Archive for June, 2013

Portion control has health and profit benefits for food industry

June 27th, 2013
By donm

Changes in consumer preferences toward health and wellness are impacting the bottom line in the food industry. Companies that are including all natural and organic ingredients in their products are seeing greater volume.

A recent analyst’s report showed that restaurant chains like Chipotle are seeing consistent traffic growth as customers endorse its naturally raised pork, chicken, and beef. Tyson Foods is also seeing an uptick in business as some consumers are opting for chicken instead of red meat because of perceived health benefits.

How does “portion control” fit in as a factor in this new food industry paradigm?

Portion control is a buzz word within the health and diet industries and South Shore Meats has touted its state-of-the-art portion control systems as a way for the restaurateur  to maximize profits. The cut and quality of a center-of-the-plate cut from South Shore Meats can greatly impact the bottom line.

There is also an associated health benefit to portion control; the smaller, leaner the portion, the greater the health benefit. In fact, portion control may be the easiest way to measure the health benefit or risk of your center-of-the-plate cut.

There are many beef producers that are providing “all natural” products. However, that label may be a little misleading. You can have beef from cattle that has never consumed antibiotics or hormones that is truly natural. You can also have “all natural” beef product from cattle that has been antibiotic/hormone free for the last 120 days of its life.

Did you know that “all natural” had varying levels? Were you aware that “all natural” doesn’t always mean “all the time?”

There are no such variances with portion control.

South Shore Meats is setting the industry standard for portion control meat manufacturing, providing the absolute finest cuts of Beef, Pork, Lamb, and Veal for white-tablecloth establishments throughout the Northeast. Our portion control cuts have proven to impact the restaurateur’s bottom line, and may prove to be the industry answer for a trend toward healthier food options.

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South Shore Meats touts portion control to combat rising prices

June 20th, 2013
By donm

South Shore Meats, the Northeast region’s leading center-of-the-plate portion control specialists, develops strategy in the face of rising commodity prices.

With no end in sight to the steady rise of beef commodity pricing, South Shore Meats is developing creative, portion control strategies to help restaurateurs deliver prime cuts with cutting into profits. The strategy is in response to pricing that has risen steadily since 2000.

“Between the cattle ranchers limiting the kills and our ongoing increased exporting, I really do not see any relief coming our way in the food service industry any time soon,” says Carlo Crocetti of South Shore Meats. “With these high prices being the ‘new norm’, it can be extremely daunting to come up with creative, culinary ways to make up profit shortfalls.”

The answer may lie in portion control, a specialty of South Shore Meats, a USDA certified manufacturing facility.

The company specializes in unique solutions for providing the finest center-of-the-plate cuts while streamlining operations and increasing profits. South Shore Meats has created a new paradigm of Quality, Consistency, and Profitability for the wholesale meat industry.

As an example, Crocetti points to the art and science that goes in to creating a 3 oz. medallion.

“We create the 3oz Medallion from the 6oz Tenderloin Tail which is a bi-product from the Filet Mignons that are processed daily,” he said. “As we cut down the Tenderloin we are left with a 6oz tail. The first cut is the 3oz Medallion and the leftover tip is mixed in with my random weight Tenderloin Medallions.”

The cut, quality, and pricing create a high-end product with maximum profitability for the restaurateur.

South Shore Meats is New England’s premier wholesale portion control meat manufacturing facility manufacturing the absolute finest cuts of Beef, Pork, Lamb and Veal for white-tablecloth establishments throughout the Northeast. This fourth generation, family run business combines state-of-the-art portion control concepts with Old World craftsmanship to provide the finest center-of-the-plate cuts in the industry.

South Shore Meats is located at 12 Taylor Avenue in Brockton, Ma and provides portion control cuts to all major food distributors in New England. More information is available online at southshoremeatsonline.com

 

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