Ground Meat quality can make or break a meat department
There is no excuse for displaying fat, dark or unappealing hamburger.
It ranks up near, if not at, the top of sales in the meat department and a strict quality control program is mandatory if a good hamburger business is to be generated and maintained, here are some guidelines:
1) Keep within the law regarding fat content, not to exceed 30% for regular, 22% for lean and 15% for extra lean.
2) A grinder, well maintained, capable of 60 lbs per minute is essential.
3) A mixer, well maintained, capacity 120 lbs is needed for efficiency.
4) Ground meats should be made from shop trimmings, meat which has been pulled from sale and boneless beef (frozen)
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