Archive for February, 2014

The Price You Pay: The Rising Cost of a Good Steak

February 6th, 2014
By donm

Chef Michael Formichella is president and co-owner of Chella Foods. He is also the author of the “Chef’s Table” blog and in a recent post he raised an interesting question;

How much would you pay for a good steak?

As an example, he uses the recent purchase of a 22 oz. prime, bone-in ribeye steak that had been specially purchased for a customer. The steak sold for $85.

While that is expensive, it is not out of line for quality meat, especially given the rising cost of beef in the U.S. The industry seems to have been hit by a “perfect storm” that includes a rise in feed costs, downsizing of herds, drought, and the increasing proliferation of imported beef.

The rising cost of beef, and the corresponding hit restaurateurs take to their bottom line, is the main reason that South Shore Meats has placed such a premium on portion control.

South Shore Meats continues to be the industry leader in developing creative, portion control strategies to help restaurateurs deliver prime cuts without cutting into profits.

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 of South Shore Meats’ innovative approach to portion control, we have developed a 3oz Medallion from the 6oz Tenderloin Tail which is a bi-product from the Filet Mignons that are processed daily.

We cut down the Tenderloin and we are left with a 6oz tail. The first cut is the 3oz Medallion and the leftover tip is mixed in with our random weight Tenderloin Medallions.

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

Cut, quality, and pricing is what sets South Shore Meats apart.

Chef Formichella’s story goes on to talk about the cost of steak in other parts of the world, such as a top quality A5 grade Wagyu steak that can cost $500 or more in Tokyo. While we may not have to worry about such exorbitant prices in the U.S. in the short-term, the trend continues upward.

Stay ahead of the curve with our portion control strategies. Learn more at southshoremeatsonline.com

Carlo Crocetti

South Shore Meats

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