By - June 1, 2018

Do you make the cut as a meat cutter?

Meat department associates

Trimming the fat isn’t a metaphor for meat cutters. They literally cut away extra fat, bone and gristle to make sure every piece of meat on display is as visually appealing as it is mouthwatering.

Meat cutters prepare all varieties and cuts of meat, from chuck roast to pork chops. As Publix continues to grow, we need associates with experience in highly skilled positions like meat cutting. And, since this is a skilled position that’s in critical need, there may be more opportunity for advancement.

If you’re at least 18 years old, detail-oriented and don’t mind the cold, this could be the career for you.

And if you don’t have experience working in the meat department, don’t sweat it — start as a meat cutter apprentice and gain the necessary skills.

Sound interesting? Keep reading to hear from two associates as they share their thoughts on why they enjoy cutting meat.

“Meat can be pretty”

The skill and beauty of meat cutting first attracted Meat Manager Kara Van Den Berg, #1431, Celebration, Florida, to the trade. Although she got her start being a meat cutter at a competitor, she soon found herself wanting more for her career. She applied at Publix and was hired as a meat cutter, where she quickly adapted to our quality standards.

“Meat can be pretty,” said Kara. “I enjoy merchandising pretty cuts of meat because I know our customers will buy them if they see quality products.”

Kara has spent the past several years in management, but she continues her appreciation for the trade. Cutting meat is a job that requires detail and focus.

“It takes great skill to cut a piece of meat, and with our projected growth, Publix needs skilled associates to help open stores,” she said. “It’s definitely a job class that offers lots of opportunity.”

“It’s truly an art”

Meat Cutter Wilson Hawk, #111, Pinellas Park, Florida, has 16 years of experience with Publix, but he’s no stranger to the industry. He started in the meat cutting business nearly 50 years ago.

“I started learning the trade when I was 14 years old,” he said. “I spent some time in the Marine Corps and other jobs, but I always found myself coming back to meat cutting. After I retired, I got into real estate, but when the market crashed, I was in need of a job. I saw a sign in the Publix window asking for meat cutters; I applied and was hired the next day.”

Today, Wilson enjoys cutting steaks so they appeal to customers, and he takes pride in setting up the case each day.

“It’s truly an art — I just love cutting meat,” he said. “I’m thankful I can share my passion with our customers.”