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apcowboy


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Boneless blade vs Cutting everything by hand ( from old site )
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From: MSN Nicknamec.gifjjohnson1980  (Original Message)Sent: 11/20/2007 8:55 PM

They both have their positives and negitives. In my opinion it just depends on what the situation is.



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Leon Wildberger

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apcowboy


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RE: Boneless blade vs Cutting everything by hand ( from old site )
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From: MSN Nicknamec.gifapcowboySent: 11/20/2007 9:55 PM

this question I like  lol

 

with me, anything between 12 to 18k boneless blade only on Thursday, Friday & Sat. the other days by knife.

 

Anything over 18, go for it as long as you watch your cutting on the first of the week. AN make sure when it comes off it goes into the sanitizer till cleaning time.



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Leon Wildberger

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apcowboy


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RE: Boneless blade vs Cutting everything by hand ( from old site )
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From: MSN Nicknamec.gifCarniceroLarrySent: 11/20/2007 11:05 PM


Cutting by hand is by far the best. Looks better and lasts longer. But I do agree that there are a lot of markets where it's not a good idea. In some markets it's stupid to knife things. You'd be a trouble maker if you insisted on it. For me, there are two things to think about here. Amount of sales, and amount of help. If you have a huge amount of sales and a small amount of help, it is wise to use a boneless saw blade. I don't think most customers know or care if the freshly cut  top sirloin was cut by hand or not. At my store, we have great sales AND a lot of help, so we don't need the knife blade. We have three saws and no knife blades. How much boneless meat are you going to cut on a particular day? If you have boneless chucks on sale for $1.49 lb and you're going to cut 20 cases, then for sure, use the saw if you have one.  In a slow shop on a day when no boneless meat is on ad, I say knife everything. If you're going to just cut one or two of everything, knife it. I think it's good to avoid getting the saw dirty if possible. If you're the one who has to clean it, you may agree. I've seen some shops where the boneless saw gets neglected. Just wipe off the table part and leave the inside dirty. I've seen people cut fresh steaks on a three day dirty stinky saw. At my old market, we'd cut cheddar and Monterey jack cheese (from 40 lb blocks) on the dirty saw and then more meat after that. We didn't have much help there.

It's more fun to cut by hand, but we're not there for fun. You have to get the job done and if that means using the boneless blade, then you gotta do it.




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Leon Wildberger

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From: MSN Nicknamec.gifSammieZamboni13Sent: 11/23/2007 12:02 AM

I prefer the knife. At my old company (Stater Bros.) their slowest shop i worked at did about 42k a week. Busiest i worked at did about 105k, although they had some stores hitting 150k. when i worked there i never picked up a knife unless it was to trim... u never had time, just cut cut cut. when i started at vons (Safeway) back in march their stores are extremely lower in sales. rangeing anywhere from 14k to 50k. i had to learn how to knife everything because most stores don't even have knife blades. i'll tell you i've been in the meat bussiness for over 5 years, cutting for 3, and my product looked like hell when i was knifing it. lol. now about 8 months later i can honestly say i get compliments from other meat cutters and field merchs. on my quality. i love to knife everything, even if i have to cut 10 or 15 cases of insides or bnls chuck i just speed the knife up.



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Leon Wildberger

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RE: Boneless blade vs Cutting everything by hand ( from old site )
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From: MSN Nicknamec.gifapcowboy5Sent: 11/23/2007 4:47 AM

Sammie, in the old days when we had to bone out our meat a young cutter learn how to use his knife and build his speed.  now a days with box meat it takes a cutter longer to learn to use a knife and to get his speed up.

 

you would get many compliments about your quality of cutting if you were able to bone out 10 to 15 grocery carts of boning every day lololol

 

During that time, two or three cutters would get a buggy each and race to see who got through first. didn't take many knife cuts to learn to keep your fingers out of the way emwink.gif  while doing this boning you had to get all your stew meat and cube steak out it.



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Leon Wildberger

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From: RhinoSent: 11/23/2007 4:43 PM

all the money makers!



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Leon Wildberger

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apcowboy


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RE: Boneless blade vs Cutting everything by hand ( from old site )
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From: MSN Nicknamec.gifmeatmonkey176356dSent: 11/26/2007 8:10 AM

I knife my service case and blade evreything else. The knife cuts are far superior but I work in a 50K shop and the arm isn't what it used to be. Even though I believe in quality first, I'd like to make it to retirement in one piece. Sometimes compromises must be made.



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Leon Wildberger

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apcowboy


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RE: Boneless blade vs Cutting everything by hand ( from old site )
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From: MSN Nicknamec.gifapcowboySent: 11/26/2007 11:09 PM

This old one can relate to arm isn't what it use to be, also my waist to my cutting hand. I've had to go to a 10 inch knife to keep the pressure of my waist if I cut over a few hours.

 

guess I'll sign this one as,

LEON, the fetch.dll?action=MyPhotos_GetPubPhoto&PhotoID=nLADSDwgOxAKQC8x3!iK7rHzOcrO6IRvjKdlh7!Pnzra1jqH!b0yBlahUSC5aeSrkGtEQPdcpS*08lY7fnaulJg emcry.gif



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Leon Wildberger

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butcher29


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RE: Boneless blade vs Cutting everything by hand ( from old site )
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i think knife all the way......id rather take a little extra time for quality

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