Left over ground beef often is reground, and pkgs. Of different varieties are put back out with a false code date. It baffles me that this is still common practice. The store's main concern is liability making money they have mastered , protecting it is their issue. Poor meat handling can cost millions, I have seen it first hand. Don't think screwing around product will help the company.
The problem with remixing Frank is most want add any fat to it, if you don't mix fat trimming to it it want hold but a few hours, mix it right and it will hold for two days. BUT once it is remixed it should be sold as a economy ground beef. Myself that is what your restaurants trade is for, in the old days it went to the deli. it's a practice causes by a lot of companies wanting that extra profit. A lot of meat cutters come from the time it was a every morning practice to do it or to " press " hamburger trimmings
You have a GOOD point, one that by not over grinding and staying on top of mark downs will take care of it's self. but that is also to much work for some lol
UGH! regrinding is a major no no in my book. I started out in KIng County (seattle, washington) and that county is soooooo strict it is not even funny.
so you basically learn, from the beginning, that "that" is how it is done, or not done. we only put 2 days on our grind....and used all fresh, whole muscle meat (never tube grind) and only put "reworks" in the lean beef....and that was also very fresh, so we had no dark burger.
Not speaking for others....but i think sometimes when you have it in your head that you can "regrind, rework, season, marinade or freeze" something...it can become a crutch. Instead of just being more careful with how much you grind or cut to begin with to keep it always fresh and keep it moving.
a well run meat department has excellent shrink controls, within those controls are shrink deterrence and avenues of recovery- when I was a meat manager of a chain store, we were very limited what we could do- mark it down and throw it out if it doesnt sell
independents have more flexibility, but a well run meat department doesnt regrind outdated product-you can kill your ground beef business
On chucks and rounds, I have no issue in turning over fresh product everyday- this guarantees no shrink in chucks and rounds, and its still very fresh product
middle meats is where you can kill your margins,,,,, you have to watch not only over-cutting but overfilling -particularly early in the day- keep in mind, most meatcases have 3-4 defrost cycles a day, and the meat warms up (with condensation)
it will keep much better in the cooler- no need to overfill a meatcase early in the day when the customers arent in the store- also,, say you have to cut a bnls rib eye- usually 14-16 steaks, maybe only price half of them and keep the other half wrapped and unpriced in the cooler- price it the following day- you will get an extra days shelf life you can do this with strip steaks, t-bones and porterhouse steaks, and tenderloin
for the stores that cook.. and have warmers, meatloaf is always a favorite-keep a meat dept label on the packages so you get sales and margin credit
a wise meat manager will have a surface temp gun......you will quickly see what overfilling does to warm up meats...
anyways,,,,regrinding burger is meat department suicide.....years ago, I use to do it,,add a little fat to brighten it up... but, that was years ago,,,gotta be smarter today
Ive made teriyaki burgers- patties with teriyaki sauce that does sell well in some areas- good outlets
