Cambridge Retail Operations Intro

RETAIL Long tradition of providing quality and service to fine dining establishments

Operations Our products are hand-cut by highly skilled butchers applying the same artisanal standards pioneered by the neighborhood butcher. The result is perfectly trimmed and consistently cut steaks and roasts beyond compare.

Pitch Deck Tagline

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Support Marketing should serve as the keystone in your business plan for designing a sustainable business. We’ll provide marketing material, from dividers to labels to posters to assist in reaching your sales goals.

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Packaging Our meat packaging machines include tray seal, vacuum packaging, skin packaging, flow wrap and flow pack. Modified atmosphere packaging (MAP), sustainability, attractive presentation, and shelf-life. Harpak-ULMA has placed some of North Americas most versatile and innovative solutions into hundreds of plants. For advanced meat packaging machines and can guide you on best materials, package design, and meeting your production requirements and goals.

QUALITY

USDA KNOW

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Where the beef you buy is sourced The grade you buy If the beef you buy is aged or not How the product is controlled at every step for the very highest quality

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GRADING

Quality beef consistently satisfies customer expectations for eating and preparation characteristics.

Expectations may include tenderness, flavor, juiciness, color, leanness, packaging, ease of preparation -and price.

GRADING 1. U.S. Prime – Highest in quality and intramuscular fat, limited supply. Currently, about 2.9% of carcasses grade as Prime.

2a. U.S. Top Choice, the multiple programs that we carry, are in the upper 2/3 caliber, as only about 5% of beef qualifies as upper Choice. There are two specific reasons why choosing upper Choice is so beneficial, Quality and Price. Upper Choice steaks contain that fine marbling, that your customer will appreciate.

2. U.S. Choice – High quality, widely available in foodservice industry and retail markets. Choice carcasses are 53.7% of the fed cattle total.

3. U.S. Select – lowest grade commonly sold at retail, acceptable quality, but is less juicy and tender due to leanness.

TESTIMONIALS “The quality of the food was superb - best steak I’ve ever had!

So pleased with my experience here.”-Davio’s Seaport “We both had steak dinners, I had filet mignon he had the porterhouse and both meats were so tender, juicy and soft. So good.”-22 Bowen’s Wine Bar and Grille

“Excellent service and great quality steaks.”-Buckley’s Great Steaks “Excellent seafood and meat”-Black and Blue Steak and Crab “Ordered the short ribs and ribeye jumbo size, both are amazing!”-Shabu Zen-Boston

“I ordered a well done, 55 day dry-aged Ribeye Steak at Abe and Louie’s…Fantastic”—Paul D

YEAR STARTED 1923 INCORPORATED 1934

THANK YOU!

Foodmart Rd, Boston, MA 02118 (617) 269-6700