Any advice on the best way to regrind or refresh the counter?
I have experienced quicker browning of the interior on beef when it is reground a second time, looking for tips to give the grinds and specialty grinds a refreshed look.
I find that if you grind really loose as compare to really tight and compact you have less brown meat in the middle because of the oxygen that reaches in the middle and keeps it red longer. I would grind heavy trays weekend mornings or when I knew we would be selling it quickly and lighter trays later in the day.
The darker meat I would make beef sausage or make premade flavored burgers with cheese, bacon, Jalapeno or some kind of BBQ sauce.
To expand on Gregdabutcher's advice , while in IBP meat school I also learned that if you fluff the meat as Greg says and then wrap with a loose wrap instead of a really tight one the center of the meat won't turn brown on you. I for one was not a believer at first but try it and you will be truly amazed .
One thing that we do is that we take the grind from the day before and put it in what we call a Jumbo pack and discount it anywhere from 20 to 40 cents a pound and we have great success.
One thing that we do is that we take the grind from the day before and put it in what we call a Jumbo pack and discount it anywhere from 20 to 40 cents a pound and we have great success.
I have had lots of luck with that too. You can put them in 10lb bags if you can seal them properly and move them out. I would never mix old grind with new grind. That's a bad idea for a lot of reasons. I am surprised some stores still do that.
Another thing we used to do with grinds we couldn't sell was send it to the kitchen and they turn it into meatloaf, chili, and so on.
-- Edited by fdarn on Saturday 10th of January 2015 06:27:33 PM
I haven't done that since i left CT. And , even then it was only for Indy stores. The ratio was one pound old to three pounds new in order to make it sellable. When I was with Stew Leonard's we would mix it half old and half new and freeze them into ten pund bags for a few days , then thaw and grind 1:1 ratio with new for bulk frozen hamburger patties. Nowadays it gets marked down the by 4 pm the day before it expires. If it is out in the case past 9 am on the sell by date it gets scanned out and donated.
