Im a head meat in the Cbus division. Im curious how the meat department fared. They say by this time we will be all repacked. I want to know what it looks like for my dept.
Yes at my store in Nashville Division. We don't cut a ton of course, but it's enough to still have a handful of cutters. It's mostly just cutting whole ribeyes, strips, fillets, and top sirloins for the case. Occasionally there's some ham slicing and making store grinds but not much. I work at a really big store though, so that might be why we still have them.
