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Follow on Google News | South Shore Meats touts portion control to combat rising pricesSouth Shore Meats, the Northeast region’s leading center-of-the-plate portion control specialists, develops strategy in the face of rising commodity prices.
“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- 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- South Shore Meats is located at 12 Taylor Street in Brockton, Ma and provides portion control cuts to all major food distributors in New England. More information is available online at www.southshoremeatsonline.com End
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