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What to Ask Before a Can Cutting


What to Ask Before a Can Cutting

Whether you are conducting a cutting in-house or for an operator account, it's important to consider these questions: 

#1 Question:  What’s the first thing to do before cutting a can versus competition?


Pay attention to the ingredients, country of origin, and drain weight (if given on the can). This will help you best match your product to the competition’s before cutting the can. For example – you may notice the tuna you’re cutting against has no additives (tuna, water, and salt). In that case, do not cut with an additive product or you will likely lose the cutting. Come back with a No-Add product that will be more comparable.

#2 Question: When cutting tuna with a customer, what is the best way to open the can?

Answer: Open the can upside down. 

When you flip the can over to dump it out you will be showing more of the loin meat and less flake. Normally a customer’s first visual perception carries a lot of influence. However, it’s important to tell your customer why you are doing it this way. It is not to deceive them by hiding flake but rather a way of showing them you are educated on tuna.

#3 Question: What is the country of origin?

Answer: The can should have the country of origin stated on the label.

For example, pineapple could come from Thailand, Indonesia, Malaysia, China, etc.

#4 Question: What is the drained weight?

Answer: The can should have the drained weight stated on the label.

For example, mushrooms are currently being packed at 58 ounces, 62 ounces, and 68 ounces.

#5 Question: What is the application/user of this product?

Answer: Is this product going to a jail, school, or white tablecloth restaurant?

Now that you have determined the user, you can better identify what quality level you should be using.

#6 Question: It is a true # 10 sized can?

Answer: Sometimes it will be a 90 ounce tin compared to 107 ounce tin. For example, roasted red peppers come in both sizes.

#7 Question: Is it a repack?

Answer: Olives come to mind. Spanish olives are preferred, but often olives are from Egypt, Morocco, or other Mediterranean areas, but packed in Spain.

#8 Question: What medium is it packed?

Answer: For example, anchovies might be packed in extra virgin oil or soy oil.

#9 Question: Does the product have a third party audit?

Answer: this is especially important when it comes to imports.

Source: Rema Foods