Butcher Ye Ole Butcher Shop 811 East 15th Street, Plano, TX 75074
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View distance
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Weekend days, Weekdays
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Full-time
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1-3 Years of Experience
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Hires 18+
Job Description
As the butcher, you'll be responsible for breaking down large portions of meat and preparing and packaging smaller pieces for sale or service. You'll assist in managing inventory and waste, and work with vendors to control costs. In some cases, you'll work directly with customers.
Responsibilities
- Sharpen and adjust cutting equipment
- Receive, inspect, and store meat upon delivery
- Cut, bone, or grind pieces of meat
- Weigh, wrap, label and store cuts of meat
- Know and comply with proper storage standards
- Participate in product rotation, inventory, waste management and ordering of product
- Clean equipment and work areas according to sanitation standards
About this location
About Ye Ole Butcher Shop
When looking in Plano, we know there are many local businesses to choose from, consider Ye Ole Butcher Shop. Ye Ole Butcher Shop doesn't look like a major meat market. Its small refrigerator case holds a modest selection of steaks, briskets, roasts and chops. You can buy one steak or a whole side of beef, one pork loin or the whole hog, raw meat for the freezer or smoked meat for tonight. And while you wait for your order to be wrapped in freezer paper, you can get a darned good cheeseburger. Owner and butcher Jeff Sparks has worked at the shop since he was a teenager.
Although the butcher shop specializes in butchering and packaging beef sides, quarters and hinds, Mr. Sparks says his biggest seller is the ground beef that he grinds fresh daily. In the fall, he offers deer processing for hunters. In the summer, he says, sales of whole suckling pig spike, as people host luaus and backyard pig roasts. The shop's burger business varies throughout the week. Old-fashioned hamburgers attract a lunch crowd every day, but on Tuesdays and Thursdays, buffalo burgers are offered as well, and on Wednesdays, elk burger is the special.
Although the butcher shop specializes in butchering and packaging beef sides, quarters and hinds, Mr. Sparks says his biggest seller is the ground beef that he grinds fresh daily. In the fall, he offers deer processing for hunters. In the summer, he says, sales of whole suckling pig spike, as people host luaus and backyard pig roasts. The shop's burger business varies throughout the week. Old-fashioned hamburgers attract a lunch crowd every day, but on Tuesdays and Thursdays, buffalo burgers are offered as well, and on Wednesdays, elk burger is the special.
