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It's a mid-Atlantic convenience food chain. Gasoline pumps at many of them, junk food, milk/eggs, coffee & breakfast sandwiches, a sandwich counter. A bit more diverse than most sandwich/sub chains with soups, salads, wraps/burritos, panini, quesadillas. It's not awful if there's nothing else around.
Not to change this thread into a health conversation but I was wondering if the high grade deli meats like Boars Head are still considered processed meat? For some reason I was thinking the packaged meat like Hormel etc was processed and the meat at the deli not processed.
Not to change this thread into a health conversation but I was wondering if the high grade deli meats like Boars Head are still considered processed meat? For some reason I was thinking the packaged meat like Hormel etc was processed and the meat at the deli not processed.
I think more or less all deli meat cold cuts are processed to varying degrees
The bits and pieces formed together to make a bigger slab are MUCH more processed is what I am thinking
Even the premium cuts of ham roast beef and turkey breast still have some type infusion of processing nitrates sodium preservatives and flavorings to varying degrees I think.
I am by no means an expert on the subject .... just sharing my thoughts
I guess I was hoping that the Boars Head was just like the roast you would pull out of your oven. So there is no way to get non processed meat unless you just cook it your self. Maybe I need to go that course.
I guess I was hoping that the Boars Head was just like the roast you would pull out of your oven. So there is no way to get non processed meat unless you just cook it your self. Maybe I need to go that course.
I would wait for greater minds than my own to chime in before I came to that conclusion
I guess I was hoping that the Boars Head was just like the roast you would pull out of your oven...
That roast you pull out of your oven has been processed. First, it had to be processed by a butcher to get the cut you purchased. Then, you applied your "additives" to the roast and placed it in the oven to be further processed through application of heat.
Seriously? I can't imagine any deli just abandoning a 4 pound chunk of meat because they opened a new one. At the very most they would slice it and sell it for a buck cheaper than usual.
What possible reason should you have for tossing out over $1000 a week of cheese and meat ends? Do you not have refrigeration? What makes these pieces valueless? Is it because you were selling $10,000 of product per day and it didn't matter much, percentage wise?
I am not saying that it is abandoned. The problem is that you have an open 4 pound chunk, and now a brand new opened 9 pound chunk (or whatever the case may be). The likelihood of now selling 13 pounds of X ham before it expires, especially if it is not a popular variety, has been greatly reduced. Then take into account that the next day or so another customer has the same request with the same ham, and there you go...
Between the store brand and Boars Head we have around 100 different varieties of meats and cheeses. The first few slices and last few slices of all these are discarded because no customer wants the end pieces. This is why they are valueless.
Thank you for your post, funeral979, but it made me curious - please see the bolded part:
"We hear these comments all the time, so of course we have to comply (usually begrudgingly). And that ham that still had 4lbs. left on it that you didn't want me to slice a half pound off of will likely go to waste. Once any of these meats are opened, you have just reduced the shelf life by a few weeks, and we will have to eat the costs. On an average day we throw away between $150-$200 in cheese & meat ends. Most deli slicers will not sell you the ends anyway, so these requests are unnecessary and are a factor in prices going up..."
...... are you telling us that opened meats/cold cuts are sitting on the deli shelf for several weeks??? And you wonder why customers ask you all those "annoying" questions?
When I go to a deli counter, and want to buy some of your double-digit priced high-end ham or roastbeef, I want to make sure that it was not resting on the display, OPENED, for several weeks already....
BTW: most business conscious deli places use the ends to make various salads, or repurpose them in other ways. Many places put the ends into small containers and sell them cheaper to frugal customers.
Why is your place throwing away between $150-$200 in cheese & meat ends a day?
Our store policy is to not sell end pieces to customers, unless of course they want to pay full price for it. Some stores in our chain used to sell end pieces of cheese at a discount, but I don't think they do that anymore so it may be a company policy now. The exception to this would be parmesan rind ends, but nothing behind the deli counter.
To answer your first question, opened meats are not sitting around open for more than a week. Once any meat is open, it must be discarded in 7 days (3 weeks for cheese). For example, if a Boars Head turkey has an expiration of say November 10, when you open it the turkey now must be sold 7 days from today, regardless of what the expiration says on the package. This is what I meant by reducing the shelf life by a few weeks...
I'm pretty sure all customers are already trained their whole lives to look for discounts.
Discounts also create a moments of opportunity that can change when and how much something is purchased... a "buy only when cheap, and don't bother otherwise" mentality. If people know product X can get cheaper, then they'll just wait.
For example, I only go to McDonalds if a get a worthy coupon. Otherwise, I'll go to a local eatery since they never do discounts.
I no longer believe the supply and demand statement. I see it thrown out a lot, on a lot of different products. It seems in many cases what we see today is price goes up, demand goes down, price goes up even more. As business have gotten so large in comparison to purchase power of the typical customer, the old rules of supply and demand, and competition have broken and some new rule set has taken over. The individual purchase power is so low in comparision to corporate size that they don't have to provide competitive value -- more a case of "where you gonna go?"
^^Spot on.
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