Loading…
7
When I started in 2003 we broke whole cows, now the counter guys just open boxes
Back when I worked the block at a shop in Des Moines, we'd get whole sides in and break them down ourselves, now most places just get case-ready cuts shipped in vacuum bags. The skill that took me a full year to learn, knowing where the seams run on a hind quarter, is basically gone from a lot of counters. Anybody else see this shift in their own shop, or is it just the bigger grocery chains doing it?
1 comments
Log in to join the discussion
Log In1 Comment
wyatt_green313d ago
Did your shop ever try keeping one guy on the block just for the cheaper primal stuff? We did that for a while, breaking down pork loins and whole ribs in the back while the case-ready beef came in the front door. It kept the knife skills alive and saved a few bucks, but the truth is corporate counts hours, not skills, so that job dried up fast once the numbers guys took over.
9