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Post Info TOPIC: QUESTION
apcowboy


Founder of The Meat Cutter's Club

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QUESTION
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I use to keep my cutting room set at 36 degrees, I had to go outside awhile ago for my wife to get some stuff out of her van, it's 43 outside. it was cold !!  I DON'T THINK I CAN STAND A CUTTING ROOM ANYMORE  lol

WHAT do ya'll keep your cutting room set at ??



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Leon Wildberger

Executive Director 
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RE: QUESTION
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normally cutting room around 50. cooler is no higher than 32. but you saw my cutting room where i work now..room temperature now.

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garyfitz57


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RE: QUESTION
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hey Leon..long time buddy..how you doin

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RJ


Veteran Member

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RE: QUESTION
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Mine is room temperature, sure wish I could seperate it from the retail counter and cool it a bit. So I keep it as cold as I can in the retail area. Not only is the cold better for the product, but you know, my people move faster trying to stay warm! LOL

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I'm not a vegetarian, but have eaten many animals that were.
knifelady


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RE: QUESTION
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ours is set at 46, when you working hard and fast it could stand to be a little lower I think lol



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Beefman


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RE: QUESTION
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48 in ours



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FemaleCutter96


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RE: QUESTION
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Ours is 55 but runs about 50.

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MeatMaven


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RE: QUESTION
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34-36. Higher is a no-no but I'm USDA and cold is the name of the game.

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MMEIRING


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RE: QUESTION
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depends on what time of year it is....in summer we turn it down to about 35-40 in winter we turn it up 40-45ish....seems to be colder in there in the winter....cooler is always set at 30 but runs right around the 33-35 range

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Bill_meatcutter


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RE: QUESTION
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34 to 36 is where I like it



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