[Bloody Sam Roberts]

Meat managers (Butchers) used to be God in the stores. No more. No more wrapping, grinding, band saw, etc....

The only places I buy my meats is in places that have large windows on the meat department backroom where you can see Butchers hanging, cutting, filleting, grinding, band sawing and wrapping the beef, etc.

But it may be different in more populated urban areas and cities. I'm not keen to find out.

[blackdog]

I used to service the equipment in the meat and deli departments years back. I once had to fix a meat grinder at Food Feline that hadn't been cleaned in at least a year. They just wheeled it into the walk in cooler when they were done. The green goo in all the packings, bearings, auger, cutting surfaces, was something out of a zombie movie.

That said, it was customary for the meat manager to cut you 2" thick Ribeyes, wrap em, and mark them as "Suet" for fifty cents a pound. We ate steaks several nights a week back then.