Lena wrote:

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yeah at a small local plant in northern bc...I tried safeway I didn't last long there really wasn't my cup of tea...Had a hard time keepin clean (no blood on the white jacket ect) after learnin to cut in a plant you wipe your hands on your smock ect..lol..

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 That's neat. We have a wholesale cutter here! A "real" meat cutter. I'd like to hear more about your job. Do they break beef there? Is there a "kill floor"? What are your usual duties? Do you work on a line boning primal's all day? Do you do portion control cuts? If you're in wholesale doing lots of boning, I think a glove and belly gaurd are good ideas. I worked at Denver Meat Co (San Jose Ca.) for 4 months in 1981. Hardest and most fun job I ever had. At the end of some days, my hands felt like "pins and needles". Like when you foot "falls asleep". I don't know if I could still be doing that all these years later if I had never been laid off like we all were eventually.

lol to answer your questions yes yes n yes lol...It's about as old school and real as it gets...Yes we have a kill floor and yes I work on the kill floor as well..(Most I come across think thats as gross as it gets until I explain how interesting I think it is to be THAT UP CLOSE and personal to your food source) Hell it walks in one door and I get to see it leave in boxes and packages out the other door lol..Mondays and tuesdays our hog days...They slaughter on average 150-200 (I know that doesn't sound like much HOWEVER I said this is OLD SCHOOL) They are a step up from splittin with a hand splitter lol...the kill floor has 8 people on it and nothings automated..EXCEPT the grapler that pulls the pig out of the scaldin tank after that its all man power...Tuesday Im in the breakin room breakin hogs on the table then the rest the week is split tween beef/bison and hogs...oh yeah and sometimes lambs...yes we break beef Im actually rather proud to say I am the FIRST women ever in the 60 plus years of that plant to break hogs and beef :D *takes a bow* we also do custom cuttin and wrappin as well as have a kitchen staff for wieners smokies ham ect...It's impressive the amount of product that comes n goes out of that plant with a staff of roughly 30 people....Im fortunate enough to have 2 excellent old school german butchers teachin me...Both have been in the trade since they were young boys ones retiring in a few years...Matter of fact I asked about the honeymoon roast...After much eye rollin lol the answer I got was....basically a fileted ribeye..Hence giving you the heartshape to call it a honeymoon roast also known as a sweetheart or valentines steak..All n all they called it a gimick money grab lol...soooooooo take what you will from that answer...Oh and as far as safeway goes..The stock was over welmin as well...FFS Im here to cut meat not stock frozen shelves take your pic what do you want to pay me to do cause either way I'm gettin what a meat cutter gets but Im not doin both lol...