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apcowboy


Founder of The Meat Cutter's Club

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Putting the Labor Back in the Meat Department
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A GOOD READ !! http://www.nxtbook.com/nxtbooks/stagnito/pg_201112/index.php?startid=41



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Leon Wildberger

Executive Director 
KY LADY CUTTER


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RE: Putting the Labor Back in the Meat Department
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it is a good read, I would like to see that in all stores, get us back to the way it was



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butcher29


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RE: Putting the Labor Back in the Meat Department
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it will never be like it was years ago ........

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Meat Monkey


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RE: Putting the Labor Back in the Meat Department
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Hear! Hear! (Though I'm always suspicious of Big Shots in spotless clean meat coats).

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butcher29


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lol meatmonlkey everday im soaked to my gut by 10 am..lol

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knifelady


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RE: Putting the Labor Back in the Meat Department
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I would like to see it catch on, people buying stuff out there that you just don't know about. besides we might be able to get pay back up again



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Big Beef


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RE: Putting the Labor Back in the Meat Department
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for those of you who didn't know...Kari was a consultant on the project. this is actually my shop and yes I have 5 apprentices, 9 counter guys and 3 cutters
We do over 100k a week and the business is growing every day

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Joe Parajecki

Operations Manager/ Partner

Kettle Range Meat Company, Milwaukee WI

Member Meat Cutter Hall of Fame and The Butcher's Guild
Lady T-Bone


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RE: Putting the Labor Back in the Meat Department
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big beef sounds like you doing the wild thing there. where in the world did you find 5 apprentices at



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Big Beef


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RE: Putting the Labor Back in the Meat Department
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Lady T-Bone there are lots of people out there looking for work right now, you just have to find the ones that are willing to put in the time and learn
My guys are awesome
The counter guys now want to come into the back and learn too

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Joe Parajecki

Operations Manager/ Partner

Kettle Range Meat Company, Milwaukee WI

Member Meat Cutter Hall of Fame and The Butcher's Guild
Master_Meat_Sawman


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RE: Putting the Labor Back in the Meat Department
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It would be nice to see chains go back to cutting hanging again, not to many want to learn now big beef it seems here in south, all I can say is it was good to me, took care of my wife and kids    ex-wife lol



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sheltervalley1


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RE: Putting the Labor Back in the Meat Department
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where they going to get the cutters, not many left to handle it. have to have a good training program



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Meatman 7615


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RE: Putting the Labor Back in the Meat Department
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I love cutting hanging beef, much more than out of a box!

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T-Bone


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RE: Putting the Labor Back in the Meat Department
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It seems that my customer base are asking for cuts you don't typically find in boxed beef. I just missed out on hanging beef when I started, but I'd love to learn. As long as I don't have to do all the boning :)

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Big Beef


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RE: Putting the Labor Back in the Meat Department
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T-Bone all the muscles of the cow are available in boxed beef as long as you know where to look

I buy terres major, sirloin bavettes, tri tips, caps, blades, inside and outside skirt....I can get it all

Check out my friends at Aurora Beef in Aurora Il

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Joe Parajecki

Operations Manager/ Partner

Kettle Range Meat Company, Milwaukee WI

Member Meat Cutter Hall of Fame and The Butcher's Guild
T-Bone


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RE: Putting the Labor Back in the Meat Department
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Big Beef, I'm hoping you're right. We simply carry a very limited supply. Management told us a while back to stop carrying blade chucks. We sold them well. It wasn't "insert our store name". WTF does that mean? Rich folk like bones too! If it's not a middle meat management doesn't want to carry it. It's all about 'image'. It's stupid imo. I can sell anything to anyone if I had it to sell. *sigh*

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Big Beef


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RE: Putting the Labor Back in the Meat Department
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I am in a very rich neighborhood and I sell everything from pork hocks and liver to flat iron and hanging tenders to ribeyes and tenderloins.

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Joe Parajecki

Operations Manager/ Partner

Kettle Range Meat Company, Milwaukee WI

Member Meat Cutter Hall of Fame and The Butcher's Guild
Andrew


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RE: Putting the Labor Back in the Meat Department
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big beef, I know what a hanging tender is and have seen pictures of them, just wondering, how much do you sell them for



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Big Beef


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RE: Putting the Labor Back in the Meat Department
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Andrew I get 9.99/lb for them.
Aged for 28 days before we cut them

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Joe Parajecki

Operations Manager/ Partner

Kettle Range Meat Company, Milwaukee WI

Member Meat Cutter Hall of Fame and The Butcher's Guild
apcowboy


Founder of The Meat Cutter's Club

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RE: Putting the Labor Back in the Meat Department
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some of our newer members may like this article



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Leon Wildberger

Executive Director 
kbraker510


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RE: Putting the Labor Back in the Meat Department
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Looks like it is still going south in some companies.

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apcowboy


Founder of The Meat Cutter's Club

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RE: Putting the Labor Back in the Meat Department
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New Link for this story   http://www.nxtbook.com/nxtbooks/stagnito/pg_201112/index.php?startid=41



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Leon Wildberger

Executive Director 
newbernbears


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RE: Putting the Labor Back in the Meat Department
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I would be satisfied if people would scrape chops and steaks on both sides again, stop reworking meat into fresh grinds (yuck) and keep the cooler door closed ! I'll pass on the hanging beef, too old now!

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Allen Scott
jimhenry2000


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RE: Putting the Labor Back in the Meat Department
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Wow that's an impressive concept! I hope they succeed.  When I started, we had 15 cutters plus the meat manager  and second man, all full time, plus 5 full time and 2 part time wrappers.  When I left the trade I had 4 cutters including myself and my second man, and one of the cutters was part time, plus 1 full time and 1 part time wrappers.  Even going from hanging beef back in the beginning, to boxed beef and chill-pack chicken at the end, it's no wonder that my volume went from $150k/week in mid-70's dollars to $50-$60k/week in mid-90's dollars when I left in 1995.  I applaud this entrepreneur for taking this bold step and I'd certainly like to hear how they do!



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