Explain
the code dating information on your “fresh” product packaging?
How should an operator keep the “fresh” ground
beef in the cooler, and at what temperature?
What are your raw material specifications on “fresh”
ground beef patties?
What causes ground beef patties to shrink while cooking?
What's the difference between "hamburger" and "ground
beef?"
Is ground beef inspected and graded?
What is the safe food handling label now on meat?
Fresh or Frozen?
Why should I use “fresh” burgers instead of frozen?
Doesn’t “Fresh” cost more than frozen?
How
can I buy “fresh” when I have more freezer space (that’s
why I buy frozen) than refrigerator/cooler space?
Why should I buy your "fresh" patties when I get
fresh burgers from my local butcher?
What if I don’t use up all the "fresh" before
the 21-day shelf life?
Why would I want to buy pre-made fresh burgers?
Explain
the code dating information on your “fresh” product packaging?
All shipping cases, as well as the inner package, will have two (2) dates
stamped on them.
The first is the date of manufacture and will show, for example, as Mar,
28, 2005.
The second is the use by/freeze by date and will show, for as example,
as - use/frz by April 18, 2005. top
How should an operator keep the “fresh” ground beef in the cooler, and at what temperature?
Always rotate deliveries. using the oldest manufactured/use by dated product FIRST.
Always keep the cooler between 34°F and 36°F.
Remember
that every time you open/close the cooler, you allow the temperature of
the cooler to rise. So keep your cooler between 34°F and 36°F,
and ground beef away from possible warmer temperatures – i.e.; not
near the door. top
What
are your raw material specifications on “fresh” ground beef
patties?
Blend of full muscle boneless beef trimmings including Beef Chuck and
Beef Sirloin.
Beef trimmings obtained from fed cattle, steer and/or heifer. No cow ever
used.
Fresh beef trimmings received less than 5 days age from cut and pack,
and must be formulated within 5 days age from cut and pack. top
What
causes ground beef patties to shrink while cooking?
All meat will shrink in size and weight during cooking. The amount of
shrinkage will depend on its fat and moisture content, the temperature
at which the meat is cooked, and how long it is cooked. Basically, the
higher the cooking temperature, the greater the shrinkage. Cooking ground
beef at moderate temperatures will reduce shrinkage and help retain juices
and flavor. Overcooking draws out more fat and juices from ground beef,
resulting in a dry, less tasty product. top
What's the difference between
"hamburger" and "ground beef?"
Beef fat may be added to "hamburger," but not "ground beef,"
if the meat is ground and packaged at a USDA-inspected plant.
A maximum of 30% fat by weight is allowed in either hamburger or ground
beef.
Both hamburger and ground beef can have seasonings, but no water, phosphates,
extenders, or binders added.
They must be labeled in accordance with Federal Standards and Labeling
Policy and marked with a USDA-inspected label. top
Is
ground beef inspected and graded?
All meat transported and sold in interstate commerce must be federally
inspected. The Food Safety and Inspection Service carries out USDA's responsibilities.
Most ground beef is not graded. top
What is the safe food handling label now on meat?
A safe food handling label is information on all raw or partially pre-cooked
(not ready-to-eat) meat that will tell the user how to safely store, prepare,
and handle raw meat products to avoid food borne illness. What is the
best way to thaw ground beef?
Keeping meat cold while it is defrosting is essential to prevent growth
of bacteria. Never leave ground beef or any perishable food out at room
temperature for more than 2 hours. Thaw ground beef in the refrigerator.
Cook or refreeze it within 1 or 2 days. To defrost ground beef rapidly,
put the meat in a watertight plastic bag in cold water. Cook immediately
or refrigerate after thawing. When microwave defrosting ground beef, cook
it immediately. Do not refreeze ground meat thawed in cold water or in
the microwave. top
Which are Better?
Our Fresh
burgers are vacuum packed with a 21-day shelf life. Made from selected
cuts of beef chuck and beef sirloin.
This allows you to serve burgers made with fresh ground beef, with no
spoilage.
Fresh burgers cook faster than frozen!
Even when frozen burgers are slacked out in a refrigerator overnight,
what happens? The bottom few and the top few thaw out, usually around
the outer edges but the middle part is usually still frozen or almost
frozen.
Most of the time, the burgers in the middle of stack are still frozen
or almost frozen. When you cook frozen burgers, the outer edges cook faster
than the middle because the middle is still partially or wholly frozen.Faster
turnover ! Happy customers ! Consistent cooking of burgers !
"Fresh" burgers cook in 1/4 to 1/3 LESS time than frozen because
there is no frozen meat to cook. "Fresh" burgers taste better
than frozen ! When burgers are frozen and the water in the beef reaches
the freezing point of 32°F, it expands. This freezing breaks down
the fiber/muscle in the meat.
When cooking frozen burgers, as the trapped water is released, it's more
like "steaming" (not grilling) the burger. All of the above
makes the bite of the meat "mushy", not like biting into a firm
piece of meat.Fresh ingredients always taste better than frozen ! Your
customers will be back for more!
Fresh burgers don't get "mushy".
They're like biting into a piece of steak.
Burgers are price sensitive!
"Burgers are a commodity item and I have to charge what my competition
charges." Not true. Most people understand that "fresh"
ingredients taste better, although they might cost a little more.
You can build up the PERCEIVED VALUE of your burgers by telling your customers
on the menu that they are getting "fresh" burgers.
Words on the menu like " Our burgers are made with only "fresh"
ground beef, no frozen used" or words to that effect will build up
the value of the burger. "Fresh" burgers cost only a few cents
more than frozen but allow you to raise the price by 50¢ to $1.00
or more, depending on the clientele, because the perceived value has been
raised. top
Why should
I use “fresh” burgers instead of frozen? Or, I’ve always
used frozen, why should I change?
When you go out to eat and you’re the customer, I’m sure you’d
rather have the chef use "fresh", not frozen, ingredients in
the food you’re going to eat. You can tell the difference in taste
between “good and poor” food and you know “fresh”
ingredients always make food taste better than frozen.
Give your customers the same quality you’d want for yourself when
you’re a customer, give them “fresh” burgers, not frozen.
It’s the quality of your food that keeps customers loyal and coming
back.
Think of the kind of statement it makes about your restaurant to your
customers when you advertise "Our juicy, delicious burgers are made
using only "fresh" ground beef , no frozen burgers used."
or words like that. top
Doesn’t “Fresh”
cost more than frozen?
Yes, but only pennies more per burger. So, for pennies more you can be
giving your customers a great-tasting delicious "fresh" burger.
top
How
can I buy “fresh” when I have more freezer space (that’s
why I buy frozen) than refrigerator/cooler space?
Most food service establishments have more cooler space than freezer space.
If the volume of burgers used is large and would take up a lot of room
in cooler, order less quantity but more often. Also, most restaurants
take their burgers out of the freezer and put them in the cooler anyway,
to temper them out, hours or days before cooking. top
Why
should I buy your "fresh" patties when I get fresh burgers from
my local butcher?
First of all, I am your local butcher. There isn’t a product he
sells you that I can’t supply. The differences between us on "fresh"
ground beef are:
- What
are you getting from him? A local butcher usually uses whatever trimmings
he has left over to make ground beef because what he can’t use,
he has to throw out and doesn’t make money on.
- Are
you getting selected cuts of beef chuck and beef sirloin like ours,
or are you getting lesser quality cuts and maybe lips, knuckles and
other scraps thrown in? -- How would you know?
- Does
he have a USDA inspector in his place, guaranteeing USDA quality control
rules are followed to insure consistency in quality (order after order),
and the safety of the product he sends into you?
- Are
you getting vacuum packaging with 21-day shelf life? top
What if I don’t use up all the "fresh" before the 21-day shelf life? I’ll have spoiled product that I’ll have to toss.
With a 21-day shelf life and each stack of burgers individually vacuum packed, a case of burgers could last at least 2 weeks in the cooler from the day the account receives it. However, if there is still inventory after 2 weeks, buy less but more often. What isn’t used up by "use by date" can be frozen. top
There
is no benefit for me to buy "fresh" pre-made burgers because
I buy fresh bulk ground beef and make my own burgers, so why would I want
to buy pre-made fresh burgers?
Are you saying:
- As a businessman, the Prep Time, Labor, Pattie Paper, Clean-up involved in making your own burgers has no worth or value?
- That you can’t better use that time and labor for other, more productive activities?
- That you have no concern about the extra handling of the burgers by your staff and potential cross contamination? top