At your store if you are out of ground round for your service case do you make two trays of sirloin, two trays of chuck or grind sirloin and call it round? Have you ever ground a stick of round and called it chuck?
Example: If you have 73/27 hamburger you can't make it 80/20, 90/10, etc. You can take 80/20 and sell it as 73/27 if you want. In cases of extreme emergency situations such as what we had with the freeze we took Top Round, Eye of Round, etc and made actual ground round at the store. I actually did an entire process of ground meats. Whenever you grind you want to start with the leanest first and work your way down to the fattest.
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Example: If you have 73/27 hamburger you can't make it 80/20, 90/10, etc. You can take 80/20 and sell it as 73/27 if you want. In cases of extreme emergency situations such as what we had with the freeze we took Top Round, Eye of Round, etc and made actual ground round at the store. I actually did an entire process of ground meats. Whenever you grind you want to start with the leanest first and work your way down to the fattest.
You're right but we have a new asst. head meat cutter and he said If you take sirloin and call it round you are deceiving the customer. I told our head and he said they same thing you do did, you can downgrade but not upgrade. This guy also said the chrome below the service case needs cleaned and we need more seasoned product. I told our head we basically have a co-manager in the meat dept.
What happens I'm the meat dept stays in the meat dept. As long as it's fresh what people don't know won't hurt them. You new guy sounds like someone I wouldn't want to work with.
What happens I'm the meat dept stays in the meat dept. As long as it's fresh what people don't know won't hurt them. You new guy sounds like someone I wouldn't want to work with.
Not only that he says we could be fired for doing it. When I hear the F word I think get the F out of my store.
What happens I'm the meat dept stays in the meat dept. As long as it's fresh what people don't know won't hurt them. You new guy sounds like someone I wouldn't want to work with.
But some people do know. Just because you combine ground meats to make a specific lean/fat ratio, doesn't mean you can stick any label you choose on it. Anyone with any sense of taste can tell the difference between a hamburger made with ground chuck, one made with ground round, and one made with ground sirloin.
