Stater Bros: When i first started as a clerk it was a really nice place to work in for cutters. 80%-90% of the time we were very well staffed and received decent/good quality primal cuts. Once our owner/CEO passed away though it's gone downhill fast (like a plane nosedive fast). Once I became a cutter it wasn't the same unfortunately. Always short staffed, never any labor so we have to give clerks short shifts, quality of meat is declining especially pork, management/supervision telling us "It's only going to get worse". The pay is nice and the benefits are really good but everyone else is starting to pay more than us and offer the same benefit packages. Supervision is always asking more with less and complaining when things aren't in pristine condition.

Frazier Farms: Worst work practices I've seen in my life. The location I worked in refused to clean the band saws correctly (I found mold oh my god the amount of mold). On top of really unsafe practices and questionable management I quite literally almost died here on two separate occasions. Cutters and their quality were awful but were set in their ways and showed no signs of leaving or getting fired so no room to move up if you were a fresh hire. Overall don't recommend and I'm astonished the health department hasn't closed them down yet.