Initials Myself Made Easy

Initials myself

all right well happy friday everyone this is our weekly friday live interview show for calvary shop for recycled youth as you guys know every friday we invite different friends from the community to talk about different topics subjects things that are going on in culture from a biblical perspective and today i am very very excited we have a good friend of mine frankie carrillo i've been friends for a while now served in some different ways and he is a butcher and so we have a very special treat for you he's actually going to go through a butchery demonstration we have a variety of meats here and he's going to go into all the explanation stuff and so with that being said we're just going to let frankie take it away and explain through his demonstration what butchery is all about awesome go for it all right so for those of you who don't know me i am frankie carrillo and i am a butcher slash meat cutter at food for less than el centro and typically we use and slicers when cutting a lot of our meats but today i brought some boneless meats that allow me to use my knives so so that i can show you guys a little demonstration so um a lot of butchers like using the victory knocks uh it's a swiss made knife and it's uh it's very durable it's very sharp and it's lightweight so i'm going to be using a victory knots knife today and today for the first meet that we'll be cutting is the tri-tip and tri-tip is very well known here in california um the tri-tip actually comes from the lower sirloin um like in this region of the of the of the beef of the cow and um what i'm going to be doing is just showing you guys what we do how we how we trim the fat off the off the top right here and you got to have a very sharp knife and you can just you can feel when the when the knife goes through the fat um typically you know it comes with with years of experience you know not to cut in too much to the meat and um not to leave too much fat at the same time so i'm going to show you guys what this looks like and usually a lot of butchers will pat down the meat because it just it makes a even plain when you're cutting and it just it's easier to to get through right there through the fat that way you don't cut into the meat you don't want to take a too much meat off that goes into the ground beef barrel so you don't want too much ground beef coming off of this especially when it's a good uh good piece of uh meat like this one is so you don't want to take too much fat off of it either because then it then it gets dry so i'm just gonna take very little off the back we still want to keep a good amount of fat so typically what we do is we'll we'll clean the top side um really nicely and then the back side will leave you know maybe a quarter inch of fat and for today's presentation i'm going to actually show you guys what uh tri-tip steaks look like so this is what we do we'll clean it up like this and then we'll cut about one-inch portions so typically when we put in a tray when you go into your local grocery store this is what the tri-tip looks like the finished product tri-tip sticks so i'm going to go ahead and move this to the side so i can show you guys the next cut this one's a very very popular cut here in the imperial valley it's the flat meat a lot of people call it arachera and this is typically what you put in um tacos so normally when we cut this flat meat like i said we use a lot of slicers at work but when you don't have a slicer what you do is you take this this entire piece of flat meat and then you just take off you just take off the fat you just just kind of trim it you don't want to take too much you don't want to have too much meat on the you know when you're trimming it so you kind of just move it around you kind of find good angles that help you cut into that fat and usually we have larger um cutting boards that allow this to move around but so usually when i'm at work i'm throwing this thing around i'm finding angles i'm so see you don't want to take too much fat off of it because that's where a lot of the flavor is so what i'm going to show you is without if you don't have a slicer you can still cut i'll start from this side you can still cut pretty nice steaks off of this so you do again have to have a sharp knife so what you do is you you you put it um long ways this way and then you cut right into this meat you you cut right there not all the way down and then from this angle you cut in this way and then and you go all the way across and you have yourself the flap stick just throw this right on the grill a couple minutes on each side and it's very very delicious so same thing just go in here you bring it over like that cut in there you go flap steak and you just work your way work your way all the way till you get to the top then you have yourself some beautiful tender flap sticks like i said you need a pretty sharp knife to do to do this because if not your meat's going to get um it's going to tear the meat instead of cutting right through the meat so you want to have yours you want to have a pretty sharp knife lastly this little guy and this is the sampler right here this one that that you get to try out to see if the rest is ready okay so i went through beef and then i'm cutting pork typically what you want to do is you want to go from beef to pork because of cross contamination if you go from pork to beef you can contaminate the beef so we did the the beef and then we're gonna jump to the pork and this is a pork boneless pork loin this is a very tender piece of of meat you find it in between the the the shoulder and the and the hind leg and it's above the spare rib so it's goes from shoulder to the to the rear leg and um very tender like i said in there's no bone in this so for for grilling purposes so that we can make it with the flat meat and the tri-tip i'm going to cut um i'll say like three quarter inch stakes what you do is so you you cut forward and then you cut back all the way through and with your index finger you hold it so you cut index finger hold it bring it back cut and we do a lot of these a day so we're cutting we're constantly cutting steaks every single day we'll cut about maybe 15 of these loins daily so when when we're at work we're moving forward and these make beautiful steaks check that out they're very mild very tender you throw these on the grill you can throw these in the oven these are pork uh loin boneless pork loin steaks um i'm trying to think so that concludes this portion of the uh demonstration so just so you guys know you always want to have a protective glove when you're cutting especially you know at the at the rate that we're cutting you can easily take a you know get a really bad cut in your finger so what i'm wearing is a mesh glove and i'll take this glove off so that you guys can see this is the mesh glove right here this is my uh my belt where i carry my my knife i carry my sharpening tool my cutter and i also have a smaller knife this one's a flexible knife this one's typically for uh you know you're deboning when you're taking the the beef let's say the rib eye off the bone i also like using this for for stew it's a light lightweight knife for stew meat whether it be pork um or beef and i'll just show you guys a quick demonstration on how to keep your your knife sharp so so there's a certain angle that you need to keep your knife on your honing tool you got to bring it down at a certain angle some people like some people like doing it outward i'm i'm comfortable with doing it inward so this really helps keep the the knife sharp throughout the day if you don't use one of these your knife will get dull really quickly and it makes your job that much harder by the end of the day your forearm is going to be tired your shoulder is going to be tired so having a sharp knife really really helps with your work day and this is the belt where we get where we keep that all right guys well i hope that you found that really fascinating we're going to be taking just a few seconds as frankie takes off his butchery outerwear and then we're gonna be jumping into the interview in just a few seconds and so hang tight here with us for just a moment all right so for all of you guys who are maybe vegetarians or vegans we are really sorry that you may not be feeling represented in this in this interview for today but i thought that was really interesting all right oh uh right over here thank you about that i'm back had to take off my coat and uh put my knives away love it love it love it all right well um i thought that was really cool frankie thank you so much for uh being willing and able to work that out just to kind of show us what it's like a day in the life of a butcher and so for those who may not be familiar uh with who you are can you share this very briefly just uh you know who you are and maybe how you came to jesus okay so my name is frankie as i said earlier frankie carrillo and um i'm a butcher meat cutter at food for less and el centro and uh my journey began about seven and a half years now um with the lord and uh it was actually on a missions trip to oaxaca so before that um you know i grew up in church but i i left i left the the church for for many years and um you know i finally came to a point in my life where i couldn't gain any more traction i was trying to do things on my own i was trying to pave my own way i was i just kept hitting dead ends i kept hitting walls and i would have to start all over and it just it just felt like my life was going nowhere there was really no purpose you know when you try to put your your um identity or your or your purpose in things or in people and situations so i finally came to the end of myself and um i heard of this missions trip that was going to be taking place in and um in in oaxaca and mexico and i thought ah why not let's give it a try you know i was i was uh just going through some things in my life and i thought well you know what's the least that can happen what's the worst second yeah you know and uh it was on that trip where i you know really just came to know the lord and it was because of some uh i i told them you know i'm gonna go on this trip i'm gonna go wholeheartedly i'm gonna be genuine about this trip and but uh you know you need to make you need to show me some things you know you need to show me your reel um i don't want to come back the same person that went and um use me just use me in any way that you can so throughout that trip it was like even when i tried to doubt him i saw his his healing power in certain situations you know we're fortunate enough here in the united states where we have doctors and you know we can go to physicians and um and there's you know places like oaxaca where um you know in these in these deep these communities in the mountains where they don't have doctors they don't see them um you know for over a month and when they do come in they don't have uh the money or the resources to even see the doctor so i saw people you know who who came in with certain ailments leave and just like their even their faith was you know strengthened so uh fast forward to the last day of my trip and you know i started i see i saw these miracles i saw god use different people and i was like all right well when are you gonna use me when are you gonna show me so um what really impacted me was when he uh he used me to pray for these these two infants who had um who had fevers who had not stopped crying their their mom their mother was like 15 or 16 years old and um and i remember just praying for them and just feeling the heat and their bodies just leave and i was like oh my goodness like god what are you doing here like i you know i had so much doubt but how could you doubt me when you're seeing it for yourself and even the mom was crying like i haven't been able to get these babies to stop crying and the fevers to go away and god used me in that moment and i just felt his presence with me yeah and i remember just leaving that church that little church in the mountains and i went out to this corn field and i sat down and started bawling like a baby just crying crying crying crying i was like wow god like those things that i asked you to show me like i mean you did yeah plus more and i said you know what i feel like i feel like trash i feel like dirt and still you use me and i said from this day forward i'm to serve you no matter what and i said and i said what do you want me to do and and right away when i got here i started speaking i started preaching and so that's my journey you know coming to the lord wow i love how you brought up the topic of mission trips that is something that's always been historically just a part of what god's people are called to do not only be missionaries in their localized area but also in neighboring communities neighboring countries at times and it's often where we get out of our routine and we get into a place where we say god do whatever you want and we're kind of isolated in that way that god can move really really powerfully and so i loved that that was seven years ago yes seven and a half years very cool well as you guys know oftentimes we give a gift to our special guests and so today we do have a gift for mr frankie carrillo and if you would like you can even open it up for our audience to see no way i wasn't expecting this but first coffee wow this is awesome i appreciate it thank you so much yeah not a problem we're both uh people who enjoy cafes definitely fun fact um so my wife and i were at frankie's house and uh him and his wife and me and my wife were all just hanging out talking about some different stuff and uh you guys do a lot of traveling and that's really really exciting and one of the places that you guys have gone to is china yes and you guys have a lot of authentic chinese tea and i was sharing with you guys on a personal note that you know i enjoy coffee you guys know i like coffee uh but i've been really wanting to get into the tea game and you guys have a legit environment and a whole uh a whole set up there so definitely it's that's been an experience also my wife vanessa she drinks tea every morning while she reads her word and she has worship going on and and while i'm getting ready for work i see her doing that every morning it's such a it's a beautiful thing you know um yes we have we've been to china and we've experienced the whole tea ceremony and we we brought a uh um you know teapot and the cups and we have our own tea ceremonies at home as well and whenever people come over we like you know breaking it out and and sharing that experience with them so i'm glad that we were able to share that with you and so anyways just a little fun fact but um so we want to get to know you really quickly before we dive into our main topic questions about uh butchery and just that field of work and so we have three fun questions for you frankie you're gonna be spitfire you were not prepped for this and so there's only three questions and just maybe think deeply think honestly about these and the first question is what is your favorite color and why my favorite color and why i have to say my favorite color is blue blue and it's just been my favorite color since i was a little kid i can't say like i can't say oh it's because the sky is my you know it's blue is just my favorite color and and probably as far as back as i can remember it's always been um i can't really give a like a detailed reason like i had a dream and blue came to me you know so it's been very consistent it's been very consistent throughout the years i just it's i think it's a it's a nice color it's soothing it's calming soothing and calming all right the second question is what is your favorite animal and why my favorite animal this one's easy for me is a dog dog i love dogs i've had dogs my whole life my dad used to work at a at an animal hospital when we were kids and he used to bring dogs home and my mom would be so mad like where'd you find this thing you know he'd bring strays he'd bring he'd always we'd all we always had dogs and uh i just you know i became the dog whisperer you know in my family so i love training dogs i love walking dogs i love hiking with dogs i you know we have three of our own so that that would have to be my favorite animal they're so loyal no matter what it's a lot of good stuff and uh this the thought had just came into my mind that uh his wife vanessa gary was actually the very first person on this friday interview show so if you go to our youtube channel you scroll all the way back to the very first one she was actually talking about social work and counseling and so a little fun fact there and the third question is what is your favorite natural phenomenon and why it could be something like an earthquake or rain or a childbirth any natural phenomenon and why natural phenomenon i'd have to say are sunsets i really my wife and i really love uh hiking and when we're when we're out in nature when we're out you know in the mountains or wherever it is we are you know we'll we'll read together we'll lay in our hammocks and we just love when the sun's going down and i feel like the lord painted that picture for us i feel like a lot of times i feel like that that's you know in a way our sanctuary you know we get to uh praise god in in that moment and thank him like wow you gave me the opportunity to see this in this moment at this time so i'd have to say the sunsets are probably my my favorite very cool and at the end of this interview off camera i'll share with you why those three questions have some significance all put together so we can chat about that afterwards okay so now getting into our main topic questions about butchery this is the whole reason why you guys are here and so the first question is just big picture what is butchery and why did you choose to become a butcher okay so typically so i would be considered a butcher slash meat cutter okay so a butcher is someone who actually slaughters the animal and then preps them for sale so um at you know where we are at our location we don't necessarily slaughter the animals they come in you know the pieces of meat that we get are come in portions are they're already portioned out and then we break those down to sell you know in styrofoam plate you know whatever you see at your local market the typical cuts of meat that you see at your local market so um i would be considered a meat cutter okay so um i got into it it was it was it's funny because it was just supposed to be like a a job that i was doing while just going to school and um you don't become a butcher right away you can't just apply somewhere say i'm gonna be a butcher like so i you know the market that i started i started pushing cards i started from the bottom and then three months later they said hey we have this opening in uh in the meat department would you like to take it i said yeah cool like i don't have to push carts anymore so i did that for a few years and you know i just you know i try to work hard and i try to be consistent and my supervisor saw something in me i'd like to say you know that i was working hard that was being consistent that you know that i was on time i you know i wouldn't call in sick all the time i was just trying to show him that i could be a hard worker yeah and when that position opened up um they asked me well it's a longer story than that but in in short form that position opened up and he asked me hey do you want this position i said yes definitely it was perfect timing it was uh like three months before i'd uh gotten married so i really needed the funds you know it's when you're about to get married you're so many things crossed your mind how am i gonna provide for my bride where are we gonna live you know and all there's so much pressure so um it just came in perfect timing i know it was god it was definitely that that opened up that door so they asked me i i took it i said yeah i'll take it no matter what and they sent me to another location where i spent two months uh as a you know just in training um they showed me the how to use the saw how to use the slicers and not kill yourself not kill yourself not take your finger off that's why i can't i don't have jewelry on right now i don't have a watch i don't have my my wedding band because if you get that ring stuck in that saw your whole hands coming up so um so i don't wear jewelry at work and it can be a dangerous job um a lot of if you look at a lot of the meat cutters they'll have this gnarly cut from here to here when they're on the saw and they're you know they have that piece of meat against the push blade a lot of them have cut their fingers and i know at least half a dozen that have cut their fingers i haven't yet i say yet because they they've been cutting a lot longer than i have and they all have that cut it's a rite of passage thank god he's protected my hands and my fingers and i you know i don't have any uh any major cuts um i do have a cool little scar here i didn't listen i didn't wear my mesh glove and i was sharpening my my knife and i came right down on my finger side note but um all that to say that that's what i had to do to get in and to become a to become a butcher well that's a really awesome story and what a testament to just the the basic virtue the basic value of just hard work hard work consistency put in the time put in the elbow grease and and god's going to really bless that we know that before sin entered the world right genesis 1 and 2 there was work adam was called to work the ground tend to the land right do his job even right now god calls all of us to work hard and even in heaven we see in revelation 21 and 22 that the servants shall serve him so they're still going to be responsibilities and the whole point is that work is a blessing and that you know just like your story if you're faithful in pushing carts right jesus says if you're faithful in the little things i'm going to make you responsible over the greater things and so that's uh that's a really cool testimony the second question is who and maybe there's multiple people but who has been the most helpful in your butchery slash meat cutting career maybe there's been certain mentors in your life um tip well as far as that job goes i would like to say it it'd be the other butchers and the other cutters okay um they've really they have so many years of experience i think one of them has been cutting for like 30 years now you know some 20 odd years 17 18 years and i'm the one with the least amount of time so you know in the beginning i was i was scared to death of that of that bandsaw you're you're so close to to that blade and it makes this really loud rumbling sound and when you're cutting the bone it just makes it really loud scream screeching and sound and you're like your heart's beating i remember the first one monday yeah the first month i was thinking oh my goodness like i don't know if i if i want to do this like i don't think i'm cut out for this but just with time i you know i i just was consistent with it and now i'm not afraid anymore but i i respect you know those tools that they you know that we have yeah but i want to say the other cutters really taught me and and you know i'd be cutting they come in and they'd be just watching me and they're like oh don't don't cut it like that try this and sharpen your knife like this and make sure you keep a sharp knife and so i just was was uh you know i took a little of each one of them and uh even to this day i still asked them certain questions i'm like hey i have you know a customer asked me to cut this for them how do you how do you think i should approach this cut because i you know i humble myself and i and i say you have way more years than i do so show me show me one and i'll do i'll know from there you know just so i can be comfortable with it i want to give that that customer the the the best product possible and i know i'm being represented in that cut so when customers come and i'm looking at this cut of meat or you know and i i'll you know i'm not afraid to ask or or hey how do you think i should sharpen this knife or do you have any tips so i'd like to say that it's it it'd be the other cutters really that have showed me and take me under their wing and that's so good just the the whole point of humility and teachability and always acknowledging that there's a better way to do something and maybe you guys are getting ready to maybe get a part-time job or you know as you're going to school you're thinking about what degree to get to get into a certain career field or a certain position whatever it is that you do athletics academics career-wise always be teachable always be teachable whatever it is that you want to be excellent and the best at definitely be trying to find people in that field who are doing it already and doing the things that you want to be doing and always asking really good questions and never thinking that there's a dumb question oh what are they going to think of me well if they're if they respond to you rudely and they're not very helpful or a good teacher well then that's their fault they're they're the ones being prideful and not being very helpful because if someone came to you for help wouldn't you want to be the ones to say hey here is how you do that here's some extra tips tricks here's what i learned here's my mistakes you know learn from what i've done and so i think that's a really good point just a side note um just in the few years that i've been cutting i've found certain ways and i had to cut certain pieces differently than they have and i'll show them like hey whatever you approach it like this and and someone looking like i never thought about you know turning the meat a certain way and cutting it starting the cut on another end or yeah or you know this this one cut what if we turn it this way cut it a certain way you open it and it's easier to cut the steel or whatever and yeah some have adopted even some of the cuts that i have nice you know some style that i've created so we kind of teach each other but they're they're mainly the ones that have taught me so much i know that we've talked about this i think sometime in the past but you were sharing with me at some time in the past about some new invention or some new tool something new that you were talking about i'm always thinking of i i'll see you always yeah i'll look at our our equipment and i'm like what if we i could invent a piece that could be attached to this to make it better i've just never known how to how to get those ideas and and and you know and how to go to the next level with that but i i mean i'm always looking at you know our equipment i'm always looking at ways to improve it yeah and uh if there's anyone on the youtube channel that that can send me a message and hey you know this is uh you know you invent something this is a the best way to you know get the ball rolling or yeah so but yeah that's that's just the way my mind works i'm always trying to figure how things work and that's a good point for our listeners to kind of really think about is whenever you go into a certain you know classroom or a career or maybe at your you're at a job yes get trained yes learn the standards and policies and practices procedures that are being given to you but once you've got those basics down be looking be very intentional be a visionary be looking at things that can be done that are not yet being done you know let's say a store wants to meet five thousand dollars a week you know they want that kind of revenue every week well why don't you push let's say well what would we need to do in order to get six thousand uh revenue seven thousand well let's put another zero on that instead of five thousand what would we need to do to get fifty thousand uh revenue that week oh we're gonna have to make some really big changes and i know that seems like oh my gosh that's way too out of the box for me but just give that a shot you know i love the way that you think uh you're looking at your equipment at this current standards and procedures and you're like how can we do better and always thinking uh for the future so good tips for you guys that's definitely good tips for me as well take initiative take initiative yes and so and and just like you brought up with the youtube thing um if you don't know something well then ask how do you get something patented or invented or exactly how do you work with a manufacturing company to you know build this new uh tool or invention or piece of equipment but you have that product for that you know how do you get it you know get a hold of this company and tell them hey you know i think i can make your product better so maybe someone online's watching and then boom you're really tired right off the bat well a few more questions and now we're getting more into um kind of the spiritual biblical how does god fit into all these things are there certain bible passages or verses that you sort of lean on with regard to your work definitely and um i have a couple right here so uh there's actually one that comes to mind almost every day when i'm when i'm cutting so when i showed you guys earlier my my knife and then i showed the the honing tool when i first started um you know when i first became a cutter that you know they taught me how to how to keep my knife sharp so there's a scripture it found in proverbs 27 17 and it says as iron sharpens iron so one person sharpens another so i never understood what do they mean by iron sharpens iron so it when i became a meat cutter and i and i saw the the iron of that blade and the iron of that honing tool that that's what keeps your blade sharp and it's the same way it's it's you know the the people you you associate with the people who you're around um the the people um even that you question and get answers from your mentors you know you should be encouraging each other you should be sharpening each other and the crazy thing about that that knife and and the sharpening tool is if you don't have it at the correct angle you can dull your knife so it's very important who you hang out with it's important who's who you're allowing to sharpen you yeah and it's important that um you know that the people you associate with or or and i'm not saying you can't be you know you can't have this kind of friend it's not that it's who who are the people that helping you grow and who are you helping grow so every day when i'm when i'm when i'm using my my tools i'm thinking iron sharpens it's almost like i can't escape that scripture it follows me daily yeah and the other one is colossians 3 23 and it's whatever you do to your work heartedly as for the lord and not for people and this is one that i that comes to my it even came to mind yesterday at work and these are the two main scriptures and it's because um you know in in our particular store we we sell a lot of product and sometimes you feel the pressures um both mentally and physically um sometimes you feel like i i can't meet that demand and then i have to you know um if you allow those things to affect you in a negative way you can say you know forget this let the next guy the next shift take care of it but i don't i think okay i'm doing this as of unto the lord yes from the heart if if i keep that perspective i'm doing this to god then i want to do my best you know a lot of us have you know wherever if you've ever had a job outside of ministry or or whatever and you have a supervisor that comes around even subconsciously you start working a little harder you don't even mean to do it you just you can see it from the corner of your eye you're like you're cutting a little heart or you're whatever it is you're doing so they can see that you're working hard well we should do that as if you know as if god was watching us totally and that that gives that that creates something in me where it's like okay i'm doing it for god i'm not doing it for my supervisor i'm not doing it um from my store i'm not doing for my company if i do it as if i was doing it for god then you're gonna get you're gonna see good fruits come out of that and everyone else is gonna see your hard work so those are the the two scriptures that i lean on um that helped me get through my work day and that's so good that's such a good mindset shift to not be working for people just when the supervisor walks by like oh man or like if your teacher walks by or your your parent walks by or whoever but god's watching god is constantly walking by so to speak and we should always be on point doing the best that we can definitely oh sorry i don't mean to interrupt just a side note he's given me the ability and a lot of us to you know he's giving us hands and feet and and it's like okay god how can i use these to the best of my ability how can i bring you honor with my hands and my feet you're giving me this job well i'm gonna you know i want to put these to you to the fullest to honor you so i just want to one yeah totally and work is a blessing and we want to keep those hands and feet so be sure to cut them exactly very important we have one last question if anyone is interested in butchery i know you talked about butchering is taking the animal and actually taking down the carcass and breaking it down the big pieces and being a meat cutter is taking those portions and cutting it down smaller to where it's sellable at a at a marketplace or a store or something like that what would you say to someone who's interested in either of those career paths or jobs either a butcher or a meat cutter okay so if you want to become a meat cutter as my you know such as myself you you have to start from the bottom i like i said i started pushing carts six to 10 15 carts you know like in the parking lot and and and i you know would do go backs which means whatever customers leaving their carts you got to go and put them back i would sweep i would clean the bathrooms i was doing all this all these like entry-level jobs and then you know i i really tried to work as hard as i could if they called me in on my day off back then i would come in i would you know work double shifts sometimes they'd say hey this person didn't come in can you take a couple hours off and then clock back in and work another shift and i'm like yeah i'll do it and and i i did those things and so the advice that i would give someone is that you really need to stand out you really need to work hard you really need a grind um you know i'm not trying to put myself above it above others but on my days off if they call me i go in if if i have certain plans i cancel them and i go straight to work because i think to myself well you know what am i going to be doing here at home or you know if i go somewhere else i'm just going to be spending money or so i think okay i'll go in and what time do you need me there if if you know last year i put in so much overtime because of the pandemic that you know they said hey i need you to stay all right you know and i didn't ask how long you need me to stay it's like okay and then the next hour would go hey you need me another hour yeah next hour comes in three hours in i'm like hey no just go home because i was putting you know yeah i was going at 9 30 in the morning i'd get off sometimes almost 10 o'clock at night and so i would tell people it's just work hard is grind is um you're investing in your future you're not doing it like we said earlier for people you're doing it for yourself and and to god and um you really want to stand out and i feel like that's what what my supervisor saw in me at the time you know kind of like what we were talking about earlier when i gave my life to the lord that's when god started opening doors i became more responsible you know i stopped uh partying i stopped doing all those things and i said okay i gotta stay focused so prior to giving my life to the lord my supervisor would have never offered me that position and in fact this is the the big part of the testimony is that someone else was given that position and they worked it for a month and and i was like my god like i you know i need this boost in pay i'm gonna get married like what do i do and you know since i had been working so hard my supervisor approached me yeah and a couple months in i remember i was heading to lunch i took off my code and my apron and i was leaving and my supervisor was just staring at me like like it not like kind of like shocked and i was like what he's like i can't believe it and i said what he's like you've changed and i was like what does that mean he's like nothing just you know and i was like wow literally a transformation that i would run into people you know that hadn't seen you know that i used to hang out with some people didn't even recognize me they're like who is that oh it's frankie you liked oh i didn't even know that was him because it was such a transformation in my life so working hard is you know it's something that i pride myself in i i really like working hard i like going out and seeing you know my me case pool it's like a it's like an art you know and i enjoy you know when people come and and they see a full case you know like i take pride in that so for anyone you know wanting to do this i would say just try to stand out you know you won't see it and you know right away i've been i've been in this industry for 15 years now november is 15 years i've been a meat cutter for eight years now so it didn't come overnight it's not like hey i pushed cars three months later at me department a year later no i put in a lot of work i put in a lot of sacrifice a lot of holidays i've had to work and and a lot of hours but you know it's gotten me to where i am today so loved our conversation frankie and one last question just to let people know how to get connected with you how can people get connected with you um so like social media you mean yeah okay so you can follow me on instagram at frankie underscore oh um frankie underscore oh underscore c and a lot of people probably don't know like what's frankie oc like it's not orange county it's that's my initials frankie oh korea so i thought okay that's you know and did you share with them which store you work at yes i work at food for less and el centro be sure to visit food for less and i'll say yes and if you need any special cuts or anything you know let me know if you need uh rib eyes whatever the case may be if you have a upcoming uh barbecue with your family let me know i'll cut your ribs whatever the case may be nice yeah well frankie this has been such an awesome conversation thank you so much for sharing your story for encouraging our listeners and i think that one of the main topics is honoring god and honoring him through really really hard work and there's just really no substitute for that there's no you know uh special magic dust or magic beans you can just throw on to kind of shortcut your way through and if someone tries to sell you that run as far away from them as possible the simple formula for success is just wisdom and then work your butt off work your butt off go in early you know go late if you need to just work your butt off ask good questions always get better be teachable be humble and then help other people along the way as you're doing that and so frankie thank you so much for our conversation yeah i want to let you guys know that next friday at 5 p.m we're going to be inviting john singh the imperial valley director for fellowship of christian athletes and we're going to be talking about sports and jesus and so that's going to be a really fun conversation frankie thank you so much again for being our star this week god bless love you guys