I was watching this show Mystery diners and the boss was losing money because of fat he sold.
https://www.youtube.com/watch?v=lDEdjzsdAeo
Some guy was selling it i dont know what for. Maybe for his dogs or something Ive no idea what people would do with such small amounts we gave that away for pets or dumped it.
I think he was unfair to bloke who got suspended for a week im sure you could go into any commercial kitchen and struggle to find all the staff to have butchery skills even ones who went to college.
The dude who stole 2 bottles of ketchup pilfered the wrong day and i could believe it was a one off because thats not why programme was called in,still he stole so deserved to be sacked. Out of stupidty mostly if your gonna steal have cops show up your door for a million dollars not 2 bottles of ketchup.
The thing is what is the fat sold off for the owner said to small butchers. To me id think sell it to pet food makers from a traceability point of view.
Is that common in the US to sell fat like that for human consumption again and how is logged regarding laws and the USDA
Here you can sell it to anyone, I sell most of mine to deer hunters for 2.19 a lb that mix it in with their deer trimmings to make deer sausage. In the winter I sell a lot to people that feed birds, 2.19 a lb but when I make round bird balls with bird seed I get 2.99 lb
how is logged regarding laws and the USDA , We don't have to worry with that on fat
i was more thinking about butchers buying in fat trim from restaurants to use for sausages not butchers selling it to customers. Whats the point of having tracability and keeping records if they can buy a lug of fat off a restaurant and add it to the mix. what about HACCP. Seemed to me in the show they just out the lug uncovered in the fridge no labelling or anything. I can understand selling it for pet food.
i was more thinking about butchers buying in fat trim from restaurants to use for sausages not butchers selling it to customers. Whats the point of having tracability and keeping records if they can buy a lug of fat off a restaurant and add it to the mix. what about HACCP. Seemed to me in the show they just out the lug uncovered in the fridge no labelling or anything. I can understand selling it for pet food.
i think it was a marketing thing for the owner to get his restaurant on television. It was all based around fat loss and the prep cook got suspended for a week i doubt he got paid so he could be retrained. I still think lots of chefs and even butchers would cut off meat with fat as for the investigators making out the bits of meat on the fat was a few portions was nonsense. No way can slivers be a portion after its cooked down. So the cook was highlighted out of desperation.
The guy stealing the fat was probably feeding it to his pets.
Seemed to me the boss was wrong as well as illegal pulling a stunt to get on television and blaming his staff who he probably did train right or had an off day.
