Chefs Super Frozen Presentation

SuperFrozen Seafood A Solution - The Background & Advantages For You

[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Ted Williams Frozen In Two Pieces Aug 12, 2003

[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Nature is simply halted No decomposition occurs

[object Object],[object Object],[object Object],[object Object],[object Object],Bottom line: SuperFrozen gives you a consistent product at a consistent price. Exactly what you want and what your customer expects. Super-frozen competes with fresh tuna Fresh Tuna Transport Slush Tank-Seawater & Ice

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[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],90 – 200Lbs 60 – 150Lbs

What cut do you need? Steak Cut Japanese Sashimi Cut 1 3 2 4 5 6

[object Object],[object Object],[object Object],[object Object],[object Object],90 – 1,000+Lbs

Chu-toro Oo-toro Average 1lb pieces Average 5lb pieces

Who Protects Them ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Grade #1 Grade #2+ Chef's Food Costs Comp Yellowfin per lb Bigeye per lb Yellowfin per lb Bigeye per lb Fresh Tuna Average Cost - loin basis $ 17.95 $ 18.75 $ 14.95 $ 15.95 Yield 70% ( skin, blood meat, etc 30% ) Final Price – not incl labor costs $ 25.64 $ 26.79 $ 21.36 $ 22.79 SuperFrozen – 100% ready & no labor $ 14.75 $ 14.75 $ 13.50 $ 12.50 Savings - (More margin to work with!) 74% 82% 58% 82% Approximate prices - Apr 2008

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Chefs Super Frozen Presentation

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