More of our ranch clients want 1.25-inch steaks and 1.00 lb ground with ±0.05 lb tolerance; we’re using a dialed bandsaw fence and a 0.01 lb bench scale to hit it, but trim is creeping up on smaller carcasses. How are you minimizing waste while staying true to client-specific cut sheets?
Pre-note the cut sheet: last two “1.25-inch” become grind on smaller carcasses — client okay?
I’ve been screening projects off a 3‑month average of TIPS as the real base rate and auto‑sweeping operating cash into a Treasury‑only MMF with same‑day liquidity — like switching the cash account from decaf to espresso. It sharpened go/no‑go calls and picked up about 40–60 bps versus the bank sweep, but watch that tougher real hurdle — “don’t starve the five‑year bets” — I keep a separate long‑horizon bucket we review twice a year.
Building on @elliottsmith55, I’ve gotten more remote screens by leading my resume with a mini case (e.g., cut retort cycle 12% via steam profile tweak) and tagging ‘aseptic, CIP, OEE’ so it reads as process, not QA. Small caveat: many “remote” roles really mean ‘remote + 30–40% site travel,’ so ask for the travel band up front — saves you a suitcase surprise.
We cut trim on small carcasses by pre-chilling rib/loin primals to about 30–31°F and running a narrower-kerf bandsaw blade (e.g.,.016"), then doing two test cuts, weighing, and nudging the fence 0.5–1 mm to center the run on spec; that alone dropped sawdust loss and giveaway about 8% for us. Have you tried that with something like LENOX® | Hand Tools & Power Tool Accessories?
On small carcasses, try a ‘1.25” + kerf’ gauge block and re‑tare that 0.01 lb scale.