Cons of Working at Butterball
A significant drawback of working as a Ready-to-Eat Associate at Butterball is the strain on your hands from using a small blade for 8-9 hours a day, Monday through Friday, and sometimes on Saturdays. Initially, my hands ached for weeks until I became accustomed to the repetitive motion.
Additionally, the temperature of the turkey meat can be extremely cold. Occasionally, the team leader might require assistance in the cooler to cut open frozen packaged turkey meat. The cold environment necessitates wearing at least three pairs of gloves, which still doesn’t provide sufficient warmth. Personally, I opted to bring the packages out of the cooler for cutting, as standing in the cold room while working was extremely uncomfortable and impractical. I would not recommend cutting frozen meat in the cooler, as it is highly taxing on the body.