We've all thought about it whether it be looking for a new hire, your peers, or development of a newbie. Sometimes it's when the person you're cutting with that has this habit or technique you can't stand. Think for a second about what traits you would like to have of the person as a whole, whether you're a market manager, meat cutter, or a meat wrapper.
My opinion is as follows (in no particular order):
1. Attention to detail - clean/pretty cutting that creates a saleable product even at the expense of some production (but not too much). Sloppy cutting irritates me.
2. Merchandising - The ability to use every last scrap of meat for something. Red/pink in the trashcan =
3. Positive with no drama - I personally can't stand those that need to run to the boss or whine about every little thing, whether it be personal or business. I prefer those that can take the bad in stride and make the best of it, and those can can take care of themselves and get along with others. Responsibe would be the short explanation.
4. Social grace - The ability to be able to simply talk to a customer. You don't have to be an especially outgoing person, but simply be able to answer questions without placing doubt in their minds. By creating an authoritative mindset, i.e., you know your stuff, it allows for the customer to place their trust in you.
5. Organization - Rotation, well-stacked coolers, neat meat counters at all times, and cleanliness. You can tell a lot about a person by how they maintain themselves, particularly their dress. If they dress sloppy or don't have a sense of style in public, they aren't organized at work. Optional stuff like watches, belts, and jewelry speak volumes.
6. Attendance - One of my pet peeves. I've only missed 3 days of work in the last 11 years. Everyone has problems. Get your butt to work. At least work with someone to get your day off. I. DESPISE. CALL-INS.
first most important thing for me is a meat cutter who understands the importances of keeping the meat pretty and neat. sloppy cuts..sloppy trimming..sloppy grinds with juice filling the tray really ticks me off. I can't sell that stuff and I want to pull it when i come back from my day off
second. I don't care if the cutter is really fast or just has a steady pace as long as the cutter isn't dead slow i am ok with it. but he or she has to have routine . i understand routines get messed up sometimes but the cutter has to beable to form some kind of plan to getting the job done in a reasonable amount of time
for me my day goes like this..clock in, put saw and grinder together, get out knives, then pull case check for outdates and discolored meat. then take care of that pulled meat what ever needs to be done with it get it out of the way don't just stick it int he cooler for the next shift to worry about. then take out your racks, then cut what you need to fill the holes then take your break then start cutting back up. thats pretty much how i try to work out each day but it does get interrupted every now and then but i try to get back to plan as soon as possible and stick with it.
I don't like alot of drama, i don't like people who talk tooo much and I really don't like people who can't put down the damn cell phone.
I also really don't like overcutting of things that don't sell well. for that stuff just fill the hole in the case and thats enough. I get really irritated when i come back from my day off and find 12 chuck roasts in the middle of the summer. to me that is a lack of common sence. I don't have alot of tolerance for it.
basically i look like cutters who can think about what they are doing and don't just grab any random primal and cut it for the heck of it. if thats the way they are going to be i would rather do it by myself.
Nice list T-Bone. Like fdarn, I'd add production to that list. A sense of urgency is so important and rare these days. I've worked with many people in this business over the years who are friendly, intelligent and organized, but cannot make it in this business because they simply cannot get the work done. I think you need to like work. Something not many people seem to do anymore...
Reading that list makes me think (again) that we all need a raise!
I agree with all of your lists, one other thing I would like to add is:
If a customer orders something have it ready for them when they come in. It drives me crazy when someone orders something a week ahead of time and they have to wait for it to be cut.
I couldn't agree with you more cindy. Nothing aggrevated me more when breaks and casual talk came ahead of getting special orders done.
The day before I got back from getting hurt which was also the week of christmas it took 6 hours for the special orders to be done.
The day I came back I was peed off and still in a lot of pain. Showed up about 15 minutes early. And had all the spiral ham orders done before the next person actually got an apron on. And that was something like 18 whole spirals talking out of cryo and wrapped in aluminum foil then another 18 halves. Needless to say we were done with all the special orders before the manager showed up.
And then I was told I wasn't supposed to do them. We were just going to wait for them to show up...
Its christmas time. People are spending enough time waiting. Let's not be the ones to tick them off. That and I don't want to be the one telling them sorry you ordered this a month ago...but we don't have it ready yet.
first most important thing for me is a meat cutter who understands the importances of keeping the meat pretty and neat. sloppy cuts..sloppy trimming..sloppy grinds with juice filling the tray really ticks me off. I can't sell that stuff and I want to pull it when i come back from my day off
second. I don't care if the cutter is really fast or just has a steady pace as long as the cutter isn't dead slow i am ok with it. but he or she has to have routine . i understand routines get messed up sometimes but the cutter has to beable to form some kind of plan to getting the job done in a reasonable amount of time
for me my day goes like this..clock in, put saw and grinder together, get out knives, then pull case check for outdates and discolored meat. then take care of that pulled meat what ever needs to be done with it get it out of the way don't just stick it int he cooler for the next shift to worry about. then take out your racks, then cut what you need to fill the holes then take your break then start cutting back up. thats pretty much how i try to work out each day but it does get interrupted every now and then but i try to get back to plan as soon as possible and stick with it.
I don't like alot of drama, i don't like people who talk tooo much and I really don't like people who can't put down the damn cell phone.
I also really don't like overcutting of things that don't sell well. for that stuff just fill the hole in the case and thats enough. I get really irritated when i come back from my day off and find 12 chuck roasts in the middle of the summer. to me that is a lack of common sence. I don't have alot of tolerance for it.
basically i look like cutters who can think about what they are doing and don't just grab any random primal and cut it for the heck of it. if thats the way they are going to be i would rather do it by myself.
A Good Meat Cutter to me is not only judged on what and how he cuts but what he/she doesn't cut Anyone can cut meat it take a special person to cut the right amount of meat
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Joe Parajecki
Operations Manager/ Partner
Kettle Range Meat Company, Milwaukee WI
Member Meat Cutter Hall of Fame and The Butcher's Guild
