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A chef in Kansas City told me my trim was "too clean" and now I sell more sausage than steaks
I used to treat every bit of silver skin and fat cap like garbage, tossing maybe 15 pounds a week into the trim bucket. Then a chef I supply in Kansas City looked at my case and said my cuts were "too clean to make money" because I was leaving all the flavor in the bin. Now I keep those bits, grind them into my house sausage blend, and that sausage outsells my ribeyes 2 to 1 every weekend. Anybody else make more off the scraps than the fancy cuts?
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campbell.nora3d ago
My first attempt at "using the scraps" was basically dog food with a casing, so you're doing better than me. Took me way too long to figure out folks want flavor more than a pretty edge. Guess the bin was the real money maker all along.
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