Dealing with the big end of the rib for ribeye steaks, has always been a challenge. I keep praying as I go cut down the ribeye for steaks that that fat kernel stays small. But, we all know that that only happens when you're lucky. I've been taking the last 6 inches or so of the fatty end and opening it up, rolling it out and removing most of the internal fat. Rolling it back up like a pinwheel, tie it up at inch and a half intervals and cutting. We call them glory holes, but I'm not real comfortable calling them that. Anybody have merchandising thoughts on this..
Dealing with the big end of the rib for ribeye steaks, has always been a challenge. I keep praying as I go cut down the ribeye for steaks that that fat kernel stays small. But, we all know that that only happens when you're lucky. I've been taking the last 6 inches or so of the fatty end and opening it up, rolling it out and removing most of the internal fat. Rolling it back up like a pinwheel, tie it up at inch and a half intervals and cutting. We call them glory holes, but I'm not real comfortable calling them that. Anybody have merchandising thoughts on this..
Unless it's unusually very large, we always leave it in. Someone will buy it.
How about putting out standing rib roasts from only the large end, cutting them just large enough to hide the large piece of fat?
I used to cut the circle of meat out of that fat and call it Filet Mignon and charge $1 more for it. They sold nicely. I don't consider it misleading as I never said they came from the tenderloin.
I used to cut the circle of meat out of that fat and call it Filet Mignon and charge $1 more for it. They sold nicely. I don't consider it misleading as I never said they came from the tenderloin.
Interesting idea. Never thought of that. I guess it's the same as calling anything chateaubraind or London Broil.
The old time cutter that owned the store that I was apprenticed to made us peel the rind off for Rib London Broil and cut the eye for thin Prime Rib Cutlets....
I don't know if you have a full service case or if you wrap and price it for a self service case.
One thing I did besides the filet mignon thing is I would call the nice half Delmonico Steaks and price it about 8.99 (10 years ago) and the fatty end I would call Rib Eye Steaks and price them 7.99. Keep them separate as if they are two different steaks.
However if you can't do that because of policy and if you wrap and price them what you can try doing is mixing them up. Tray them up 2 to a tray. Put the fatty one on the side where the price goes so that the price label covers the fat. Put the nice one on the other side where it will be most visible.
I did a variation of all of these things, but I found my Filet Mignon worked the best and I would price it at 9.99 or 10.99. It looks just like a Tenderloin steak and it is plenty tender. I never had any complaints about it. The rest of the meat that is left after you carve that out can be used for kabobs, or stew.
I would not alter the natural shape. Use the big end for family packs and twin packs. Make them a little thinner. At one store, we even reduced the end cuts of rib-eyes and other steaks by $1.00 per pound. No matter what, you will not get full retail out of all of them. They are my favorite steak. If you suggest them and get people to buy them, they will return for more. Fat equals flavor! The other end is more like a strip loin steak. I prefer the big end for eating. Happy Cutting!
Speaking about ribeyes, I got a case of Excel Selects in the other day and opened it up and pulled out one out to cut it up. Cut the plastic off of it and it was in 2 pieces. 1 part was ribeye and the other part was strip loin. Never seen this before. Looked at the rest of what was in the case and they were all cut in half and sealed up. Label on the box didn't say anything about it. ???
Speaking about ribeyes, I got a case of Excel Selects in the other day and opened it up and pulled out one out to cut it up. Cut the plastic off of it and it was in 2 pieces. 1 part was ribeye and the other part was strip loin. Never seen this before. Looked at the rest of what was in the case and they were all cut in half and sealed up. Label on the box didn't say anything about it. ???
Those packing plant folks are getting sloppier and sloppier aren't they?
I have found strip loins in rib eye cases before and vis versa but never cut in half. I wonder what is up with that.
-- Edited by fdarn on Sunday 19th of April 2015 10:47:06 AM
Split Ribs and Strips are for smaller stores that support cutting whole pieces without incurring shrink.Also good for putting out as is in bulk section.
Split Ribs and Strips are for smaller stores that support cutting whole pieces without incurring shrink.Also good for putting out as is in bulk section.
But this was different, I think. The ones Irish squirrel was talking about were two different half items in the same package. Not one half wrapped item in one package. Could you sell them in bulk that way? It would not be good for a small store that needed only strip steaks at a particular moment, but had to open half a rib eye at the same time too.
We get all kinds of stuff like that. I've got BI Chuck for a Chuck Roll, a whole box of Blades off of a clod in a pectoral box, whole cases of sirloin caps anything. They're probably working them like dogs at the packing plants.
