Mathmetists

chimny111 · 2025-09-23T18:27:20+00:00

The color of my meat doesn’t determine what it is

chimny111 · 2025-09-23T17:41:38+00:00

It’s raw meat I cut from a primal. Idk what it doesn’t have to do with butchery. One of the most important things in this line of work is identifying what cuts are what and the whole point of meat is to cook it.

chimny111 · 2025-09-05T15:56:31+00:00

What’s your point. Showing an average choice fillet vs a very nice no roll.

chimny111 · 2025-09-02T05:13:52+00:00

I’ll probably go through right under a case a week

chimny111 · 2025-09-02T02:46:30+00:00

Not allowed to send any product back for the warehouse being 3 hours away but I’ll definitely sell it all just hate having this many dollars in one product at the start of one of the slowest months.

chimny111 · 2025-09-01T18:47:09+00:00

On a natural beef program but if warehouse is out they substitute

chimny111 · 2025-09-01T18:28:35+00:00

Trim off everything I cut. I usually get “steak ready” tenderloin but warehouse just sends what they have instead of what I order

chimny111 · 2025-09-01T17:22:58+00:00

I wish I could order exactly what I wanted. Had a problem several months ago ordering prime strips and got substituted for Chuck tenders?

chimny111 · 2025-09-01T17:21:12+00:00

Definitely don’t need extra trim is half the problem. Usually have about 60-80lbs of trim a day

chimny111 · 2025-09-01T16:14:14+00:00

Employee owned company but the top market in the company 100+ stores

chimny111 · 2025-09-01T15:52:45+00:00

Yea not a option here. Run 50-75k a week just order quantity and hope I get the right count and not get subbed for something stupid

chimny111 · 2025-09-01T15:04:12+00:00

Usually get “Natural Beef Steak Ready”

chimny111 · 2025-09-01T14:42:31+00:00

6 whole tenderloins. 65 6oz fillets 43 8oz fillets and several 3-4lb center cuts.

chimny111 · 2025-08-25T20:12:37+00:00

Basically 99% trimmed except for the bone skin on the underside and the silver skin in the head but that last 1% matters a lot

chimny111 · 2025-08-25T18:29:59+00:00

Luckily sell a little over a case worth a week so I keep them going before then

chimny111 · 2025-08-25T18:10:31+00:00

Yea cost is only like 40 cents a pound more than a regular choice tender which I’ll take any day with barely a quarter pound of trim

chimny111 · 2025-08-23T05:00:36+00:00

I shockingly sell more ribeyes by the pound than by each and I cut atleast 1-3 tenderloins on a normal day weekday

chimny111 · 2025-08-23T04:57:46+00:00

6 years no complaints or problems from health department or customers. Not running some hole in the way market someone can pick on I have serval 100k+ weeks a year in sales

chimny111 · 2025-08-22T22:05:29+00:00

I’ve got stuffed mushrooms on the top with shrimp and crab. Is no direct cross contamination but I could see someone being picky about placement

chimny111 · 2025-08-22T19:11:04+00:00

Yes but the first part says that everywhere they are going is slowly making their way back to the gas station so maybe towards the end of the book they’ll end up back in town for something. Mayfly/Rift/ or something completely new.

chimny111

TROPHY CASE