Meat + Poultry - August 2009 - 63
TWO FAT BUTCHERS
vaulted them to become the boutique
darling of Front Royal meat aficionados.
"A couple of things that were big
for us were personalized service and
the source of the product we sell,"
Kyle explains. "People want to know
where their meat comes from. So
when they read or hear about problems with meat, they come to us and
look us in the eye and ask about our
products. We eat our own product and
they know we are just as concerned
with handling top quality as they are."
Custom service
Whether it's beef, pork or chicken, the
Two Fat Butchers go out of their way
to spell out all the product information to their customers. But they take
it a step further and carefully interview their customers to ensure their
satisfaction.
When a shopper recently asked
for four porterhouse steaks "cut this
thick", indicating a 1-1/4-inch slice,
Kyle went right to his assigned task,
holding out the fresh cuts before his
eyes. Janine then asked the customer if he would like them marinated.
He wasn't sure so she led him to a
selection of 12 varieties of rubs and
liquid flavorings, taking time to ask
what fl avors he liked and detailing
The colonial store-front retail area offers oyster
specials and the inevitable Virginia country hams.
how to cook them. He opted for a
dry-rub seasoning and she applied
them like she was preparing them for
her own dinner table. The customer's
eyes were wide with excitement as
though he could taste the steaks before they were wrapped. As he was
handed the butcher-wrapped package of steaks, he commented: "I gotta
bring my wife in here."
"He'll be back," Janine asserted.
"He knows a lot more now about his
options for the grill and he seemed
a bit intrigued by some of the other
Your Dependable Foreign Labor Provider
77
* E-Veriļ¬ed
by Department
of Homeland
Security
* Social
Security
numbers matched
with names
The Placement Group
1-304-645-7330
www.theplacementgroup.info
64
I
MEAT&POULTRY
I
August 2009
I
www.MEATPOULTRY.com
* Background
checks completed
on all employees
* Long Term
solution to high
turnover positions
http://www.theplacementgroup.info
http://www.MEATPOULTRY.com
Meat + Poultry - August 2009
Table of Contents for the Digital Edition of Meat + Poultry - August 2009
Contents
Meat + Poultry - August 2009 - 1
Meat + Poultry - August 2009 - 2
Meat + Poultry - August 2009 - 3
Meat + Poultry - August 2009 - Contents
Meat + Poultry - August 2009 - 5
Meat + Poultry - August 2009 - 6
Meat + Poultry - August 2009 - 7
Meat + Poultry - August 2009 - 8
Meat + Poultry - August 2009 - 9
Meat + Poultry - August 2009 - 10
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https://digital.meatpoultry.com/sosland/mp/mp_2025_02_01
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2023
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https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2022
https://digital.meatpoultry.com/sosland/mp/-meatpoultry-december-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2021
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternatives-may-2021
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2021
https://digital.meatpoultry.com/sosland/mp/2021_02_01
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