starting new business - any tips where to get the meat need for smoking - pork, beef, chicken - my thought is to set up something with the local supermarket but will appreciate any tips from the pro's - thanks
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Check the Yellow Pages for wholesale meat purveyors & grocers. Does SYSCO or US Foodservice operate in Jefferson City? One of them must, I would think. What about buyers clubs like Sams?
I've had several bad experiences with SYSCO's meat quality and consistency. I got the feeling that I was getting some product that someone else had sent back. Now I use COSTCO or SAMS where I can "lay hands" on the meat that I'm buying, if it's not good it's my fault. The bonus is that they are both cheaper than SYSCO if you buy case lots.
Bill
Bill
I'm unclear on something... local health inspector said that I would need to get food delivered from approved sources (like SYSCO)... how could I buy from Sam's (where I get personal product now), for a small restaurant? Health Dept may accept meat from Sam's, but do I need to then show them safe transport capability... like cambros or cold boxes for cold food, clean storage truck for dry goods... keep a log of times and temps during transport? Is the question even clear?? 
I use a local meat distubutor. I always use Smithfield shoulders & Ribs.
I use Sysco occasionlaly, only when needed.
I find its good to have 3 or 4 vendors not rely on one. That way, you can watch prices.
Sysco is good about raising prices without you knowing it.
Sysco would be a good place to start. Just watch those prices
Terry
I use Sysco occasionlaly, only when needed.
I find its good to have 3 or 4 vendors not rely on one. That way, you can watch prices.
Sysco is good about raising prices without you knowing it.
Sysco would be a good place to start. Just watch those prices
Terry
Woodburner, I will just venture a guess as far as health regs are concerned....
Sam's is probably an approved supplier since they regularly supply foodservice entities. I am not sure, but I'd bet they provide at least some compliance with HAACP guidelines. The issue then deals with how you transport the product to your establishment.
If you have a refrigerated truck, than you're golden. On the other hand, if you are transporting the meat in a personal vehicle, the Health Dept. might want to take a look. It may well come down to how far away you are from that Sam's Club.
I only occasionly buy from Sam's. Why? It takes at least an hour and a half of my time to do it. Also, once I put boxed meat into my vehicle, it is no longer HACCP certified.
Granted, my restaurant is only a mile and a half from Sam's, but the constant HACCP procedures can still be an issue.
I find it's usually most profitable from a time management standpoint to use a good supplier.
Sam's is probably an approved supplier since they regularly supply foodservice entities. I am not sure, but I'd bet they provide at least some compliance with HAACP guidelines. The issue then deals with how you transport the product to your establishment.
If you have a refrigerated truck, than you're golden. On the other hand, if you are transporting the meat in a personal vehicle, the Health Dept. might want to take a look. It may well come down to how far away you are from that Sam's Club.
I only occasionly buy from Sam's. Why? It takes at least an hour and a half of my time to do it. Also, once I put boxed meat into my vehicle, it is no longer HACCP certified.
Granted, my restaurant is only a mile and a half from Sam's, but the constant HACCP procedures can still be an issue.
I find it's usually most profitable from a time management standpoint to use a good supplier.
i dont think the health dept is going to know you go to sams unless you tell them. that would be like telling irs you fudged your numbers/ just throw out a name like sysco and you will be fine. worst case, show them an invoice if you ordered from them once/ however, for me, us food always beats sams on butt prices, sysco always beats both on rib prices, and sams always beats both on beans and spices and foil and deli wrap. i save 50-100 bucks a week just by shopping around/////
quote:Originally posted by woodburner:
[qb]I'm unclear on something... local health inspector said that I would need to get food delivered from approved sources (like SYSCO)... how could I buy from Sam's (where I get personal product now), for a small restaurant? [/qb]
Health inspectors, mine anyway, are most concerned with the origin of the meat, i.e. the packer; not the wholesaler. Hence, a USDA Inspection seal would suffice here. Keep in mind, I'm speaking of meat product that is not re-packaged. Let me clarify the point. A case of I.B.P. beef briskets is deemed to be federally inspected/graded because I.B.P has on-site inspectors. The same product, repackaged at Sam's...may come under different local guidelines...as Sam's may be deemed to be the meat source; not I.B.P.