Posts Tagged ‘portion control’
Two new restaurants serving up the Boston Strip Steak
October 13th, 2014
By donm
South Shore Meats is proud to announce that the Boston Strip Steak is now being served at both the Barker Tavern in Scituate, MA and the Publick House in Brookline.
The chefs at both establishments cooked this unique cut side-by-side with the New York Strip and have chosen the Boston Strip Steak for its customers. Visit both of these fine establishments and enjoy the Boston Strip Steak paired with your favorite wine or pint of Octoberfest.
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 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
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
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
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
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