What are the advantages of portion
cut steaks?
Portion control.
When steaks are cut at a meat plant every
time they cut a steak they put it on a portion scale and put it in a box with the same
size steaks. If they cut a 5 oz, 6 oz, 7 oz, 8 oz, they do not have to worry about it.
They have a need for each size. In a small operation we may want only 8 oz steaks and it
is nearly impossible to cut an exact size every cut.
Consistent quality.
If we sell “no roll” steaks the
quality can vary with each piece of meat. Many of the portion cut steaks are
"needled" for tenderness.
Inventory control.
It is much easier with precut steaks as you
always know how many steaks are on hand compared to how many have been sold.
Meat cutter.
It is very difficult to find a good meat
cutter for a foodservice operation and it is not cost effective to have the owner or
manager cutting steaks instead of managing the business.
Aging.
Proper aging is another factor. When steaks
are cut at a meat plant they are aged for a specific period of time and then processed. In
a restaurant, if the meat comes in on Friday and a steak is cut and served, and the
following Thursday a steak is cut and served from the same box, it can have a completely
different taste. A precut frozen steak will solve this problem.
Safety.
Food safety is another factor. Ninety four
percent of all the bacteria found in food comes from raw meat.
