Meat cutting is not a trade or a job for Herald ‘Bushy’ Henry, it is a form of art. Assistant Manager for Meat and Seafood Department at Kirk Supermarket on Eastern Avenue, Mr Henry still rolls up his sleeves, grab his tools and cuts meat.

“I want to keep cutting meat for the next five years then after that I’ll focus more on the paperwork,” he told Cayman Net News. “I also want to bring in young people and teach them about meat cutting.”

Mr Henry has been cutting meat for the past 26 years.

“It is an art – you have to know what part of the meat the cooks require. There are certain meat that people want during Christmas season and at Easter time so you would have to keep that in mind when cutting.”

Trained as a plumber, Mr Henry said that he used to help his father who was a part-time butcher to cut meat, while he was living in Salisbury Plain in St Andrew, Jamaica. That was how he developed the love for cutting meat, he said.

“After leaving school I decided that I would take up meat cutting as a career because it is something that is in my heart.”

He worked in several supermarkets in Jamaica cutting meat before coming to the Cayman Islands 11 years ago. He started working with Kirk’s and by 2002, he was promoted to supervisor and in 2004, he was again promoted to the position of assistant manager.