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1 minute read
Advantagesof
Fact
Portion control steaks are the most cost effective. While they are perceived to be more expensive than buying sub-primals; The reality is cutting steaks in your restaurant requires time, space, labor & not to mention skill. Resources that every restaurant may not have.
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Consistent product with every delivery & no waste for the customer
No skilled labour needed & no injury liability
Do not need dedicated equipment or walk-in space for large packer boxes. Portioned cut boxes are smaller!!
Less inventory & less spoilage (proper packaging/airtight seals & lower theft risk)
Uniform cutting & sizing for consistent cook times
The ability for the restaurant to know their exact portion cost every time!