Meat Cutter Emilio Simpkins, #1303, Fort Walton Beach, Florida, has carved out a reputation for being great at his job.

Emilio started his career in the produce department in 2015 and worked in multiple positions before being promoted to his current job. He’s talented with a knife, and his attention to detail has helped him master the 3 most important components of being a meat cutter: yield, quality and speed.

“It is a highly technical job. You need to know the different cuts and trims to prepare meat for sale to customers,” explained Emilio. “My responsibilities also include fulfilling custom orders, packaging and displaying, and appropriate labeling.”

He also knows the importance of maintaining the sharpness, cleanliness and sterilization of knives and tools. Emilio tries to get the best yield — the proportion of edible meat from the cut he’s working with. When a cutter hits their yield mark without excessive trimming, it saves Publix money.

“I really love my job and the different people I work with. There is always someone to help or advise you when needed,” he said. “It’s also very challenging as you try to give the best product to your customers and stay on top of the trends and new merchandising techniques.”

If you’d like to be a meat cutter, check out the Publix Careers website.