I've never posted on here before. And I've noticed this board has grown silent of late. But I hope there are a few "meat gods" out there that could send some advice to a lowly meat cutter about to become a bossman. If this topic has been covered before, please direct me back into the files.
Trim to your advertised specs but avoid over-trimming as that's a big profit killer.
DON'T re-grind ground beef. That will kill the whole new batch. Reduce for quick sale while it is still fresh. Throw it out if it doesn't sell quickly.
Don't under cut to avoid shrink. It will kill your sales if you don't give customers a good selection to choose from. Some shrink is the cost of doing business.
Cull your case regularly.
SANITATION, SANITATION, SANITATION! You'll get better product life from it.
kanawharebel wrote:
I've never posted on here before. And I've noticed this board has grown silent of late. But I hope there are a few "meat gods" out there that could send some advice to a lowly meat cutter about to become a bossman. If this topic has been covered before, please direct me back into the files.
