Hit 1,000 pounds of trimmed beef fat in a single week for the first time today

Ngl, I didn't think we'd hit that number until I looked at the scale after Thursday's shift. Honestly, that surprised me because we normally top out around 700 pounds for a busy week, but the holiday orders changed everything. Has anyone else hit a weird milestone like that that made you re-evaluate your workflow or storage setup?

2 comments

2 Comments

angela89016d ago

My buddy runs a BBQ spot down in Austin and he told me he hit 600 pounds of pork trimming in a single prep day last December. He had to borrow a second fridge from the neighbor just to store it all overnight. That really messed with his normal workflow because he usually trims as he goes and only keeps about 200 pounds chilled at a time. He had to rearrange his whole walk-in cooler setup after that, pushing his shelf grids up higher to stack more trays. It was a total game changer for how he approaches holiday prep now.

wilson.jana16d ago

oh man, i totally get that. we had a similar disaster last year during our holiday pre-order rush. i was prepping for a whole pig roast event and ended up with like 450 pounds of shoulder and belly trim in one go. our walk-in was already packed with holiday inventory, so i had to pull out all the bottom shelf grids and stack hotel pans on the floor. that day i learned to keep extra cambro containers and sheet trays in the back of the truck because running out of storage mid-shift is the worst. after that i started marking off shelf space on the calendar for big prep days, just like reserving a table at a busy restaurant.