Man I just started working in the meat dept. of my store, and while I appreciate all the info, that "freeze to death" line just hits too hard. Love that you did this.
I definetly love working in the meat department I actually started back in February of this year and since then have been offered the meat manager assistant position which I happily took!
Starting in the meat department next week. Thank you for a run-down on some of the duties I’m looking forward to doing. Great video to help with any pre-work jitters. Thank you.
I just started as a wrapper and clean up guy. Thank you for this video. I'm excited to learn more about different cuts of meat. And learning all of the techniques.
i just started working the meat dept. about 4 weeks back and that line about "we dont cut poultry because of cross contamination" hit me and made me laugh because at my store we do, and often times we well.. "we" use the same knives and tables when cutting chicken and pork so thats wild to see that 8 years ago other chains gave more of a damn about cross contamination than my po-dunk chain in alabama in 2023 other than that, their meat room looks near identical to ours, same machines for the most part, the grinder we have is more modern and sleek af, and we have one of those auto-wrappers that LOVES to eat type 25 trays lol
I'm about to go in for an interview for the meat department tomorrow, thank you for making this video, I was reading the equipment and stuff on the page on what I'd be working with, and this helped me get a better idea very helpful :)
Meat Wrapper-Counter Clerk position I don't know exactly what all they do, but it had a pretty big list of different equipment I might be needing to work with eventually.
Awesome video, it’s crazy how much the meat market has changed and continues to change in food lion; I would love to do more processing and cutting but nowadays it seems that every thing is becoming case-ready
I worked in the meat dept. at my local grocery store a couple months ago, while there are a lot of positive comments on here, let me just warn you this job is not for everyone! You will be overworked to the point where you can barely move your hands & legs, you'll be expected to work days, nights, holidays, pretty much whenever the they need you, there is no real set schedule unless you are higher up in the department. I thought that getting into the meat dept. would be great, because well.. butchery is awesome! But it turned out to be one of the worst overworked & repetitive experiences of my life that does not pay nearly enough money! They will advertise positions online and make their "apprenticeships" sound like the greatest thing since sliced bread, but there is a reason these departments are often short staffed, expect that when you are the "new guy" to have the higher ups work load "aka things they decide they don't want to do anymore" dumped into your lap, and if you can't meet the ridiculous quotas, that's too bad you're fired. If none of this bothers you, I'd say go for it.
You’re not wrong. I was an audio engineer for 8 years got laid off and took the meat department job because it was the first place that called. I’m doing 48+ hours a week and am literally borderline the meat janitor. Cutters don’t clean up after themselves at all and they expect me to be out by 9pm when everyday they literally ask me to do 2-3 more tasks. However the only positive side is. The upper management has said that due to my professionalism and reliability I won’t be doing it for long
@@Deadletter6 Yeah, I'm a night custodian now for a school district. The only downside is you're working nights, but the bonus is it pays more than being a meat packer, I don't have to deal with idiots who want you to do all their work anymore, and I have an office to relax in whenever. Getting out of the grocery store meat dept. was the best decision I ever made. But hey, whatever suits you, it's a job and does pay good, if you can make it past the hard beginning part and move up, all the power to ya.
I start in 2 weeks was a meat cutter for harps groceries store and I have never done anything like this before so I'm excited but real nervous. I hope o can retain all that I learn as fast as possible
Just recently got hired for sams club for senior meat cutter its good to see people who have years of experience with cuts makes me inspired to help others and create something cool for food production
So I started today in 2023 in the meat department fun fact now you only grind 3 types of ground beef and only cut 2 types of steak everything else comes precut and wrapped you just type a number it prints out a label with a bar code you pick it up put the sticker on the right of it and you just fill up the areas where you need meat only things you do your self joe are Grind 3 diffrent types of ground meats different lean levels And cut only 2 types of steak Everything else is pre packed all you do it tag it 🎉🎉 welcome to foodlion your welcome
Getting cross training in a few weeks for this :D currently a grocery associate Edit: transferring completely now!! A meat associate left so i'm filling in
just applied at meat seafood dept. reason i applied because they had bad meat laying around lol i feel like i can do a better job.graduated as a chef but became sahm for 8yrs . now im ready to try!
We use to have a the same pusher plate, but then , about a year ago. They gave us new slides to our bandsaws that have the pusher plate it stalled via a little bar, they suuuuck. We’ve always just used meat as a buffer in place of the pusher blade. The meat cutting instructor, even told me he didn’t like these, and prefers the old ones/using meat as a buffer.
I started and the first day I got trained I did nothing then the second and third I did about half. (Always asking questions btw) then by the 4 and 5 day I did it all and then the 6th day I did it by myself in the department. Been doing by myself since.
Been cutting meat since 1980- Started at Wegmans in a Journeyman program. Own a small farm now raising pigs and chickens. Also do deer in the fall. I work part-time at BJ's and it's a joke on how many people have been thru the place in the last year over seven meat Clerks the young people just don't like working. On the cell phones or talking on the cell with ear piece thinking no one will know. No call no show Lazy. Whole foods is opening here in Rochester paying just 15.00 a hr. Are you kidding me. Making 22 part-time doing three jobs. Cut and wrap and work the counter. Working now just to buy feed for the pigs and Chickens due to the cost.
I'm so happy that we don't have to hand rap stuff in my store. We have a Digi Auto Wrapper. 75 family packs of ground beef wrapped and tagged in 5 mins bahah
BRO FOR REAL!!! we had to hand wrap during the pandemic panic buying that sucked so baaad but because we made a good profit off sales we were able to get an auto wrapper
Jeez that's amazing!! We had to do it all by hand and when you don't have months of experience and muscle memory it looks so bad sometimes. That would have been SO useful at my job as a meat associate
Fuck, Costco pays 30 for shit right out of the box. But I also work on the side at my buddies shop breaking down the carcasses for another 150 bucks a day.
Beef , pork, veal, lamb, ice box chicken, sausage making, full seafood counter and all the things involved. Lots of time time spent with the grinder, doing both bench trim and tubes. Mostly box but a fair amount on the rail. Circling back I’m working part time in a meat company that does custom cutting, mostly on the boning table. Relearning some of what I’ve forgotten and acquiring new skills. Started in 1992..
That cleaning was wrong. Break the saw down when you clean it. Atleast take the gaurds off and the blade cleaners because the meat and bone dust get stuck in place you can't get to with the sprayer. Also I would turn the saw on and spray the blade on each side really good while it's spinning I find that's the easiest way to clean the blade and the wheels.
I’ve been cutting at Coscto, for over 3 years now. And on the side, I do complete carcass breakdowns, and fabrication at my buddies shop. I love what I do, and I wouldn’t choose anything else!
Worked as a meat wrapper and only lasted 2 weeks. The job was hard. It's like working at a fast food restaurant. This makes it look slow but it was not for me lol
Yeah definitely. It takes a while until you can get put up to cutter. I've been a wrapper in the meat department for close to a year now. Wrapping, doing grinds, hamburger patties, and sausage.
😂 same I started wrapping and stocking they told me I had to Clean the saw machine I was like no so the guys been doing it for me I honestly hate working there
They get tubes of course ground meat, 10 pound tubes. They also add the trimmings from beef they cut in the shop. They separate primal, natural, organic,and pre rough ground, when grinding don't want to contaminate steroid beef with organic hehe. They use all parts of the cow, you can ask them to grind a filet mignon if you choose.
@@purpleguy5226 hehe, I started in the meat department of a grocery store 2 years ago, thank God I no longer work in that hell hole. I was the closer and was responsible for cleaning the shop eh
Gloves are only required when touching RTE(Ready To Eat) food. Raw food is going to be cooked, therefore there is no danger of cross-contamination. Sorry, but any restaurant you've been to has touched raw ingredients with their bare hands.
Do you know how unsafe it is to handle a knife with a slippery glove on? Even with a chainmail glove on your non-dominant hand, you shouldn't do it. All of the food is raw and will be cooked eventually anyways.
Ulrich Patterson you should only need one glove for the hand not holding the knife because you shouldn't need to use your knife hand to handle the product
Gloves are not required to handle raw meat. Also you should never wear gloves when cutting on a saw. They can catch on the teeth and pull your hand/arm in.
Gloves should not be used while operating a bandsaw because the bandsaw blade would grab hold of the glove and pull the the hand with the glove down and cause injury
I’m watching this because the job I’m working at makes me work at meat department even though in didn’t apply for that position, they didn’t train me at all, and I don’t even eat red meat.
Wtf this dude looks like he's chillin! Why does Costco Meat department choose to overwork their employees? We are understaffed for the amount of traffic of customers we get swarmed by. They rather us work faster with less people and I'm getting burnt out. Please MTV pimp my ride! No seriously I need to get out of this department I'm a hard worker who gives it 100% and they straight take advantage. Might be cool to work in a meat department somewhere else but Costco will make you work for those benefits. I'm tired...
@@deathisofficial4859 At my location it is I'm not sure if it's every Costco but mine is pretty rough man not gonna lie, I'm on carts now on lot patrol. So much more chill seriously.
Yeah definitely. Otherwise, its a pain in the ass to get all the meat off the saw. I take that bitch off every single time I clean. All he had to do was pull the lever lol
Yup true story that saw blade cuts you and most of the time you never even know it till you see your blood instead of the cows blood on the saw haha Happened to me like 8 years ago
Its been said to never wear gloves while working on the saw or cube steak machine. If the gloves gets caught up, it’ll pull your hand in and you could sustain serious injury if not loss.
fun fact. most of your food is touched with gloveless hands and they just wash their hands constantly. (coming from somebody who worked in a local butcher and is currently a line cook in a commercial kitchen.)
I wear pajama pants under my work pants and a sweatshirt under my meat coat as well as a winter hat. Guys that can do this every day in regular gear are moslty miserable
I had to stop at the the 3:28 mark. I'm still an apprentice cutter myself. But man.. sawing into the meat like that makes for some really uneven cuts. and actually screws with the surface grain when it comes to package display. I haven't been at this long but I even know at best with a knife that big 2 strokes down, at worst three, to cut your roast or steak off yelds the best results... good lord.
Steve Uberfiend it can be if you aren't consistent. If you know where and what your knife is doing you can saw at it however much you like. But if you're doing it right you really shouldn't have to ;)
I agree just started my training and my manager was very persistent on the one fluid slice through instead of sawing through the meat. It makes for a clean cut
Steve Uberfiend interesting you felt the need to comment on that part but not the fact that they didnt wipe the meat down for bone dust after cutting it with a saw...
Two problems I had, you guys didnt wipe down the meat to clean off bone dust after cutting with the saw and that you guys touch both the meat and the outside of the tray with the same hands. You guys wind up grabbing the outside later when you wrap and then the outside of the wrap so it contaminates the customers hands and whatever the pick up to buy next
Let me stop you right there. 5:41 cube stake is not country fried stake by any means. People are stupid. I had a lady the other week try to tell me that the London Broil was not beef and she was looking for the one that was on sale for $2.99. Like bitch. The people who read ads and don’t pay attention. Especially the ones who come in before the weekend sale looking for the weekend sale. 🤦🏽 “Since filing this documentary as continues to work hard and freeze to death.” The story of my life. 🤣💀
You do not need to wear gloves to process meat, its raw and has to be cooked no violation. Actually OSHA regulations ban meat cutters from operating a saw with gloves on.
@@wreckingtestes2885 no where I work Osha forbids gloves on the saw. Most of us cutters only wear a glove over our cutting glove no glove on knife hand.
Sports daily Why? I came in to our meat department a year ago with no prior experience and I've found it's very rewarding if you're willing to work and pay attention.
I start today as a meat associate as well as seafood. Excited, trying to have some knowledge ahead of time. Solid video guys, thank you.
Same
Great video!
How much do they pay you??
Me too. Excited to get into a job I have wanted to do for a while now
same
Same! 3 weeks in. And im female :)
Man I just started working in the meat dept. of my store, and while I appreciate all the info, that "freeze to death" line just hits too hard. Love that you did this.
Its still t shirt weather though
I definetly love working in the meat department I actually started back in February of this year and since then have been offered the meat manager assistant position which I happily took!
Starting in the meat department next week. Thank you for a run-down on some of the duties I’m looking forward to doing. Great video to help with any pre-work jitters. Thank you.
Meat clerk for 3 years!! how are you doing?
@@NBA2K11Celtics how's the meat clerk position? I have an interview for that at Meijer soon.
I just started in the meat department and I love it. 🍗🥓🥩
I just started as a wrapper and clean up guy. Thank you for this video. I'm excited to learn more about different cuts of meat. And learning all of the techniques.
Love how y'all take pride in your job ❤️ not enough of that theses days .
Great video, I just started as a wrapper/chopper smoker at my store. I cant wait to dive deeper into this industry. Thanks for the knowledge!
Thank you for posting this video. It has helped me build my resume. I owe it to you.
i just started working the meat dept. about 4 weeks back and that line about "we dont cut poultry because of cross contamination" hit me and made me laugh because at my store we do, and often times we well.. "we" use the same knives and tables when cutting chicken and pork so thats wild to see that 8 years ago other chains gave more of a damn about cross contamination than my po-dunk chain in alabama in 2023 other than that, their meat room looks near identical to ours, same machines for the most part, the grinder we have is more modern and sleek af, and we have one of those auto-wrappers that LOVES to eat type 25 trays lol
I'm about to go in for an interview for the meat department tomorrow, thank you for making this video, I was reading the equipment and stuff on the page on what I'd be working with, and this helped me get a better idea very helpful :)
Pickle Rick What position?
Meat Wrapper-Counter Clerk position I don't know exactly what all they do, but it had a pretty big list of different equipment I might be needing to work with eventually.
Along with Weighs, trays, grinds, wraps, and prices poultry and meat., it's a position at Winco.
Did you get the job?
@@aliciamartin4581 uh oh
From one cutter to another , keep up the good work!
Awesome video, it’s crazy how much the meat market has changed and continues to change in food lion; I would love to do more processing and cutting but nowadays it seems that every thing is becoming case-ready
지원 Agreed. Other than NY strips and ribeyes everything is pre cut and packaged at our store.
You guys turn out Great meat products. At least I see a Real Person cutting my meat.!!!! Great video
great video guys!! keep the vids coming!!!
I worked in the meat dept. at my local grocery store a couple months ago, while there are a lot of positive comments on here, let me just warn you this job is not for everyone! You will be overworked to the point where you can barely move your hands & legs, you'll be expected to work days, nights, holidays, pretty much whenever the they need you, there is no real set schedule unless you are higher up in the department. I thought that getting into the meat dept. would be great, because well.. butchery is awesome! But it turned out to be one of the worst overworked & repetitive experiences of my life that does not pay nearly enough money! They will advertise positions online and make their "apprenticeships" sound like the greatest thing since sliced bread, but there is a reason these departments are often short staffed, expect that when you are the "new guy" to have the higher ups work load "aka things they decide they don't want to do anymore" dumped into your lap, and if you can't meet the ridiculous quotas, that's too bad you're fired. If none of this bothers you, I'd say go for it.
You’re not wrong. I was an audio engineer for 8 years got laid off and took the meat department job because it was the first place that called. I’m doing 48+ hours a week and am literally borderline the meat janitor. Cutters don’t clean up after themselves at all and they expect me to be out by 9pm when everyday they literally ask me to do 2-3 more tasks. However the only positive side is. The upper management has said that due to my professionalism and reliability I won’t be doing it for long
@@Deadletter6 Yeah, I'm a night custodian now for a school district. The only downside is you're working nights, but the bonus is it pays more than being a meat packer, I don't have to deal with idiots who want you to do all their work anymore, and I have an office to relax in whenever. Getting out of the grocery store meat dept. was the best decision I ever made. But hey, whatever suits you, it's a job and does pay good, if you can make it past the hard beginning part and move up, all the power to ya.
Enjoyed the video, thanks.
Excellent Video!
I just started working at the meat department as a meat clerk and I love it, it’s so easy, the time passes by , you do allot and pays well.
Kevin G for real? i wanna do that probally for my storethey asked if i wanted to try
How much an hour
Rob ert probably 10 bucks an hour
Don Kiko I win $16
@ColoWyo Watchman I’m making $18 as a cutter in California now
I start my first day in the meat department tomorrow it’s good to have a job I have a passion for.
How did it go
I start in 2 weeks was a meat cutter for harps groceries store and I have never done anything like this before so I'm excited but real nervous. I hope o can retain all that I learn as fast as possible
Just recently got hired for sams club for senior meat cutter its good to see people who have years of experience with cuts makes me inspired to help others and create something cool for food production
I have an interview for senior meat cutter for sans club next week. How are the hours? And pay? And are you still working there
So I started today in 2023 in the meat department fun fact now you only grind 3 types of ground beef and only cut 2 types of steak everything else comes precut and wrapped you just type a number it prints out a label with a bar code you pick it up put the sticker on the right of it and you just fill up the areas where you need meat only things you do your self joe are
Grind 3 diffrent types of ground meats different lean levels
And cut only 2 types of steak
Everything else is pre packed all you do it tag it
🎉🎉 welcome to foodlion your welcome
Cutting meat since 2015. We gotta keep this art
Worst job ever lol
Bo Castledine why? :(
Josué Abarca it’s just mean killing animals life’s for no reason
@@glossyvanila7462 Oh I thought you had a point, but no. Well you're not killing them, they are already dead, Btw I'm not vegetarian
@@glossyvanila7462 Lol, whatever you say. It's not for no reason. Do you think we just throw the meat away?
Getting cross training in a few weeks for this :D currently a grocery associate
Edit: transferring completely now!! A meat associate left so i'm filling in
How is it going now?
Thank you, very informative video. :)
Great video
Been working in the meat department as a meat cutter for 5 years it’s really fun I love working in the meat department
Good video thanks!
just applied at meat seafood dept. reason i applied because they had bad meat laying around lol i feel like i can do a better job.graduated as a chef but became sahm for 8yrs . now im ready to try!
Thanks for the video. I just got a job at a supermarket as a meat section associate and you let me know what I can expect for the job.
Might be starting a job soon, appreciate the time you took for the video
hey i start my oriantation for meat Clean - Up department thanks this video helped
We use to have a the same pusher plate, but then , about a year ago. They gave us new slides to our bandsaws that have the pusher plate it stalled via a little bar, they suuuuck. We’ve always just used meat as a buffer in place of the pusher blade. The meat cutting instructor, even told me he didn’t like these, and prefers the old ones/using meat as a buffer.
1st day of training, watch and learn. 2nd, do everything you saw yesterday by yourself, and always ask questions…..
Bruh
and be careful
I started and the first day I got trained I did nothing then the second and third I did about half. (Always asking questions btw) then by the 4 and 5 day I did it all and then the 6th day I did it by myself in the department. Been doing by myself since.
I just got hired in the meat department at my local Albertsons, just here to see what’s up
heros protect the public from illness too. Thanks man. i might have to do this job.
gotta a job at Sobeys Meat Department, figured I should this to get an idea of what to do, thank you
hi im currently want to try at sobeys meat dept, hows your experience? still working?
3:46 homeboy aint using no pads
Probably looked pretty the next morning
White Tray, black bin full of pads next to trays that are white, maybe your just blind haha
3:35 you can see the pads
i call them diapers at my work lol
@@simply9877 facts
Been cutting meat since 1980- Started at Wegmans in a Journeyman program. Own a small farm now raising pigs and chickens. Also do deer in the fall. I work part-time at BJ's and it's a joke on how many people have been thru the place in the last year over seven meat Clerks the young people just don't like working. On the cell phones or talking on the cell with ear piece thinking no one will know. No call no show Lazy. Whole foods is opening here in Rochester paying just 15.00 a hr. Are you kidding me. Making 22 part-time doing three jobs. Cut and wrap and work the counter. Working now just to buy feed for the pigs and Chickens due to the cost.
That packaging plate, is it plastic plate or form disposable plate???
I'm so happy that we don't have to hand rap stuff in my store. We have a Digi Auto Wrapper. 75 family packs of ground beef wrapped and tagged in 5 mins bahah
BRO FOR REAL!!! we had to hand wrap during the pandemic panic buying that sucked so baaad but because we made a good profit off sales we were able to get an auto wrapper
Jeez that's amazing!! We had to do it all by hand and when you don't have months of experience and muscle memory it looks so bad sometimes. That would have been SO useful at my job as a meat associate
I just started today as a wrapper came to learn a lil something
Nice video
I start next week cutting and have no idea what cut comes from what, im so scared fr
Easiest $21.50 per hour job I have ever had. But you got it easy though. I gotta actually break down a WHOLE carcass while you go through boxes 😝
21.50 lucky you are lucky to get 14 an hour for busting your ass 10 hours a day atleast. Not to mention the days start a 7.
We're getting $21.80 to cut out of the boxes
Fuck, Costco pays 30 for shit right out of the box. But I also work on the side at my buddies shop breaking down the carcasses for another 150 bucks a day.
bro i wish i could do carcasses instead shit looks fun
Beef , pork, veal, lamb, ice box chicken, sausage making, full seafood counter and all the things involved. Lots of time time spent with the grinder, doing both bench trim and tubes. Mostly box but a fair amount on the rail. Circling back I’m working part time in a meat company that does custom cutting, mostly on the boning table. Relearning some of what I’ve forgotten and acquiring new skills. Started in 1992..
That cleaning was wrong. Break the saw down when you clean it. Atleast take the gaurds off and the blade cleaners because the meat and bone dust get stuck in place you can't get to with the sprayer. Also I would turn the saw on and spray the blade on each side really good while it's spinning I find that's the easiest way to clean the blade and the wheels.
Love the gloves 🧤 👌
Still training, I'm meat wrapping rn and learning codes
I started as a cutter 4 months ago
JackMason864 how’d that go
I’ve been cutting at Coscto, for over 3 years now. And on the side, I do complete carcass breakdowns, and fabrication at my buddies shop. I love what I do, and I wouldn’t choose anything else!
Sup bro how much do they pay?? I wanna go work there
The codes you stick with bro they'll make things a lot easier when you know them
Worked as a meat wrapper and only lasted 2 weeks. The job was hard. It's like working at a fast food restaurant. This makes it look slow but it was not for me lol
Do you guys use your own trimmings for ground beef or grind a tube of trimmings?
God Bless ❤️ u, Sir, Butcher!!! In other words, Meat Cutter, In the Lord Jesus Name, Amen
Going to possibly start cutting meat today lol did two years as a wrapper so hey.. you can do it?
Yeah definitely. It takes a while until you can get put up to cutter. I've been a wrapper in the meat department for close to a year now. Wrapping, doing grinds, hamburger patties, and sausage.
🔥🔥🔥🔥🔥🔥
First day working in the meat department and it’s kicking my butt.😢
😂 same I started wrapping and stocking they told me I had to
Clean the saw machine I was like no so the guys been doing it for me I honestly hate working there
I've been a meat cutting for a year and I've never seen someone spray the saw before putting it together. What are you guys using for that?
they used a food grade lubricant to keep meat from building up on the saw, also it makes cleaning the saw a thousand times better and faster
I start on Monday in the meat dept
What food lion location is this I been food lion employee for 20 years
Ray Lewis
What part of the beef is used for the ground beef
They get tubes of course ground meat, 10 pound tubes. They also add the trimmings from beef they cut in the shop. They separate primal, natural, organic,and pre rough ground, when grinding don't want to contaminate steroid beef with organic hehe. They use all parts of the cow, you can ask them to grind a filet mignon if you choose.
@@xzabath1 2 years late ik and if you do ask us to grind a filet you are subject to be made fun of behind your back
@@purpleguy5226 hehe, I started in the meat department of a grocery store 2 years ago, thank God I no longer work in that hell hole. I was the closer and was responsible for cleaning the shop eh
Great video guys, but where are your gloves?
Gloves are only required when touching RTE(Ready To Eat) food. Raw food is going to be cooked, therefore there is no danger of cross-contamination. Sorry, but any restaurant you've been to has touched raw ingredients with their bare hands.
Do you know how unsafe it is to handle a knife with a slippery glove on?
Even with a chainmail glove on your non-dominant hand, you shouldn't do it.
All of the food is raw and will be cooked eventually anyways.
Ulrich Patterson you should only need one glove for the hand not holding the knife because you shouldn't need to use your knife hand to handle the product
Gloves are not required to handle raw meat. Also you should never wear gloves when cutting on a saw. They can catch on the teeth and pull your hand/arm in.
Gloves should not be used while operating a bandsaw because the bandsaw blade would grab hold of the glove and pull the the hand with the glove down and cause injury
What hours a meat cutter works? 6AM?
I'm a cutter I work 7-4 or 8-5
10 to 7 but im a apprentice. i dont like that shift i like 5 or 6am.get in early leave early
Earings in a meat department? 5:12
Great way to put ground beef on a small tray, definitely gonna give that a try
Bay Webb ur gay
@@kensosa7447 no u
Small studs are fine
I tried to work meat department a couple times but they wouldn't have me 😢
at 5:06 he weighs the package after wrapping it which means the tare is off and people are getting charged for plastic weight
@- lol they got cameras in my dept and the district meat manager goes around and checks the tares on our packages randomly
Some scales also automatically have the tares figured into the specific product codes.
Yeah you can preset the tare to -.010
Market Manager here your Meat Clerk didn’t seem to have on slip resistant shoes. Other then that great video.
Let a brotha live man with that nit picky bullshit
I’m watching this because the job I’m working at makes me work at meat department even though in didn’t apply for that position, they didn’t train me at all, and I don’t even eat red meat.
i live on the band saw
Pretty quick hand wrap though
start my first day Tuesday
Wtf this dude looks like he's chillin!
Why does Costco Meat department choose to overwork their employees?
We are understaffed for the amount of traffic of customers we get swarmed by.
They rather us work faster with less people and I'm getting burnt out.
Please MTV pimp my ride!
No seriously I need to get out of this department I'm a hard worker who gives it 100% and they straight take advantage.
Might be cool to work in a meat department somewhere else but Costco will make you work for those benefits.
I'm tired...
hey just got hired in the meat dept for costco as seasonal . is it really that bad?
@@deathisofficial4859 At my location it is I'm not sure if it's every Costco but mine is pretty rough man not gonna lie, I'm on carts now on lot patrol. So much more chill seriously.
✨✨✨🇮🇩
tomorrows my first day im so nervous
I love the passion in meat cutting but umm gotta wear some gloves other than cut kept grinding
i will teach you to cutter playboy mypersonalmeatcutter is here
did this shit for years same saw setup
Mr or ms clean is going to tell you that you need to remove those wheels off the saw including blade and get corrected
Yeah definitely. Otherwise, its a pain in the ass to get all the meat off the saw. I take that bitch off every single time I clean. All he had to do was pull the lever lol
Cleaning the saw with the blade on and still plugged in..😮 yikes
Yup true story that saw blade cuts you and most of the time you never even know it till you see your blood instead of the cows blood on the saw haha Happened to me like 8 years ago
How come you dont take the machines apart
Jake Radmacher it’s wasting time taking every single piece off,
@@ozvicc
At my meat department we take our two saws down every night then hand wash them, the morning meat cutter then puts it together.
3.99 for a pound of 80/20...shit is like 7 dollars now
Why do you keep putting your hands on the hot plate? 5:06
Probably cause it's cold af
I used to work in a deli a couple years ago and I always did that to warm up my hands because its nice and toasty. Weren't supposed to but it was fun
Do they wash their hands after taking a dump?
Yes... Who the fuck doesn't wash their hands after shitting?
Boosted Bonobo you never know who
Mike Jones that can be applied to all thing's meaning it's a dumb question.
Meat to meat to meat!
Gloveless, beardguardless greatness
Its been said to never wear gloves while working on the saw or cube steak machine. If the gloves gets caught up, it’ll pull your hand in and you could sustain serious injury if not loss.
fun fact. most of your food is touched with gloveless hands and they just wash their hands constantly. (coming from somebody who worked in a local butcher and is currently a line cook in a commercial kitchen.)
My auntie brenda
I wanna be a butcher at sams club wish me luck
I wear pajama pants under my work pants and a sweatshirt under my meat coat as well as a winter hat. Guys that can do this every day in regular gear are moslty miserable
That looks like 85/15 sir
I just got a promo to wrap.ps guy washing machine thats not how you wash it m8 break it down put that sh!t in the sink with the water at 140°
I 🧔🏽♂️ as a man 👨🏻 like to eat meat a lot for dinner 🍽️🥩
I had to stop at the the 3:28 mark. I'm still an apprentice cutter myself. But man.. sawing into the meat like that makes for some really uneven cuts. and actually screws with the surface grain when it comes to package display. I haven't been at this long but I even know at best with a knife that big 2 strokes down, at worst three, to cut your roast or steak off yelds the best results... good lord.
Steve Uberfiend it can be if you aren't consistent. If you know where and what your knife is doing you can saw at it however much you like. But if you're doing it right you really shouldn't have to ;)
I agree just started my training and my manager was very persistent on the one fluid slice through instead of sawing through the meat. It makes for a clean cut
Steve Uberfiend interesting you felt the need to comment on that part but not the fact that they didnt wipe the meat down for bone dust after cutting it with a saw...
Two problems I had, you guys didnt wipe down the meat to clean off bone dust after cutting with the saw and that you guys touch both the meat and the outside of the tray with the same hands. You guys wind up grabbing the outside later when you wrap and then the outside of the wrap so it contaminates the customers hands and whatever the pick up to buy next
Can you earn a decent living doing this?
"And freeze to death" HAHAHAHAHA omg i died
So, we are eating people.
??? Wut?
Soylent green is people.
Eat the rude
Let me stop you right there. 5:41 cube stake is not country fried stake by any means. People are stupid. I had a lady the other week try to tell me that the London Broil was not beef and she was looking for the one that was on sale for $2.99. Like bitch. The people who read ads and don’t pay attention. Especially the ones who come in before the weekend sale looking for the weekend sale. 🤦🏽 “Since filing this documentary as continues to work hard and freeze to death.” The story of my life. 🤣💀
No gloves?
lmao this is the only video where walmrt apperently has a real meat department lol. walmart is full of garbage and bs
Balam Elias the worst part is that this isnt walmart
This is Food Lion
Lmfao
Where’s your glove homeboy? That’s a health violation already Lol.
You do not need to wear gloves to process meat, its raw and has to be cooked no violation. Actually OSHA regulations ban meat cutters from operating a saw with gloves on.
@@shanemn123 I’ve never heard of that one before. Maybe steel wire mesh glove.
@@wreckingtestes2885 no where I work Osha forbids gloves on the saw. Most of us cutters only wear a glove over our cutting glove no glove on knife hand.
@@shanemn123 damn that’s strange bro lol u learn something new everyday 👍
Bare hands gets washed more than gloves gets changed
I just quit it was the worst job ever
Sports daily Why? I came in to our meat department a year ago with no prior experience and I've found it's very rewarding if you're willing to work and pay attention.
Triston Mckinney starting that tomorow actualy ..doesnt look too bad
hell Rivers Hows it going?
Fred- AKA MY LEG GUY he died
what position?