When it comes to purchasing meat, many consumers are unaware of the differences between how meats are cut for restaurants versus how they are prepared for retail supermarkets. Understanding these distinctions can help you make more informed choices about the meat you buy. Let’s explore the key differences.
Precision in Portioning
One of the primary differences lies in how meat is portioned. Retail meats, especially steaks, are typically cut based on weight or thickness. In contrast, food service meats—those destined for restaurants—are cut by ounces. At My Corner Butcher, we follow the restaurant-style standard, which means that most of our meat items are sold by the ounce. This precise portioning ensures consistency in every cut, so you know exactly what you’re getting.
Superior Trim Levels
Another significant difference is in the level of trimming. Restaurant-cut meat is meticulously trimmed to remove excessive fat, ensuring a leaner, higher-quality product. In retail settings, meat is often sold with more fat trim, which can inflate the weight—and, consequently, the price—without adding edible value. Less knowledgeable consumers may not realize that they’re paying for non-edible parts of the meat. At My Corner Butcher, we prioritize quality over quantity, offering closely trimmed cuts that provide better value and a superior dining experience.
Our Commitment to Quality
At My Corner Butcher, we exclusively use aged beef and adhere to NAMP (North American Meat Processors) standards for all our cuts. This commitment to restaurant-style cutting ensures that our customers receive only the finest meat, prepared to the highest standards.
When you choose My Corner Butcher, you’re not just buying meat—you’re investing in quality, flavor, and consistency that elevates your meals to restaurant standards. Make the switch to restaurant-style cuts and taste the difference.
