Not trying to dox myself so I'm not gonna say where exactly I work but yeah it's at a grocery store. Wondering about quality of meat at places and stuff? I'm your guy.
Not trying to dox myself so I'm not gonna say where exactly I work but yeah it's at a grocery store. Wondering about quality of meat at places and stuff? I'm your guy.
that's why i'm glad we transitioned away from hardcore cutting. prepack except for boneless loins now baby! sucks though since my skills are limited to just giving advice to customers now but it saved my back except my hands are falling apart from stocking and wrapping with the insane volume we have now.
I think my boss feels very similar to you. We do more than just boneless loins for pork in my store but this era will be over soon. It's sad to see a profession die but yeah with the volume we put out it would never work.