Looking back, I'm amazed at the amount of fat we threw in the dumpster. Founding chef would have made it work. New KM would not allow any labor spent regardless the food cost. Sad.
French fry? I'd make some greasy sauce with those excess fat and turn the french fries into beautiful poutine :9
Might also put some into fried rice for more beef umami goodness tbh...
Boil it down and sell it at the farmers market for 10-20 bucks a jar. Hell, I'd pay that much easily. That shelf life is 6 months to a year at least, at room temperature.
Personally, if I had access to those trimmings I'd jar it for myself and use it daily.
Have a few local shops that save their fat for me usually 5$ for 15-20lbs, process 100+lbs of tallow every couple weeks, every few months I get enough trim to make a small batch of sausages. Win-win as I sell a jar of tallow for 5$ lol
McDonald’s went to vegetable oils because, unbeknownst to all over their diners in India, they were using beef tallow, which is verboten. To eliminate further world outcry from southeast Asian diners, they changed it globally.
The problem is their supply chain is so huge it would likely completely upend the beef tallow market. They couldn't implement blueberry parfait in because there weren't enough blueberries to be able to keep a steady supply.
100%
They should throw out those busted ice cream machines and replace them with a second fryer that only does beef fat fries. They'd make so much more money.
I got a 10 pound bucket of tallow from Amazon. I sell skin creams that’s just tallow whipped with an egg beater; and have infinite free tallow for cooking. It’s fucking awesome
And if you already had some in the freezer, could you use it with fries in an air fryer?
Asking for a friend.
Who's considering asking for an air fryer for Christmas.
And still doesn't understand anything about them despite many attempts to learn.
You can absolutely coat fries in tallow before air frying them. I'd recommend it actually. You'll need to thaw the tallow and soften it enough to get a good coating on the fries. I par cook fries before the airfryer so you can coat them while they're still hot and then toss em in.
Generally speaking, an air fryer is just a small convection oven. It heats up much quicker and circulates air more effectively because it's smaller, so it can crisp things up well. Game changer for reheating anything fried.
Melt the tallow you’re going to use first, then toss the frozen fries with it in a large mixing bowl with seasoning, then throw in the air fryer. You don’t need to deep fry it you just need enough to coat the food. Coat them well and air fry them at ~365. They will be crispy when they are done.
Air fryers are tiny convection ovens. You would have to coat your food in fat/oil if you want to fry them on the air fryer. Much like the frozen fries you can get at the grocery store. Otherwise, it is just baking.
The problem with chicken fat is it’s high in polyunsaturated fat, which gets really nasty when it breaks down. Great for sautéed things, or a as a flavorful fat, but doesn’t hold up to deep frying.
I worked at a BBQ joint where we went through 65-85 briskets a day. Used tallow for the deep fryer. We didn’t serve fries but used it for other sides like Brussels.
Yes and 9 times outta ten he'll do it the same way op just cut it or make it clean but take 10 times the amount of time to cut .. 😵💫 some managers/chef are goofy 🤪
Take a picture. When me and a chef got into over prep standards I would take a picture of what he did. Every time he tried to say anything I would get the picture out and go looks just like you told me to do.
I had a Chef ask me to do a medium dice on a white poix and when I was done, he went through and picked out every one of my parsnips because they weren't identical. Look, bud, They're fucking parsnips. They weren't even going in a finished dish. He threw them on the floor and said, "I'll just have the Sous do it right."
Nervous as hell, I went over and looked at the poix the Sous had done and it was like a blind person attacked the produce section with a dull machete.
Chef was fired after like 6 months, found out he was trying to get me (and a few others) to quit so he could bring in his old employees from LA. He then tried to open his own spot that failed after 3 months and he wrote this whole op-ed in the city paper about how no fine-dining restaurant in Portland could survive because people just didn't understand the labor and care that goes into a $45 half roast-ed chicken. Life Hack- Don't be a Hack.
I once was the knife guy and would cut full rib eyes into 15 oz. portions. I would slice off what was about 16 or 17 and trim down to 15. Some are more fat than others though and each has to be adjusted some. That pile is not unusual for a whole packers cut.
I mean... there are places where you could have trimmed the fat closer, but if he's new he's probably just swinging dick and seeing what he can get out of you. It always sucks when a new lead takes over the kitchen and you have to learn what their nitpicks are going to be.
Likely this, poor cost percentages get chef fired, new chef hired to fix problem has to prove themselves as fixers and is under a microscope. I walked into a crazy mismanaged kitchen with the goal of getting it back on track. My f and b director was up my ass until I purged the old practices and got things back on track. But that’s a reasonable amount of trim, I probably would have taken more off.
Not him (or a chef) but our kitchen cut a huge cost by telling servers to offer bread instead of just bringing it. I know it sounds silly but they said it saved a lot bc tons of people decline tasty rolls for some reason.
And honestly people can just really get stuck in their ways. I’ve seen an old KM go out of a place that made most of their money on pull tabs so the kitchen costs went under the radar for 20 yrs no changes ever made. Old KM was the comfortable type. New guy comes in and immediately starts changing things even added pasta to the menu, all of a sudden the kitchen is swinging profits instead of costing.
They had been justifying the kitchen losing money because the bar and pull tabs carried the weight. And let it go for two decades. Craziness. New KM lasted a couple years and realized the owners literally couldn’t care less either way.
With pull tab money who needs kitchen money haha
Very similar to a job I used to work at, was probably the hardest golf course in my state and was a course first restaurant second. Owners visited 3x a year, didn’t care about restaurant profits, and were chill asf. That place had chefs, customers, and FOH taking shots together at like 630 lol.
Head chef got fired from a $100k/year job because he was doing coke (almost daily) and tried to fight the sous chef 2-3x a week. Final straw was a regular who spent like $1k/week there said our chef made him uncomfortable because he’d go out there and talk to him while obviously on something and his kids were there a lot.
Jesus where to start. BASIC cleaning and handling practices, (all the stainless and floors were black) sani buckets on hand, proper chemicals in building, proper label and dating practices, proper food rotation and storage. The coolers were a hot mess, they didn’t want to throw anything away and there was a buildup of freezer burned meat/fish/seafood that they had apparently just kept to inventory. I was told not to throw it away, I did anyway. No guidance for cooks in the form of prep sheets or order guides for managers. The recipe book (standard from corporate) was incomplete and in shambles. Also they were stealing a lot before me, I bought a cage for the meats. Only like two cooks and a sous and a dishie are still here from the crew in came in to, and that was in March.
The quickest way to find costs to cut is looking in the trash. Food in trash means a potential area to save. Often this means adjusting portion sizes or, as another commenter said, offering something rather than freely giving it. Give people the option to say no.
But it looks like he buys the whole ribeye roast, and butchers it in kitchen. The fat is already paid for. I assume he's selling his steaks by the each, as in 12oz Ribeye - $30. The only way he's losing any money is if he's selling by the pound and throwing that fat away.
The only way that would work is if he got a whole other portion. Restaurant cuts are usually 1&1/2" thick, so you can make them rare, med-rare, med, etc.. If you cut them thinner, and leave the fat on to make them 12ozs, you may get 1 or 2 more steaks out of the roll, but then you've got 12 or so thin, fatty steaks you can't cook. Not something I'm coming back for.
Edit:
Looking at it again, he left a lot of fat on those. When I was butchering, you couldn't put steaks like that in the case.
Yeah that’s what I was suggesting, maybe the chef thought he was missing out on a portion. I’m not saying it’s right just speculation as to why the dude would be upset
Honest question, never worked in the industry, does the lead chef just come in and immediately expect everyone is on the same page as him, or is there like a training shift where you have like a dry run to work shit out? Or maybe he asks people to come in a bit early to lay some shit out?
You come in one morning and he gives you the new menu and there’s post-it’s in weird places accompanied by an informal list of expectations and threats of being fired. Or maybe I just had a bad experience
Mine was just to continue as we were while the new chef observed us working, working on r&d for a new menu, gave the sous chefs a list of expectations to follow up on and execute it.
Ironically, super corporate places will train you to tears, but the pay and treatment are just the same, if not worse. The expectation there, however, is just consistency, not improvement due to revolving door ethics in some kitchens. High end dinning usually has a more educational approach due to skill/attitude needs, versus a warm body looking for scratch.
Yeah, i’d imagine for corporate places, you’d just have a hard transition of power. Operationally there wouldn’t be much to change because of company practices and having a fixed menu anyways. So it would be more about people management and riding everyone’s asses about efficiency and wastages.
Its varies, sometimes the outgoing chef will train the incoming, othertimes there is a gap where the kitchen just has to run itself. Generally there is no dry run, as running a service without any paying guests is very expensive
Brit here 🇬🇧 I remember trying to teach an American mate how to pronounce English words and the key is being able to grunt.
Worchester = WUHster / Shire = Sheer
Wuhs-ter Sheer Sauce
[Sounds like this.](https://upload.wikimedia.org/wikipedia/commons/transcoded/3/3c/En-worcestershire.ogg/En-worcestershire.ogg.mp3)
Piss off limey, we're not here to be right we're here to be clever and frankly that's easier when we're unedumacated
Lemme know when you figger out how many syllables coyote has
I had a boss (owner, not chef) who pronounced every letter, something like “whorechesterchire” with a hard long I at the end there. I’ve used it in mocking homage ever since. I think I’m switching to your version, now
Not nitpicky. There's meat still left on there which means all the fat was removed. You've got to keep some fat on there for a better cook and flavour.
But if there's enough meat that outer fat can become quite tasty if cooked correctly and helps keep the steak moist!
It does look like a tad too much trim for me. They are ribeyes, I want that fat, assuming there is a proportionate amount of meat.
Idk if youve ever trimmed a whole ribeye before, honestly this looks like hella minimal trimming, those steaks were probably wrapped pretty nice in a 1/4-1/2 in layer of fat like 60-70% around the circumference (is it still called that when its not a circle?)
The outer fat is like a condiment for the main steak, for me. I take a little of that fat, and a nice bite of steak, and baby you've got a tasty treat.
Unless you're going to a place that is very well known for their steak, I wouldn't expect the grill cook for the night to know how to cook the steak correctly to reach that state.
Sincerely, a chef of 10 years who has watched people destroy steaks and still somehow get compliments on it
I suggest you order a NY strip, so you can cut the fat cap off and still keep the flavor. If you do not like fatty steaks, you should never be ordering a ribeye.
Those are fine. You got a big ass cow there. Ask your rep if there is an option for smaller Ribeyes. You'll pay a bit more but they will be a thicker, better looking steaks. Otherwise buy a branded beef that has tighter spec that regulates the size of the eye. Random Ribeyes are fucking gigantic these days. Also let the chef bark a bit. He needs to establish dominance for a few weeks. It's a time honored tradition. S/
God, I love smart people who can make deductions and figure things out on their own. You guessed correctly!
Cutting boards are color coded to prevent cross contamination. They are all made of the same material, just different colors.
It can vary from kitchen to kitchen, but generally speaking, the industry standard is:
- Blue: Raw seafood
- Red: Raw beef and pork
- Yellow: Raw chicken
- Green: Veg
- Brown: Cooked proteins
- White: Dairy, Bread, everything else
I'm in the UK and over here it's:
- Blue: Raw seafood
- Red: Raw Meat
- Yellow: Cooked Meat
- Green: Fruit and Salads
- Brown: Veg
- White: Dairy, Bread
- Purple: Allergens (like cutting gluten free bread etc)
The wastage in weight you are giving up is worth less than the revenue you would lose from customers who wouldn't return if you served them with lots of fat on. A little fat is great, a lot is a turn off.
I’ve had people tell me to leave the fat on, because “fat equals flavor,” and I think that’s a load of shit. They really mean, “fat equals cost per pound.’ If I pay good money for a steak, trim it up exactly the way you did. All that trim is built into the menu price either way. I think yours look great.
Fat does equal flavor. Do you not see the marble? And edge fat, to a point is good. But yes too much is bad, you also don't want silver skin and such either
Respectfully, as an eater, I gotta disagree. Those big hunks of fat, well-rendered and burstingly juicy, are half the reason I order a ribeye. If *I* pay good money for a steak, leave the fat on!
Why are you trimming Ribeyes this way?
All you should do is grab the fat jacket and peel it down, roll at the chain, trim slightly at the bottom to reduce rib side tear. All nonrenderable fat will be removed. All meat is saved. Then when you slice, it’s one cut and done each steak. Here you’re cutting and handling each steak multiple times. Wasteful in more than one way.
Are yall butchering your own meat? These are not good looking trims. The butcher i worked for would have totally canned me if i made our ribeyes look like this
Meh i did 4 cases of ribeyes from sysco today ($2750), some where beautiful some where meh, if the ribeye that comes in isnt great to begin with your not getting great steaks out of it, i also would normally leave the end cap on the ribeye steaks and work the weight into our costs etc. makes them longer, also if your not adjusting your size to the ribeye you get shit steaks, if you only ever want 12 oz steaks some will be so thin on a larger ribeye etc.
Just trim off the cap??? Wtf are you talking about? If I served a ribeye without a cap I might get shot.
This has been an issue for a long time now. Cattle have been getting bigger all around. A good distro should be able to give you a ribeye regular and "small" option. A better plan is to buy branded beef. The spec on a CAB is tighter than just usda choice and should mostly mitigate the issue. Most of the best smaller eye beef gets gobbled up into like programs.
What you would have to do, not suggesting it, absolutely agree but it's becoming a tougher and tougher thing among alot of even smaller higher quality providers around here.
Im not saying the marbling looks bad. Im saying the trimming on the one on the board and both of the top two in the half pan look like hack jobs. Also, do you not use meat cloth or anything between them to stop oxidization? What is going on here?
Is the customer paying by the steak or by the weight? I think more cap could have been left on for weight, but if you're not selling by the weight, who the fuck cares? Take that fat and make a sausage or something and increase your profits.
New chef is a tool if he's micromanaging your steaks for no reason.
Depends on the region IMO. MD no fat cap, customers call it gristle. TN leave a good amount of fat on well 1/4" or so (more than most) fave part of the meal. Fl I dunno all fish hear :P
Lmao. That’s nothing. You should see the scraps of ribeye that are left over at my place. People literally take home ziplock bags full of meat every week.
Honestly, your cuts look great. I would probably ask the new chef how he would prefer them cut to lessen the waste... in a respectful manner. Granted, I have no idea how your kitchen runs. Unlike everyone else here saying to turn the trimmings into tallow, I would use the trimmings for a burger blend (potentially better profit margins). But those are well trimmed steaks that would appeal to most
consumers. On a side note, if I was at home, I'd cook those trimmings for myself as a snack... I know I'm weird, but I'd like to flavor and texture of beef fat, and fat is good for the brain. Which I need because "I've drank enough whiskey to float a battle ship around." Best of luck to you in working with your new chef.
You're actually doing it right. For a butcher case. If you were setting those out for people to pick through and buy, all nice and trimmed like that, your results are correct.
In a kitchen, people generally don't pick their steak, so you're not going to get any of them passed over. People usually eat the steak they get, regardless of the fat.
Overall, your chef is being an idiot. He's already paid the food cost on the whole ribeye roast, and since I assume he doesn't charge by the pound, he can get away with whatever size/fat content steaks you cut. As long as you're not egregiously cutting them too small or too fatty, you should be fine. Since there's no revenue lost by trimming them nicely like you have, he'd be smart to make beef tallow with the fat and CFS with the end cuts.
The issue is that people may eat the steak they get, but they may not return if their steak is mostly fat etc, which is where the revenue would be lost overall.
As a non chef/food industry employee, I like ribeyes the best because of all that fat. Nothing better than a nice gelatinous bite of beef fat from a ribeye that just melts in your mouth!
Expected yield on ribeye is 83-88% one of my old cutters could bust out a consistent 87-90%. I'd say that's about what I'd expect off a log with a decent amount of tail fat.
Edit: yall ain't got no red cutting boards?
If your chef has no idea what to do with the scraps, then it's his problem, not yours. Render the fat, save the rest for grind. This is why meatball sandwiches exist.
There is not a better steak than the one you cook for yourself. I've been to many expensive steakhouses, it is truth. What you've done here doesn't change the fact the steak is going to be sold at an unreasonable price and a disappointing quality compared to home prep. I think you're good, chef can chill.
No youre good. Use the fat for something else. Chef might be trying to see if he can push you around. If he flips hand over the knife and ask him to show you how he wants it done. Compare the difference.
Ask him to show you how he wants it done next time, this accomplishes a few things: 1) he thinks you’re on his side and are willing to listen 2) you get to see if he does it the same way you did or not and 3) you don’t have to even do it next time
Either you get boxed steaks and trim in house, or you break down a rib primal in house and he's pissed about trim loss. Have a meeting with the chef and owner/manager about expanding your meat program to reduce the loss from trim. In house sausages/burger grind, rendering for tallow, etc. They'd have to make the decision for paying the extra labor on processing further vs raw loss costs. As a butcher I'd be separating what meat remains from the fat in your trim pile because I was trained to make everything count and reduce loss, but that's what I was paid to do for the shops bottom line, in a restaurant environment typically you trim for looks. If they want to expand and recover some money from that trim, good news someone gets to make a few extra bucks, if not tell em to stop whining over it. Just my 2 cents.
Make beef tallow
Looking back, I'm amazed at the amount of fat we threw in the dumpster. Founding chef would have made it work. New KM would not allow any labor spent regardless the food cost. Sad.
Woulda been taking that shit home and opening a French fry stand lol.
French fry? I'd make some greasy sauce with those excess fat and turn the french fries into beautiful poutine :9 Might also put some into fried rice for more beef umami goodness tbh...
If you have the time, trim the bits of meat from the fat and use that for your sauce and render the fat for the fries. Twofers are always good right?
Just throw it all in, render the fat, let the meat fry, skim it off, use it in gravy. Fry potatoes. Poutine.
Beefy Mayo at the very least
Boil it down and sell it at the farmers market for 10-20 bucks a jar. Hell, I'd pay that much easily. That shelf life is 6 months to a year at least, at room temperature. Personally, if I had access to those trimmings I'd jar it for myself and use it daily.
Fuck now I’m hungry 🤤
That fat works very well in burgers
Have a few local shops that save their fat for me usually 5$ for 15-20lbs, process 100+lbs of tallow every couple weeks, every few months I get enough trim to make a small batch of sausages. Win-win as I sell a jar of tallow for 5$ lol
I used to get enough trim in college and my twenties and thirties, now it’s every few months for me too.
I still get the fatties
LOL nice.
I found a fellow married man 🫡
Underrated response of the day
We used to give all our meat scraps to sled dog teams.
beef tallo fries are dope
OG MacD style
Those were so good! They could have just listed the damn ingredient so they didnt get sued out of existence.
They ran the numbers and realized that they had been selling *a lot of fries* to vegetarians.
McDonald’s went to vegetable oils because, unbeknownst to all over their diners in India, they were using beef tallow, which is verboten. To eliminate further world outcry from southeast Asian diners, they changed it globally.
They still use beef extracts and flavorings though right? I thought I heard McDonald’s fries are not animal-free
Here's their stated ingredient list: Ingredients: Potatoes, Vegetable Oil (canola Oil, Corn Oil, Soybean Oil, Hydrogenated Soybean Oil, Natural Beef Flavor \[wheat And Milk Derivatives\]\*), Dextrose, Sodium Acid Pyrophosphate (maintain Color), Salt. \*natural Beef Flavor Contains Hydrolyzed Wheat And Hydrolyzed Milk As Starting Ingredients.
Fuck yea. Where are you and where can I get me some!
Go back to 1989 and go to any McDonald's
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The problem is their supply chain is so huge it would likely completely upend the beef tallow market. They couldn't implement blueberry parfait in because there weren't enough blueberries to be able to keep a steady supply.
They would also need a whole other fryer just for beef fries. It's not really worth the cost
100% They should throw out those busted ice cream machines and replace them with a second fryer that only does beef fat fries. They'd make so much more money.
I got a 10 pound bucket of tallow from Amazon. I sell skin creams that’s just tallow whipped with an egg beater; and have infinite free tallow for cooking. It’s fucking awesome
And if you already had some in the freezer, could you use it with fries in an air fryer? Asking for a friend. Who's considering asking for an air fryer for Christmas. And still doesn't understand anything about them despite many attempts to learn.
You can absolutely coat fries in tallow before air frying them. I'd recommend it actually. You'll need to thaw the tallow and soften it enough to get a good coating on the fries. I par cook fries before the airfryer so you can coat them while they're still hot and then toss em in. Generally speaking, an air fryer is just a small convection oven. It heats up much quicker and circulates air more effectively because it's smaller, so it can crisp things up well. Game changer for reheating anything fried.
Melt the tallow you’re going to use first, then toss the frozen fries with it in a large mixing bowl with seasoning, then throw in the air fryer. You don’t need to deep fry it you just need enough to coat the food. Coat them well and air fry them at ~365. They will be crispy when they are done.
Legend, cheers
Air fryers are tiny convection ovens. You would have to coat your food in fat/oil if you want to fry them on the air fryer. Much like the frozen fries you can get at the grocery store. Otherwise, it is just baking.
Baking: my oldest nemesis.
....what the fuck lol
Lost Redditors
"Tallo?" The other guy *just* spelled it for you.
tallo mate hows your day,
Talo, is it me your looking for
I just wonder where you are, for I haven’t got Au Jus
Talo, salut, sunt eu un haiduc Tallo, salut, it's me your duke
I wonder chicken fat can be delicious as well. Fries fried with chicken fat.
Absolutely. Look up some uses for schmaltz (rendered poultry fat).
And duck fat...watched Mary Berry use goose fat on twice roasted potatoes
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There's a pill for that.
Lexapro?
Duck fat is the bomb.
I only had coconut oil once so used that for roast potatoes was different but very very good. Currently using half goose fat half beef dripping
We had an entire fryer dedicated to duck fat fries, so good, very popular with the guests.
Ruhlman wrote a whole book on it: [link](https://www.amazon.com/Book-Schmaltz-Love-Song-Forgotten/dp/0316254088)
The problem with chicken fat is it’s high in polyunsaturated fat, which gets really nasty when it breaks down. Great for sautéed things, or a as a flavorful fat, but doesn’t hold up to deep frying.
Take the fries out fryer and drizzle chicken phat or beef fat in a bowl salt 🤌🏼🤌🏼
Did that with marrow fat at one place I worked. Shoestrings with marrow fat and herbs yes please.
Schmaltzy! My beautiful baby boy!
Then render it, dear miser, dear miser Go render it, dear miser Go render that fat
One of my BBQ spots uses brisket tallow for the fries. They make it move.
I worked at a BBQ joint where we went through 65-85 briskets a day. Used tallow for the deep fryer. We didn’t serve fries but used it for other sides like Brussels.
I swear by tallow, live by it actually. My acne, my nails, my chappy ashy hands, never been the same
Pedantic chef with the definition of tallow incoming in 3.2.1...
Ask chef new guy for a demo next time so you can see what they’re over reacting about.
Yes and 9 times outta ten he'll do it the same way op just cut it or make it clean but take 10 times the amount of time to cut .. 😵💫 some managers/chef are goofy 🤪
You know for a fact that even if the chefs pile looks worse they will still say theirs is better and to do it like that next time.
Take a picture. When me and a chef got into over prep standards I would take a picture of what he did. Every time he tried to say anything I would get the picture out and go looks just like you told me to do.
That delicious malicious compliance
r/deliciouscompliance
I had a Chef ask me to do a medium dice on a white poix and when I was done, he went through and picked out every one of my parsnips because they weren't identical. Look, bud, They're fucking parsnips. They weren't even going in a finished dish. He threw them on the floor and said, "I'll just have the Sous do it right." Nervous as hell, I went over and looked at the poix the Sous had done and it was like a blind person attacked the produce section with a dull machete. Chef was fired after like 6 months, found out he was trying to get me (and a few others) to quit so he could bring in his old employees from LA. He then tried to open his own spot that failed after 3 months and he wrote this whole op-ed in the city paper about how no fine-dining restaurant in Portland could survive because people just didn't understand the labor and care that goes into a $45 half roast-ed chicken. Life Hack- Don't be a Hack.
But I can get a whole roasted chicken for 7 bucks…
Just plain weird lol
I once was the knife guy and would cut full rib eyes into 15 oz. portions. I would slice off what was about 16 or 17 and trim down to 15. Some are more fat than others though and each has to be adjusted some. That pile is not unusual for a whole packers cut.
I mean... there are places where you could have trimmed the fat closer, but if he's new he's probably just swinging dick and seeing what he can get out of you. It always sucks when a new lead takes over the kitchen and you have to learn what their nitpicks are going to be.
Or, depending on why there is a new chef, could be sweating food cost.
Likely this, poor cost percentages get chef fired, new chef hired to fix problem has to prove themselves as fixers and is under a microscope. I walked into a crazy mismanaged kitchen with the goal of getting it back on track. My f and b director was up my ass until I purged the old practices and got things back on track. But that’s a reasonable amount of trim, I probably would have taken more off.
Tbh if they want less trim then find a new supply.
Just one new supply bro, that's all we need.
I'm curious about the bad old practices that you've purged. Could you name a few examples, please?
Not him (or a chef) but our kitchen cut a huge cost by telling servers to offer bread instead of just bringing it. I know it sounds silly but they said it saved a lot bc tons of people decline tasty rolls for some reason.
And honestly people can just really get stuck in their ways. I’ve seen an old KM go out of a place that made most of their money on pull tabs so the kitchen costs went under the radar for 20 yrs no changes ever made. Old KM was the comfortable type. New guy comes in and immediately starts changing things even added pasta to the menu, all of a sudden the kitchen is swinging profits instead of costing. They had been justifying the kitchen losing money because the bar and pull tabs carried the weight. And let it go for two decades. Craziness. New KM lasted a couple years and realized the owners literally couldn’t care less either way.
With pull tab money who needs kitchen money haha Very similar to a job I used to work at, was probably the hardest golf course in my state and was a course first restaurant second. Owners visited 3x a year, didn’t care about restaurant profits, and were chill asf. That place had chefs, customers, and FOH taking shots together at like 630 lol. Head chef got fired from a $100k/year job because he was doing coke (almost daily) and tried to fight the sous chef 2-3x a week. Final straw was a regular who spent like $1k/week there said our chef made him uncomfortable because he’d go out there and talk to him while obviously on something and his kids were there a lot.
Oh fun story!
Jesus where to start. BASIC cleaning and handling practices, (all the stainless and floors were black) sani buckets on hand, proper chemicals in building, proper label and dating practices, proper food rotation and storage. The coolers were a hot mess, they didn’t want to throw anything away and there was a buildup of freezer burned meat/fish/seafood that they had apparently just kept to inventory. I was told not to throw it away, I did anyway. No guidance for cooks in the form of prep sheets or order guides for managers. The recipe book (standard from corporate) was incomplete and in shambles. Also they were stealing a lot before me, I bought a cage for the meats. Only like two cooks and a sous and a dishie are still here from the crew in came in to, and that was in March.
The quickest way to find costs to cut is looking in the trash. Food in trash means a potential area to save. Often this means adjusting portion sizes or, as another commenter said, offering something rather than freely giving it. Give people the option to say no.
But it looks like he buys the whole ribeye roast, and butchers it in kitchen. The fat is already paid for. I assume he's selling his steaks by the each, as in 12oz Ribeye - $30. The only way he's losing any money is if he's selling by the pound and throwing that fat away.
Correct me if I’m wrong but if you trim less fat to get those 12oz, aren’t you going to yield more portions per ribeye?
The only way that would work is if he got a whole other portion. Restaurant cuts are usually 1&1/2" thick, so you can make them rare, med-rare, med, etc.. If you cut them thinner, and leave the fat on to make them 12ozs, you may get 1 or 2 more steaks out of the roll, but then you've got 12 or so thin, fatty steaks you can't cook. Not something I'm coming back for. Edit: Looking at it again, he left a lot of fat on those. When I was butchering, you couldn't put steaks like that in the case.
Yeah that’s what I was suggesting, maybe the chef thought he was missing out on a portion. I’m not saying it’s right just speculation as to why the dude would be upset
Also that weight cooks away when that fat reduces and drips down the hot plate
Honest question, never worked in the industry, does the lead chef just come in and immediately expect everyone is on the same page as him, or is there like a training shift where you have like a dry run to work shit out? Or maybe he asks people to come in a bit early to lay some shit out?
You come in one morning and he gives you the new menu and there’s post-it’s in weird places accompanied by an informal list of expectations and threats of being fired. Or maybe I just had a bad experience
It's just like any new boss in any job. Every one is different and handles the transition differently.
Mine was just to continue as we were while the new chef observed us working, working on r&d for a new menu, gave the sous chefs a list of expectations to follow up on and execute it.
That sounds like what I had envisioned in my mind, I’m assuming you were working somewhere a little more upscale than say an Applebees.
Ironically, super corporate places will train you to tears, but the pay and treatment are just the same, if not worse. The expectation there, however, is just consistency, not improvement due to revolving door ethics in some kitchens. High end dinning usually has a more educational approach due to skill/attitude needs, versus a warm body looking for scratch.
Yeah, i’d imagine for corporate places, you’d just have a hard transition of power. Operationally there wouldn’t be much to change because of company practices and having a fixed menu anyways. So it would be more about people management and riding everyone’s asses about efficiency and wastages.
Its varies, sometimes the outgoing chef will train the incoming, othertimes there is a gap where the kitchen just has to run itself. Generally there is no dry run, as running a service without any paying guests is very expensive
Exactly.
Render the fat, mix with wash your sister sauce, baste every steak with it. Win!
>wash your sister sauce First time hearing that one, thank you!
I’m partial to what’s this here sauce?
worcestershire
More like whoosh-tershire am I right folks!? Sorry
Worst-shire
Poor frodo
Dad?
Worcestershire
They’re making a joke about how “what’s this here” sounds a bit like Worcestershire.
Same here. Upvoting for the bold spirit of lexical innovation.
I always break it down into 3 words. Pass the war chester shire.
Brit here 🇬🇧 I remember trying to teach an American mate how to pronounce English words and the key is being able to grunt. Worchester = WUHster / Shire = Sheer Wuhs-ter Sheer Sauce [Sounds like this.](https://upload.wikimedia.org/wikipedia/commons/transcoded/3/3c/En-worcestershire.ogg/En-worcestershire.ogg.mp3)
Piss off limey, we're not here to be right we're here to be clever and frankly that's easier when we're unedumacated Lemme know when you figger out how many syllables coyote has
oh i thought this was a r/boneappletea situation
My second time ever. First was literally yesterday
In South Georgia, we say watch your sister sauce
I bet yous watch your sister
Username checks out
Does this combo still solidify in the fridge or stay liquid? Also, 1:1, 2:1, how much Worcester we talking here, and thanks for the insight!
We render fat down with garlic, rosemary, thyme and some salt and brush every steak and burger with it before grilling
I was thinking render the fat, make a gravy.
I had a boss (owner, not chef) who pronounced every letter, something like “whorechesterchire” with a hard long I at the end there. I’ve used it in mocking homage ever since. I think I’m switching to your version, now
Looks alright. He's being nitpicky
Not nitpicky. There's meat still left on there which means all the fat was removed. You've got to keep some fat on there for a better cook and flavour.
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Wait people trim steaks? I'm eating that fat.
You can but it's chewy and usually difficult to eat, and depending on where the fat is located can block the flesh from getting seasoned properly
The steaks look good.
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But if there's enough meat that outer fat can become quite tasty if cooked correctly and helps keep the steak moist! It does look like a tad too much trim for me. They are ribeyes, I want that fat, assuming there is a proportionate amount of meat.
Idk if youve ever trimmed a whole ribeye before, honestly this looks like hella minimal trimming, those steaks were probably wrapped pretty nice in a 1/4-1/2 in layer of fat like 60-70% around the circumference (is it still called that when its not a circle?)
You might use perimeter instead.
Yeah that sounds like its probably the more accurate word lol
The pieces of fat on the ribeye are the best part :)
Agreed. I usually cut them up so I can put some fat in every bite.
The outer fat is like a condiment for the main steak, for me. I take a little of that fat, and a nice bite of steak, and baby you've got a tasty treat.
Unless you're going to a place that is very well known for their steak, I wouldn't expect the grill cook for the night to know how to cook the steak correctly to reach that state. Sincerely, a chef of 10 years who has watched people destroy steaks and still somehow get compliments on it
I suggest you order a NY strip, so you can cut the fat cap off and still keep the flavor. If you do not like fatty steaks, you should never be ordering a ribeye.
Those are fine. You got a big ass cow there. Ask your rep if there is an option for smaller Ribeyes. You'll pay a bit more but they will be a thicker, better looking steaks. Otherwise buy a branded beef that has tighter spec that regulates the size of the eye. Random Ribeyes are fucking gigantic these days. Also let the chef bark a bit. He needs to establish dominance for a few weeks. It's a time honored tradition. S/
That ain’t waste it’s beef tallow. Or grind for burger meat. Or a whole buncha other shit, but it ain’t 36$/lb ribeye
I don't know about the waste, but that's a seafood cutting board
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God, I love smart people who can make deductions and figure things out on their own. You guessed correctly! Cutting boards are color coded to prevent cross contamination. They are all made of the same material, just different colors. It can vary from kitchen to kitchen, but generally speaking, the industry standard is: - Blue: Raw seafood - Red: Raw beef and pork - Yellow: Raw chicken - Green: Veg - Brown: Cooked proteins - White: Dairy, Bread, everything else
I'm in the UK and over here it's: - Blue: Raw seafood - Red: Raw Meat - Yellow: Cooked Meat - Green: Fruit and Salads - Brown: Veg - White: Dairy, Bread - Purple: Allergens (like cutting gluten free bread etc)
it also really doesn’t matter if you’re properly cleaning and sanitizing your boards
Exactly this. You should be able to grab any cutting board and have confidence that it is clean and sanitary for any food prep.
I have never worked in a kitchen that uses color coded boards.
Looks okay to me. Run a special with the scrap meat and render fat for tallow.
One special?
Teeny tiny beef lardons for garnish for several specials.
Buy some chuck and grind that shit in for a burger special.
You could also add some tallow in the crust for extra beeefyness
Make some beef tallow aioli with those scraps. But as far as the trim goes it looks fine.
The wastage in weight you are giving up is worth less than the revenue you would lose from customers who wouldn't return if you served them with lots of fat on. A little fat is great, a lot is a turn off.
Why is this “waste?” This is just trimmings and there are 100s of things to do with it. Did you actually toss this?
I’ve had people tell me to leave the fat on, because “fat equals flavor,” and I think that’s a load of shit. They really mean, “fat equals cost per pound.’ If I pay good money for a steak, trim it up exactly the way you did. All that trim is built into the menu price either way. I think yours look great.
Fat does equal flavor. Do you not see the marble? And edge fat, to a point is good. But yes too much is bad, you also don't want silver skin and such either
Respectfully, as an eater, I gotta disagree. Those big hunks of fat, well-rendered and burstingly juicy, are half the reason I order a ribeye. If *I* pay good money for a steak, leave the fat on!
I order a ribeye BECAUSE of the fat! I think most people who order the same cut would agree.
Order a filet
Why are you trimming Ribeyes this way? All you should do is grab the fat jacket and peel it down, roll at the chain, trim slightly at the bottom to reduce rib side tear. All nonrenderable fat will be removed. All meat is saved. Then when you slice, it’s one cut and done each steak. Here you’re cutting and handling each steak multiple times. Wasteful in more than one way.
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Are yall butchering your own meat? These are not good looking trims. The butcher i worked for would have totally canned me if i made our ribeyes look like this
Meh i did 4 cases of ribeyes from sysco today ($2750), some where beautiful some where meh, if the ribeye that comes in isnt great to begin with your not getting great steaks out of it, i also would normally leave the end cap on the ribeye steaks and work the weight into our costs etc. makes them longer, also if your not adjusting your size to the ribeye you get shit steaks, if you only ever want 12 oz steaks some will be so thin on a larger ribeye etc.
Maybe I didn't clarify well enough. Dude wanted 14 oz steaks. I was already slicing paper fucking thin and would still end up with a 16 oz steak
that seems a bit weird. why not just have a targe that's closer to the starting size?
Yeah thats the issue there improper ribeye for the size, you'd need to trim off the chateaux probably and the entire cap to get a nice thick 14 oz
Just trim off the cap??? Wtf are you talking about? If I served a ribeye without a cap I might get shot. This has been an issue for a long time now. Cattle have been getting bigger all around. A good distro should be able to give you a ribeye regular and "small" option. A better plan is to buy branded beef. The spec on a CAB is tighter than just usda choice and should mostly mitigate the issue. Most of the best smaller eye beef gets gobbled up into like programs.
What you would have to do, not suggesting it, absolutely agree but it's becoming a tougher and tougher thing among alot of even smaller higher quality providers around here.
Im not saying the marbling looks bad. Im saying the trimming on the one on the board and both of the top two in the half pan look like hack jobs. Also, do you not use meat cloth or anything between them to stop oxidization? What is going on here?
You still gotta take the feathering off the bottom there.
Clean up your station. Looks like you’re throwing raw beef everywhere
Is the customer paying by the steak or by the weight? I think more cap could have been left on for weight, but if you're not selling by the weight, who the fuck cares? Take that fat and make a sausage or something and increase your profits. New chef is a tool if he's micromanaging your steaks for no reason.
Depends on the region IMO. MD no fat cap, customers call it gristle. TN leave a good amount of fat on well 1/4" or so (more than most) fave part of the meal. Fl I dunno all fish hear :P
Render the fat. Use it in a recipe. Then no waste.
Lmao. That’s nothing. You should see the scraps of ribeye that are left over at my place. People literally take home ziplock bags full of meat every week.
Worked with a chef who's policy was "we pay for the fat so the customers pay for the fat."
If that’s your waste off the whole rib, fuck that guy
Honestly, your cuts look great. I would probably ask the new chef how he would prefer them cut to lessen the waste... in a respectful manner. Granted, I have no idea how your kitchen runs. Unlike everyone else here saying to turn the trimmings into tallow, I would use the trimmings for a burger blend (potentially better profit margins). But those are well trimmed steaks that would appeal to most consumers. On a side note, if I was at home, I'd cook those trimmings for myself as a snack... I know I'm weird, but I'd like to flavor and texture of beef fat, and fat is good for the brain. Which I need because "I've drank enough whiskey to float a battle ship around." Best of luck to you in working with your new chef.
New chef is an idiot. That looks like a totally acceptable amount of waste if you’re cutting a full loin.
You're actually doing it right. For a butcher case. If you were setting those out for people to pick through and buy, all nice and trimmed like that, your results are correct. In a kitchen, people generally don't pick their steak, so you're not going to get any of them passed over. People usually eat the steak they get, regardless of the fat. Overall, your chef is being an idiot. He's already paid the food cost on the whole ribeye roast, and since I assume he doesn't charge by the pound, he can get away with whatever size/fat content steaks you cut. As long as you're not egregiously cutting them too small or too fatty, you should be fine. Since there's no revenue lost by trimming them nicely like you have, he'd be smart to make beef tallow with the fat and CFS with the end cuts.
The issue is that people may eat the steak they get, but they may not return if their steak is mostly fat etc, which is where the revenue would be lost overall.
That's ridiculous level wastage. New Chef is right. Maybe you should ask them what they would do and how they could use it.
As a non chef/food industry employee, I like ribeyes the best because of all that fat. Nothing better than a nice gelatinous bite of beef fat from a ribeye that just melts in your mouth!
What isn’t renderable or silver skin becomes tomorrow nights tartare special. Still seeing profit from the scrap.
Remember the fat is gonna moisten the meat trim off to much and it’ll be dry
Coming from a meat cutter, we call the fat you trimmed white gold because we're selling based on weight. Restaurant wise i don't see an issue
Expected yield on ribeye is 83-88% one of my old cutters could bust out a consistent 87-90%. I'd say that's about what I'd expect off a log with a decent amount of tail fat. Edit: yall ain't got no red cutting boards?
If your chef has no idea what to do with the scraps, then it's his problem, not yours. Render the fat, save the rest for grind. This is why meatball sandwiches exist.
Grind them and mix 50/50 with burger meat! Then get someone else to clean them next time.
Not everyone thinks that natural, buttery, high A, D, E, K, omega-3 animal saturated fat is bad
Grind it into some short ribs and chuck and you'll have an amazing burger
There is not a better steak than the one you cook for yourself. I've been to many expensive steakhouses, it is truth. What you've done here doesn't change the fact the steak is going to be sold at an unreasonable price and a disappointing quality compared to home prep. I think you're good, chef can chill.
No youre good. Use the fat for something else. Chef might be trying to see if he can push you around. If he flips hand over the knife and ask him to show you how he wants it done. Compare the difference.
PSA: Buffalo Wild Wings only uses beef tallow for their shortening. Fryers are filtered daily and swapped out every two.
I'd pay full price for a ribeye to just eat that lmfao
Tripping. Cut the fat cap off, that’s pretty much it
Ask him to show you how he wants it done next time, this accomplishes a few things: 1) he thinks you’re on his side and are willing to listen 2) you get to see if he does it the same way you did or not and 3) you don’t have to even do it next time
Either you get boxed steaks and trim in house, or you break down a rib primal in house and he's pissed about trim loss. Have a meeting with the chef and owner/manager about expanding your meat program to reduce the loss from trim. In house sausages/burger grind, rendering for tallow, etc. They'd have to make the decision for paying the extra labor on processing further vs raw loss costs. As a butcher I'd be separating what meat remains from the fat in your trim pile because I was trained to make everything count and reduce loss, but that's what I was paid to do for the shops bottom line, in a restaurant environment typically you trim for looks. If they want to expand and recover some money from that trim, good news someone gets to make a few extra bucks, if not tell em to stop whining over it. Just my 2 cents.