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Old 04-07-2013, 02:49 PM   #1
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What would you like to see in a meat counter?

Hello everybody. Well, I'm back to cooking again. I accepted a job from a friend of mine in his Deli/Meat Shop. He is looking for some new ideas ranging from sandwich to meat counter offerings. Right now I have added a few things, some pretty common stuff. But am always looking for new ideas. We offer things like rib eyes, tenderloin filets, strip loin, prepped ribs, rack of lamb, various fresh sausages, veal chops, large pork chops, salmon steaks, shrimp skewers, chicken and pork skewers(greek style seasonings), rubbed chicken pieces,and a few other things.... I have treated a few chops and things with teriyaki, garlic marinades, etc. We also offer a selection of prepared salads... He is all for large portions and original ideas. Most of his stuff is top of the line and the prices reflect that. I feel that he prices himself out of a large portion of the market because we are in a smaller community, but it is his decision.

What would you like to see when you go into a meat shop? Do you take a chance on pre flavored things in marinades and sauces and if so, what kinds appeal to you. Or, would you rather prepare cuts yourselves?

Any suggestions would be appreciated, Thanks.

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Old 04-07-2013, 03:11 PM   #2
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This is exciting, Rock! Hope it's fun and satisfying for you.

I like to hack up my own whole loins and ribeyes, and grind up the trimmings, may not be for everyone. Maybe chorizo, lamb chops, gourmet hotdogs, sausages from PF's Missoula guy, pizza burgers and shrimp burgers, Phiily Italian smoked meats, olive bar, smoked cheeses?
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Old 04-07-2013, 03:29 PM   #3
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I like to see the whole loin in a meat counter. There is one specialty shop in the city that displays steak meats like that, along with a few precut portions for those to point to and choose. The butcher will hold his knife on the loin, waiting for you to indicate how thick, then put it on the butcher block (or saw) and cut it right in front of you. Then he scrapes it down, places it on the butcher paper and display it to you for your approval before wrapping it up. Sometimes he will retrim the end and throw it in the burger pile (I presume). That IMO makes that piece of meat special start to finish. Moreso than choosing the nicest looking ribeye out of a dozen already cut.

I don't buy preseasoned or marinated stuff much. Maybe kabobs every couple years or so when I'm feeling lazy. I will buy premade stuffed pork chops though.
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Old 04-07-2013, 03:33 PM   #4
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Quote:
Originally Posted by pacanis View Post
I like to see the whole loin in a meat counter. There is one specialty shop in the city that displays steak meats like that, along with a few precut portions for those to point to and choose. The butcher will hold his knife on the loin, waiting for you to indicate how thick, then put it on the butcher block (or saw) and cut it right in front of you. Then he scrapes it down, places it on the butcher paper and display it to you for your approval before wrapping it up. Sometimes he will retrim the end and throw it in the burger pile (I presume). That IMO makes that piece of meat special start to finish. Moreso than choosing the nicest looking ribeye out of a dozen already cut.

I don't buy preseasoned or marinated stuff much. Maybe kabobs every couple years or so when I'm feeling lazy. I will buy premade stuffed pork chops though.

That's good service from your butcher, pac. I also rarely, if ever, buy pre-marinated meats.
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Old 04-07-2013, 03:34 PM   #5
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Yeah, I rarely if ever buy premarinated stuff either.
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Old 04-07-2013, 03:38 PM   #6
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That's good service from your butcher, pac. I also rarely, if ever, buy pre-marinated meats.
It's a family owned shop, so they find their niche somewhere. Sadly, they aren't open as many hours as they used to be. They still draw from a ways away though.
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Old 04-07-2013, 04:19 PM   #7
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If the owner is aiming for a more upscale market, perhaps he should carry some less common stuff that would appeal to that market. Duck, goose, more veal cuts. Try some organ meats. What about game meats and specialty meats such as heirloom pork.
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Old 04-07-2013, 04:43 PM   #8
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I think you could educate some of the customers with new cuts of meat and fish by offering the meat and a small container of glaze along with some cooking instructions. The entree and a salad from the deli counter would give a meal in minutes type of offering that would be fresh and healthy. Things like single portions of salmon or chicken with a good quality sauce containing fresh ginger or some other fresh herb that they would enjoy but not be likely to buy.

Also some small heat and eat casseroles or plate meals of high quality comfort foods that are too difficult for the average mid week meal. Again geared to singles young or old.

I would also emphasize healthy right sized portions. People don't tend to see high prices when the prices appear as a single portion.
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Old 04-07-2013, 04:59 PM   #9
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80/20 burger...almost impossible to find except in 5 lb chubs around here. I like to be able to pick up a half or quarter pound.
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Old 04-07-2013, 05:09 PM   #10
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I'd like to see ground lamb at a reasonable price. I know there is a place in Ottawa that carries game meat in the frozen section. Don't know how popular it would be where you are Rock. What about Bison?

I don't buy "pre-marinated" stuff. But, he could do a customer survey of those who buy products from him--maybe do a draw of completed surveys and give away a gift certificate from the Meat counter...
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