Loading…
5
Started weighing my trim instead of eyeballing it, found $40 a week in lost yield
I used to just eyeball my pork trim and toss the fatty bits in the scrap bin without thinking twice. Then a guy at the Omaha meat plant tour last month showed me his setup: a $22 kitchen scale right on the block, weighing every trim pile before it goes in the bin. Tried it for two weeks in my own shop and found I was tossing about 3 pounds of usable trim a day that could go into sausage. At $4.50 a pound for my breakfast links, that adds up fast. Now I weigh everything before it hits the scrap bucket. Anyone else keep a scale on the block, or is that overkill for a small shop?
2 comments
Log in to join the discussion
Log In2 Comments
taylor126d ago
Kept a cheap digital scale on my block after losing about 2 pounds of good trim a day to the scrap bucket. Weighed every pile for a week and it was like finding free money in the trash. @river_allen is right that what we skip measuring is what we waste, so now the scale stays right there and the trim goes into links instead of the bin.
6