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    Got a little beef with some beef

    Got a question for you beef experienced folk. I’ve been cutting beef for nearly 10 years now and I’ve peeled and cut hundreds and hundreds of beef tenderloin. The vast majority of them are a light red color, but some of them are a really deep dark red....almost purple. Fresh out of the factory...
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    Holding Mashed Potato

    Hey guys! New to the forum. Glad I happened upon this website while on a google spree. I have a pretty straightforward question for y’all! We have to hold mashed potatoes for about 2 and a half to 3 hours per shift. We can’t seem to keep them from souring to quickly. Is it a time issue or a...
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