CARCASS UTILIZATION DEFINITION Carcass the dead body of
CARCASS UTILIZATION
DEFINITION • Carcass - the dead body of an animal, esp one that has been slaughtered for food, with the head, limbs, and entrails removed. The Carcass includes the following components: lean muscle tissues, bones, fats, connective tissues, and offal (offal is not part of the carcass, it is the edible by-products produced in creating the carcass). • Utilize - to put to use; make practical or profitable use of
Why Should We Worry About It? • Our active participation helps local economy by creating jobs & income for both processors and distributers • Local business stability by reducing waste • Helping create a more sustainable food system • Better traceability from farm to table • Carbon Footprint
CHALLENGES • • • Pricing Determining which products to use Developing new products/test Menus & Recipes Establishing how much of a product to use • Keeping a eye on inventory levels and usages
WHAT WE COULD DO VS C CAN DO: Whole muscle meat, Ground meat, Brats, Italian Sausage, Breakfast sausage, brat patties, Bacon, Hams, Ribs, Soup stock. COULD DO: Specialty cured meats, Pork Rinds, pickled pigs feet, Head Cheese, etc…
UR NUMBERS TELL U IT WORKS!
WHERE TO STAR • LOCAL MEAT LOCKE • LOCAL DISTRIBUTO • DETERMINE USAGE • TAKE IT SLOW
QUESTIONS? Contact Information: Executive Chef Caleb Timp Caleb. timp@sodexo. com 563 -387 -1032 Purchasing Specialist Curtis Raddatz Curtis. raddatz@sodexo. com 563 -387 -1401
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