Marty is the guy who gets things done in the boning room. He's in charge of all production. When an order is placed, the product has to be there ready. When the shops need product, it has to be there ready. And it must be fresh and wholesome at all times. Not only is he in charge of all stock leaving HMC, he's in charge of all stock in cold storage, and all stock coming in. It's a juggling act that needs a person with a nimble mind and a good grasp of the meat industry. That's Marty.
Marty’s favourite cut of meat/meal: Steak & garlic prawns