Loading…
13
Debating bruised pork in ground meat last week
We got a shipment where some pork had bruising from rough transport. I felt off about grinding it since it was safe but not perfect. After a chat with the boss, we used it for cheap sausage mixes. Still, I wonder if we should have been more upfront with customers.
3 comments
Log in to join the discussion
Log In3 Comments
iris_park6mo ago
In my last kitchen job, we got a similar batch with dark bruises on the pork shoulders. Grinding it for sausage felt okay since it was cooked, but hiding it made me uneasy. Honesty builds trust, like labeling it as 'value mix' or explaining the minor flaws. Once a customer spotted a bruise in a whole cut and we lost their business for months. Would being open about the bruises make customers appreciate the honesty or just scare them away?
4
margaret_perry6mo ago
Remember once I tried to hide a bruised apple in a pie, @iris_park? Tasted fine but I felt like a food criminal. Honestly, I'd probably trust a place more if they just called it the 'oops-this-got-bumped' batch.
3
kimw166mo ago
Yeah, Iris has it right with the 'value mix' label. We used to get slightly off looking veggies at the farm stand, not bad just ugly. We started a 'seconds' bin at a lower price and people loved it, felt like they were in on the deal. Hiding it just makes everyone nervous later if it's found out. Being straight turned a problem into a bit of a customer favorite.
3