Meat & Seafood

Chuck Hinkle is humble and doesn’t like to talk about himself much. But he does like to talk about providing his customers with great cuts of meat. Chuck is the meat department manager in the original Albertsons store in Boise, Idaho, and is filling the big shoes of his predecessor Lowell Hubbard, who worked the counter for nearly 40 years. Chuck, 41, has been at Albertsons for the past 15 years doing a job that would make Joe Albertson proud. Here’s what Chuck has to say about meat, cooking tips and more.

What was your first job, and what were the critical skills you learned from it?

I was a courtesy clerk at a local independent grocer. The skill I learned right off the bat was customer service.

What’s your favorite cut of meat and why?

Bone-in rib steak. The way it grills, the tenderness and juiciness with the natural fat content in the rib eye.

What’s the one cut of beef that is the most misunderstood?

I would say a flank. People are not quite aware of how to prepare it.

What would you recommend?

Score it with a knife, season it and pan-fry it, and it turns out wonderful.

Do you have a favorite celebrity chef?

Gary Rainer Puetz. We’ve gotten very familiar with Gary because he did a bunch of videos called “The Seafood Steward,” and we play them every day at the store.

What’s your favorite dish recommendation for the holidays?

Standing rib roast. It’s pretty much a holiday tradition. It’s like eating prime rib at the restaurants; that’s what a lot of customers like. They’re actually fairly bulletproof if you don’t overcook them.

Tell us what your ideal dinner would be.

I’m a steak and potatoes kind of guy. A steak, fresh baked potato with some fresh steamed mixed vegetables and a Caesar salad. That’s my ideal meal.

And you’re in Idaho, right?

Yeah, so Idaho potatoes with it, of course.

What’s the best part about working at Albertsons?

The best part about working at this particular Albertsons is this is the original location. We still have customers come in and talk about Joe Albertson, himself, being here. It’s an honor to work in this store with that atmosphere.

What do you like to do on your days off?

I like to spend time with my son and his activities. My son, my wife and I also like to take camping trips and fishing trips together during the summer.

Gary Augustson is a team player. The 55-year-old Albertsons meat department manager in Saugus, California, supports his colleagues (or “second family,” as he calls them) for the past 37 years with an enthusiasm that carries over to his customer service. With each cut, Augustson strives to provide a product that a customer would be proud to serve to family and friends. We caught up with Augustson on his day off to find out what makes Albertsons meat department a cut above the competition.

What was your first job, and what were the critical skills you learned from it?

I was a clean-up kid in the meat department. I learned the importance of doing a job and doing it well—what I was required to do was important to the entire operation and to the department. So even though my job may have seemed insignificant, it played a role in the big picture and people counted on me being there and doing a good job.

What’s your favorite cut of meat?

A rib eye steak, either bone-in or boneless. It’s always great on the barbecue, it’s always got good flavor and it’s usually tender.

What cut of beef do you feel is underappreciated?

I think the most underappreciated cut of beef is tri-tip. Even though tri-tip is a popular cut around here, [they are more] versatile [than people think]. They make great roasts, they make great barbecue roasts, they make great steaks, they make great cuts of meat sliced thin for stroganoff. I just don’t think people realize the versatility of that cut and the quality it adds to their entrées.

What’s your favorite dish recommendation for the holidays?

Probably a standing rib roast. It makes a great holiday dinner, and that’s what [my family] has on Christmas. It’s pretty much foolproof.

What kind of preparation do you do for that?

I usually cut the meat off the bones and tie it back on because the bones do add flavor when you’re roasting it or cooking it with the bone. Then for seasoning I use just salt and quite a lot of cracked pepper on the outside.

It was a big year for Rick Stevens in 1976. At the ripe age of 22 and fresh out of an apprenticeship to become a butcher [and being awarded apprentice of the year in California], Stevens started his career at Albertsons; and in the same year got married. Thirty-five years later, the 57-year-old and his wife have two grown sons and are grandparents to six. With their kids grown, the meat department manager in Henderson, Nevada, and his wife now enjoy traveling around the world scuba diving. We caught up with Stevens on dry land to talk meat.

What was your first job, and what were the critical skills you learned from it?

I was a clean-up boy in the meat department back when I was 16. That's back in the sawdust days [when they used to spread sawdust on the ground to keep the floors clean]. I learned what I was going to be. I learned to break beef.

What's your favorite cut of beef?

My favorite one is a porterhouse steak. You're getting a New York out of it and you're getting a filet out of it.

What's the one cut of beef that is the most misunderstood?

People really don't understand that a New York steak is the same as a T-bone or a porterhouse steak. If you don't have any New York steaks and you try to sell [customers] on porterhouse steak or a T-bone steak, they say it's not the same piece of meat, but it is the same piece of meat.

Do you have a favorite celebrity chef?

My brother has a restaurant in Boulder City, Nevada, and he was just there. Maybe you can help me out on it; they do Dives and Diners...

Guy Fieri?

Yeah, they did a show at my brother's restaurant. [Guy's] just a straight-up person; he either likes it or he doesn't.

What's the name of your brother's restaurant?

Coffee Cup Café

What's your favorite way to help customers during the busy holidays?

Probably telling them how I cook a turkey. A lot of the newer generation [I'm trying to be politically correct here) really don't know how to cook a turkey. So I tell them how I cook a turkey, which is a little unorthodox.

How do you cook a turkey?

I cook it upside down; I put the breast down so the breast cooks in the juice so you never have a dry breast. I usually get compliments after Thanksgiving or when Christmas is all done saying, "Thank you for the good tip."

What's your favorite dish recommendation for the holidays?

A rib roast, herb crusted rib roast.

Do you have any tips on cooking a rib roast?

Because the seasonings are already on it, your best bet is to use a meat thermometer and take it out about five degrees before it's done. A lot of people cook it to say, 160 [degrees], but once you take it out of the oven it still cooks. A lot of people don't realize that. That's why people tend to have dry pieces of meat.

Tell us what your ideal dinner would be.

I'm a football fan, so my ideal dinner is having some hot wings-and beer.

Who's your team?

San Diego Chargers

What will people discover at Albertsons meat department that they won't find anywhere else?

The variety of the cuts of meat I put out. In today's economy, people just can't come in and buy that big package of meat-you have to make it weigh less so it doesn't cost as much. [Competitors] will put four or five steaks in a package; I'll put two in a package. People just can't afford it.

What do you like to do on your days off?

My wife and I travel a lot. We scuba dive a lot; both my wife and I are instructors. I've been scuba diving all around the world. I've had my own dive shop for seven years.

Cutting meat runs in Keith Sheck's family. Keith began his meat-cutting career at the age of 18, under the tutelage of his father. In 1989, Keith began working at Albertsons and has been with the company for the past 22 years. He travels between 27 different stores, from Portland to Eugene, working grand openings and remodels. His customers love him, which is evident by the fact that some of them follow Sheck as he changes stores. While cutting meat is in Keith's blood, giving back is in his bones. Like his father before him, Keith now trains up-and-coming butchers, many of whom are now meat managers themselves. We were fortunate to have Keith give us a few minutes to share some of his knowledge.

What was your first job, and what were the critical skills you learned from it?

My first job was working in my father's video stores at age 16. I learned the importance of customer service, suggestive selling, and to get to know customers on a first-name basis.

What's your favorite cut of beef?

My favorite cut is top sirloin steak, inch and a half thick, medium rare. Rib eye steak is a close second.

What's the one cut of beef that is the most misunderstood?

I would have to say London broil. It needs to be cooked to a medium or medium rare. If it's overcooked, it becomes tough.

Do you have a favorite celebrity chef?

Andrew Zimmern from "Bizarre Foods." He's been a successful chef, restaurant owner, and I love how he will try any type of food. I would love to travel with him.

What's your favorite way to help customers during the busy holidays?

I like to be out on the sales floor talking to customers, helping them decide what's for dinner, and helping them get recipe ideas.

Tell us what your ideal dinner would be.

That would be top sirloin steak with fried portabella mushrooms and onions; lobster tail with butter; baked potato with sour cream and chives; corn on the cob; and for an appetizer a baguette bread, sliced, brushed with olive oil and broiled, then topped with fresh mozzarella, basil leaves and tomato slices.

What will people discover at Albertsons meat department that they won't find anywhere else?

Our customer service is above and beyond any other competitor. In today's supermarket, you have to give the customer a reason to shop at your store and to come back. Our variety of fresh meat and seafood is better than any competition, and it shows in our customer satisfaction scores.

What do you like to do on your days off?

I like to spend as much time as possible with my family. I'm married and have two children. My son is 11 and my daughter is 13. Our favorite activities are fishing and camping, and, of course, playing video games together.