How to divide the pork?

Pork segmentation and sales methods are as follows:

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 pork according to local consumption habits.

2. Bone products can be subdivided into big bone, coccyx and fan 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 the low mobile sales part, increase the meat rate of this part of the product as much as possible during segmentation, or finely cut and remove the part that affects the product sales, which can increase the customer's desire to buy and then increase sales.

4. For products with large daily sales, it is necessary to distinguish product grades, which are generally divided into ordinary, high-quality and fine products.

Ordinary products are sold at cost price or negative gross profit to attract passengers, high-quality products are small profits but quick turnover to 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 very large and need to be cut. At this time, we can recommend segmented pork belly and guide customers to order high-profit 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 and walk along the bone to the plate bone, then cut from the left button and 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 a knife with your right hand. When you reach the interface between the leg bone and the plate bone, pick up a film with the tip of the knife and draw it down with the tip of the knife. Pick up the leg bone with your left hand, and pull down the meat above the plate bone with your right hand.