I just did a cutting test for a new company I had to bone out and package newyork shoulder, pork leg, and cut whole lamb.......I use to just hire people and see how they worked...I got training hours that didn't come outta my labour
I always give a potential cutter a boneless pork loin.
I ask for a couple of packages of thin chops, Regular and Thick cuts. I also ask them to tie the rib end as a roast
1. I get to see how they trim. My boneless loins are strap on 2. I get to see knife skills in the thin cuts 3. I get to see the thinking in cutting to get the required packages 4. I get to see how they tie knots and present roasts 5. I get to see what they save and what goes in the bone can
If they pass this one I give them a Chuck Roll and see how they do in merchandising it
if they can pass these 2 pieces I know they can cut just about anything
__________________
Joe Parajecki
Operations Manager/ Partner
Kettle Range Meat Company, Milwaukee WI
Member Meat Cutter Hall of Fame and The Butcher's Guild
I offered to give a cutting test (I call it a block test) when I took my current job last year. I wanted to prove to them that they were hiring someone who knew what he was doing. i basically just said let me fill the case for you and I did. they were happy with that I did that whole day for free but thats was my offer. Now if I am hiring someone and that someone claims to be an experienced meat cutter I want to make sure that is true because I have had new hires who claim that but don't have a clue. If I say I want top of round steak or london broil he better know that comes from an inside round, If I say I want sirloin tip steak he better reach for the knuckle. If he doesn't know those simple basic he isn't a meat cutter. I understand there are alot of different ways that people learned to cut meat so it might not always be the same as mine so as far as how they cut the meat I just want to make sure they know how to use the knife and can cut straight not lumpy and clean off the right gristle and not all the fat. I remember years ago we hired a new guy who kept boasting about how he used to work in a meat market for 20 years. We gave him an inside round to cut for steak and left the room. we came back 20 minutes later and all he had down was clean every stitch of fat off the thing he didn't slice one piece of it. why? because he had no idea what to do with it.
Yes a block test and I always give them a blunt knife to see if they notice. Not that there are many butchers any more ,I've noticed alot come from line cutting haven't a clue on the case display. Oh and customer service plays a big part.
I never heard of such a thing except probably at small independent butcher shops. I think that where I started (a small family owned shop) a few guys walked in and did an audition. This was 30 + years ago. Now, no one is given a test. The test is your 60 days probation. If at any time during your first 60 days you seem like you can't make the team, they let you go. Sometimes they just don't like your face, or that you're an Atheist, or a ????. Maybe it will rub someone the wrong way when you take a break you're perfectly entitled to, but at a bad time.It's almost never a cutting quality issue. We're 100% full service. A guy may be cutting like crazy, doing a great job BUT not helping any customers. None. He/she'll likely be let go.
I did a "test" once, I guess. I was between jobs, laid off from wholesale. I wanted a union job, but hiring was slow. There was shop in Gilroy that cut most of the local back yard cattle, sheep, pork, and game people brought in. A tiny counter. Mostly sides of beef is what he sold. I offered to work a day for free and then he and I would decide if he wants me to work there and also I'd decide if I want to work there. Before the end of the day we both agreed for me to work there but he had a condition I couldn't agree to. He needed me to commit to staying a few years. I hadn't yet learned about smoking meats. He said he didn't want to train me to do that and then have me leave. I don't know what the big deal about smoking is. It's not brain surgery. I told him that I have an opportunity at the local chain (union) and that if it doesn't work out, I'll be back and agree too commit to a few years. Fortunately I got the union job. Another problem is that he played nothing but country music on his radio. I didn't want to have to tolerate that all day every day. He did give me $50.00 cash (this was1981) even though I had offered free.
My last cutting test was with Winn-Dixie, they had a sign up for a experience meat cutter, I ring the bell and told him I was there for the job, he ask me if I could come in the next morning and take a cutting test, I told him No, I don't waste time doing cutting test, JUST tell me what you want and I'll stand here and seam it out for you step by step, after a long look it this smart ass, he said can you be here in the morning to go to work, I said yes and that was the start of another misable 14 months with Winn-Dixie but I needed the money for my wifes meds which at that time cost us about 1200.00 a month.
I agree with Traveling Man on, I basically look to see how he handles his knife, see if it is part of his hand, tells a lot about a cutter
I agree with big beef about his type of cutting test also
I will usually give the simple "change the bone-in blade test" if they put it on upside down that is a good hint they are not what you are looking for. On the funny side I put one on upside down last month, took the wrapping off inverted it and put it on. It was wrapped ready to go! 1st time ever. Try cutting a bone in chuck with an upside down blade, oh the smoke, and surprise! my whole crew will never let me live that one down for a while. Good thing I am already employed I guess ;)
i just had a cutting test, had to trim and cut a whole case of boneless porkloins, took me 9 minutes to trim and cut and 12 minutes to tray and wrap :) I was told that was good
had a guy, said he had almost 5 years experience...I laid out some normal pieces of meat on the saw and asked him to tell me what they were....he got a few right but was lost on a clod....ok I said your test is done! yes he didn't get hired.....another guy i hired before giving a test (big mistake) asked him to go in the cooler we need to cut some english roasts....he came out and said he didn't see any boxes labeled engilsh roasts.....that was the last day he worked for me!
I watch their hands. If they say they have experience and then complain about their hands getting cold, they're gone. If I don't like how they handle a knife, gone. I do perform cutting tests as that allows me to understand they know how to merchandise a primal. If they can follow seams and grain easily but may not attain the level I want with the cutting test, I'll work with them. No bulls*** attitude either.
had a guy, said he had almost 5 years experience...I laid out some normal pieces of meat on the saw and asked him to tell me what they were....he got a few right but was lost on a clod....ok I said your test is done! yes he didn't get hired.....another guy i hired before giving a test (big mistake) asked him to go in the cooler we need to cut some english roasts....he came out and said he didn't see any boxes labeled engilsh roasts.....that was the last day he worked for me!
what's an English roast? Chuck? There's terms used in your part of the country that aren't used here
i walk him or her to the service desk to get a application, if they cant walk as fast as i do i wont hire them, also their shoes, if they have blood and meat on their shoes they wont keep your market clean..
i walk him or her to the service desk to get a application, if they cant walk as fast as i do i wont hire them, also their shoes, if they have blood and meat on their shoes they wont keep your market clean..
I like your thinking about walking fast. But where'd you get the silly idea about blood or meat on shoes?
