How to divide the pork?

1. The first thing to consider about the segmentation of pork is the needs of consumers. When dividing pork, we must determine how to finely divide it according to local consumption habits.

2. Bone products can be subdivided into big bone, coccyx and normal bone; The price of coccyx and fan bone is higher than that of ordinary big bone, which forms the difference of commodity level and creates more gross profit.

3. For parts with low turnover, improving the meat yield of this part of the product as much as possible during subdivision, or finely cutting and removing parts that affect product sales, can increase customers' desire to buy, and then increase sales.

4. For products with large daily sales, we should distinguish product grades, which are generally divided into ordinary, high-quality and fine products.

Ordinary products attract customers with cost price or negative gross profit, high-quality products with small profits but quick turnover increase sales, and high-quality products increase gross profit to meet customers' differentiated needs.

5. Segmentation skills are the key to sales. For example, the ordinary pork belly pieces selected by consumers are relatively large and need to be cut. At this time, you can recommend finely chopped pork belly to guide customers to order high-margin products.

Pork segmentation skills

Take off the front row first. The blade is up and the back of the knife is inward. First cut from the right button, walk along the bone to the plate bone, then cut from the left button, walk along the bone to the plate bone. At the junction of the plate bone and the leg bone, lift a layer of film with the tip of the knife, and then push it forward with the left and right thumbs until it reaches the edge of the plate bone.

Lift the leg bone with your left hand and draw it down with your right hand. When you reach the interface between the leg bone and the plate bone, stir up a layer of film with the tip of the knife and stroke it down with the tip of the knife. Pick up the leg bone with your left hand, and press the meat on the plate bone with your right hand to pull it down.