Background

Paul started out as an apprentice and learned his cutting skills early on. He started out doing fish and seafood and then worked his way to meat. He has over 15 years of experience in the industry and has worked in a variety of places where he was able to learn and perfect his butchering skills. Paul has been with our Market Basket family for over the last 5 years.

Expertise

“I love doing all of the complicated things,” Paul says. “What I mean by that is certain items are more difficult to prepare than others. For example, cutting a leg of veal – there are at least 6 different types of muscle and each has to be cut a certain way against the grain in order for it to be prepared properly.” Preparing crown roasts of pork or lamb and even butterflying leg of lamb are a few of the items Paul has mastered. He enjoys preparing everything to perfection and using his skills.

“A few of the things we do truly stand out from other meat departments like cutting our veal scaloppini by hand or offering a selection of American lamb as well. These are things you don’t see anymore and we go the extra mile to offer unique things like that for our customers.”

Paul says his favorite product would have to be our boneless ribeye club steaks but he also enjoys a rack of lamb or NY strip steak as well.

Favorite Part Working at Market Basket

“My favorite thing to do by far is working the counter,” Paul says. “Anyone will tell you I will drop whatever I am doing and go to help a customer. I am a people person and love interacting with others. You will always see me smiling and talking with customers it is something I truly love to do.”