What does your portion cut Steak actually cost?
The truth is, portioning whole muscles into Steak isn't as economical as it may appear. Considering the different Beef grades and variety of cuts, results will constantly vary. Here is what we do know - none of it will yield 100% of the original product weight. There will always be some unusable parts you have to account for. That's why we created a calculator to help you anticipate the trim and waste to maximize your profits by making the best decision for your operation.
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Stock Yards® portion cut Steak calculator
To understand how the Stock Yards® cut Steak program can help your operation, try our calculator!
Results and Benefits
In addition to reduced prep time and labor cost savings, additional benefits of a portion cut steak include:
- 100% yield (zero waste and minimal weight variance)
- Exceptional packaging means extended shelf life and durability
- Guaranteed aging provides optimal flavor and tenderness
- Sub primal selection for appropriate sizing/portions
- Experienced, consistant butchers
- Inventory control for accurate ordering and shelf space
- USDA inspectors on-site with HACCP control
- Less butchering means reduced workers compensation
- Great tasting food = satisfied customers = repeat business
*For hand labor which includes time to grab, open, prepare, store and return product as well as station set up and shut down with proper sanitation. Please test your variables for better accuracy in projecting the cost of commodity products.
**These formulas do not take into consideration – Training new employee expenses, Ware washing costs (chemicals), Controllable items such as Knife sharpening, plastic wrap, storage containers, and assumes no safety expense related to workplace injuries.