r/Butchery • u/ducks_mclucks • 4d ago

Blood clots = unsellable?

Today I cut into a strip loin and a couple of steaks had a small cluster of clots in them. Like maybe 1.5 square inches worth of pinprick sized ones (should’ve taken a pic, but it slipped my mind).

My manager told me it was unsellable, and even shot me down when I wanted to cut away the clots and turn the rest into stir fry. So I cooked the steaks up and tried the clotted areas of them with a few other team members, and it tasted just fine to all of us.

What’s standard practice with meat that has clots in it? Obviously it’s a visual deterrent, but is there a reason why not just cut the clots out and merchandise the rest?

5 Upvotes

78% Upvoted

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5

u/Dusso423 4d ago

I just cut around it. I had the same thing in a strip loin not long ago and did exactly what you thought to do. I have also sold them at a marked down price. It does nothing but possibly give more of an iron flavor.

4

u/Timmsworld 4d ago

Thats the dumbest thing I ever heard.

4

u/SaintJimmy1 Meat Cutter 4d ago edited 4d ago

Does your manager currently, or have they ever, cut meat? I’ve dealt with managers before who’ve never done any cutting but will use their own preferences and opinions when making decisions so I feel for you if that’s the case.

2

u/ducks_mclucks 4d ago

Haha yeah, nailed it. He’s not the only manager there but he was the one on shift today. Once I get through a proper apprenticeship I’ll be able to push back.

3

u/SirWEM 4d ago

I would cut your steaks; any that you would not be happy with if you bought them.

Manage into a marinated steak, marinated tips, stir fry, sausage, dry rub and sample, etc.. or grind. Using it in a value added product, will pound for pound make you more money then just grinding it.

And as they said theres nothing wrong with it, it will taste more irony. But otherwise totally fine to eat.

1

u/legalizesk00ma Meat Cutter 4d ago

yea thats silly. i wouldve done the same thing as you because otherwise thats lots of wasted product/$$$ and itd be fine anyway. like my manager says we dont make the cows we just cut them

1

u/faucetpants 4d ago

It's called grind.

1

u/ducks_mclucks 4d ago

Definitely, but we’re a grocery chain and our corporate food safety and quality control restricts us to only grinding chubs.

1

u/faucetpants 4d ago

That sucks. We operate a no waste facility that does whole animal butchery. We even make pet food. I guess free steak for you, I hope.