uh no that looks like sh.it not just the way its cut and layed there but the way it is wrapped is bad too. but i bet the guy who works on my day off wouldn't have a problem with it..grrr that is just the kind of thing i was talking about the other day. that really gets under my skin.
on another note that work looks familiar..where did you see that? i swear i might know the guy who cut and wrapped that.
Chime the bone. Trim it up right. Square it up. Flip it over. Burn the white tray and put it in a black 4d. Problem solved to me. And on a personal note id take the bone off and tie it back on with two pieces of butchers twine. And then it'd look damn sexy.
i hand wrap everything too and I always perfered too even if the shop had an auto wrapper. i do NOT miss auto wrappers. first I think they are slow compared to me. if wrapping was an olympic sport i would take home the gold. second they were always malfuctioning. I hated the damn things. hand wrapping works alot better for me looks better and gets done faster
No doubt seemed like we had a tech out all the time working on the auto wrapper. Even after w got a new a new one. It was funny though because one of the old time meat cutters there would act like it was a pinball machine. Also why I handwrapped 10 trays of meat to his 4 on the auto wrapper. But I super glued his coffee cup to the sink so its all good :).
i remeber when the auto wrappers would go down when i was at a big corporate store that damn thing would be toast all day.......and the young wrapper so use to that didnt know how to hand wrap....i use to half to do it my self........
I would ridicule whoever did that for the entire day and probably the next day too. Maybe even longer than that. It would be clear by the time I was done, it would never happen again.
I love my auto wrapper...most of the time. While it wraps fairly fast, I can hand wrap faster, but it gives me time to sticker everything. I can do a better job on a hand wrapper, but that gets old quick when you have a lot to wrap.
I was a full-time wrapper for 6 months at a large volume store. No auto wrapper. I tell you, you get your stuff down when all you're doing all day is wrapping meat for 8-10 hours. It was awesome when you'd be in the zone and cranking out tray after tray and the cutters weren't giving you a hard time. I'd be ashamed to put a roast wrapped like that out in the case. Whoever did it either has no pride or wasn't trained properly. Nowadays I can't find a single person under 30 that can wrap worth a hoot.
someone would have a size 12 shoe somewhere they don't want it if I found that in the case. And not just the wrapper the person who cut it and then left all the crap on it too. Take care of the chine, break the bones off and tie them back on, trim the fat, that is how it is done If you don't want to do it right I will find someone to take your place
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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
