Posts Tagged ‘High beef prices’
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/
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.
Putting (live)stock in global warming
April 25th, 2014
By donm
How cheeseburgers and climate change go hand in hand
The United Nations has released its latest report on global-warming, a hefty piece of writing that is officially titled “The United Nations Intergovernmental Panel on Climate Change.”
Among their recommendations for saving the world from global warming they have included some obvious changes that include subsidies for renewable energy, more nuclear power, and the abandonment of fossil fuels.
Okay.
However, the gang over at the U.N. has decided that less meat consumption also belongs on the list of recommendations.
At 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 available (that includes beef), we can now only minimally support the U.N.’s findings.
Is there any merit to the idea that wolfing down burgers and dining on premium steaks impacts climate change?
Sure, there are plenty of reports that suggest the methane from livestock produces greenhouse gases. The Food and Agricultural Organization has been studying this for years now and suggests that minor efficiencies would return huge results.
FAO has found the biggest source of emissions was in feed production and processing. The Rome-based agency said that existing methods, including changing animal diets and farming animal feed more efficiently, could reduce emissions by up to 30 percent.
Problem solved!
At South Shore Meats, we aren’t about to get involved in the climate-change debate. Every UN report about global-warming is followed by a NASA report that suggests the earth stopped “warming” two-decades ago.
But if it is widely accepted that C02 is bad for the environment, then let’s reduce emissions. If that means the farming industry needs to be more efficient, then let’s become more efficient.
Just don’t touch my steak (or my cheeseburger).
Carlo Crocetti
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
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
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.
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