By ROWENA PLETT

Staff writer

Bob Jantz got his first experience in meat cutting by hanging around his father, a meat cutter at Al and Dan’s in Marion.

After high school, Jantz worked at a body shop for a while.

That didn’t suit him, and when Ray’s Supermarket, then owned by Ray Franz, was looking for a meat cutter, he applied and was hired.

He has been in charge of the meat department for 35 years.

Beef used to be shipped in as sides, and it was Jantz’s job to break them down into customer-sized cuts. Now, the beef comes in boxes.

“It took me a while to give in to that,” he said.

Assisted by two other employees, he processes meat into cuts that are offered fresh in a glass-enclosed meat case.

German sausage is a leading seller. Jantz has found that fresh meat is preferred to packaged products, making its sales comparable to the sausage.

At 70, Jantz thinks about retirement, but he intends to continue working for a while.

“I work inside, and I enjoy visiting with customers,” he said.