UK foodOn Mon, 17 Jul 2006 07:52:15 +0100, June Hughes Not bad at all! Most of the unpacking is now done, there are less than half a dozen...
Andrew Marshall
Myself, I could not work under those conditions and the threat of disciplinary action would be the least of my worries. There are ways of retaliating legally if one is in the write. :-))
I would say in most cases this is so. In our case we sell a lot of boneless chops cut from the leg of lamb, this is the primary place that our trim lean comes from.
If I am making Bratwurst burgers I would be using pork and then this would be the shoulder.
For our beef burgers we use the trim from our inside top round, as we are cutting up around 500 lbs a week for stew for our beef pies, on this trim there is very little fat, silver skin-gristle so it is fine to use with the 350 lbs of well trimmed silversides to make the said burgers.
So long as the product that they are putting out is "Quality" and not "Quanbreasty"
This is true if the higher ups feel that they are threatened by progress.
It's about time some one ad a bit ov Dutch courage and spoke up and told them where to stick it. :-))
If I went to head office and told them that I could increase there take home pay by 50% they would sit up and take notice. :-))
Dandle the right carrot and that will sit up on hind legs
