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apcowboy


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Giving reconition ( from old site )
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From: MSN Nicknamec.gifjjohnson1980  (Original Message)Sent: 11/20/2007 12:32 PM

I would like to give HUGE reconition to all of the "old time" meat cutters. Without all of you Us younger generation would not be were we are. I thank al of you from the bottom of my heart.

 

One more thing. I would like to respond to something that I read on one of the other comments. It was questioning the pride that us younger cutters have in our tray because a 25 year old cutter cut a 2 tray of stew in like 2 seconds. I can see the question ing of the pride but you also have to look at it from our perspective. It is a new era in the meat markets now. It is called SPEED! I am not by ant means saying that the "old time" cutters do not have speed but the custuners of now DEMAND thier specials and othe cuts yesturday. my market alone does from 45 - 55 thoucand a week and it is because of the "young bucks" we have cutting.

 

So like I said. Absolutly no disrespect to you "old time" cutters, but a new era has begun in the meat cutting industery.



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Leon Wildberger

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From: MSN Nicknamec.gifMeatgradySent: 11/20/2007 5:02 PM

the hard things we can do- the impossible just takes a little longer!


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Leon Wildberger

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From: MSN Nicknamec.gifjjohnson1980Sent: 11/20/2007 5:19 PM

I am not saying that the "older" cutters can not do the impossible at all. Nor am I saying they can not do the hard stuff. All I am saying really is Thank you.



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From: MSN Nicknamec.gifMeatgradySent: 11/20/2007 6:02 PM

i just put that in! it is a fast pace, because people don't want to wait anymore! I was reading into it that some people want you to do almost impossable things!!
just today a lady wanted me to cut a porterhouse steak in half!!
I thought she had lost her marbles! yap- that's what she wanted so I cut it in half!!


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Leon Wildberger

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From: MSN Nicknamec.gifjjohnson1980Sent: 11/20/2007 6:12 PM

My market and I have had our fair share of "Imposible orders" as well. And the whole porterhouse cut in half thing is just the tip of the iceburg.

 

Mainly what I was saying about the whole fast pace industry now is the after work crowd. The crowd that wants somthing for dinner and they want it NOW!!!!!



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Leon Wildberger

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From: MSN Nicknamec.gifapcowboySent: 11/20/2007 6:47 PM

 
young mr. jjohnson
I think our young cutters should get the reconition they deserve!! that is why I have been writing every one I can find that could help bring about a " Meat Cutter of The Year" award for our "young  bucks "
 
While I have seen MANY fine young and up coming " meat Cutters " I have also seen many of the type I had talked about. You are right about speed !!  it's ALWAYS been something a cutter needs & it was demanded in the " old " days. I was bless with fast hands and never had the speed problem untill I got " old " lololol
 
But this is what I had wrote;
I was visiting a market a few weeks ago and watch a cutter of about 25 take about 5 mins to cut a number 2 tray full of stew meat, If he had got any slower he would have fell asleep.
 
these are the cutters I think have no pride in out trade and NEED to get out of it !! An it may be due to us older ones for not staying on them like we should. you are right about a new era has begun in the meat cutting business but I think it is going to be a " good " one for us in the coming years as people get sick of the crap some of the big meat companies are trying to sell people. Wal-Mart is already beginning to fall back on account of their meat program.  I read the meat news every morning and wal-Mart is begining to lose more meat business.
 
I do want to say to you that I like your style, I'm glad you join us here and LOOK forward to seeing you and your opinions on the board.  I like your young blood attitude you seem to love our business& would like to have you with me and see what you can do An this " old " one may surprise a " young buck "




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Leon Wildberger

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From: MSN Nicknamec.gifCarniceroLarrySent: 11/20/2007 7:45 PM


At my market, we cut porterhouse steaks in half all the time. Just set it flat on the table and knife it to the bone and finish it on the saw. One thing though, they MUST buy both halves. I'd be in "trouble" (get talked to real good) if I only sold one half. At my previous place of employment, it would be OK the sell just one half. However, where I work now, if they don't want both halves, I would offer to bring out a new loin and cut a single steak exactly however thin/thick she/he wants it. In SOME markets this can be a damn if you do, damn if you don't situation. The boss might get mad if you open the loin for one steak, but you still better do it.

 

Regarding slow cutters. Yes, there are some very slow cutters. There are at least two kinds of slow cutters. The bad kind is the one Leon described. I imagine the guy he described is slow at everything except for when it's time to leave the store. Another kind of "slow cutter" MIGHT actually a very good cutter. He/she works up the trim very nicely. He or she works clean & neat. His or her stuff sells AND the customer will come back. It depends on how slow he/she is. What's his/her finished work look like? Yes, I know some of these clean cutters are just too clean and too slow. I'm not talking about them. There's a good middle area that we all define differently, I guess.  I knew a fast cutter who would cut one new york strip (I don't know what you call it back east. A boneless loin minus the tenderloin) on the CLEAN knife blade saw. He saved about 60 seconds for HIMSELF, but the night man had to spend 20 minutes cleaning the saw for something that should have been knifed by hand.

Regarding fast cutting. THIS IS FUN!!!! If you work with intelligent people. It's great fun to get on the saw and bang out a pallet of pork loins as fast (but nice) as you can. How about a pallet of bone in chucks? It's fun to have three people doing it together. One saw person and two trimming/wiping/traying. If you catch up, one person can open boxes for the saw person, you know what I mean. It's fun. But I really dislike "fast cutters" who make a huge (unnecessary) mess and have sloppy work. There are several kinds of fast cutters and several kinds of slow cutters. BTW, at my store, there is no knife blade saw




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Leon Wildberger

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From: MSN Nicknamec.gifMeatgradySent: 11/20/2007 9:03 PM

ya mean slow as like whittling!!


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