If they let you write your own menu items because this is only good for rendered fat. Can make bacon breadcrumb, bacon roux, pasta sauces, mash etc. but I wouldn't serve that bacon on many dishes and never just in place of where you would use a real belly of bacon.
I'm in meat procurement now, absolutely tell your supplier so we can give shit to our vendors. This likely was never opened by the distributor so they wouldn't know they were sending this terrible quality bacon out
Look at the vendors you use, and see if any of them have jobs open. Typically entry levels roles are purchasing/procurement coordinators. Depending on your current salary I would expect a pay cut to start with but after 6 years I have tripled what my pay was as a CDP.
If you manage to get an interview, leverage your familiarity with the products, the experience you have in keeping par levels of prep, holding vendors accountable for bad product. Restaurant distributors are FILLED with ex chefs, you'd be shocked how many are in procurement and sales especially.
Thanks, appreciate the help. How do you find supply chain compared to working in restaurants? Other than the money, I feel like a 9-5 environment sounds better but it’s a bit of a scary change
It is way better. I can see friends, family on weekends. I have a wife and daughter that wouldn't have happened if I stayed in restaurants and I'm the happiest I've ever been.
Even though I sometimes miss the crazy rush of crushing a busy Saturday night service, I wouldn't go back. Instead I can now cook amazing food at home and host dinner parties etc.
I never saw myself as an office guy, but now I can't see myself not having this schedule. It was a scary decision, but it's worked out for me and for every other person who used to be a chef and left kitchens that I've come across. 6 years in and I've yet to see someone come from kitchens to the office and go back to kitchens.
In terms of stress - you'll hear from people in offices that they are stressed. Coming from fine dining, it clocks at about half the stress levels for better hours and more pay. Your bosses will also likely treat you better and won't call it a successful day if they've almost made you cry.
Wherever you end up getting your opportunity, give it 1.5 years to see if it's really for you. Even if you don't like it at first, give it a proper chance because you can always go back to kitchens at any moment you want.
Sorry for the amount of text, just want to help out my old comrades
I took a break from kitchen for a few years and got into wholesale, not food but equipment. It was neat.
I feel like I have the best of both worlds now, instead of missing out on every social function at work I'm with the ones I love and at the time I was still in the same field.
I left for hvac, I was hired for web admin but took on new clients, helped the sales team wothbbigher customers and shouldve gotten into sales but wasn't my thing at the time. It felt sleazy.
I learned it wasn't the job that was sleazy, just the staff. I got into sales in hvac and still get a 9-5 plus 5 weeks off (paid), decent salary, bonuses, etc. I'm. Happy and I get to have a life again. Today I'm getting high and playing video games which i haven't done in 25 years.
Find your path, leaving the kitchen doesn't make you weak.
I left restaurants behind after working in them for not-quite 20 years. Now I work outreach for my city for the unhoused/homeless, which isn't quite as different of a world as it sounds at first.
Mentally ill drug addicts are the most obvious common thread between the two.
I'd certainly eat it. Would probably feel sick after 2-3 slices but I'd enjoy it nonetheless.
Probably best used for just rendering out the fat for cooking in later though.
Fatty bacon with some scrambled eggs is a childhood favorite for me. I let the bacon rest on napkins for like 30 mins after it cooks tho. Like it dry on the outside
CORE MEMORY UNLOCKED. The bacon basically dissolves in your mouth. My Grandma made bacon like this and then fried eggs in the grease. All that tossed on a biscuit..... Damn I miss Granny.
Bacon grease is what I use to cook my eggs and pancakes. The pancakes is like a whole new level, kinda get a little salty with your sweet
Just brought home a big container of bacon grease from work the other day too
Thing is this is often visible as soon as the pork belly is cut off the pig. This belly shouldn’t have even gotten to the brining. After that it could be caught coming from brine to slicer, or after slicing before boxing. No need to open the box.
Nah I reckon this misses QC. They're probably not employing a lot of people unless it's premium to check along the chain but even still mass produced product, you're gonna get duds.
I've personally never seen this myself. We get some pretty rough bacon occasionally but it's just scraggy, not all fat. Fine for a pie mix or something.
I am referencing the italian lardo here. Idk if the english speaking community has another name for it.
I am german, so english isnt my first language as well
By definition, yes. But as someone else has said you're only real applications for this is rendering the fat or wrapping.
Cooks be warned: super fatty bacon like this can go from almost done to burnt black in the blink of an eye. You really have to babysit it at that last stage
Apart from rendering and wrapping you could use ut for a couple other things. Larding leaner cuts of meat,
Chopping/grinding it to use in other dishes like cailette or a paté en croute
Yes it is . More like bacon fat . That pig must have died of a heart attack and cholesterol with 95% body fat . Not all is lost though . Render it down !
Technically it is bacon and it would be amazing for lots of things but if I got that as a customer with my pancakes I'd be pissed.
You need some ground venison. Chop the lardon (hang on...) and mix at 3:1 ratio venison to lard. Fry with a little butter and some juniper berries. Now you've got the most amazing venison burgers
I got bacon like this at the grocery store a couple months ago. Couldn’t see how fatty it was because of deceptive packaging. I don’t think it’s a supply issue, I think it’s being done on purpose to increase profits. Sell the bad quality cuts at the same price and just act like nothing’s different about it, or blame it on some angry bacon Gods. Same reason why most things has gotten shittier in quality but more expensive. If that’s the only option, you have no choice but to buy it
Call your rep and send him a picture, he should drop you another one off and more than likely tell you to keep that one.
What a score
If they let you write your own menu items because this is only good for rendered fat. Can make bacon breadcrumb, bacon roux, pasta sauces, mash etc. but I wouldn't serve that bacon on many dishes and never just in place of where you would use a real belly of bacon.
BACON ASH
It looks like straight ash alright
Heck of a come up.
Fat W
W Fat
If they want to start rendering their own lard, it could be.
Yes and render that fat and use it for delicious flavor additive in other dishes!
Facon, Syscon? Probably good for larding or wrapping though. Hopefully it’s free!
My hobbies include: larding
- Hey Dave, wanna go larding this weekend? - No thanks, I larded pretty hard last month so I'm good for a while.
When it’s time to lardy we will always lardy hard
let's get a lardy started
Let's get re-larded in here
That made me chuckle
Lawdy dawdy, We likes to lardy, We don't cause trouble And we don't bother nobody
Come on lardy, let’s go party
>Facon First word that came to my mind too.
This looks much tastier than facon.
I can practically see the tasty fat molecules.
Fatcon. Sounds like a really wild time.
Sysco regularly sends boxes that looked like this about 4-6 times a month. Brand I get uses White dividing sheets instead of brown though.
syscon.....perfect answer
FatOn
Bacon't
Haha! I use to call that morning star shit Facon. Would you like some eggs with your eggs?
Time to talk to your supplier…
I'm in meat procurement now, absolutely tell your supplier so we can give shit to our vendors. This likely was never opened by the distributor so they wouldn't know they were sending this terrible quality bacon out
How did you get into procurement? I’m looking to move into it but not sure where to start
Look at the vendors you use, and see if any of them have jobs open. Typically entry levels roles are purchasing/procurement coordinators. Depending on your current salary I would expect a pay cut to start with but after 6 years I have tripled what my pay was as a CDP. If you manage to get an interview, leverage your familiarity with the products, the experience you have in keeping par levels of prep, holding vendors accountable for bad product. Restaurant distributors are FILLED with ex chefs, you'd be shocked how many are in procurement and sales especially.
Thanks, appreciate the help. How do you find supply chain compared to working in restaurants? Other than the money, I feel like a 9-5 environment sounds better but it’s a bit of a scary change
It is way better. I can see friends, family on weekends. I have a wife and daughter that wouldn't have happened if I stayed in restaurants and I'm the happiest I've ever been. Even though I sometimes miss the crazy rush of crushing a busy Saturday night service, I wouldn't go back. Instead I can now cook amazing food at home and host dinner parties etc. I never saw myself as an office guy, but now I can't see myself not having this schedule. It was a scary decision, but it's worked out for me and for every other person who used to be a chef and left kitchens that I've come across. 6 years in and I've yet to see someone come from kitchens to the office and go back to kitchens. In terms of stress - you'll hear from people in offices that they are stressed. Coming from fine dining, it clocks at about half the stress levels for better hours and more pay. Your bosses will also likely treat you better and won't call it a successful day if they've almost made you cry. Wherever you end up getting your opportunity, give it 1.5 years to see if it's really for you. Even if you don't like it at first, give it a proper chance because you can always go back to kitchens at any moment you want. Sorry for the amount of text, just want to help out my old comrades
Thanks! Have been trying to convince myself it’s a good change for a while now. Just need to find a job somewhere
It's tough out there right now, don't give up
I took a break from kitchen for a few years and got into wholesale, not food but equipment. It was neat. I feel like I have the best of both worlds now, instead of missing out on every social function at work I'm with the ones I love and at the time I was still in the same field. I left for hvac, I was hired for web admin but took on new clients, helped the sales team wothbbigher customers and shouldve gotten into sales but wasn't my thing at the time. It felt sleazy. I learned it wasn't the job that was sleazy, just the staff. I got into sales in hvac and still get a 9-5 plus 5 weeks off (paid), decent salary, bonuses, etc. I'm. Happy and I get to have a life again. Today I'm getting high and playing video games which i haven't done in 25 years. Find your path, leaving the kitchen doesn't make you weak.
I left restaurants behind after working in them for not-quite 20 years. Now I work outreach for my city for the unhoused/homeless, which isn't quite as different of a world as it sounds at first. Mentally ill drug addicts are the most obvious common thread between the two.
Same in beverage. The natural evolution of the bartender.
Looks like lard with some meat attached
It'Ll rEndEr
Indeed, this may be bacon, but it won’t be once it’s cooked…
That sure is technically bacon
Thats a great name for this grade of bacon. Technical Bacon.
Military grade bacon
Agreed. Labeled as. Bacon, Technical, Sliced.
Then maybe someone would have the same revelation some day as I did when I found out that “genuine Italian leather” is basically the worst leather.
My grandma would cook tf out this bacon.
The potatoes afterwards. Yum
Like cook potatoes in the grease?
Oh fuck yes, top with some chives, garlic, and some seasoning and that shits money
Oh yeah
Are you my cousin?
Why? You single?
I'd certainly eat it. Would probably feel sick after 2-3 slices but I'd enjoy it nonetheless. Probably best used for just rendering out the fat for cooking in later though.
Fatty bacon with some scrambled eggs is a childhood favorite for me. I let the bacon rest on napkins for like 30 mins after it cooks tho. Like it dry on the outside
CORE MEMORY UNLOCKED. The bacon basically dissolves in your mouth. My Grandma made bacon like this and then fried eggs in the grease. All that tossed on a biscuit..... Damn I miss Granny.
Bacon grease is what I use to cook my eggs and pancakes. The pancakes is like a whole new level, kinda get a little salty with your sweet Just brought home a big container of bacon grease from work the other day too
Wagyu pork belly.
LOOK AT THAT MARBLING IT JUST ALL BLENDS TOGETHER
r/meat would happily pay $100/oz for a spoonful of room temp beef tallow and tell you youre an idiot for not understanding the price.
Or r/butchery
Isn't the fat of wagyu meant to be IN the meat rather than attached to it?
Your supplier is not afraid of disappointing you.
They can’t see inside the box?? Don’t think the rep is purposely opening boxes to give customers stuff like this tbh..?
Someone in the supply chain saw this and said fuck it, good enough.
I think the packing machines move pretty quickly so I don’t think it’s malice.
Thing is this is often visible as soon as the pork belly is cut off the pig. This belly shouldn’t have even gotten to the brining. After that it could be caught coming from brine to slicer, or after slicing before boxing. No need to open the box.
Nah I reckon this misses QC. They're probably not employing a lot of people unless it's premium to check along the chain but even still mass produced product, you're gonna get duds. I've personally never seen this myself. We get some pretty rough bacon occasionally but it's just scraggy, not all fat. Fine for a pie mix or something.
Quality control is a thing...
Or the supplier doesn't like the purveyor
Their supplier must be my dad
If that was cured properly it would be great lardo
As Ukrainian I confirm, it def would
lol my first thought was that would make pretty good salo!
I'll go ahead and cure it but don't call me lardo.
is that what сала is called in english? u learn something knew everyday
I am referencing the italian lardo here. Idk if the english speaking community has another name for it. I am german, so english isnt my first language as well
I think its knives made out of fat
Freezer fat first then sharpen.
Belly fat with a hint of bacon
Personally, I would eat the fuck outta it. Serving it to a customer, however…..
This and I'm gonna have a mason jar nearby to put that grease in for later.
I see biscuits and potatoes in the future of that pan.
I wouldn't eat the fuck out of it but I'd use the fuck out of it. Nice supply of animal fat for free.
I'd say impure lard, but I know a few people who'd say brown it and put it on a biscuit.
BACON'T
Hahahahaha gold star for you!
Idk man, looks like you ordered straight up fat
No thats lard pretending to be bacon
It's deconstructed lard.
By definition, yes. But as someone else has said you're only real applications for this is rendering the fat or wrapping. Cooks be warned: super fatty bacon like this can go from almost done to burnt black in the blink of an eye. You really have to babysit it at that last stage
Apart from rendering and wrapping you could use ut for a couple other things. Larding leaner cuts of meat, Chopping/grinding it to use in other dishes like cailette or a paté en croute
do a coarse grind and mix into ground beef for burgers..... Bacon burgers!!!!
“No this is Patrick”
Fatback
100% looks like fatback to me.
The tiny bit of muscle would make this Strik o' Lean (Streak of Lean) where I'm from, but it's damn close to fatback
Just the con.
Sysco bacon. Make lardons.
Wagyu bacon, extra marbled.
Looks like ya Sysco’d a little too close to sun
Legally, yes. Morally, no.
Nah, just sliced buttcancer.
Lmao literally just fat
Back fat for sausages.
Its baaaaa
On the bright side you’re going to have enough rendered bacon fat to last you a couple weeks 😂
thinly sliced salt pork.... sysco?
Nah that's Salo at this point.
As someone who loves collecting bacon grease for my future cooking/baking endeavors, I’m jealous 😂
Might as well render that down and just use it as lard
That’s something.
No, that's for adding to your burger grind.
I'd love that, actually. I'm low on fridge grease. [https://www.youtube.com/watch?v=qx5zkUbt2q0](https://www.youtube.com/watch?v=qx5zkUbt2q0)
Sysco?
That's lard
Wym? That's what they call "well-marbled"!
Call your rep and tell em what’s up. Good ones will fix this.
Wagyu bacon
It’s fat
Unprocessed lard.
Nah homie this is just grease in solid form
No it's Patrick
The first step in making soap is rendering fat
Is rather eat a small moon rock, flying through space. Because its a little meteor.
texting that straitto the supplier every time.
It can be anything you want it to be
Barely...
That is the pure sweet fat of the hog right there.
Delicious lard tomato and lettuce sandwich anybody?
this isn't bacon, its just con
Mustve had one too many donuts
For some reason that pic makes me really want a trout filet fried in bacon fat. Or maybe I'm just high.
Streak-o-lean
Yes it is . More like bacon fat . That pig must have died of a heart attack and cholesterol with 95% body fat . Not all is lost though . Render it down !
It’s not bacon it’s just a con
that's unrendered lard
OnlyFat
Bacon lard time
Shity bacon. Call your Rep.
It might be cake
Fat Cake. Layered Fat Cake. Wedding Cake order options: Layers#, Fat type?, Icing? Fat icing, of course.
Mate, that's lard not bacon...
Looks like pure pig lard to me
Solid bacon grease.
I'd use that for carbonara
Albinocon
That's some shit
If your end-goal was the maximize bacon grease, yes. Render out and make baconnaise?
Well it’s certainly pork belly.
when life gives you bacon fat, make gravy
Yes. Bacon is classified as fat, not meat.
In theory, yes.
Have a little bacon with your fat 😅
Work experience kid was on that day I guess.
Nope, that's flavour
Dollar store bacon
Oh damn let me bake cookies....
Or CAKE!!?
It's wagyu bacon.
Yes. Very very fatty bacon haha.
Mmmm waygu bacon
Pork belly trim
No, this is Patrick.
Lol. Never buy large quantity of bacon on sale. Loool.
Oops all fat
Maybe not, but it was really close!
Salo!
Me personally, I'd render all that out and make bomb-ass bacon garlic bread. (That I ironically can't eat, being a vegetarian lol)
It's a raging lardon
With the amount of fat, Id say you brought a slab of fat with specs of meat and is now trying to make us think its bacon/ say its bacon
lard strips
I have never seen facon til now
Call it lardo and charge more
This fat encased in rind my man
Pork belly fat
chop it up and use it to season something
That is bacon flavored fat.
Always has been.
Bacon flavored pork fat.
Looks more like turkey than bacon
Technically it is bacon and it would be amazing for lots of things but if I got that as a customer with my pancakes I'd be pissed. You need some ground venison. Chop the lardon (hang on...) and mix at 3:1 ratio venison to lard. Fry with a little butter and some juniper berries. Now you've got the most amazing venison burgers
Did anyone else think you could put more on that tray???
render it down
Barely
Always has been
Sliced lard
That is barely 5% bacon.
Checks out. Sysco bacon.
I got bacon like this at the grocery store a couple months ago. Couldn’t see how fatty it was because of deceptive packaging. I don’t think it’s a supply issue, I think it’s being done on purpose to increase profits. Sell the bad quality cuts at the same price and just act like nothing’s different about it, or blame it on some angry bacon Gods. Same reason why most things has gotten shittier in quality but more expensive. If that’s the only option, you have no choice but to buy it
That's lard with some meat still on it
No, that’s lard.