So i have cut meat for years. I can't understand the switch to prepack grinds. In days of old if you had a good grinds program your sales would be up and your gross profit would good. So why the switch to a product that is not as good as we can make. I'm looking to be educated I must be missing something.
everyone wants sales and clearly prepack is not a tonage leader. Grinds were #1 in the meat category not so anymore.
Hard to push sales with no tonage.
I had to deal with that **** about a year ago, I kept a record and showed them how it mess up my sales and profit. they got rid of it after 6 months except in a few stores where the market manager wants it for night sales
I'm back on my trim and sales have went back up.
cowboy taught me never to fight them unless I had the paper work to prove what I say, a damn good policy to follow
Sometimes it takes just as long to document and test the fat content as it does to grind.
The best and quickest way to test fat content of any ground meat is to grab a small amount, throw it on the ceiling (so that it sticks) and time how long it takes to fall off.
Sometimes it takes just as long to document and test the fat content as it does to grind.
The best and quickest way to test fat content of any ground meat is to grab a small amount, throw it on the ceiling (so that it sticks) and time how long it takes to fall off.
I used to work with this crazy dude who would throw a handful of ground beef to the ceiling when the health inspector was in the store. One time just as the inspector walked in the door the meat fell off the ceiling and landed at his feet. That was one of the funniest things I ever seen.
New laws coming in effect soon that will probably do away with markets grinding course grinds , Food Lion and a lot of other chains are already trending to this in our area , having to document your trimmings each time you have trimmings from your cuttings.
JohnnyWatts I have been looking for this new law and can not find anything. I can see that cool is going to affect our trimmings. But what is going on with the tube programs that really pushed tonage and sales. What I'm trying to say is I sold a lot more tube grind, Than i sell prepack and I mean a lot.
New member, but old butcher. Working for company called Sprouts Farmers Market in Atlanta, Georgia. We grind all Chuck and Round whole pieces from cryovac. Also required to cook and test fat and log log all pertinent info. Pain in the butt, but the hamburger is genuine.
