Hello, I am presenting at the National Grocers Association meeting in Las Vegas. I could use your help. Do any of you merchandise the Flat Iron, Denver Steak (short rib muscle from the chuck roll/serratus ventral), Ranch Steak, for value? If so, do you have picture I can use? I am on a panel to discuss "value" type merchandising . What is working for you? How about sirloin filet, ribeye filets, New York Filets? Okay I will stop rambling here...Thanks for you time and your feedback!
where should be put our pictures? Since you had to post this for her I get the impression she isn't coming here to check. Denver Steak is what I call the steaks off the shoulder clod. She is refering to it as the short rib muscle off the chuck roll. So I am not sure we are thinking ab out the same thing.
-- Edited by fdarn on Saturday 31st of January 2015 04:59:17 PM
This is how I do it. I got these pictures from google though . I am not a cutter anymore. (yes I do realize the chuck steak is a nasty wedge cut but you get the point)
Chuck steak from the Chuck Roll.
Denver Steak from the Shoulder Clod
Top Blade from Clod
Petite Steak from Top Blade in Clod
Flat Iron (Top Blade seamed out from middle fatty tissue)
-- Edited by fdarn on Sunday 1st of February 2015 11:08:32 PM
-- Edited by fdarn on Monday 2nd of February 2015 10:00:41 PM
They have the new meat buyer guide out that is very good. They also have the new cuts of beef
I like the petite tender is getting alot of interest, Flat iron is doing very well at TGI Fridays.
The Kosher market has been cutting the shoulder of beef for many years. They use to call the flat iron/ minute steak roasts, shoulder steaks/ranch cuts and Oyster steaks /were petite tenders or I sold them as Lazar steaks (since we were the largest kosher butcher store in Queens) We had a side steak on the sholder also used for brisket, pot roast or corned beef. The Denver cut is known in kosher as a French Roast or we use to get away with cutting it as Kosher New York Strip steaks.
The grocery stores just cut the chucks steaks or roasts with blade bone in to get a good margin and not waste man hours. I do many workshops down here with this piece, If you know how to price it you can make a nice 40% margin that makes everyone happy.
If you need anymore information, 954-439-5180... Chef Lazar
