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A butcher is someone who prepares various meats and other related goods for sale. Many butchers sell their goods through private stores, but nowadays, in the Western world most meat is sold through supermarkets. Image File history File linksMetadata Download high resolution version (2048x1536, 541 KB) from http://www. ...
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Various meats Cold Meat Salad Meat, in its broadest definition, is animal tissue used as food. ...
Exterior of typical European supermarket (a Tesco Extra) Exterior of typical North American supermarket (a Safeway) A typical supermarket in Hong Kong. ...
Duties
A butcher will carry out primary butchery by selecting carcasses, sides, or quarters from which primary cuts can be produced with the minimum of wastage, separate the primal cuts from the carcasses using the appropriate tools and equipment following company procedures, trim primal cuts and prepare for secondary butchery of sale, and store cut hygienically and safely. Secondary butchery involves boning and trimming primal cuts in preparation for sale. A butcher will also manufacture meat products for sausages, pies and stir-frys. Butchers will normally buy in 'hindquarters' which will be either the left or right side of a cow's back and leg. The back is called 'Strip loin' and the leg either a 'Ham' or 'top'. Carcass of a chicken after cooking Carcass may refer to: A carcass (or carcase) is a term for a dead body, typically that of an animal. ...
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This article is about the baked good, for other uses see Pie (disambiguation). ...
Stir frying is a common Chinese cooking technique used because of its fast cooking speed. ...
COW is an acronym for a number of things: Can of worms The COW programming language, an esoteric programming language. ...
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Boning The ham consists of four main parts: 'silverside', 'topside', 'feather', and 'hind shin'. These are more commonly boned out: first the 'shin' is removed, then the ach bone followed by the 'feather', and then the 'ham bone', and the 'topside' are separated. The primals are then trimmed to produce sausage trim and mince trim and either 'hung' or vac-packed until needed. Trimed Silverside Silverside is the name to a cut of beef from the hindquarter of a cow, just above the leg cut. ...
Nauru (Lat/Long 0 32 S, 166 55 E) is a tiny phosphate rock island located in the South Pacific Ocean south of the Marshall Islands in Oceania. ...
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The 'striploin' also consists of Two main parts: the 'sirloin'and 'fillet'. These are boned out from the 'striploin', trimmed and cut into steaks. They can also be served 'bone-in' for roasts and T-bone steaks. High quality (prime) cut of meat that has been taken from the upper loin or lower ribs of a cow (beef). ...
A fillet, also filet (pronounced or ), is a boneless cut of meat or fish. ...
Grilled T-bone steak The T-bone is a steak cut of beef. ...
Sausage Making Sausage making was first conceived as a use for leftovers of meat. Originally, the meat was minced, salt was added, and the resulting mixture was filled into intestines. Queen Victoria had her butcher roughly chop the meat so the sausages had more texture. Today, sausages are made with different types of packaged seasonings, fresh herbs and spices, rusks or breadcrumbs, water or ice. A small amount of pork fat is added to chicken sausages to help moisten them during cooking.
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