I stopped trimming ribeyes so close to the bone and saved 12 pounds a week

For years I used to trim every ribeye right up against the bone to make them look pretty for the display case. About 6 months ago I started leaving about a quarter inch of meat on the bone after watching a old timer at a market in Portland do the same. Now I get almost 12 extra pounds of saleable meat per week from the same amount of whole primals. Has anyone else found a similar tweak that cut down on waste without customers complaining?

2 comments

2 Comments

kai6572d ago

Is 12 pounds a week really that big of a deal in the grand scheme of things? I mean, if you're moving a ton of meat it might matter, but for most shops that's like a single case of beer worth of extra profit. Seems like the old timer was just being cheap and making excuses for sloppy work.

haydenj902d ago

Unless they're weighing the drip trays wrong and it's actually lost sales.