Loading…
13
Hit my 10,000th pound of trim in 6 years this week and I just stood there doing the math
Weighing out my beef trim at the end of the day Tuesday, I added up the sheet and it came to 68 pounds, which normally wouldn't mean a thing, but I keep a running tally in the back of my cutting book and that pushed me over 10,000 pounds since I took over the block six years ago. Sounds like a lot, but run the numbers and it's honestly not, that's about 3 pounds a day of actual trim off my board, which is a joke for a shop that does whole carcass work. What got me going was that I've thrown out at least that much again in bad cuts, oxidized edges, and stuff I trimmed too close trying to be quick on a Saturday rush. My old boss Ray used to say a good butcher's scrap pile tells the truth about his knife more than any clean cut does, and at 6 years in I'm starting to think he meant it as a warning, not a compliment. We run about 12 head a week through here, mostly local beef out of a farm in Kalispell, and I know every one of those pounds came off a real animal some rancher raised, so watching it go in the barrel stings a little more each year. Anyway, not trying to be dramatic, just wondering where the rest of you land on scrap rate, do you actually track it or just eyeball the barrel at the end of the week?
1 comments
Log in to join the discussion
Log In1 Comment
abby_palmer16d ago
Guessing you meant whole carcass work is the exception, cause 3 pounds a day off the board seems low for a shop breaking down 12 head a week. Figuring trim only counts what comes off after the primal cuts are broken out, so 10k sounds about right once you add the fat and silverskin. Tracking it in the book is the real move though, most guys I know just eyeball it and guess.
9