TEN REASONS for using PORTION-CONTROLLED MEATS

1) Know Your Exact Cost:

Your cost per portion can be calculated to the penny with no hidden costs. Buying and selling by portion, not per pound, results in precise, consistent costing.

2) Reduce Labor Costs (wages & benefits):

Eliminate the need to factor in labor expense when calculating accurate portion cost. Reduce workplace injuries, workers comp claims and downtime.

3) Eliminate Waste:

Every ounce of meat purchased is served. No costly fat trimmings or bones are disposed of. Over-portioning is eliminated. The costly use of high-grade trimmings for applications such as sauces and ground beef is avoided.

4) Eliminate Loss Due to Spoilage:

All of our products are processed fresh and vacuum-packed using state-of- the-art equipment. The shelf life of boneless beef items is 21 days!

5) Quality Assurance:

Vacuum-packed meats undergo a natural wet-aging process which results in optimum tenderness. This can be accentuated by holding items 8-10 days after purchasing and before serving.

6) Uniform Cooking Times:

Precision cutting insures that every cut is the same size, shape and weight. Wedge-cuts and cooking irregularities are eliminated.

7) Efficient Use of Refrigeration:

Our products are stored compactly in insulated boxes. Each box is clearly marked with item, size and open dating for proper rotation. Maintain neat, orderly walk-ins.

8) Inventory Control:

Our items are easily inventoried enabling streamlined ordering, stocking and shrinkage control.

9) Ours is a USDA/HACCP approved facility:

Our plant meets or exceeds all state and federal regulations pertaining to processing and grading. The hazards of meat-cutting in 90-100 degree kitchens are avoided.

10) Guest Satisfaction:

Consistent quality builds an excellent reputation.