Im have been a meat cutter for 2 years for HEB. I started in Austin and moved out here to Houston. I am a cutter in houston #2 store(200-240k/weekly in the market). We have a 32ft counter with choice natural,prime, Kobe/waygu , pork and chicken in it.. and the a select 5deck for trayed meats.
Hello John, nice to meet you, that a nice size market. how many you have working your market ?? I would like to see some pictures of your counter if you have any.
Great group of cutters here, I think you will enjoy being here.
Thanks for the welcome, I will throw some pics up in a few days or so(been off for the last 2 days). I have worked with a couple female cutters and the definetly carry their own around the market. At our store we service a very wide variety of clients from very wealthy to low income so we have to keep almost every muscle, cut, and be able to know every recipe Ms Smith has in the old cook book. We go through 3 boxes of Prime Tenderloins on a weekend day and 20 boxes of packer briskits. if they want fillets they always want atleast 8-10oz center cuts and 4minimum so I stay BUSY trimming and cutting and guessing what the hell these people really want.
