Quote:
Originally Posted by JP10
Cleanup in a local butcher shop at 13. Just imagine blood tons of blood on everything, especially the kill room. The blood was the easy stuff to get off, lard was much more time consuming. Only place I could get hired that early. Then a gas station at 15 or 16 with landscaping on the side. Farm at 17 driving an hour each way to work 12+ hrs a day. Fun stuff..
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Similar to my career progression. Butcher shop to gas station. My butcher shop wasn't a full slaughterhouse. We got in huge sides of beef and the meatcutters would take it from there. Still had to clean the bandsaws, knifes, floor, etc. We had a huge freezer where the frozen turkeys were stored. Those sucked. They were in boxes, but the boxes would deform and then the stacked frozen turkeys would come tumbling down. Got a few bruises from those. My hands were always nicked from the saw blades, so I hated having to retrieve the corned beef from the brine barrels. Simple rubber gloves would have helped, but using those never occurred to me back then.