I started in 1982 working at a slaughterhouse. We would kill suckling pigs only, 140 pounds and down. The breakdown went sort of like this. 600 pieces 100 pounds and up, 300 pieces 30 to 45 pounds, and about 250 pieces 30 pounds and down. In the month of December we would start on the first and work straight until Christmas eve. We had a hard time to keep up to the orders. I became a partner and we grew the business and added a 4500 square foot store and sausage kitchen. Did two farmers markets on the week-end. I worked 6 days a week for at least 25 years. A lot of 7 days also. I still think that I am still a great kill floor man for pork. I also think that I can make some of the best sausage and hams or bacon anywhere. I got lucky and we got bought out. Now I sell to the meat industry working for one of my old supplier. I still love the meat game and appreciated all the talk and video's on here. Some things I don't miss is the cold cooler first thing in the morning, now its behind a desk with a coffee. I have a sore hip from all this and a little tired from it all. I did not take a break between selling the farm and working here. I should of taken a few months off, but it's all good. I really enjoy going plant to plant and seeing the diversity in our field. It's great to be a member.

Thanks