That takes some skill, huh? According to the Bureau of Labor Statistics they make the highest hourly mean wage for meat cutters...if you want to call them that.
All you have to do is take a trip to your local Walmart and see hunk & chunk first hand. It just goes to show you that all these food related agencies like FMI, AMI have done a poor job in educating the consumers about meat. A good meat cutter can teach any shopper what is right and what isn't concerning how meat should be cut and prepared. The sad part about it is that meat cutters are never given enough time to talk to anybody on the other side of the meat case.
I swear that if one seasoned meat cutter with a clean frock walked up and down the meat case for one day helping shoppers he or she would triple the meat sales that day if not more.
We have a similar machine at the commissary, we only used it one time to do a bone in Pork loin sale, it was fast, it cut uneven, was unable to do thin, there were tiny bone splinters on the meat. The only positive was time saving and the bloom stayed perfect for several days, even better bloom than knife cut. Now we parked it back in the corner to sit another year or two. It is too fast for one man to tray up the meat.
test one of these in a packing operation before. they work good but the operator has to be able to load at the proper face angle or it looks like crap. found it works best if meat is tempered to just aboue freezing .was reall good on straight primals boneless loins ,strips ,ribeyes. but we packed it up and sent it back.other than spped cant beat the good old knife for presentation.
