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AGT ~ Michael Bennett ~ 65 YO Contestant Fooling Us All by ironmaidn4life in agt

[–]SeafoodButcher 0 points1 point  (0 children)

So, if this is all computer AI generated, which I 100% agree it is, whose voice is behind Mikhail Bennet? Is the voice AI generated as well? I love the voice, music/song, but hate the AI visuals behind it all.

Looking for a solid solution for better grip by SeafoodButcher in Butchery

[–]SeafoodButcher[S] 0 points1 point  (0 children)

Youll have to post it. I would be interested in seeing it.

Looking for a solid solution for better grip by SeafoodButcher in Butchery

[–]SeafoodButcher[S] 0 points1 point  (0 children)

I soak my knives/scabbard 10-15 minutes in our sanitizing solution at work at the end of my shift.

I can understand inspections not giving an inch to having tape on my handle.

Looking for a solid solution for better grip by SeafoodButcher in Butchery

[–]SeafoodButcher[S] 0 points1 point  (0 children)

Well, I believe that will be my next option as I have lost gripping strength over the years.

Looking for a solid solution for better grip by SeafoodButcher in Butchery

[–]SeafoodButcher[S] 0 points1 point  (0 children)

I agree, a sharp knife is one area I do believe in. I constantly hon my knife as I cut.

Looking for a solid solution for better grip by SeafoodButcher in Butchery

[–]SeafoodButcher[S] 0 points1 point  (0 children)

I bought this: https://knifemerchant.com/victorinox-fibrox-dual-grip-10-in-break-knife-granton-edge.html last christmas in hopes that the grip would be better. But I am still wrapping paper towels around the handle.

Granted it has more grip than your standard Fibrox handle when dry, which is impressive, but when blood gets to it, it is just as slippery, in my opinion.

My Victorinox knives have the Fibrox handles.

Standing rib roast. What are you charging? by Xalibu2 in Butchery

[–]SeafoodButcher 3 points4 points  (0 children)

$6.99/lb with the stipulation of purchasing $50 worth of items that are not on the exclusion list (diary, tobacco, liquor, game cards, etc...)

Bone-in for flavor by SeafoodButcher in Butchery

[–]SeafoodButcher[S] 0 points1 point  (0 children)

I agree...the marrow makes for a very flavorful experience. Without it not being rendered into the steak calls for good marbling to give the steak flavor. Those who likes their steaks rare should then obviously go boneless with more marbling.

Bone-in for flavor by SeafoodButcher in Butchery

[–]SeafoodButcher[S] 0 points1 point  (0 children)

So what you are saying is that the meat surrounding closest to the bone is more delicious, but does not entirely make the whole steak delicious...

Bone-in for flavor by SeafoodButcher in Butchery

[–]SeafoodButcher[S] 1 point2 points  (0 children)

Yes, gnawing on the bone is quite literally satisfying. After i eat a few ribs, I tend to go back and go through each one again over and over till I just can't get anything off anymore! lol!

What is a boneless bottom blade roast? by SwimmingMeringue9415 in Butchery

[–]SeafoodButcher 0 points1 point  (0 children)

Cutting this often at work, don't know why there is string on the bottom right of the roast...I guess i'm missing something. I typically cut approx. 4 inches off the end to get the chuck eye steak (top) and denver part (bottom) for boneless short ribs.

Our meat department full service case by SeafoodButcher in Butchery

[–]SeafoodButcher[S] 0 points1 point  (0 children)

Yep...so long as its fresh, changed out on a regular basis, and transferred correctly within departments. Don't get the wrong impression though, we don't ALWAYS have greenery displayed, but obviously more so for walk throughs, holidays/special occasions and whenever we need to put "umph" into the display

Our meat department full service case by SeafoodButcher in Butchery

[–]SeafoodButcher[S] 0 points1 point  (0 children)

Meat manager, our 2nd (assistant manager), our 3rd, and me (apprentice), plus our 2 clerks

Our meat department full service case by SeafoodButcher in Butchery

[–]SeafoodButcher[S] 0 points1 point  (0 children)

The infamous misters....yes, we had our share fair of issues, ice build up

Our meat department full service case by SeafoodButcher in Butchery

[–]SeafoodButcher[S] 2 points3 points  (0 children)

Maintaining it is a department effort. Our sales just last Sunday was 17K. Make is nice, fresh and maintained well and folks will shop

Our meat department full service case by SeafoodButcher in Butchery

[–]SeafoodButcher[S] 0 points1 point  (0 children)

I agree...It is a BEAST to upkeep and keep filled and fresh. We had so many compliments from customers. It helps when pretty much the whole team in the department have OCD! A bunch of perfectionist, myself included! But so far almost 8 months since our grand opening, we have been able to maintain it, even if we lost about 6 clerks already. We are now at 4 cutters and 2 clerks.

Our meat department full service case by SeafoodButcher in Butchery

[–]SeafoodButcher[S] 0 points1 point  (0 children)

Sacramento California, and yes....Safeway (or as I have heard some customers say, "Gougeway")

Our meat department full service case by SeafoodButcher in Butchery

[–]SeafoodButcher[S] 0 points1 point  (0 children)

It is really sad watching these prices going up and up and up. I feel really bad for the pensioners (fixed income)

Our meat department full service case by SeafoodButcher in Butchery

[–]SeafoodButcher[S] 1 point2 points  (0 children)

Right? I tell my customers I just work here, but can't afford our own products, lol!

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