The Art of Custom Cutting: Meet the Hero Behind the Blade, Veronica

At Meats by Linz, precision isn’t just a skill, it’s a mindset. And when it comes to the filet table, that mindset is on full display. We sat down with our Lead Filet Cutter, Veronica, a dedicated craftsperson who knows that behind every tender, perfectly portioned filet is a team driven by quality, focus, and care. From managing the flow of the line to setting the tone for excellence, her story gives you a glimpse into the heart of what makes Meats by Linz different.

What’s your official title, and how would you describe what you do in a sentence? 

I am the Lead Filet cutter.  I manage my line at the filet table, from the people, to the quality of the cuts, to the time spent. I first started on the boneless table and moved up as Lead about 3 years ago. 

Describe your first day on the filet table? 

Oh my gosh, so nervous, but I was also excited for the new opportunity. I was nervous because of how prestigious the filet table is, and how expensive mistakes can be on that table. Especially since filets are a big part of our company.

What makes cutting filets different from other cuts? 

Filets are very delicate and have sensitive muscles. You have to be very careful and precise when cutting a filet, those sensitive muscles can create a mess when not handled properly. 

Is there a “wrong” way to cut a filet that makes you cringe? What’s something people wouldn’t know just by looking at a steak? 

I cringe when I see someone being wasteful or just over-trimming. Sometimes we have cutters who pick up on the quality of the cut just by looking at it, but not everyone has the eye for it. We look for that beautiful marbling — that’s quality.

Can you spot a rookie cut from across the room? What’s the giveaway? 

Ah yes, I can. The first giveaway is usually how they handle their knife; the second giveaway is how they cut. A lot of times they don’t cut with purpose, which comes with time and knowing all the specifics of the filet table. Practice makes perfect.

What’s something new employees are always surprised to learn during training? 

They’re always surprised at how cold it is inside the production, but you do get used to it. Another thing that surprises new employees is how much meat we cut everyday. Within 8 hrs, I would say it’s around 9,000 to 10,000 lbs. It can look like a lot is going on at once, and sometimes they feel overwhelmed, but I always treat my line with patience and respect. If you want to be rude or impatient with people, they won’t work well or learn — and why would they? As Lead, I recognize that mistakes happen. All you need to do is communicate and do everything you can to make sure it doesn’t happen again. 

How long does it take to really master the filet table  —  and what does “mastery” look like here? 

It usually depends on the worker, but on average I would say a year. A master on the filet table is someone who can cut anything and do it in great time, without being wasteful.

The production floor runs like a well-oiled machine. What’s the secret to making everything flow smoothly on the floor? 

Making sure everyone is trained well. Our number one priority is safety. If we’re all practicing safety, then we have consistent communication, which means we’re all on the same page. Communication starts before you even hit the production floor, and consistently continues, especially between changes of weight or quality.

Describe the vibe when the cutting line is in the zone. Is it quiet and focused, or loud and fast-paced?

My line is very quiet and focused — just how I like it. When you’re working the filet table it’s all precision that takes a lot of focus. It also makes communicating easier.

Do you have a pre-cutting ritual or superstition? (Music? Knife checks?) 

I do a pep talk to get everyone ready for the job and go over safety. But on my own time, before every shift, I pray in my car to clear my mind and get ready for the shift.

What cut of meat matches your personality — and why?

Tenderloin — because everyone says I’m tender and sweet!

Do you remember the first time you nailed a perfect filet? 

Yes, that is something you never forget. In my first or second month on the filet table, my lead asked me to cut four seven-ounce filets. I cut them, went to weigh them, and all four came out exactly seven ounces. I turned around and my lead was right behind me — I had no idea she was there. She saw all were exactly seven ounces and she said, “Who’d you pray to?” I just laughed. I didn’t even know what to say, but she encouraged me, and that was the last time she gave me any constructive criticism. I remember it like yesterday. She used to make me nervous. But I remember someone told me “If you know your job, you don’t have to be nervous, no matter who is in front of you.” And they were right, we all get nervous or overwhelmed sometimes, but remembering you’re in a good work environment  —  and that communication can fix that, helps.

If your knife could talk, what would it say about your work style?

Clean and fast. My knife would probably also tell me to stop sharpening it, I am constantly sharpening it. 

Finish the sentence: “People think working in a meat facility is… too much hard work, but really, it’s… easier than you think.” When you get more comfortable with a little experience, you’ll be saying, “Oh yeah this is easy.”

What’s something about your job that would surprise people? 

People are always surprised at how many cuts are from one section of the cow. A lot of people don’t know that you can get 10+ different cuts from just the short loin part of the cow.

What would you say to someone thinking about applying to work here? What makes Meats by Linz different from the outside world’s idea of ‘just another meat cutting job’? 

I would tell them they have to be dedicated and ready to work. In order to succeed, dedication is everything because we emphasize quality, and the way to get premium quality is through dedication to the craft. I previously worked as a line cutter somewhere else, and Meats by Linz dominates in terms of quality and just overall production flow. Here, it is straight quality. I can’t imagine anywhere else being this high-quality just based on how we run our lines. 

What keeps you coming back every day — what makes this more than just a job for you?

I come back everyday because of the community we built. My co-workers aren’t just co-workers — they’re family. We’ve created such a positive environment between us. It’s more like a family than anything else. We do spend more time with each other than anyone else besides our family, so it’s great that we actually enjoy each other. It helps me feel stress free when walking into work. 

At Meats by Linz, it’s the people behind the cuts who set us apart. Dedication, pride in the craft, and a genuine respect for the product and the team — that’s what keeps our operation running like a well-oiled machine. For our Lead Filet Cutter, Veronica, it’s more than a job; it’s a calling, built on tradition and sharpened every day by experience. And that’s the kind of passion you can taste in every bite.