Meat Guy Gets a Phone Call

Here's an example of unacceptable product. The kernal fat (that big chunk of fat between meat sections.) is too large. You want a certain amount of fat there but this is excessive. I found five rib eyes that weren't acceptable on Saturday. They all came from the same meat cutter. Personally I'd chose this steak if I were to eat it but most customers wouldn't appreciate it. We also use a char-grill, these steaks play havoc on it when it gets busy.

I usually keep a small camera on me at work. I photographed each sub par steak and e-mailed them to my rep.

A good portion of my time is devoted to not getting screwed. Not just by the meat guy but the fish guy, the plumber, the linen guy, the produce guy, etc.