In 30 yrs in the business, I have never heard any official titles up this way-perhaps it's because of no unions. The in-house training programs of the chain stores had criteria for being a "meatcutter" but much of that depended on need-also much emphasis was placed on efficiency, not knowledge) I have a few certifications (certificates) from going to packing plants and training programs.
I met with the state of maine apprenticeship director a few years back-thier is a state/federal outline for an apprenticeship meatcutting program -but it's up to the employers of the company to follow the program- The state director wanted me (having the meat specialist/supervisor) title to evaluate the existing program and to enhance it with more structure. I was kinda fishing with this guy-because of no meatcutting schools in maine-I wanted to classify certain locations in each county in maine as training "schools"-but I wanted to see if the state had reimbursement/training funds for the employer/trainer-they use to have many funds available- but no more-the state also requires the employer to pay for 4 college classes , in the apprenticeship program While many stores are intrigued about the structure of this program-none have jumped on the program-paying for the college classes scared them away.
I have developed training programs -in-house like most chains-with a certificate of completion-but resisted the many levels of certifications/titles of journeyman,master cutter-it was have been easy to do this- but one cutter can be a master in one store/region, then go to another one and not know many aspects of cutting or merchandising, based on the regions likes/dislikes I see this a lot with lamb, some places lamb just does not sell-so if a master meatcutter came to your store, and you asked him/her to cut something and he/she didnt know how (and you are classified as a journeyman) creates some hostilities.
Should a master meatcutter know the ins and outs of how to take a physical inventory???- to me absolutely-because this determines whether the efforts of the master meatcutter is profitable- but to many-they'd say thats the meat managers responsibility- should a master meat cutter know how to make his/her own sausage? pork crown roast? it's easy to say yes to any of these-but many chain stores dont make thier own sausage anymore-so thats no longer a requirement? should a master meatcutter know how to make his own corned beef? the ins and outs of a cutting yield test?
traditionally, in the chain stores much emphasis has been on productivity, because these stores are factories with huge volume and production levels- a slow cutter, and we've all known or seen them, cannot be an effective head-cutter in a high volume chain store-they use to be the "bulls" to set production norms for the rest of the crew. Can a master meatcutter be the cutter other have to carry (productively) at times?
(I think so, because the emphasis is on knowledge and experience, but again, this is where the title can get folks in trouble-from others around him/her without that designation)
Can a meatcutter in a chain store be called a master cutter? if he/she has never broken down beef? or made sausage?
this is where the gray area comes in- I know some very very talented meatcutters and merchandisers, they do a great job, of whats expected of them, however, thier are different expectations in different regions/companies
If i were hiring for a high volume chain store and a cutter came from down south with a title of master cutter- and we had no official titles beyond meatcutter-this new cutter better be superman (or buy beer for the crew) otherwise, because of the title-most would be knocking this guy down a few pegs
just my two cents
-- Edited by Mainemeatman on Saturday 25th of February 2012 08:28:18 AM
-- Edited by Mainemeatman on Saturday 25th of February 2012 08:31:14 AM
the union in mine.....they also have a trade program through the gov for non union stores ....also alotta provinces in canada dont bother with the cert for meat cutters.......we do in fact have alotta master butchers coming up not sure if they give them selfs this title or they win it in a raffle..lol
I figure the business we're in is all about adaptation. Markets change invariably, you have to be able to adapt to this fact. I've worked with guys who have reached 'Master Cutter' designation within major chain companies and when I get them on the blocks at my independent store they're sloppy as all get out. But every once in awhile I'll come across a guy that's taken it upon themselves to research the trade beyond just time on the blocks. They are the ones that succeed, also you've got to really love cutting meat. If you don't, you're in for a rough time.
with my company after two years they give you a pay raise and give you journeyman status, you just have to be able to cut everything they put in our case
