Used to trim fat by eye, now I actually weigh every cut

For years I'd just eyeball the fat cap on ribeyes and call it good... but after a customer complained about 3 different steaks being too fatty in one order last spring, I started using a scale. Turns out I was leaving almost a quarter pound of extra fat on some cuts. Now I trim to exactly 1/4 inch and weigh every single one before wrapping. Anyone else find that weighing changes your yield numbers more than you expected?

3 comments

3 Comments

jordan_webb17d ago

Wait, do you weigh before or after trimming?

seth_harris3617d ago

My buddy runs a shop and told me he started weighing after trimming and found out he was giving away almost half a pound per case of ribeyes. He said it paid for the scale in like two weeks.

grantf7316d ago

Yeah weighing after trimming is definitely where the money's at, you catch the waste before you even wrap it up. I'd recommend weighing both before and after for a couple weeks just to see your personal ratio, then you can dial in your eye for it later if you want. Once you get that data, it's crazy how fast you can spot if someone's getting heavy handed with the knife and fix it.

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