We use select grade peeled butt tenders. That's what it says on the box. Two per packerbag.
We are forbidden from doing any trimming before cutting the filet steaks. Also foridden is removing with your fingers any slime, fat, silver, etc. After a filet steak is cut, if it has a particularly large wedge of the kidney fat it can be removed with a 6" stiff boner.
Three to four 1" to 1.25" portions per tray. Sale price is $12.49/lbs. I'll cut and wrap 5 trays in like 4 or 5 minutes... never actually timed it.
We don't know what the margin is because the meat-manager of 18-years (as well any other departmental managers) are not allowed to know the invoice prices. We recieve our stock from a centralised warehousing facility which orders something when we tell them.
I know that our margin on cut product is supposed to be 28%. And, that we are only allowed to cut 2 hours per day out 7.5 hours on the clock. Sometimes the general and regional managers come in on Saturday and Sunday to play games with us, telling us the sky is falling and that the cutter has to get off the block every 15-minutes to front the openface cases and greet customers. There will be three of them standing there outside the meat department door. Holding stopwatches or some crap. It's pretty much a bi-weekly event.
What really grinds my gears is when a customer knowing that you can get away with anything belly-aches to the bigshot managers. A bigshot manager will then stroll up and grab an item (true story: a filet mignon package last week for a customer who claimed my wrapper was being racist... yeah, the droopy-eyed wrapper who can actually barely talk with the deaf and mute 2-year old daughter... likely story. I digress.) and give it away for free. That kills our margin when they give away a $30 tray of filet mignon. I couldn't imagine that actually get annotated somewhere!
I vented. Thanks folks for reading. I like the folks I work with.
-- Edited by JimmyMac on Monday 26th of November 2012 09:04:46 PM
Don't worry about a free pkg. Given away, keep in mind if your monthly sales are say $100.000 one percent is a grand so $30 bucks don't change net profit percent . Also you have a built in 3 to five percent shrink so the free steak is covered. I have given away thousands of dollars it's part of doing business .
No, not 'Big Y'. But, close... geographically. Just down the road is a 'Big Y' that has it's doors shuttered.
I got a peek at some printouts. Our fresh meat sales the week ending the 24th were about $85,000 and $1,134 shrink. The managers of the meat manager are vocally mortified about over-cutting. Methinks it is coming down the pipe from the regional guy. I am told that by a senior cutter that the $1,134 shrink includes pre-packed items like those pre-marinated pork loins, all that vacpacked 'healthy natural' crap, and also the non-frozen 'fresh' chicken packs, etc.
I really don't know how the shrink thing is calculated. I mean when burger and roasts are selling at the same price. I discovered that they watch the wastelogs. They compare sold dollars versus wastelog dollars for the tube chub stuff. The trim used for the house grind obviously is much harder to track that way. I know that managers don't like us to generate any trim. It's a real pain. They'll come down and poke through the trim and also peek into the render barrels. I don't get why it takes 2 or 3 people, making a combined $200,000/year to police a group of grown-ass professional cutters. I have heard it said they have it in for the meat-manager. He is a former regional manager and been around for 18-years. They gave the whole department a corrective two-weeks ago because there was something out of date in the primal case, not that primal bags ever really go out of date.
Jackwagons got us cutting out of the primal case. Brilliant idea manager folks. I'll just dump all that purge right on the floor instead of sell it. I swear there needs to be a law about buying your cheeerios in the same place you buy your ligtbulbs and valvoline.
So yeah, how about those tenderloins? Sorry for hijacking your thread, man.
I am new to the retail thing. I smile all day long and then tend to be a sourpuss once I get home from work. I should find a way to win that $500 million powerball jackpot.
-- Edited by JimmyMac on Wednesday 28th of November 2012 01:07:29 AM
