For some operations, portioning whole muscles into steaks may not be the most cost-effective option. Depending on the beef grades and variety of cuts, results may often vary. What we do know is that none of it will yield 100% of the original product weight. There will always be some unusable parts to account for.
5 Key Benefits of Portion Cut Steaks
- Labor Savings: Go from packaging direct to preparation.
Use our Portion Cut Steak Calculator, available on our COP Resource Center, to help estimate trim and waste
- Consistency: Uniform cooking times and consistent plate presentations
- Waste Reduction: Pay only for usable product
- Food Safety: Reduce the potential for introduction of foodborne
- health hazards with steaks that are already expertly trimmed and cut
- Inventory Control: Pull and temper the exact amount of product needed for service
From ribeyes to tenderloins, Stock Yards® offers the finest USDA Prime and Choice steaks customized for your needs.
Tender by Design™ Offers the Flexibility Operators Need
As an alternative to fresh Portion Cut Steaks, Tender by Design offers operators a flexible option for tender and flavorful beef.