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Guru

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this is becoming a negative place
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Seems there is nothing but bad news on the board these days.  Its getting really depressing to come in here. I think i8 ll stay out for awhile. Let me know when themood changes.



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JimmyMac


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this is becoming a negative place
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Let's face the music, GK Chesterton was correct (as usual), both capitalists and socialists hate the beef farmer and the meat-cutter.

http://www.poemhunter.com/poem/wine-and-water-2/



-- Edited by JimmyMac on Thursday 8th of November 2012 06:23:28 PM

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extra ecclesiam nulla salus

 
apcowboy


Founder of The Meat Cutter's Club

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RE: this is becoming a negative place
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it may be some time for that,

Peter Larkin, president and chief executive officer, National Grocers Association, said he expects "a flood of regulations that have been dammed up in anticipation of the election.

"We now expect to see them coming out very rapidly. We are going to have to have to engage, as we have been, to find out the impact of each of those regulations on the independent grocery community," he said.


Read More: http://supermarketnews.com/retail-amp-financial/industry-seeks-post-election-certainty#ixzz2BeQnwcmi



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Leon Wildberger

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jimhenry2000


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Some thing I learned a long time ago, and this is true not just for the meat business but for many others, is, that if you know JUST ONE THING that the customer does not, and can communicate that clearly in a well spoken way to the customer, they will then see you as an EXPERT in your field, and rely on your advice in the future.



-- Edited by jimhenry2000 on Thursday 8th of November 2012 09:16:11 PM

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Jimmy the Butcher jhenry@airpower.com

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Mainemeatman


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RE: this is becoming a negative place
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This business changes with the wind.....you can enjoy the ride of get blown over....

never lose sight of this- that the average customer looks at us as professionals-they listen to us, and that my friends is pretty powerful.


I've been in this business over 30 years, not as long as some, but I try to learn something new everyday...

anyways, one feature of this business, that has always intrigued me is this- when a customer asks a question, they take our answer as gospel.....
I remember as a young, (somewhat wild) cutter an old timer said "the customers keep him going" I thought what a line of crap that is.....because all the company seemed to care about was production and while this old fella was out gabbing with the customer -I had to bull and make up his time....well,,thru the years and maturity,,I now understand what the veterans were saying, we have a highly repetitive and monotonous jobs-same thing everyday- BUT, all roads lead back to the customers, and if we cant service them- answer question and be there for special cuts, we will lose business.

I love going into stores now and asking, "what can i help you find"? I have a 50-75% response rate of helping customers out-increasing meat or total store sales,,,,,a friendly face/smile goes a long way,,and once you engage a customer,,you have a 95% chance of a sale..
the customers still take our words as gospel,,,one of the very few professions this happens..

and if, we keep focus ,,like all the old timers did, on singular customers-satisfying them,,,then thats job security

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Beefman


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RE: this is becoming a negative place
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regulations are hard on the local meat processor, that is why we are losing so many. it's a depressing time we live in now but we will over come



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Andrew


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RE: this is becoming a negative place
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fdarn always look and think  postive then you want see all the negatives in our world today.



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FemaleCutter96


Veteran Member

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RE: this is becoming a negative place
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Mainemeatman wrote:

This business changes with the wind.....you can enjoy the ride of get blown over....

never lose sight of this- that the average customer looks at us as professionals-they listen to us, and that my friends is pretty powerful.


I've been in this business over 30 years, not as long as some, but I try to learn something new everyday...

anyways, one feature of this business, that has always intrigued me is this- when a customer asks a question, they take our answer as gospel.....
I remember as a young, (somewhat wild) cutter an old timer said "the customers keep him going" I thought what a line of crap that is.....because all the company seemed to care about was production and while this old fella was out gabbing with the customer -I had to bull and make up his time....well,,thru the years and maturity,,I now understand what the veterans were saying, we have a highly repetitive and monotonous jobs-same thing everyday- BUT, all roads lead back to the customers, and if we cant service them- answer question and be there for special cuts, we will lose business.

I love going into stores now and asking, "what can i help you find"? I have a 50-75% response rate of helping customers out-increasing meat or total store sales,,,,,a friendly face/smile goes a long way,,and once you engage a customer,,you have a 95% chance of a sale..
the customers still take our words as gospel,,,one of the very few professions this happens..

and if, we keep focus ,,like all the old timers did, on singular customers-satisfying them,,,then thats job security

 Well Said! I tottaly agree!



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JimmyMac


Veteran Member

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Date:
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I see selling whole loins and sub-primals as cutting combos and specials as the highlight of my workday.

 

I'll tell you what, for around $74 I can give you a superior roast full of sirloin flavour, 4 thick really nice steaks, and 4 beautiful thin strips steaks. It's 11 to 13 lbs total. The roast will be almost as tender as a rib-roast but with fuller flavour, and these first four steaks are essentially lean rib-eyes. They come off of the 13th rib.... You see the beef is split for the trade at ribs 12 and 13. They make really great steaks and every-year after Labour Day the price of these really drop off. The roast, I can dress up real nice. I'll pull all of the gristle out. You'll be able to chew everything. And, when I'm done, I'll tell you my personal way for cooking medium rare those 4 thin strip steaks in the oven.... (question asked) Nothing beats salt and pepper. Montreal steak seasoning goes a long way for beef. Fennel, salt, and sweet red pepper for pork.... I'm pretty sure the Italians figured that one out pretty good. But, yes, Montreal steak seasoning, but only after my steak almost cooked. You don't want to lose all those aromatics.... (question asked) Give me a few minutes, go shopping for a bit, and when you it will all be here waiting for you.

 

I must do that 5 times some days. I certainly make my own margin doing that. $5.79/lbs for strip loins in the primal bag sold.



-- Edited by JimmyMac on Friday 9th of November 2012 09:33:40 PM

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J-Mansell


Veteran Member

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RE: this is becoming a negative place
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Mainemeatman wrote:

This business changes with the wind.....you can enjoy the ride of get blown over....

never lose sight of this- that the average customer looks at us as professionals-they listen to us, and that my friends is pretty powerful.


I've been in this business over 30 years, not as long as some, but I try to learn something new everyday...

anyways, one feature of this business, that has always intrigued me is this- when a customer asks a question, they take our answer as gospel.....
I remember as a young, (somewhat wild) cutter an old timer said "the customers keep him going" I thought what a line of crap that is.....because all the company seemed to care about was production and while this old fella was out gabbing with the customer -I had to bull and make up his time....well,,thru the years and maturity,,I now understand what the veterans were saying, we have a highly repetitive and monotonous jobs-same thing everyday- BUT, all roads lead back to the customers, and if we cant service them- answer question and be there for special cuts, we will lose business.

I love going into stores now and asking, "what can i help you find"? I have a 50-75% response rate of helping customers out-increasing meat or total store sales,,,,,a friendly face/smile goes a long way,,and once you engage a customer,,you have a 95% chance of a sale..
the customers still take our words as gospel,,,one of the very few professions this happens..

and if, we keep focus ,,like all the old timers did, on singular customers-satisfying them,,,then thats job security

 Spot on!



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Doc


Veteran Member

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RE: this is becoming a negative place
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yep we had a saying "if we cant service the customer someone else will"


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Sunday


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you are 100% correct. You are one smart lady



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Sunday
masteryeti


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I can tell you I'd rather face a full store of customers that 1 inspector or regulator. At least I can make the customer happy...until the inspector tells me I have to completely revamp a system that has been fine for decades.


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butcher29


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masteryeti wrote:

I can tell you I'd rather face a full store of customers that 1 inspector or regulator. At least I can make the customer happy...until the inspector tells me I have to completely revamp a system that has been fine for decades.

They change the damn rules so much there bound to hit u for new **** every visit

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