What is a “Portion Cut”?
By Bob Oros
The end-user who buys boxed beef will still have to cut the subprimals into individual steaks. Not every restaurant wants to do this, especially restaurants who don’t sell a lot of steaks or those that have cooks rather than chefs. They would rather buy their steaks individually cut and portion-sized. This eliminates the labor and the risk in cutting their own. This is known as a “portion cut”.
Our distributors, in many cases will buy the subprimals (ex: tenderloins), remove the vacuum packaging, cut the tenderloins into fillets, and then re-seal them in vacuum packaging, and put them into 10 pound boxes. In many cases (not all), the individual portion steaks are frozen, so the end-user can slack them out as they need them. When the distributor portions the steaks, they can charge a premium for the service, and it creates a point of difference for them.