Welcome back to the meat business. Sounds like quite a bit of work ahead of you. It'll be worth it in the end. I'm not too far away from ya, Down here in Santa Claus at Holiday Foods. Leon was just in last week and shot a video. Check it out.

Another upside with no saw is the clean up.....R u using hack saw?.....r u doing sides or box meat?

cut them up the middle....and do the bonless half for steaks and bone in side for roast.................the bonless steaks would sell well they would look like a medallion you could even tie them i guess i use to sell alotta these at my last store...................

WELL LET THE OLD MAN give the young blood a thought, there is a saw you could use, ( wink )

 

I have cut butts with it to, HEYYYYYYYYYYY ERIC  TELL THE YOUNGBLOOD !!!

In fact Eric has cut butts with it to.

oooooooo you open the door for the old one  lol  the power cord is your arm, the motor is your young muscles lol

At one time in my life in New Orleans, I cut everything with one of those " things " I was there for 5 months till my woman HAD to come back to Mobile, Al. to be closer to her momma lol

At that time I made $300.00 a week for 45 hours, I had left A&P at $200.00 as a cutting room manager. this market did 3500.00 when I came there, 5500.00 when I left. Had me, one young learning cutter, meat wrapper with about 15 years exp. I can say it was a experience I'll never forget lol  we got sides, got in whole lambs, whole hogs, whole chickens only. at that time you had no extra parts of chicken, you cut everything from whole birds. you got no extra pork loins,neck bones, butts, ears, tails, had to come from whole hogs.

You had to learn to move it all !!

AWWWWW  Fdarn, Don't make it easy for him  LOL  let him take a beating and learn to keep on ticking ( wink )

man they dont give u much space ..do u got service case or self serve?

It will be self serve, and only room for the bottom shelf. My meat cooler is a 24 cu ft. chest freezer in the cutting room, and one upright pop cooler. The width of the cooler has literally a 1/2" space between the freezer, and the cooler. I know for sure because I had to measure because we weren't sure it would fit lol, but I like to maximize on space.

I know I will have to do. Have rows dedicated to variety cuts from single primals. Like a row for the bottom round steak, tend. bottom round, and maybe even rumps. Really won't know for sure, until I get it cut, and see how it looks. Like I said I will have to put hot dogs in there as well.

Basically to give you guys a good idea on the building, it used to be a small town diner.

I'm going to try to remember to take some pics for you guys later, give you guys a better idea of what we've got.

A lot of it we're going to have to feel out on what is going to sell, and what we've got room for.

But yeah I've boned some butts out in my day ;). I got a look from my non-meat cutting manager one day because I took as much meat off the bone as possible. I was told I didn't have to do that, and I told her those pennies add up. I also package those bones up and throw them out there in the case @ 0.99.

That was also at a market that did between 6-12k a day. Now I'm at one doing 0.00 a day. I am a little intimidated because I am the go to guy now, and don't have nearly the years some of you do. But I learn quickly, and listen.

Thanks Leon. I already am pretty suave with the ladies ;). It is the old ones that see through me :D

Hopefully we'll have internet over there, so I can keep my laptop on me. I know some about meat, but unless it is on the grill I don't know squat about cooking it. (Although I did make a mean a** bbq'd beef brisket a few months ago.) What I liked to do at my former place of work was whenever someone had a question how to cook something I'd jump on google and print them out a few recipes. Take about five minutes of there time, but they were completely happy with it. Because most of the time you'll get a whole recipe rack and there will be one for prime rib, one for lemon herb chicken, etc, etc. So there is not a lot of variety.

Also the good part about that is when they ask something I have no clue about, I can look it up. Just like one time someone asked for Lox, and at the time I had no idea what it was. Luckily I was able to google it, get a definition, and picture, and the lightbulb came on. Much better than just looking at the customer and saying, "Nope don't have it try Krogers." Customer gets what they want in one trip, you make the sale.

http://youtu.be/AWZ0rzlYzS4

Leon is that what you are telling me lol...

lol when you said what you did, that was the first thing that came to my mind!

that sounds like a good plan. I am interested to hear about what is still left in the morning. i can tell you'll watch it carefully and see what moves and what doesn't. Pay atention to your costomer base. Do you get mostly senior citizens or middle aged? what kind of competition is in the area?