts, you can get away with alot that chain stores can't.
I suggested to one meat manager he make up his own BBQ sauce from (mix tomato sauce with inexpensive bbq sauce-has a nice orangy color- His name was Rick, so we called it Sweet Baby Rick's BBQ sauce (a play on sweet baby rays)
I have a nice dry rub, but who doesn't. Something different for pork (chops - ribs ) orange marmalade, whole grain and dijon mustards, fresh garlic, rosemary, cherry peppers, s&p, and bourbon. FANTASTIC Have a nice week end. Marc P.S. used to make that in batches and sell it for retail over the counter. $3.99/# nice little ring on the bottom line!!!
