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Used to trim whole primals by eye, now I weigh every cut after a guy at the Kansas City plant set me straight
For 8 months I was losing money on ribeyes because I trimmed by feel and never checked the yield. A plant supervisor named Ray in Kansas City showed me how 4 ounces of extra trim per loin adds up to almost 60 pounds of waste in a busy week. Now I keep a $22 scale right on the block and check one cut per loin. Any of you weigh trim on a schedule, or do you just eyeball it once you know your beef?
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terryallen2d ago
Ray's math seems off unless you're hacking way more than 4 ounces.
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