Tonight the clean up man (18 y.o.) asked me if I was ever a clean up boy. I told him that yes, that's how I started.
I think the traditional way to become a meat cutter was always to start as a "clean up boy". Boy or man, that's the term that's used. Nowadays, if you have a clean up person, he or she will most likely be over 18 years old. Whether you're 18, or 45, it's still called "clean up boy". I started as a clean up boy at 16 years old and I know a lot of people before me started even younger, especially if it's a family business. My boss had 5 young kids (4 younger than me) and they all cleaned up before I was hired. If they know your desire is to become a cutter and it's not just an after school way to make money, pretty soon you'll be grinding and now and then they'd give you a neck or something to bone out.
Most shops don't have a clean up boy anymore (we do), so a lot of meat cutters become journeymen and they never had an entire shop to clean every day for a year or so before becoming a cutter. The night man cleans up. We all clean things. It's part of the job for everyone. No one is above it. I'm not asking if part of your duties consist of cleaning saws and floors.
My question is: did you start as a clean up person, or go right to cutting on the first day?
i started everywhere. clean up wrapping and traying up for the cutter and grinding. probably did all four of those on my first day. so no i can't honestly say i was just the clean up boy for any length of time.
i started as a wrapper and doing lunchmeat. the company had a cleanup crew that did the whole store... in all the other places i worked there was a cleanup guy, but for som reason i always worked the night he was off and did clean up once or twice a week. i hate doing it but it doesnt kill me though. i know do it 5 or 6 times a week. just part of being the only cutter...
Started when I was 13. Stock boy/carryout. After 10 yrs of doing that and working produce, dairy, opening / closing store, was moved to meat room to cut and clean. We do have an older clean up now at my store. But I do help clean as well.
Yep, started cleaning at 16. It's a part that never goes away. I don't ask my help to do anything I am not willing to so I still clean right along side them, just not every night like I used to.
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I'm not a vegetarian, but have eaten many animals that were.
I started as a wrapper. Within about 2 weeks of that I was asked if I wanted to learn how to cut. I asked the boss..."does it pay more?" He said....."Hell Yeah!" I said......"SHOW ME THE KNIVES!" I have never looked back! Now as far as clean up goes???THat shop is a small one and the last person on shift is always the clean up. We did our own. Even the last place I worked....last one in cleans the room.
Started cleaning the shop everyday after school then I wanted to learn and asked if I could do more than clean and Skinning a liver was my first task...35+ years later I own the shop.
I started helping dad at the locker when I was 8 washing lard cans in the basement next to the cooker. Back then lard was rendered 2 to 3 times a week. We still render but maybe 1 to 2 times a month.
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If I knew how much fun grandkids were,I would of had them first!
I started with my brother Leon,the cowboy I give ya'll one guess what I did when I walked into the door that morning and what I did that evening at 4:30 lol
I started in grocery at 16. Then moved to meat every other week to clean the shop and stock the bacon, lunch meat, hot dogs and freezer bunkers. Then I went to college. I was a grocery shift manager and was asked if I would like to work in the meat dept. I asked "Does it pay more?" The said yes. I said yes. I was a wrapper for about 6 months and then started cutting. I've worked some other jobs but I still cut. I'm now the market manager of a small store but profitable anyways.
I also started cleaning, now I'm the manager and training new youngbloods for the trade.love the trade and my job ,but I'm also enjoying my vacation this week before those big HOLIDAY pallets arrive!
