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What Every Butcher Should Know

We spoke to butchers from many places to get the skinny on trimming the fat, and from hidden Australian butcher languages to how to cook gator meat properly, there’s more way to be a butcher than we’ve ever thought. Next time you visit the local shop to collect some sausages, give a hand to these guys— they put in effort.

They Have To Learn The Language In Secret

It’s called “rechtub klat,” and it mainly exists to talk smack privately about the customers, while still right in front of them. It’s kind of like Pig Latin, in that you just reverse the lettering of a word and speak it backwards. While there were a lot of fluent rechtub klat speakers in the day, these days most only have 40 or 50 essential words working vocabulary.

One Mistake May Mean A Complete Loss

“Being a butcher has a very steep learning curve,” says ‘David Zarling’, a well-known veteran butcher, “If you’re chiming* a lamb rack with a ham saw, you’ve got to go through a bone that’s less than an 8th of an inch. Now, if you just cut a little too much towards that bone, and it breaks, you’re done, you’re losing the whole lamb rack.”

Butchers Need To Learn About Temperature And Aging Facts

Because it influences the taste of the meat. For example, a “soft freeze” is known to be around 23 ° F, but that’s a lot colder than you would hold a steak intended to age (around 34 ° F). Aging meat is making meat break down by its enzymes, a natural chemical response that enhances the essence. A butcher must treat any meat cut as a dynamic thing which it is, as it is often decomposing.

It Needs Eagle-Eye Inspection Once The Animal Is Butchered

Even meat needs to mature, so that right now you are not chewing on a live animal. But when a butcher sells “aged” steaks it means cuts left at a temperature between 30-35 degrees in a special cooler. The meat loses a large amount of water while sitting, which improves the flavor (and therefore some classify it as “cold aging”). But while the taste is improved, mold and bacteria also grow on the beef’s outer layers, which have to be cut and thrown away. You can explore more by visiting your nearest richmond butchers.

Some Butcher’s Method Is Cradle-To-Grave

‘Joe Bichelmeyer’, An owner of a well-known butcher Shop is lucky: “We are cattle ranchers; we work very closely with the people who finish the cattle. We can monitor the production of our meat, from beginning to end,” he said. Unlike other butchers, whom he calls “poor meat-cutters,” he and his crew serve as cattle ranchers, run the slaughter house and cook the meat.

One of his colleagues, an old pro, was witnessed by a meat-slinger, getting too cozy, and slice off four of his fingers with a single deft move. “We did have plenty of ice at least,” he says. (The man successfully reattached his fingers.)

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