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butcher29


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RE: Does anyone here still use soakers?
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I put extra on the stuff I cut I don't wanna re wrap stuff if I don't need to my cases are on a crazy slant


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JimmyMac


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You know a trick I learnt cutting beef, pork, and lamb alongside the USDA in customshop is to use 50/50 distiled vinegar mix in a spray bottle. It extends the shelf of meats quite a bit particularly bone-in beef product.

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extra ecclesiam nulla salus

 
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Mainemeatman wrote:



 I push many places to go to three defrost cycles, two at night when the curtains are down- makes a huge difference!!

 I am having problems with my defrost cycles.  You make it sound easy to set it. is it? 



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Mimeatguy wrote:

Yah our meat case absolutely KILLS us in the summer and it's not good the rest of the year either. We can't even get the owner to put the right bulbs in the case.  We have at LEAST 4-40's maybe more. The reefer guy told me the case was so old and ice up problems were such that it has to be that way. It's brutal. I'm not gonna be there that much longer so I won't waste my breath but it's a shame. Just keep them soakers comming Ha lol!

 I am having a similiar problem.  My case is so old as well.  we are always worried about it and I think it goes on Defrost too often and for too long..  I cringe every time its on defrost.   so where are you going if you aren't going to be there much longer?



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Mimeatguy


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JimmyMac wrote:

You know a trick I learnt cutting beef, pork, and lamb alongside the USDA in customshop is to use 50/50 distiled vinegar mix in a spray bottle. It extends the shelf of meats quite a bit particularly bone-in beef product.

 Huh whaaaat????? wait a minute, so you spray the display facing of the meat or all sides of the meat? I can definitely see how it could slow the process down as bacteria cannot thrive in an acidic enviroment. So do you have to put that on the label? Just a light spray or use liberally? Sounds interesting. 



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Mimeatguy


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fdarn wrote:
Mimeatguy wrote:

Yah our meat case absolutely KILLS us in the summer and it's not good the rest of the year either. We can't even get the owner to put the right bulbs in the case.  We have at LEAST 4-40's maybe more. The reefer guy told me the case was so old and ice up problems were such that it has to be that way. It's brutal. I'm not gonna be there that much longer so I won't waste my breath but it's a shame. Just keep them soakers comming Ha lol!

 I am having a similiar problem.  My case is so old as well.  we are always worried about it and I think it goes on Defrost too often and for too long..  I cringe every time its on defrost.   so where are you going if you aren't going to be there much longer?

 Yeah in the summer we have to put the "blinders" on when we walk by if its on defrost lol! Going to the U.P. (God's country)



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Big Beef


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RE: Does anyone here still use soakers?
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Nope
I either do Full Service or we Vac Pack all our meat
Our Chicken and Turkey comes in Vac Packed too with no Soakers

My new Dual Chamber Multi Vac C-500 arrives next week to speed us up too

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Joe Parajecki

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Kettle Range Meat Company, Milwaukee WI

Member Meat Cutter Hall of Fame and The Butcher's Guild
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