So the restaurant received a case of filets that was mislabeled. Should’ve been 10oz filets, instead was a case of small 4-5oz tournedo filets. Got a credit for the case…
Originally we decided to make tartare with them for an app special. Chef de Cuisine came in the next day after he was off and told me to take two, sprinkle Activa on them and tightly wrap and tape them together & we’ll sell them as dinner filets the next night.
I refused to do it. Like an hour later I see the sous chef doing it…
Thoughts?
by Flynnk1500
26 Comments
As a diner, I would be pissed to find this out.
This is literally why meat glue is banned in the EU — too easy to mislead customers about whether a cut of meat is a single piece or not. No clue what the legal status of such a thing is where you are but it does seem fundamentally a bit wrong to me.
Get out of there!
I’m fine with meat glue, used it in the past for roulades and stuff. It has uses in the kitchen.
I’d be pissed if I got some honky dorey glued together filet that I paid $60 for…
If the head chef is okay with it, then sadly that’s his decision…
Name and shame.
Activa? Isn’t that that yogurt that makes you poop?
If the server tells me it’s actually 2 2oz filets “meat glued” together I’m getting the hell out of there
Fuck that shit dude
Couldnt you just sell 2 per order and just slice on the plate? 99.9% of guests would not notice it was from 2 seperate pieces
What’s wrong with a tournedos special?
Bc just having a special is simply too much work….smh
From a food safety standpoint it’s a no no. All those filets should now be cooked to 158 minimum as the bacteria on the surface of the meat has now contaminated the “internal.”
Wouldn’t it be just as easy to make a nice spec and serve one or both smaller pieces for a fair price? Pretty shitty of them
When this happened to us we just served the fillet as medallions, made sure the FOH told patrons while they were being specialed so they knew what was up. Sold less but not by a huge amount. Didn’t seem like most people were too bothered.
Damn they really couldn’t just do a skewer special or something
There are so many reasons this is wrong. I mean the vendor already credited the mistake and let them keep it so it’s free product, no need to deceive the customers. Should’ve just run a special with them instead of this.
If they would keep them separate and offer them on the menu as “Twin 5oz Filets” people might think that’s a good deal (more quantity is better to some people). You might be able to charge the same amount or a little bit more.
Or just put the option of one 5oz filet on the menu. People order petite filets all the time. I don’t even understand why they feel the need to trick people into thinking it’s 10 oz.
I wouldn’t care if I got two small (not glued) steaks instead of one large one
Call it *Entrecôte de Bœuf au Beurre Café de Paris* (steak in butter sauce) and charge double price.
I would have just run a tournedo special, or beef tip special, or individual wellington special, or many other options. I have no issues with using real meat glue, for certain applications, but fuck that idea.
I did not know about meat glue before and now I regret this knowledge immensely.
Ethically dishonest. Make carpaccio and/or stroganoff.
So many easy specials. Carpaccio starter special on a comp’d case is money in the bank.
Worked in several Michelin kitchens that use activa widely. While we all may scoff at it, top level kitchens are selling $$$$ plates with it.
Don’t inhale that stuff! :skull:
There’s a very high in restaurant I know of in town that uses this. I’m talking $65-$120 steaks. People would never guess. Hell, many would be surprised to know the shit supposed fine dining restaurants do.
For the record I’m totally against it.
I was just at a steak house that offered 3 5oz filets prepared differently. Like one au poivre, one with blue cheese, and one plain. I don’t remember how they did it but I remember thinking “this is the first time I’ve considered ordering a filet in my entire life”