By "down the stretch", do you mean you'll have only one or two days of $50,000+ but not 3 or more days?
We're gonna sell about 400 ribs in December (at least 100 cases). We'll probably have at least one 50 + day. Sat Dec 22 and/or Sun Dec 23. I don't expect 3 days of 50 or over.
The $50,000.00 is meat only. No fish, poultry, or wall deli. That's all a separate dept.
We're full service too. 99.999% full service. We have one item in the self serve freezer.
-- Edited by Burgermeister on Wednesday 28th of November 2012 04:50:19 PM
just curious, will these be choice? c.a.b.? select?
what percentage of bone-in to boneless? I know a standing rib roast is bone-in, but many customers have rotiserries at home and buy boneless, just curious if you are seeing more and more boneless rib eye roasts sold...
just curious, will these be choice? c.a.b.? select?
what percentage of bone-in to boneless? I know a standing rib roast is bone-in, but many customers have rotiserries at home and buy boneless, just curious if you are seeing more and more boneless rib eye roasts sold...
We have been selling more and more boneless ribeye and strip loin roasts over the last few years.
When it comes time to tie all 400 standing rib roasts. All by hand. I am going to use the Handy Twine Knife. I will then have my hands free to do any other tasks such as wrapping, boxing and stacking more roasts. Anyone ever use these knives? They slip on your finger like a ring with a small curved blade. That way you don't have to keep picking up and setting down your regular knife.
Does anyone have any other suggestions or comments?
mainmeatman, I like the Kansas City Strip Roast - its not too bulky a name to throw out there, and is rather fanciful.
jayroller, I have used the twine knives. Years ago we had one made of plastic and your ring finger and little finger fit into it. I really liked that knife wish I knew where it came from. Now I can only find the metal ones, they are nice but the metal band tends to cut in on my finger when I use it all day. Plastic one was much nicer, but they are a big time saver and very handy to have.
__________________
I'm not a vegetarian, but have eaten many animals that were.
We've never called the strip steaks Kansas city strips up this was, so, Maybe pushing this name just might work . Kansas city strip roast.
one store cuts the flat iron steaks in two inch strips and calls them Arizona Steaks, he made it up ( and this is a 78 yr old veteren cutter) and this "steaK" is one of the stores best sellers..its funny they cant sell flat iron steaks..
so, im going to suggest to a few stores, the steakhous roast, or Kansas city strip roast,,,
I may try one tomorrow or saturday (One store will let me try just about anything) and I will tie this roast so it s attractive to rotiserrie people
We call them "new york strip roasts". I like the steakhouse roast idea.
-- Edited by number9manager on Thursday 29th of November 2012 08:48:18 PM
We've never called the strip steaks Kansas city strips up this was, so, Maybe pushing this name just might work . Kansas city strip roast.
one store cuts the flat iron steaks in two inch strips and calls them Arizona Steaks, he made it up ( and this is a 78 yr old veteren cutter) and this "steaK" is one of the stores best sellers..its funny they cant sell flat iron steaks..
so, im going to suggest to a few stores, the steakhous roast, or Kansas city strip roast,,,
I may try one tomorrow or saturday (One store will let me try just about anything) and I will tie this roast so it s attractive to rotiserrie people
When Frank talks of "down the stretch" he IS talking about a three night Let's just go all out. We will have 5 cutters, one saw man, and 2 guys on each block. guy 1 will rip the fat off the underside ribs, then peel it hinge the ribs, trim it, then shoot it to guy 2. He will tie, wrap, box, and stack, all this well the saw man keeps them coming! starting the night of Dec. 22 we also have a lone butcher rolling cross ribs, pork loin roasts, and 10 cases of Pis-mos. All has to be done as needed, but Dec 24 8:00am it all has to be done! Oh and one more thing, each night starting the 22nd we have 3 men cracking crabs! 2,500lbs worth! midnight till 8:00am. 2 nights worth. And yes we are full service. And we sell only choice and higher. And my girlfriend wonders why I drink!
We recieved a memo yesterday that reads that we will no longer be carrying rib-primals for rib-roasts, but will instead be carrying pre-packed "Rib Roasts" infared scanned to ensure quality. Then there is a couple of words on how they are higher quality and longer-lasting than what any in-store meat-cutter could provide.
We are set to no longer cut our own rib-roasts by December 7th.
Regarding Strip Roasts: I have found when I describe them as, 'a Top Loin of Beef'. Customers react quite positively.
-- Edited by JimmyMac on Friday 30th of November 2012 09:41:51 PM
There's something very disturbing about a written memo, that says we will no longer be cutting rib roasts in the stores
THE MOST IMPORTANT MEAL OF THE YEAR is often the Christmas Meal, and a company wants to bring in case ready beef, to save labor.????????
and now you and all employees in the meat department have to defend and promote what you dont believe-but it's a company mandate, so you have to do it- if you object on your principles, you will be branded an employee unwilling to change, and can't adapt
well, a wise competitor, business, grocery store, meat market should always ask itself this question, when making policies " what am I doing that a competitior CAN'T exploit?" ( because if I competed with a store that shipped in "prime-Ribs" and not cut them at store level, I'd be pounding my drums, that our store does cut fresh onsite, and this is a competitive advantage.
Most folks like to "special order" their christmas meal, this is huge to the customer, because when giving an order, they also may ask the serving size they need, how to cook it, and how to carve the roast, also, if they want it boned and tied. yes, case ready roasts can be ordered, but its not the same as cutting it yourself and handing this to a customer-
Jimmy, ths is no reflection of you personally, and im sure you dont agree with it,,, you work for this company someone, somewhere up the chain of command made this decision, most likely, not comprehending, the consequences. But incrementally, this is how we lose a customer base, it's a hard lesson to learn.
unfortunately many chain stores are just coming out of thanksgiving, being stung by selling thousands of turkeys below cost, and looking for ways to save a short dime (while costing a long dollar)
better quality and longer lasting is a red flag too,
MAP packaging - modified atmospheric packaging for roasts will give it longer shelf life- carbon monoxide is used to impede the breakdown of red color of beef.... so, instead of asking "where did you get this delicious rib roast" across the christmas dinner table, and someone saying , " Fred the meatcutter at .............................(name of your store) cut this for me, ive gone there for the last ten years, they have the best meats"
they can now answer the question- when someone politefully asks the questions, where did you get this roast? well, I picked it up at .................... and it has modified atmosphere packaging to ensure freshness, and you cant even taste the carbon monoxide can you????
So then, the vegetarian teenage girl at the table pipes up and says" I told you this beef is going to kill you all"
Not a good reflection of the industry, stores and meatcutters
Just my two cents
-- Edited by Mainemeatman on Saturday 1st of December 2012 04:38:55 AM
-- Edited by Mainemeatman on Saturday 1st of December 2012 04:41:42 AM
There's something very disturbing about a written memo, that says we will no longer be cutting rib roasts in the stores
THE MOST IMPORTANT MEAL OF THE YEAR is often the Christmas Meal, and a company wants to bring in case ready beef, to save labor.????????
and now you and all employees in the meat department have to defend and promote what you dont believe-but it's a company mandate, so you have to do it- if you object on your principles, you will be branded an employee unwilling to change, and can't adapt
well, a wise competitor, business, grocery store, meat market should always ask itself this question, when making policies " what am I doing that a competitior CAN'T exploit?" ( because if I competed with a store that shipped in "prime-Ribs" and not cut them at store level, I'd be pounding my drums, that our store does cut fresh onsite, and this is a competitive advantage.
Most folks like to "special order" their christmas meal, this is huge to the customer, because when giving an order, they also may ask the serving size they need, how to cook it, and how to carve the roast, also, if they want it boned and tied. yes, case ready roasts can be ordered, but its not the same as cutting it yourself and handing this to a customer-
Jimmy, ths is no reflection of you personally, and im sure you dont agree with it,,, you work for this company someone, somewhere up the chain of command made this decision, most likely, not comprehending, the consequences. But incrementally, this is how we lose a customer base, it's a hard lesson to learn.
unfortunately many chain stores are just coming out of thanksgiving, being stung by selling thousands of turkeys below cost, and looking for ways to save a short dime (while costing a long dollar)
better quality and longer lasting is a red flag too,
MAP packaging - modified atmospheric packaging for roasts will give it longer shelf life- carbon monoxide is used to impede the breakdown of red color of beef.... so, instead of asking "where did you get this delicious rib roast" across the christmas dinner table, and someone saying , " Fred the meatcutter at .............................(name of your store) cut this for me, ive gone there for the last ten years, they have the best meats"
they can now answer the question- when someone politefully asks the questions, where did you get this roast? well, I picked it up at .................... and it has modified atmosphere packaging to ensure freshness, and you cant even taste the carbon monoxide can you????
So then, the vegetarian teenage girl at the table pipes up and says" I told you this beef is going to kill you all"
Not a good reflection of the industry, stores and meatcutters
Just my two cents
-- Edited by Mainemeatman on Saturday 1st of December 2012 04:38:55 AM
-- Edited by Mainemeatman on Saturday 1st of December 2012 04:41:42 AM
I don't think the ribs will be MAP. Are they? I think they will be tightly cryovaced. But all the points you made are still good.
vac sealed red meat without map- without oxygen the color of the beef reverts back to its original color before oxidation which is purple-ish
but I wouldnt be surprised if they have mastered packaging without map
I use to work for a chain supermarket and saw firsthand as a cutter/manager how, they will chip away at the importance and relevence of a meatcutter, and believe its a mistake, because they are following wal-mart
All the rib rsts. are tied buy hand all the rib bones are cut away bone in or blns. It's the customers choice . They buy them tied one string for each bone hell who cares how they cook it as long as it is sold .
vac sealed red meat without map- without oxygen the color of the beef reverts back to its original color before oxidation which is purple-ish
but I wouldnt be surprised if they have mastered packaging without map
I use to work for a chain supermarket and saw firsthand as a cutter/manager how, they will chip away at the importance and relevence of a meatcutter, and believe its a mistake, because they are following wal-mart
Mainemeatman at my shop everything for self service is vac packed. We do steaks and roasts without MAP and after training our customers about it they love it
Ground beef, stew are vac packed with MAP
All done in store
and we call it a steakhouse roast (2 for 1 post)
__________________
Joe Parajecki
Operations Manager/ Partner
Kettle Range Meat Company, Milwaukee WI
Member Meat Cutter Hall of Fame and The Butcher's Guild
I get folks asking if I can vac-pack things from time to time. I have also encountered folks who were under the impression that the pre-packed meats are done on-site by the meat-cutters.
The in-store advertising that interrupts the music declares, "Our meats are delivered fresh daily and cut on-site by our very own butchers."
The saving grace of the place I am at right is... we do a lot sub-primal sales, and we cut them free of charge.
It is a 188-store chain. It operates with 3-centralised warehouses that act as shipping points. Saturday and Sunday are our biggest days, and we routinely run out of stock, particularly MAP pork, as we do not grind pork or lamb in our shop. The meat manager says that we used make the sausage in our shop, but that stopped a few years back. The sausage is passable, also MAP; not the best sausage but good. Nothing compares to sausage made at home!
I'll be putting together some lamb/beef brauts tonight.
