Posts Tagged ‘Center cut steaks’
The difference between the Porterhouse and the T-Bone
September 22nd, 2014
By donm
The Tenderloin Filet extends into the short loin section. A tenderloin filet is a long tubular shape that is thicker at one end and thinner on the opposite end.
The Porterhouse is cut from the rear-end of the short loin which contains a larger portion of filet. The T-bone is cut from the front end of the short sirloin which has a smaller filet portion.
To be called a Porterhouse, its filet portion must be at least 1.25 inches thick.
The filet on the T-bone must be at least 0.5 inches thick. The T-bone would include any portion of filet between 1.24 and 0.5 inches thick. Any filet portion at or above 1.25 inches thick would be a Porterhouse.
Carlo Crocetti, President and CEO of South Shore Meats recommends these specialty steaks are cooked at 600 degrees “medium rare 120 degree internal temp, then sitting 3 to 4 minutes to let the juices set in.”
Pairing the Boston Strip Steak with your favorite OctoberFest Beer
September 16th, 2014
By donm
Tis the season! Some would say it is the finest of all beer seasons as Octoberfest brings with it the best-tasting beers of the year.
What’s better than an incredible juicy steak? An incredible juicy Boston Strip Steak with a perfect pint of Octoberfest.
Carlo Crocetti, CEO and President of South Shore Meats enjoys his Boston Strip Steak with a Samuel Adams Octoberfest.
Crocetti recommends the Boston Strip as the perfect complement to these seasonal brews.
“Any of your favorite Octoberfest or Pumpkin Beers will pair nicely with a Boston Strip Steak,” he said.
For more information about the Boston Strip Steak, visit bostonstripsteak.com
Portion control comes to the rescue of rising prices
July 29th, 2014
By donm
News came out this week that cattle futures have climbed 17 percent this year and ground beef hovers near all-time highs at $3.88 per pound. Similarly, boneless-sirloin steak reached $7.69 per pound.
It is the old story of supply and demand.
Its summer in America, grilling time, (hence the demand), and ranchers recovering from years of drought have produced the smallest cattle herd since 1951. Cattle slaughter through July 19 was down 6.8 percent in 2014 from a year earlier, USDA data shows. Prolonged drought has parched pastures in Texas, the top U.S. producer.
So what can a restaurateur do in such trying times?
Many are passing on the cost to the consumer. Prices are up in groceries. Chains like Chipotle have increased steak prices by up to 9 percent. California’s Fatburger chain has raised beef prices by 25 cents per pound.
At South Shore Meats, we tout the practice of portion control.
South Shore Meats is developing creative, portion control strategies to help restaurateurs deliver prime cuts without cutting into profits.
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.
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.
For example, South Shore Meats produces a 3 oz. medallion from a 6 oz. Tenderloin tail that is the by-product of the Filet Mignon.
Here you have the cut and quality of the beef impacting your bottom line at several different levels with different products, from the filet to the medallion. Restaurants that think they are saving money by buying primal cuts and cutting their own steaks are losing out by incurring high trim costs. The South Shore Meats approach avoids those lost savings.
The company has also developed the Boston Strip Steak, a high-end cut that is fresh, tender, and flavorful, and fills a void in the center-of-the-plate marketplace.
South Shore Meats continues to innovate in an effort to make portion control and price control synonymous, maximizing profits for our customers and quality for yours!
Carlo Crocetti
South Shore Meats launches Boston Strip Steak website
June 2nd, 2014
By donm
Specialty cut rivals the much-hyped “Vegas Strip” steak and is a centerpiece for South Shore Meats expansive line of products
South Shore Meats, a fourth generation, family run business that combines state-of-the-art portion control concepts with Old World craftsmanship to provide the finest center-of-the-plate cuts, has launched bostonstripsteak.com to tout the virtues of its unique Boston Strip cut.
South Shore Meats is New England’s premier wholesale portion control meat manufacturing facility, producing the absolute finest cuts of Beef, Pork, Lamb and Veal for white-tablecloth establishments throughout the Northeast.
The company’s commitment to excellence has allowed South Shore Meats to create a new paradigm of Quality, Consistency, and Profitability for the wholesale meat industry.
Included in that new paradigm is the re-introduction of the Boston Strip Steak, a cut that has been part of the South Shore Meats repertoire for generations.
“Once discovered, it became part of our standard offerings due to its flavor intensity, juiciness, and unique bite,” said Carlo Crocetti of South Shore Meats. “It is a prime example of the Old World craftsmanship that has made South Shore the preferred wholesale portion control meat manufacturing facility in New England.”
Crocetti is quick to point out that Boston Strip is a much higher-end cut than the much publicized “Vegas Strip” that was developed by meat researchers at Oklahoma State University.
“The Vegas Strip Steak came out with a lot of press but failed to live up to the hype,” he said. “Conversely, the Boston Strip Steak has all the attributes. It’s new, fresh, extremely tender, flavorful and hip. It’s the development of products like this that keep South Shore Meats at the forefront of true innovation.”
As part of the promotion to re-introduce the Boston Strip Steak, South Shore Meats has launched Bostonstripsteak.com, a dedicated web presence that acts as a portal for more information on uses for this unique cut.
“This website will broadcast a new product that is truly innovative,” said Crocetti. “It will fill many ‘center of the plate’ solutions that are lacking in the marketplace.”
The product is tagged with an appropriate parochial slogan; “because a steak from the City of Champions needs its own title.”
For more information on the Boston Strip Steak, visit bostonstripsteak.com. For more information on South Shore Meats and its expansive line of center-of-the-plate products, visit southshoremeatsonline.com.
Fast food wing idea fails to take flight
March 31st, 2014
By donm
Sometimes even the big guys get it wrong.
Take McDonald’s and its idea to add wings to the menu. Apparently the product managers at the giant food chain outkicked their coverage on this one.
According to Bloomberg Business Week, McDonald’s is waving the white flag on the chicken wing market, promoting its Mighty Wings at a discount price “until supply runs out,” the article said.
The discount is currently at 40 percent as Mickey D’s previously advertised the wings at $1 apiece and has pulled back to a paltry poultry price of .60 cents per wing.
When the campaign began, McDonald’s bought 50 million pounds of wings. That is a hefty investment. Why was the hamburger giant getting into the business of wings?
It is all about market share. How do you grab a hold of and hold on to that fickle fast-food customer? Fast food is about convenience first, with quality, health, and selection coming in as afterthoughts. But if you can get past the quality and health ramifications, it is a good bet you are going for selection.
Dominoes and Pizza Hut started adding wings to their delivery packages. Wendy’s offers a “spicy chicken” which traditional wing lovers might substitute for a wing craving. And, of course, there is KFC.
All of these fast food joints have a share of the market. McDonald’s wants to tap into that share. So they offered up their own version of bone-in, deep-fried wings.
So what went wrong?
Maybe the McDonald’s customer doesn’t want wings. Maybe the typically wing eater is looking for more of an authentic, multi-sauce option than McD’s is willing to offer.
Maybe the wings just weren’t that good.
I know we’ve talked about McDonald’s before, but I want to reiterate that I am not against the fast-food chain. Even as the operator of South Shore Meats, New England’s premier wholesale portion control meat manufacturing facility, I will admit to being seen at the Golden Arches drive-thru.
Either way, there were reportedly 10 million pounds from that original order left over at the end of 2013.
Analysts are saying the company will either break even or take a slight loss on the product.
Carlo Crocetti
Google “steak-out” reveals Mickey D’s meaty ingredients
September 24th, 2013
By donm
Is the new steak option really an upgrade?
Let me start out by saying I am not anti-McDonald’s.
I am not exactly the poster child for healthy eating and have indulged myself quite a few times on McMuffins on the way to work. Sometimes eating crappy food can be a guilty-pleasure.
However, as the operator of South Shore Meats, New England’s premier wholesale portion control meat manufacturing facility, producing the absolute finest cuts of Beef, Pork, Lamb and Veal for white-tablecloth establishments throughout the Northeast, my radar goes up when fast-food types start talking about steak.
McDonald’s recently announced it was launching “a new thick, juicy steak” as an option on all of the company’s available breakfast sandwiches.
Okay. Fast-food restaurants don’t typically don’t go all out when it comes to meat, chicken, and fish. We’ve all seen the chicken nuggets-beached-with-ammonia video circulating on social media.
So what exactly are the ingredients of this “new thick, juicy steak?”
Now you might think that as a fourth generation center-of-the-plate meat cutter, I would have inside information on what McDonald’s is using for beef.
Nope. I went to Google.
Here is what I found.
Previously, this “steak” option was only available on the bagel breakfast sandwich.
The main ingredient is “beef.” That piece of beef has over 1150 grams of sodium. 255 milligrams of cholesterol and 230 of its 550 calories coming from fat. That’s before you put it on a muffin with American cheese, onions, and liquid margarine.
The article states says “on the positive side it raises the menu quality.”
Really?
As portion control specialists, we at South Shore Meats would suggest leaving 1150 grams of sodium out of your breakfast options.
South Shore Meats enters into distribution agreement with U.S. Foods
July 24th, 2013
By donm
Leading foodservice distributor will make South Shore Meats products available in the Greater Cleveland area.
South Shore Meats has announced a partnership with U.S. Foods to distribute South Shore Meats specialty products in Cleveland, OH.
U.S. Foods, one of the country’s leading foodservice distributors, has signed on to make South Shore’s Bourbon Street Sirloin Steak Tips and Bourbon Street Turkey Tenderloin Tips available to restaurants and other dining outlets in the Cleveland area.
“Our partnership with US Foods and Stockyards has been an amazing one,” said Carlo Crocetti of South Shore Meats. “US Foods has the logistic capability to enable us to service our customers nationwide. They can take our product and get it into the hands of small restaurants, sports bars and pubs in the region.”
South Shore Meats is New England’s premier wholesale portion control meat manufacturing facility, producing 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 Meat’s Bourbon Street Sirloin Steak Tips and Bourbon Street Turkey Tenderloin Tips are part of the company’s extensive line of marinated products.
“With the Cleveland branch of US Foods offering our Bourbon Beef and Turkey Tips to their customers, South Shore Meats has the opportunity to expand into other parts of the country,” Crocetti said. “This is something we could not do on our own.”
South Shore Meats is located at 12 Taylor Avenue in Brockton, Ma and provides portion control cuts to all major food distributors in the Northeast. More information is available online at southshoremeatsonline.com
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
Alternative Steaks For Food Service
May 29th, 2012
By carlo
Over the past few years I have seen beef commodity pricing go through the moon. They have never recovered 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. To give you an example of what I am talking about, currently on my wholesale distributor sell sheet, USDA Choice Center Cut Strip Steaks are consistently circumnavigating the $12 per pound range. In 1995 they were on my list for $5 per pound. USDA Choice Center Cut Tenderloin Steaks are always hovering $22 per pound. Again, back in 1995 they were $13 per pound. Did we have it good back then or what ?
With these high prices being the “New Norm”, it can be extremely daunting to come up up with new creative culinary ways to make up profit shortfalls. Some chefs think that simply cutting their own steaks from primal pieces is the best solution. This cannot be any further than the truth. Between the trim that is not used to the over/under portioning to the expensive bi-products to the shelf life of product wrapped in plastic “Saran Wrap” , this is not the answer.
Portion Control from a USDA certified manufacturing facility the answer.
I am constantly visiting restaurant owners, chefs and food Service professionals up and down the East Coast showing them new and exciting steaks that not only eat great and extremely versatile, but profitable at the same time. We could talk all day about Flat Irons, Culottes, Hangers and Teres Majors which are all great alternatives, but truly a distant second to the 3oz Tenderloin Medallion.
In my facility, we fabricate the 3oz Medallion from the 6oz Tenderloin Tail which is a bi-product from the Filet Mignons that are processed daily. 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.
Our 3oz Tenderloin Medallion has a pound price consistently around $8-$9 per pound resulting in our 3-3oz pack at about $5 per pack or $1.67 per piece. This item fits all three criteria listed above.
1. Great Eating
2. Extremely Versatile
3. Very Profitable
These can be easily grilled with shrimp or lobster tails for a Surf “N’ Turf or simply grilled as Filet Mignon Sliders. The ideas are not only endless but can be creative for all of your customers giving them a higher end item with a lower budget ticket while at the same time maximizing your profits.
What are some of your favorite alternative steaks ?
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SOUTH SHORE MEATS
12 Taylor Avenue, Brockton, Ma 02302
t: (508)-941-0458 f: (508)-586-8551