I'm very impress with this, this is the type of merchandising I join the Club hoping to see. Sean if you have any thing else you would like to share with us I'm all eyes and ears.
Lady T I agree with you and I also would like to see anything else he would share with us. UK meat cutters have a lot more years experience in merchandising meat products then we do.
Lady T I agree with you and I also would like to see anything else he would share with us. UK meat cutters have a lot more years experience in merchandising meat products then we do.
Eye of Round would be pretty tough stir fry. Maybe ground round the next day. I don't know how you could cook that... But it definitely would be eye catching to customers.
Eye of Round would be pretty tough stir fry. Maybe ground round the next day. I don't know how you could cook that... But it definitely would be eye catching to customers.
We don't have tough meat where I work. There's tender and less tender.
I don't think the roses sell well, do they? I assumed they weren't for sale. Just to look good with the heart shaped rib eyes, maybe on Valentines Day, but not all year. You can't throw it away. If you don't grind it, what else would you suggest? It's too thin for cube steak, and you wouldn't want to do that with day old meat anyway. Marinated fajitas (with thin sliced bell peppers, onion, etc) might be ok.
Although eye of round is super lean, I don't like too much of it in the lean grind. It's too light colored and appears to be less lean that it actually is and can slow down sales. Of course a few roses wouldn't make much difference.
our counter is conventional 100% full service, unless they look very good, we grind most of yesterdays roasts every morning. Except rib roasts of course.
-- Edited by Burgermeister on Wednesday 15th of April 2015 12:59:10 AM
I always hot my stir fry from eye of round and it did well. When we were working on the video I asked Leon if these roses are actually sold or if they are just to make the case pretty. He said the guy told him he actually sells them for a dollar more than the slices not made into a rose. I didn't ask how often. I hope the meat master will tell us.
