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My old boss in Baltimore laughed at me for breaking down whole birds on the clock, now I get it
Three years ago I worked at a shop in Baltimore and every Monday I'd break down whole chickens for stock while the other guys did primals. My boss kept saying I was wasting time and I believed him for two years. Last month he retired and the new owner put me on whole animal butchery full time. Turns out the trim, the seams, the knuckle work, all of it transfers over and I'm faster on beef than guys who've been here a decade. Anyone else get moved around and find out a "waste of time" job was actually the best training they ever got?
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