Trained on the whole animal, not the shrink-wrap
The shop opened after its owner spent nine years cutting for a regional grocery chain and got tired of selling primals nobody could explain. Here, everyone behind the counter has broken down a whole side of beef by hand and can walk you through where any cut sits on the animal.
Training a new cutter takes about a year before they touch the case alone. We would rather run short-staffed than rush someone onto the block.
Five people work the counter and the back room between them, on a rotation that keeps at least one senior cutter on the floor every hour we are open.
