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Newly made hot Goetta taking form in loaf pans as it cools and chills.
Newly made hot Goetta taking form in loaf pans as it cools and chills.

Pictured is about 50 pounds of premium Goetta made using 18 3/4 pounds, combined weight, of boneless enhanced pork shoulder butts and Choice chuck roast.  Heavy fat was trimmed prior to determining the batch meat weight.  Pork and beef were ground once through a 1/2 inch hole size plate so that the meat in finished Goetta appears as being finely shredded.

Total expenses of this batch were under $70.  A realistic retail value, in this batch size, is about $225 in the Cincinnati, OH metropolitan area.

Oats are currently touted as being 1 of the top 10 healthiest foods.  Further, the way I make Goetta the finished product fat level is very low.  Fried Goetta patties are a good tasting breakfast food alternative that goes great with eggs.  If you are unfamiliar with Goetta and want to read more about it click here.

The best part is that Goetta is formulated using about 50% broth from slow cooking the meat and onions (no cooking loss) & some additional water.  This percentage of liquid usage is a fairly good accomplishment, but some pre-cooked commercial products containing caramel colored, hydrated soy grits stretch meat even farther.  And, when talking non-condensed meat sauces or soup products the actual cooked meat in some end-items can become a minor component.  Adding convenience has long been very profitable;  high volume sales of some well-hydrated products further increases total profits.

 

 

Written by George Wolfer

George Wolfer

Been associated with the meat industry pretty much since starting at a Vocational High school Meat Processing program in 1974. Like to learn and teach interesting and worthwhile livestock production, meat processing and marketing practices.

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