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.

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!