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A typical day

Start at 6 or 7am in a cold room. Sharpen knives, check the case, cut and tray the day's steaks, roasts and ground beef. Break down primals from the delivery. Serve customers at the counter, take custom orders, answer cooking questions. Grind, wrap, price, restock. Clean everything at the end, with sanitizer and a hose. Saturdays and the days before holidays are the crunch.