Posts Tagged ‘filet mignon’
The Cowboy Ribeye
September 29th, 2014
By donm
Where does the gorgeous “Cowboy Ribeye” on your menu originate from?
The Portion Control Specialists, otherwise known as South Shore Meats, reveal how to properly portion the Cowboy Ribeye Steak. http://youtu.be/NNaCQjcKC1E
It’s all about quality and control.
View how these artists craft their work so your restaurant can serve up only the finest meats offered. http://www.southshoremeatsonline.com/video/
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 hails alternative steak cut
December 28th, 2013
By donm
Specialty cut rivals the much-hyped “Vegas Strip” steak
While the food and beverage media falls all over itself to promote the new “Vegas Strip,” South Shore Meats continues to deliver the higher-end “Boston Strip” to its clients throughout the Northeast.
The “Boston Strip” is a much better cut.
After several years of trial and error and support from the meat researchers at Oklahoma State University, Dr. Tony Mata has a brand new discovery that he calls the Vegas Strip.
It comes from an uninspiring area of the carcass that butchers tended to turn into ground chuck, but Mata insisted there was a jewel in all that fat, cartilage and gristle. For his efforts, Mata has become quite a media darling, appearing on the national news to tout his find.
Mata told CBS News’ Dean Reynolds that if you used “standard butchering procedures, following the seam” on the piece of meat in question, there’s no way to get a good cut. However, if you follow his patented procedure, which he’s trained butchers to perform in as little as 25 seconds, one can actually trim the bad from the good.
With all due respect to the “researchers” at Oklahoma State, simply cutting around fat, gristle, and cartilage doesn’t guarantee a good steak.
At South Shore Meats, we have much larger sample size than the “several years of trial and error,” that now gives us the Vegas Strip.
We have been using the Boston Strip cut for generations.
The Boston Strip comes from the bottom sirloin butt. Once discovered, it became part of our standard offerings due to its flavor intensity, juiciness, and unique bite. 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.
The Boston Strip is perfect for marinating, as this particular cut’s unique attribute is the ability of the muscle to absorb outside flavors.
The Boston Strip is best grilled from rare to medium rare with a pinch of fresh ground black pepper and a healthy dusting of kosher sea salt. Let steak rest for two to three minutes, then slice against the grain and fan around the plate with whatever sides are desired.
South Shore Meats is 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 available.
We won’t be using the Vegas Strip.
All the best –
Carlo Crocetti
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 ?
Porterhouse VS. T-Bones
February 13th, 2012
By carlo
Sometimes I really don’t understand why a majority of steak-eaters prefer Porterhouse Steaks over T-Bone Steaks. Don’t get me wrong, I love just about any steak, but it’s this phenomenon that gets me thinking. Most people that prefer Porterhouse Steaks say it’s because they like the larger piece of tenderloin. I can understand the reason why people enjoy a larger piece of filet, after all it is the most tender steak on the animal.
The part that most carnivores don’t see is that with most Porterhouse Steaks, due to the fact that both steaks are cut from the same primal, you are getting the end cut of the Sirloin Strip. The end cut has a nerve that runs down at an angle to the end of the Sirloin Strip. This may cause the Porterhouse Steak to have a tougher chew on the sirloin side. The T-Bone on the other hand has a smaller piece of Tenderloin, but also the “Center Cut” of the Sirloin Strip.
If the choice was mine, I would choose a T-Bone over a Porterhouse any day of the week.
Which steak would be your choice?
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SOUTH SHORE MEATS
12 Taylor Avenue, Brockton, Ma 02302
t: (508)-941-0458 f: (508)-586-8551