I said a week ago I would take and post a pic of the antique block I cut on every day. Well here are two pics. also took one of my small meat case. This is a small market. Its 8 feet long with 4 decks.. we do the best we can with what we have to work with in this small market. But we are proud of it and the customers don't seem to mind and hell its alot easy to clean this case than most. I have to admit this job is the easiest i have had yet. I am used to working with 60 foot or longer cases. but this job pays just as good as those and I get full time hours because I am pretty much the only cutter and i do my own wrapping. best job i ever had.
I said a week ago I would take and post a pic of the antique block I cut on every day. Well here are two pics. also took one of my small meat case. This is a small market. Its 8 feet long with 4 decks.. we do the best we can with what we have to work with in this small market. But we are proud of it and the customers don't seem to mind and hell its alot easy to clean this case than most. I have to admit this job is the easiest i have had yet. I am used to working with 60 foot or longer cases. but this job pays just as good as those and I get full time hours because I am pretty much the only cutter and i do my own wrapping. best job i ever had.
fdarn, that is a very nice display. Do you have an automatic wrapping machine, or do you hand wrap everything? I actually prefer hand wrapping. There's less stuff that will break.
I love the antique block. We have wood tables, but I've never worked on a genuine butcher block like that. Is it reasonably level, or are there low spots in it from cutting and using a block scraper in the same area all the time?
hand wrap..no auto machine. I can wrap faster than those things anyway. the block is great..I never used one til I started working here in january. It seems very level. the juice doesn't seem to flow any particular direction. the wood is very solid..there are no dents or chips on the cutting surface. the knives will not scratch this surface and I only use a towel to wipe the juice off but the clean up guy uses a scraper and a steel brush on the surface and it doesn't leave any marks that I have noticed. It doesn't stain like those white boards do. we just use soap and water to clean it..no bleach needed. I hope I never have to move it though..makes my back hurt just thinking about that.
when we talk of hand wrapping today, it makes me think of the days when we hand wrap EVERYTHING in square sheets of treated paper. you had a hand iron, you place the package so you could pull theopposite ends together, seal those ends, then pull the other two and seal. if you got the wrong side up to the meat, it would turn it green in a matter of minutes. Ham shanks were a bitch to wrap. to make sure you had the right side of the paper up, you had to taste it, the side going to the meat would have a sweet taste to it.
when we talk of hand wrapping today, it makes me think of the days when we hand wrap EVERYTHING in square sheets of treated paper. you had a hand iron, you place the package so you could pull theopposite ends together, seal those ends, then pull the other two and seal. if you got the wrong side up to the meat, it would turn it green in a matter of minutes. Ham shanks were a bitch to wrap. to make sure you had the right side of the paper up, you had to taste it, the side going to the meat would have a sweet taste to it.
thats a good question. probably leon because he'll have this story about back when they used to club the game over the head and drag it back to the cave
probably thats how the boss lady likes it..i prefer to lay them flat and stack them most of the time because i don't like the juice build up on the bottom of the package but she made it clear she wants me to stand them up so thats what i do. . however i think standing them on the top is a good idea because the lights will corode it faster if its flat. and customers won't beable to see the cuts ont he top shelf very well if its flat. i noticed the the cuts on the front will turn faster than the one right behind it for obvious reasons but it doesn't seem to be much of a problem.
Looks good..I'd totally enjoy shoppin there! Not over whelmed by the product but still plenty of selection...quick D'oh question...when ya'll talk about wrappin I'm *assuming* it's not the wrappin I do (paper and paper tape?) If not what exactly is *wrapping*
Lena, when we talk about wrapping, it's done withShrink wrap, alsoshrinkwraporshrink film, it is a material made up of polymer plastic film. When heat is applied it shrinks tightly over whatever it is covering. shrink wrap is the primary covering for some foods such as cheese, meats,vegetables
lol alrighty entirely different type of wrapping then what I'm use too...The lil time i spent at safeway I must admit I LOATHED the heat plate deal with the plastic shrink wrap i just could NOT get the hang of it lol...give me some good ole paper n paper tape..no problem lol
