10 REASONS FOR PORTION CONTROL 1. THERE IS NO WASTE. Every ounce of beef bought can be served. No trimming or boning by the restaurant is necessary. 2. UNIFORM COOKING TIME is possible. Because all cuts of an order of beef are the exact same size, shape and weight, they all require the same cooking time. This eliminates the chance of some cuts being overdone while others are underdone. 3. NO SKILLED PERSONNEL NEED BE EMPLOYED for cutting meat. The processor pays highly skilled meat cutters to prepare the portion-ready products, so the customer doesn't have to. 4. NO DISGRUNTLED CUSTOMERS because of uneven portions. They are all the same size. 5. LESS REFRIGERATION SPACE IS NEEDED. Portion ready cuts come compactly packaged for minimum storage space. 6. UNIFORM QUALITY of beef is strictly maintained by The Steak Warehouse and our affiliated meat companies. 7. LOSS DUE TO PILFERAGE can be eliminated. The inventory can be entrusted to one person and responsibility fixed. 8. With STANDARDIZED PORTION CONTROL, a restaurateur is able to run several units and maintain quality control. 9. SMALL CASE SIZES allow operators to feature several beef items at a low inventory cost. 10. ELIMINATE INJURIES from knives or saws while cutting meat.