WARNING: you are getting a answer from a Left-handed Meat Artist ( wink )
" floating journeyman cutter at a much higher wage.' as a floating cutter I'm having to get used to departments all over my district, which doesn't help the learning curve."
Look at this as a plus, you are learning from a number of meat cutters instead of just the two or three in a home market.
" one head cutter called me a "little on the green side".
From what you have learn in the specialty store I wouldn't call you a little on the green side but lack the knowledge of Chain store cutting and store politics, Lets instead call you a Youngblood, a up coming meat artist, which depends on how much passion you have for the trade and how much you proceed to educate yourself in the trade.I cut for 51 years and never learned it all, there is something new every day. Be a meat cutter that seeks all the new cuts, NEVER settle for being just a block cutter, You have to educate yourself in our Trade, which is never ending and make your opportunities yourself.
" speed expectations and packaging processes."
I have run many markets doing over 120,000.00 a week, I have found very few meat cutters that can sustain a high rate of speed for 8 hours, There were many of us that could for 4 to 5 hours, but that speed was built by boning 8 to 10 grocery carts a day of beef trim off hanging beef. That was where you learn speed and your knife became a extension of your hand. Now a days speed comes from experience, which will take longer.
." analyze every piece and work every seam which isn't something they seem to bother with in the so-called big leagues" NEVER stop analyzing .
" a lot of my carcass work and seam working is irrelevant in this environment"
Afraid I disagree with that, you are probably the only meat cutter in your market that can tell a customer where her piece of meat actually comes from and how it should be cook. Also if you chose to further your education in the trade you going to need all that and more
" I'm also a lefty, which makes extensive saw work a little more difficult to increase speed"
I also am a left hand cutter, while some things took me a second longer to learn, it never stop me from being a fast saw man. When my pork crew use to come straight from the bar with a hang over and wanted to goof off, I use to make them pull the pork saw up behind me. I was always the red meat saw man, I cut red meat with two men on the block trimming, scrapping and traying. I would cut red meat, load them up and turn and cut pork, load them up, I have done this for hours or until the pork boys got sober lol
" done my apprenticeship as far as being a Meat Cutter goes." Let us never be betrayed into saying we have finished our education; because that would mean we had stopped growing! ( wink )
"I just want to be a good cutter for their needs and have confidence I can catch on quick."
Confidence will get you where you want to go, and getting there is a daily process. It’s so much easier when you feel good about yourself, your abilities and talents. Your earning ability today is largely dependent upon your knowledge, skill and your ability to combine that knowledge and skill in such a way that you contribute value for which customers are going to pay which in return your employer will pay you to keep you. unless you in a union shop.
Confidence also gives you the opportunity to show your skills, Skills that can be amongst the best in the trade.
Employ your time in improving yourself by other men's experience of the trade,
so that you shall gain easily what other older cutters have labored hard for.
NEVER listen to the ones that say " Meat Cutting is a loss Art. " Learn and educate yourself in the trade, Our Meat service is the third largest industry in the nation
Never settle to be a Butcher / Meat Cutter/ Meat-cutting technicians,
Salary Range $28,163 - $63,120 with benefits
Work your way up to being a Meat & Poultry Specialist Supervisor, Salary Range $100,000.00 - $140,000.00 with benefits
Hello again everyone, this is my second or third post and I have to say I've been very pleased to find this resource.
Basically, I've been in meat for almost two years. Started as a wrapper/cleaner at a specialty store in Virginia and started getting trained on cutting about 2 months into the whole thing. Two months ago, due to circumstances beyond my control I was forced to relocate to my home town in New England and got a job at a franchise small shop right off the bat. Long story short they turned out to be a joke. Low pay, and their head guy was a culinary school student rather than a meat cutter so I applied, took a cut test, and got hired by a grocery chain as a part time, floating journeyman cutter at a much higher wage.
My issue is I know my cuts. Primals, sub-primals and even decent, although slow work on whole sides. I learned from a specialty shop owner and master butcher of 30+ years experience who spent most of his middle years working Costco. I can break down a whole pig solo with a band saw and boning knife pretty quickly. Like I said though I just moved to a grocery chain and one head cutter called me a "little on the green side". Given the situation, I agree with his assessment. I've never used a boneless saw before and I'm not used to the speed expectations and packaging processes.
I'm just wondering if anyone has been through a similar shift in employment and has any adjustment advice. Organization with scraping/trimming/traying seems to be my weak point. My saw speed is good but maybe only 2/3rds as fast as their full-timers.
As I said, I know my cuts. However I'm used to taking enough time to analyze every piece and work every seam which isn't something they seem to bother with in the so-called big leagues.
Also, as a floating cutter I'm having to get used to departments all over my district, which doesn't help the learning curve.
I know I'm just another FNG, and a lot of my carcass work and seam working is irrelevant in this environment, but I'd like to reduce the amount of time I have that stigma.
I'm also a lefty, which makes extensive saw work a little more difficult to increase speed on as my dominant hand is my catch hand and my non-dominant my cut hand.
Basically I need to get fast and need to get used to traying for an auto-wrapper ASAP. I've already done my apprenticeship as far as being a Meat Cutter goes. I didn't misrepresent my credentials in the least to get this job and I don't want to be knocked down due to stylistic differences.
Any and all advice is much appreciated, sorry for the long-winded post but I've been a little stressed out with a lot to get of my chest.
Also, I've only worked two shifts for this company so far, with two more scheduled for this weekend. I just want to be a good cutter for their needs and have confidence I can catch on quick.
You said You lack the scraping/trimming/traying end.. this is the easier part to me, BUT most important part, For You the last man -person, To make that Product to look Sexy.. It about having Eye-appeal.
Walk the service case and learn and remember how they like it Trayed up..
The person that trained me, told me, It is always good to have a joke when walking in the first time into a shop..lol i wasnt good at remembering Good Jokes. Being from Texas, I pull my accent and Talked and Walked Slow coming in and ask or go to restroom to give them time to Go,, " Oh My God, where screw on new help to day.... THEN Once on the block,,, It was Come -on, Pull work from them,,,, the next man to you,, work BOTH HANDS, dont be a one handed worker, being a Leftie and trays to your left should help.. For at my start into the business, That most People- co--workers want is someone that going to try and work hard for if NOT, then it puts more work on them. DONT Be the Weak link in the chain, Push yourself and Be Safe, Elbows in on boning, AND NO pushing You hand to the Saw blade , there is a red line cone area there..
Traying ,, remember the Tray sizes and which trays for which cuts, and how it is trayed,,, again, Walk that case....
And make it look Sexie,,,, Selling and NOT having reworks, is on the Man Traying! out side those that over cut.
Good Luck and YEAH, Have Fun,,, I or We Hope while working,,, You can talk while working BOTH Hands,, Right ?
-- Edited by Seattle2TexasX on Friday 30th of August 2013 03:45:23 PM
OH ,, also, on Traying,, Know where that or where those labels is going,,, DONT be having your product all turn different ways on the pan.. Have them all going the same way for the Wrapper.. OR they will be on you... SOMETIME,, if you got a female wrapper,, Making them happy is more important then the manager.. Feel out WHOM is REALLY in control of the Shop,, it will surprise you whom the real boss in "some shops"- lead person..
Also, i feel it is important coming in NEW, walk with a pace... put a march into your steps..
Remember when i said at first,I ACT Slow?, then I try to be the rolling thunder, BUT that was when I was already fast and confident in what I knew what I was doing THO..
-- Edited by Seattle2TexasX on Friday 30th of August 2013 03:57:00 PM
ADD, as Leon said it is always a learning curve,,, I`ll add this helped me starting,, Race yourself every day, have a watch on or by a clock and time yourself on every job you get by yourself,, and then try to beat that time, the next time or day.. If, a cat has Nine lives then there is nine way to skin that cat...
Meaning You`ll see different or others having different ways of Doing thinkings, AND Yeah, there is just somethings Just FLAT wrong,, Be a Good judge , and pace and race yourself daily.. till you fine your way.
Michael Bergeron, where in New England are you? I am in Manchester, Ct. I am a trained Chef turned Meat-cutter, I worked for some time for Highland Park Market, a small chain of only 5 stores and had a totally different experience. Keep your head down and stay with it. Tough times only last for a while, tough people last forever.
Soigne, Biff
Wow, what great answers. If I were you, I would see if The Fresh Market is coming to a town near you. Chain stores (at least down here in NC) are not meat friendly and the politics are unbearable. I started at Food Lion and I am leaving after just 2 months. I hate it! We only cut beef and boston butts (with the nasty 12% solution injected). Food Lion can't wait to dance on the last meat cutter's grave and hire prepack clerks like WalMart. We only have 2 people and I am working 4 days alone for Labor Day weekend. Order, inventory, unload truck, stack truck, cut meat, lunchmeat, chicken, pork, frozen, seafood, then ask a 20 something yr=ear old girl to see if I cleaned the market well and if the case is full! Stick it Food Lion! 2 more days, I QUIT!!!!!!!
Thank you, your post made me feel better about my experience. My last work day, this past Saturday they had me on pork all day and I finally felt like a valuable asset in the meat room. This is probably due to the fact that learning in a tiny, one location shop I learned on pork early. Its cheaper and generally less complex. I was able to just speed through it since I know it like the back of my hand. It was a good day, but I work two new stores next week and thus the anxiety returns.
And Biff, I live in New Haven Connecticut. I work for Stop and Shop and float all the stores in New Haven county. Stop & Shop is huge. There are about 8 stores in my district alone.
OK. I m gonna tell you where I came from. I started out working in an independent meat shop. Breaking fores and hinds/ whole lamb/ pork came in cases. Went to chains and cut meat at night( I mean all night!) this Guy got" writers cramp" giving me a cutting list every nite. Oh did I mention wrapping everything I cut ( autowrap). Which is bulls..t because the wrapper(real wrapper could have all of the meat I cut and trayed done in no time! )First thing in the morning.! Was with chains and their competitors on my days off(yes I worked 7 days a week). YOU need to learn production with good quality, is the name of the game with chains. You also need to make friends with that auto wrapper and hand wrapping. Basically shut your mouth and work. You will be judged by your actions not your conversation. Be pleasant and gohome when your time is done. Oh one other thing. Help the boss cause he is putting with a hell of alot more BS than you. Hope this helpsand not affends. Paul
Yes, Stop & Shop still hires cutters. I know in the south east, in the Giant stores they are phasing out the cutters but word is we are here to stay up north. That being said, our meat departments seem terribly understaffed at times. 2 cutters is normal (often with one acting as manager) and 3 is a luxury. Most of us are floaters and there are a good number of part timers.
Thankfully these past few weeks on the job have been a lot better. I'm still not the fastest cutter, but I've gotten the organization while cutting large quantities down and I vaguely know the trays (it differs in every store and I've worked 8 different ones so far). Something that has helped me is trimming whole pieces before taking them to the saw rather than focusing on every individual cut after the fact. Its not always as pretty but it saves heaps of time.
One thing I've realized is I always cut the gross stuff. Hearts, livers, organs in general. I'm guessing this is common for the new guy lol. Can't say I blame them.
Edit: One more thing, getting faster on the saw but having a little trouble with bone-in porkloin end cuts. Where I learned we made sausage in house so if it was a risky cut we'd just de-bone it and grind it. We also had a guard on the saw for end cuts, a luxury I've only seen at one of the stores I've worked for this company. I had a few ends roll on pretty bad today which wasn't fun. Any pointers for avoiding this?
-- Edited by FishmanOiOi on Monday 16th of September 2013 08:44:21 PM
Chain stores can be factories, most emphasis is on production
my best advice- do what you know -quickly, be enthusiastic, optimistic, and professional
learn what you can, ask questions,- dont be too concerned about nicknames- sometimes its when they arent riding you-you have to worry
a lot of ego's in established departments- go with the flow, dont make waves..
watch how others work around you- ask your immediate bosses of clear expectations..
and with-hold judgements aloud- some chain stores are all about hack n pack- just get it out there-no finesse
I started in a chain supermarket as a clean up kid-took alot of shyt from everyone, even the wrappers....but i could see productivity was job one.. so what i knew- i flew- cranked as fast as i could- then started training how to cut-not officially, but off the clock, days off (this was yrs ago)
anyways, within 5 years i was a meat manager, after being a cutter and head cutter,
opportunities will always be there- work as hard as you can-dont take short cuts....be excellent at customer service, and be cheerful
End cut pusher plates are mandatory safety equipment on all saws. Few stores have them, fewer still use them, but there would be less injuries if they did. Stores can be fined for not having one. If somebody gets cut on a saw, the shop will lose in court ( if it gets that far ) everytime. As a new cutter you should get used to using one, good work habits last a lifetime, so do bad ones. If your shop doesn't have one, request one from your manager or shop steward. Ask first, then do it in writing and keep notes. You have to be firm, but not so strong that you tick off anyone.
When cutting run of the mill bone-in pork loins that come from the packer expect you ends to be almost entirely ruined. Coming from a smaller shop you probably understand how clean the breaks are when you are the one doing them.
With the packer loins you have to account for the sloppy breaks which seem by now to be an industry standard.
Do your end cuts first, both rib end and sirloin end, in order to get your loin good and squared. Once the loin is squared you don't have to press too much against the guide plate.
If you have a good meat wrapper listen to her.. i say her because i started out as one and let me tell you.. i wouldn't think twice about throwing back something to a cutter if it didn't look sexy. It pissed off a lot of cutters but they eventually learned that i was not about to let a crappy, half assed piece of meat fly by me and land in the case and you will have to re work it at some point anyway. I took that code of ethics with me when I went on to be a meat cutter and to this day.. if it aint sexy. it aint going in my case. Period. On that note.. I have always cut, trayed and wrapped rib eyes tails up in every market i have worked in. I am now in a market that wants them tail down. It looks foreign to me and awkward. How do others in this country tray and wrap them? I am now in NC but worked in markets mostly in FL
newberbears.. i work for food lion in nc you are soooo correct! i love what i do but food lion dominates this area and there isnt much to chose from. you have people who have never picked up a knife that are dictating how we do things.. all cube steaks must be made from insides, same color.. no overlap in the tray. all the same size.. SQUARED! never saw a square cow before and you are soo right.. have a 20 yr old dip **** checking you out a closing time is a joke!
