Sales Meeting Friday, March 3, 2017

Transcription

1

2 Sales Meeting Friday, March 3, 2017

3 National Deli at a Glance Independently Held; US Ownership Customers are our #1 Priority not Shareholders! Initially Hebrew National s non-kosher division Dedicated to cooked beef products, not just a side-line Evolving capabilities / items / protein varieties Local representation and follow through Innovative culinary development for proprietary accounts 3

4 Breaking Down Beef Deli Meats Deli Meats traditionally come from the brisket, plate & round COP items: Pot roast comes from the chuck Prime rib comes from the rib 4

5 Basic Terminology WET PACK- cooked in a bag & remains in the bag; sold with natural juices DRY PACK- cooked in a bag, chilled, then removed & repacked without any natural juices CURING- Process in which ingredients (salt, sugar, nitrates) are incorporated into the meat to produce a unique flavor & color. Curing ingredients may include flavors, such as honey or hickory DECKLE- Fat and lean lying between bone and the main muscle of the brisket DELI FACED- A cut of meat that has been cooked, cut in half, then repacked in a new bag SPLIT- A cut of meat split before cooking and could be Wet Packed or Dry Packed DENUDED- After removing the cap muscle the remaining product is trimmed virtually fat free FACE- The surface showing after a deli meat has been cut PURGE- Moisture that escapes from the meat after being packaged SHRINK- Weight loss due to the cooking process 5

6 Beef Grades USDA Prime Abundance of fat marbling USDA Choice Substantial amount of fat marbling USDA Select Least marbling out of the top three grades Other Beef Grades Commercial/ Utility Used for further processing/ yellow fat usually distinguishes this grade Standard (aka No Roll) No grade. Could contain all grades; Primarily select or lower 6

7 Roast Beef Muscles Top Round / Inside Round Eye of Round Bottom Round Flat / Outside Round 7

8 Top Round Cap On vs Cap Off Deli Faced, Cap On Cap Muscle Main Muscle Approaching the split end 8

9 Roast Beef Pack Type Wet Pack Sold in the bag it s cooked in Contains more purge that Dry Pack Packed Whole Piece Dry Pack Stripped out of the bag it was cooked in Contains less purge than Wet Pack Normally sold as Deli Face or Split 9

10 Added Ingredients Added ingredients- or as indicated on a label as % contains begin at 3% and can extend to over 40% Liquids are injected into trimmed beef to add tenderness, juiciness, flavor, and value Phosphates and soy proteins are sometimes added to aid in retention of liquids 10

11 Degree of Doneness Doneness Very Rare Rare Medium Rare Medium Medium Well Well Internal Temperature F F F F F 156 F and above 11

12 Roast Beef Cuts What type of cut is the customer looking for? All types may be cap on or cap off Whole Split Deli Faced 12

13 Roast Beef Review Questions to Ask Grade? Muscle Type? Cap on / Cap Off? Cut? Pack Type? Retained Moisture? Doneness? Caramel Rub? 13

14 Corned Beef 14

15 Corned Beef Curing Corned beef uses curing solutions to give the products their distinctive flavor and appearance Typical cures include water, salt, sweeteners, seasonings, and curing agents (such as sodium nitrite and sodium erythorbate) 15

16 Corned Beef Process Primary Muscles Flat from Bottom Round Eye of Round Brisket Brisket Flat Process Injected with brine Marinated Cooked or packaged raw 16

17 CB Raw Material Bottom Round Eye of Round Point & Brisket Flat Cut Separated 1 st Cut Brisket Whole Brisket 17

18 Corned Beef Cuts Cooked CB 1 st Cuts Raw CB 120 Trim Cooked CB Deli Trim Raw CB Deli Trim Cooked CB Bottom Round 18

19 Pastrami 19

20 Pastrami Pastrami also uses curing solutions to give the products their distinctive flavor and appearance Typical cures include water, salt, sweeteners, seasonings, and curing agents (such as sodium nitrite and sodium erythorbate) Pastrami seasonings are used to create desired taste and appearance. Dry seasonings are typically added before cooking, such as dry-rubbing or coating with salt and pepper 20

21 Pastrami Process Primary Muscles Navel Flat from Bottom Round Brisket Process Injected with brine Marinated May be coated with pepper Smoked during the cooking process 21

22 Pastrami Raw Material Bottom Round Navel 1 st Cut Brisket Whole Brisket 22

23 Pastrami Cuts Pastrami Navel Pastrami Brisket 1 st Cut Pastrami Bottom Round Pastrami Whole Brisket 23

24 Pot Roast 24

25 Pot Roast Muscle Types Chuck Roll very flavorful but fatty Chuck Shoulder Clod Very flavorful somewhat fatty Bottom Round Somewhat drier/ less fat/ not as Shreddable 25

26 Pot Roast Points of Difference Type of Raw Materials Used Added Ingredients Vegetables Onions, Carrots, Celery Flavorings Au Jus/ Gravy - % contains Sodium Level very important in Healthcare Cut or Style Whole Chunked Shredded Fresh vs. Frozen 26

27 How To Sell ND Pot Roast Quality Offers premium texture and bite The ND Slow-cooking process creates supreme flavor Homemade appearance is visually appealing Flavor and bite have authentic made-from-scratch quality Convenience Saves time - just heat, slice/ chunk, and serve Versatility Great for shredded beef recipes Street Tacos Chili Barbacoa 27

28 Hot Dogs All Beef Premium Hot Dogs Bowl Chopped Available in Various Sizes: Sliders to Foot Longs 1.5, 6, 7, 8, 10, 11, 12 2:1, 3:1, 4:1, 5:1, 7:1, 8:1, 10:1, 32:1 Skinless or Collagen Casing 28

29 Understanding the Label What style cut? * Roast Beef Top Round -Cap On or Cap Off -Deli Faced, Whole or Split -Wet or Dry Pack -Degree of Doneness -rare, med. rare, or medium * Roast Beef Bottom Round -Wet or Dry Pack -Degree of Doneness -rare, med. rare, or medium What is the cut of meat? * Roast Beef -Top Round -Bottom Round Flat -Eye of the Round * Corned Beef -Top Round -Bottom Round Flat -Eye of the Round * Pastrami -Bottom Round Flat -Eye of the Round -Brisket or Navel 29

30 Understanding the Label What is the Grade of Meat? * USDA Choice * USDA Select * No Roll or no grade listed What is the USDA Inspection or bug number? * Identifies supplier * Identifies plant location * Also applies to pork and poultry plants 30

31 Understanding the Label What is the % contained or added ingredients? * Contains 10%, 20%, or higher * Green weight = 0% contained * ISP (Isolated Soy Protein product) * Seasonings or Rubbed * Binder for sectioned / formed What is the application? * Served hot or cold * For sandwiches or carving item * For deli display or back of the house 31

32 Q & A 32