A Cut Above...

Stew Leonard's is an iconic supermarket, offering the largest selection of foods and goods.  It also offers a level of service that no rival can match.  This Featured Story is about the uniqueness of an individual, and how one encounter can change the coarse of history. 

It was two days before Thanksgiving 2013.  A Yertip.com Facebook Fan, posted this photograph with a short, but very important message.

 "Well, discovered that the Comcast guy unplugged the refrigerator in our garage and never plugged it back in! Two turkeys, beer and a bunch of food all destroyed. Thanks to my new BFF Tony at Stew's for finding us a turkey big enough for the entire family!"

This message rang loud and clear, and that is how we are able to bring this story to life.

We met Tony in Newington, Connecticut, during a moderate snow storm early in December.  This was a really great opportunity to meet a person that has a lot to offer, and can do so in very few words.

"I was hired at Stew's over 7 years ago," Tony described to us.  "When I had my first interview, the store wasn't even finished.  I had my interview in the parking lot in one of those portable buildings."

My first impression of this guy was nothing short of humbling.

Tony was hired as a Meat Cutter.  He was sent down to Norwalk for training, returning to Newington once construction was complete and the store was ready to open.

We walked through the store towards the Meat Department. 

"This job has always been good to me", Tony said, "I really enjoy seeing our regular customers."

As we made our way back into the cooler area, I realized the entire department is under refrigeration!  It's kept at a constant range of 38-40 degrees.  There is a reason for all the layers they had on.

Click On Any Image To See View Gallery

Tony's lunch break had ended, so it was back to work for him.  We stuck around to get some shots of him on the bandsaw.  This is the same machine you might find in a woodworking shop.  The same motions are in place for cutting meat as you would cut wood.  There is also the danger of injury.  Stew Leonard's takes all of the necessary precautions, and provides mandatory training for all of it's employees who work with these machines.

Tony offered us a trimming lesson, using Filet Tenderloin's.  The blades used to trim meat are extremely sharp.  Everyone is required to use specially issued cutting gloves while trimming meat.  These gloves are similar to chain mail, which prevents the blade from slicing through the material.

"The strap has to be cut out and removed like this," Tony showed us.  "This part is difficult to digest, you wouldn't want to eat it."

"I have a gentlemen that comes in quite often to get his "lean cut" filet roast.  I trim his cut this way so that the amount of waste is minimal."

"Some people do prefer to have the fat tied back on after it is trimmed.  They cook it together and then remove the fat portion once it's ready."

We met a few of his co-workers during our interview.  There was no shortage of ribbing either.  It's a great atmosphere in there.  These guys really do respect each other like family.

We wanted to get a little background on Tony before our time ended.  He spoke about his wife:

"I've traveled all over the world and I've seen a lot of things.  I met her (his wife) in the Philippines a long time ago.  I helped her immigrate to the United States.  She speaks three languages and is in school to become a nurse.  She saved my life."

There is this feeling, like Tony has transcended the age of the butcher shop, where people went to pick up their order and chat with the guys behind the counter.  He really is a humble man.

One last question for Tony.  What's a good way to cook a Ribeye Steak?

"Nothing beats the old Cast Iron Skillet!"

We wish to thank Rina in Human Resources at Stew Leonard's, for allowing us access into sensitive areas of their store.

Please stop in and see Tony at Stew Leonard's in Newinton, CT.