Grocers - How Do Wisconsin Sales and Use Taxes Affect Your Operations?
determine the proper amount of spices to be added to obtain the de- sired flavor.
packed which assures the product is in an air tight container.
Step 4 – After being weighed, the meat is placed in a mixer. Spices are added and the mixer mixes the meat and spices together.
Step 9 – The finished product is placed in a cooler until such time as it is needed for retail or wholesale sale to customers.
3. Steaks and Roasts
Step 5 – After the product is mixed, it is moved to the stuffer. The stuffer is used to “force” the meat into the desired casings.
Step 6 – Once the stuffing process is completed, the product is placed into the package for which it will be of- fered for sale to the customer. The product is vacuum packed which as- sures the product is in an air tight container.
Step 7 – The product is placed in a cooler until such time as it is needed in the display case.
2. Smoked Wieners
Steps 1 through 5 are the same as for the Bratwurst (Fresh), explained above.
Step 6 – After the product is stuffed into the desired casings, it is placed on a rack. When the rack is full, the rack is placed in the smoker. The smoker adds the desired “smoked” flavor to the product.
Step 7 – After the product is smoked, it is placed in a cooler until the tem- perature of the product reaches the desired level.
Step 8 – Once the temperature of the product reaches the desired level, it is taken out of the cooler and pack- aged into the package for which it will be offered for sale to the cus- tomer. The product is vacuum
Step 1 – Large chunks of raw meat are delivered in boxes. The meat is frozen when it arrives and it is put into a cooler to maintain the proper temperature to prevent spoiling.
Each box of meat contains a large chunk of beef. Various beef products can be made depending on which cut of beef is in the box. For example, a box may contain a “short loin” cut. The “short loin” cut is then cut into various products such as top sirloin, T-bone, porterhouse and tenderloin steaks. If the box contains a “chuck” cut, the “chuck” cut is then cut into various products such as chuck eye roasts, top blade steaks, pot roasts, etc.
Step 2 – The appropriate box of meat (depending on the end product desired), is transported from the holding cooler where it was placed upon arrival to the store, to the saw. The saw is used to cut the large chunks of meat that arrived at the store, into the smaller individual products.
Step 3 – After being cut, the smaller cuts of meat are placed on trim ta- bles. At the trim tables, excess fat and unwanted portions of the meat are removed to get the product into the condition for sale to the custom- er.