Leon, you are so right and thoughtful in everything you do. I left the meat business in 2003 (18 years) discouraged and worked in manufacturing. The plant closed due to foreign competition in 2011 and I was able to go back to school to finish a Bachelor's degree in Industrial Technology. I jumped on the first job I could get, while looking for a job pertinent to my new degree, Food Lion. They hate meat professionals and tried to undermine me. I lasted less than 60 days. It was 12.50 an hour. An independent just hired me for 16 per hour, really nice guy, understands the value of a good meat man. Either meat cutters and training will make a comeback, or people will settle for nasty tasting meat full of chemical preservatives. Food Lion only processes ribeye, shortloin, chuck roll, chuckeye, round eye, bottoms, top blade, short rib, bone-in NY, top butt, and 1 or 2 more items. Pork is precut. The Piggly Wiggly next door cuts fresh meat and does 10 times the business! It's not rocket science! Fresh cut meat tastes good.

Good luck getting the course-it is valuable and needed across the USA