haha, I am worthy of everyone... Im just in the top market in Houston. Its a huge undertaking but we really have some of the top cutters and wrappers working in the market and a manager that has 20 years with HEB. We know that every woman that comes up to the counter is going to get atleast 3-5 tenderloins(even for her 6yr old). When we run Prime ribeyes its just stupid CRAZY. Every husband,man on the planet it seems like needs a 2" and this is their 2" l........................................................l and they want 10-12 indiv wrapped. easy 175-200.00

And I miss the days of doing $125K!  I am jealous!

When I was manager of "The Fresh Market" in Destin, FL I cut on an average of 20 cases of Certified Choice Black Angus PIMOS a week and I have ran out by Friday with 5 more cases coming in on Saturday.  This was a high end beef market but we had a ball waiting on all those nice ladies and gents.....................Arnie

well, a whole pismo weighs 5 lbs or so after trimming your at 4 lbs and you get 4-8oz center cuts(average) 1 6 oz and 2 10oz butt tenders with a little tail piece. and these numbers are whole tenderloins not packages. we go through 2 cases a day on average but 3-4 on sat/sunday. Profit margin is about ZERO-10% margin. At our store we will not loose customers to any excuse and we always give them what they want because they come to us EVERY WEEKEND and they spend their MONEY at our store. Our customers consist of Doctors,Lawers,very wealthy people. Im the youngest cutter in my market but I would put our market against some of the top markets around here. Our numbers/talent dont lie.

nostang88 isn't kidding. We come very close to that. Tenderloin is our #1 seller in beef. Texan's like their beef and people with money buy tenderloin. I have people buy tenderloin and have it ground for their pet. Customers don't blink an eye at $40/lb buffalo tenderloin or dropping $500 in beef around the holidays. HEB is a very strong store in south Texas. It's crazy how different the clientele is in affluent areas. If your customer service isn't up to par, they WILL let you know.

/cue crazy customer comments:

"Pork chops? That's poor people food."
"Ribeyes are on sale? No thanks, I've had ribeye every night this week."
"I only eat veal."
"I only eat prime grade beef." (while proceeding to tell every customer in the vicinity that it's a waste to buy anything less)
And no one calls tenderloin 'tenderloin'. It's "filet mignon" or "chateaubriand."