For years, we’ve been told that the best way to get meat is to buy it in a supermarket or the best Butcher Melbourne shop. But lately, there’s been a growing interest in learning about how your food gets from farm to table—especially when it comes to things like whole animal butchery and nose-to-tail eating.
In this guide, we’ll cover everything you need to know about what goes into preparing an animal for sale as meat: from slaughtering, dressing, and cutting up an entire animal at once down to processing individual cuts that are sold by weight.
The Meat Cutter
You may have heard the term “meat cutter,” but you’re not sure what it means. A meat cutter is someone who works in a butcher shop or restaurant, and they specialize in cutting meat into smaller portions that are easier to prepare and serve.
The job description of a meat cutter varies depending on where they work, but it usually involves slicing large cuts of beef and pork into steaks or roasts; trimming off excess fat; cubing poultry breasts; deboning fish; dividing up bulk packages of ground beef into portions for hamburgers or tacos; preparing sausages according to their recipe guidelines (you know those little plastic tubes you find at the grocery store? They’re filled with meat paste); etcetera ad infinitum.
A typical day for someone employed as an entry-level butcher might include cleaning equipment as well as slicing raw meats for customers’ orders before packaging them up neatly–and that doesn’t even include what goes on behind closed doors! There’s also generally some degree of customer interaction involved when working retail: answering questions about how best to cook each cut while still keeping its flavor intact.
How a Butcher Works
A butcher is a skilled tradesman who knows how to cut and prepare meat for sale. They are also skilled at using knives and other tools, but it’s their hands that make them so valuable.
Butchers break down large cuts of animals into smaller sections (known as primals) that can be sold in stores or restaurants. They might also add value by aging or smoking the meat they prepare before selling it on the market–this is called value-added processing.
Cutting and Dressing
Cutting and dressing is the process of removing the parts of a carcass that are not edible. It’s also known as “breaking down” or “carving.” The Butcher Melbourne must know how to remove the entrails, head, feet, tail, and hide. After this process is complete, the carcass will be cut into smaller cuts of meat for sale at the market or further processing by another butcher.
The butcher is a special kind of craftsman, one who knows his way around a carcass and can transform it into delicious cuts of meat. Butchers have been around since the beginning of time, but they are becoming increasingly rare as supermarkets take over the business. Today’s consumers are more interested in convenience than quality or flavor; this is why you rarely see an actual butcher shop anymore!