I got scolded for just scraping one side of chops. I hate to say it, but all those little things we used to do, but have stopped for the sake of speed are helping drive customers to prepack. Scraped Chops look better, sell better, have a longer shelf life, and higher customer satisfaction.
I got scolded for just scraping one side of chops. I hate to say it, but all those little things we used to do, but have stopped for the sake of speed are helping drive customers to prepack. Scraped Chops look better, sell better, have a longer shelf life, and higher customer satisfaction.
If you really want longer shelf life, knife em. That's what I do at my store.
However, I also work at other stores on my days off. Those stores don't have much help. Often, I'll wipe only the exposed top part. Not even the entire top side. We shingle the chops, and often, I'll only wipe the visible areas.
When I actually get BI loins I scrape both sides and same goes for pork butts and all BI items. The precut stuff we get in is only scraped on exposed surfaces. It turns faster and before the sell by date...
