For years I go out to the counter and cull the counter with a sheet of paper and pen.But with new cutters they don't seem to get it to make a list in the morning of what you need to fill holes first.My Question is do any of you have a counter sheet that I can use to modify for my counter that would help my newbies.If so let me know and email it to me.That would be great thanks.
do you mean like a production planner?...........tell the young guys to always keep 6 on the shelf if they make there list and there 2 eye of round cut 4.............that what i do with my guys i make a 6 rule its better than any production planner...........or do you mean a list of all the cuts there are so they know what to cut?
Then a hole list. If there is one or two of a big selling item I'll throw that on my list too. Like if we would of had rumps on sale and we had one left I'd throw that on there and do 2 pieces for example to get us started.
After the hole list, comes a cutting list. The rule of 6 works on certain items. Others you just have to gauge what the sales have been. This is where experience, luck, and math comes into play. If you cut 6 the day before, and have one left. No way are we cutting 5 that day. Better to come back later and reevaluate.
After lunch or when the first list is done come back for a second list. Cut, if no need to cut. Go ahead and start cleaning up the things you will more than likely not need. For example the marinator.
Then again I guarentee it EVERY EVERY time. Once I break down the tenderizer and clean it...five minutes later we will have someone ask to tenderize something. Everytime. lol it was a running gag there for a long time. because I'd break it down, and five minutes later I'd need to tenderize a sirloin tip steak, or round steak.
I have made charts of what i want to keep in the case at all times and where exactly i want them to go. I take great care to make sure that the beef on one shelf doesn't stretch over the pork on a lower shelf and vise versa. I like everything lined up. so i have a list or a chart of all my cuts and what try they go in. but not the amount i want int he case at all times.
For years I go out to the counter and cull the counter with a sheet of paper and pen.But with new cutters they don't seem to get it to make a list in the morning of what you need to fill holes first.My Question is do any of you have a counter sheet that I can use to modify for my counter that would help my newbies.If so let me know and email it to me.That would be great thanks.
email me at salmonman @ wi dot rr dot com and I will send you mine
__________________
Joe Parajecki
Operations Manager/ Partner
Kettle Range Meat Company, Milwaukee WI
Member Meat Cutter Hall of Fame and The Butcher's Guild
Alive. There a several lists out there filled with a slew of different items. My recommendation would just make a spread sheet of your items.
Example Boneless ribeye steak case: 4 cut: 3
Then always keep your list from the day before so you can see you had example 10 in your case before the previous day between what you had and what you cut.
