It's All Good!
By now my resignation announcement from Alleghany Meats has resonated throughout the Highland County community and the social media community. I wanted to address my friends, colleagues, clients and...
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No Basura
I tell all of my employees, “No basura”. In Spanish, this means No Trash. There is no reason that any food item cannot be re-used to make another. Sure, at the end of a three or four step...
View ArticleGrass-fed: what do you do if there's no grass?
Spoiler Alert: there’s a drought in California! The western US has always been known for its dry climate, relying on snow pack and winter rains to replenish its rivers and reservoirs to keep the...
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NY Strip: the new value cut?
I had a colleague of mine call the other day, "Chris, I've got all of these Strip Loins piling up on me. Do you have any creative ways to move this product other than the old NY Strip Steak?" My...
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Sales Strategy: “Your beef is so expensive!” How do you react? What do you say?
I hear it about every day now, “Is that price right? Your beef is so expensive!” It’s a common reaction from customers these days. At first, it would get me flustered, frustrated, and sometimes I’d...
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Cut highlight: Steak tips
I grew up with steak tips. Steak tips are a classic staple of the East Coast. However, steak tips are not tips of steaks.They're actually... Get ready for it...Flap meat.It was a good idea to rebrand...
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How to increase profit-per-plate without sacrificing quality
So, you're trying to figure out how to get more profit per plate at your restaurant. Maybe meat prices went up, maybe you didn't set your prices high enough and now you feel stuck.You may feel tempted...
View ArticleHow to make lard
Is there anything better than sitting down to a warm slice of apple pie, with a rich flaky crust, and a nice cold dollop of vanilla ice cream on top?Oh, now I'm hungry.Anyone with a grandma who bakes...
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Three fundamentals of meat inventory management
Do you know what's in your freezer right now? Not just, "meat. duh." Everyone knows that. I mean can you tell me exactly what's in your freezer right now?Can you picture the freezer in your mind, see...
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The billion dollar bird - Thanksgiving 2016
It's not a secret that Thanksgiving is my favorite holiday. After all, I do have the best Thanksgiving turkey recipe ever (I'm serious). Maybe it's being with family, maybe it's the end of fall and...
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What's the "right" kind of marbling?
What is marbling?Marbling is a term used to describe the fat content inside of beef muscle, known as intramuscular fat. Intramuscular fat is the flecks of white fat found within the actual lean muscle....
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Meat cuts heard around the world
Slip of the tongue: regional and international terminology for some of our favorite cuts of meatI was thumbing through Instagram the other day (shameless plug: @meatchris), as I'm known to do from time...
View ArticleManaging inventory for whole-animal wholesalers
Previously we discussed inventory management. The first of the 3 tips was about knowing your yields. You need to be aware of which and how many cuts you are getting from each carcass so you know how...
View ArticleRegenerative: the new Sustainable
When you look at trends, buzz words, and labeling claims throughout recent history, raising claims follow a familiar pattern in the meat industry. Organic, Pasture-raised, Anti-biotic & hormone...
View ArticleThe Beauty of Braising
To braise a pieces of meat is to transform what was once inedible into something warm, tender, juicy…each bite fills you with comfort and joy! The art of braising meat has been used around the world...
View ArticleBeyond the Capital Expense: additional costs when purchasing equipment
Walking the floor at a recent trade show, I was in awe of the technology on display and how all these pieces of equipment can help my business create amazing products. The level of detail in the...
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Buying Beef in Bulk: Do’s and Don’ts to Purchasing Whole Beef, Half Beef, and...
Are you thinking about purchasing beef in bulk? Are you tired of shopping at the grocery store, only to end up settling for low-quality, flavorless feed lot beef? Many shoppers are now finding out...
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Waste Disposal Options for Small Meat Processing Plants: Alternatives to...
Proper waste management in meat processing plants doesn’t have to be just about meeting regulatory requirements, it can also be about becoming a responsible business that maximizes resources and...
View ArticleVertical Integration in the Beef Business: Running the Whole Enchilada, from...
If you’ve spent some time navigating modern cattle and beef markets, you know one thing: the system often feels like a narrow funnel where a few big players call all the shots. But lately there's a...
View ArticleBreaking Down Halal-Certified & Kosher Meat: Religious Processing, USDA...
If you’re in the livestock processing world, you’ve probably heard whispers (or shouts) about “religious exempt” processing, kosher or halal labeling, and how small operators can tap those markets. You...
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