Steps in a Butcher's Process

Steaks are delicious and sumptuous meals to eat. But have you ever seen a beef cattle or a single cow then associated it with a steak feast you once enjoyed? Do you have an idea of the the whole process undergone by these protein source prior to its delectable presentation on your dining table? Some steak lovers would only concern themselves on eating and hand over the gory part to the butchers. Still, it is a matter of importance to be mindful of how events are carried out to be certain that your food is clean and safe.

Prior to the animal's butchery, the animal is methodically prepared in order to proceed with the most humanitarian way of butchery. Then when the carcass of the animal has been eviscerated, a government inspector examines it for protection, and then the butcher does his job for the cutting and processing.

Butchery is of two major processes. The initial process is called Primary butchery. In this process, the butcher selects the carcass, its sides or quarters to be able to cut the meat and produce primal cuts with minimum wastage. The parts which are primarily taken off the carcass are known as primal cuts. The slaughterd animal is divided into different primal cuts and sub-primal cuts if the client specifies and demands for whole meat sides. For cows and horses, their carcasses are bisected then quartered, pig carcasses are only bisected while goats or sheeps are left whole.

Tools utilized by butchers are primarily composed of boning knives, meat hook, steel for whetting or honing the knives and a scabbard. As the butchery task differ on which part of the meat is to be processed, some butchers require food grade band saw and other types of knives. In compliance with safety it is recommended, that a butcher wear a belly guard and a safety glove. These two dress items are to be made of chain mail or Kevlar. A chain mail is a mesh-patterned metal rings linked together that serves as an armour while a Kevlar is a light yet strong synthetic fiber.

In primary butchery, primal cuts are trimmed and prepared for Secondary Butchery. Hygeinic and secured storing of cut meat also falls under Primary Butchery. Meats also undergo diverse processes like steam, hot water, and organic acids to decrease and eliminate the level of unwanted germ . Meats are stored in chillers and freezers to avert infestation of microscopic parasites and to diminish spoilage before distribution.

The next set of steps is called the Secondary butchery, where primal cut is boned and trimmed in preparation for sale. This butchery's next process is conventionally done indoors, in refrigerated rooms where the grade of coldness is maintained at 2-4 degrees Celsius. These work areas should regularly be disinfected.

Again in Secondary butchery when primal cut trimmings are turned into ground meat to use all meat parts productively. To prevent further wastage, what butchers do is sausage making. Remaining meats are chopped, the flavor is enhanced with salt and spice after seasoning the mixture is filled into intestines of the butchered animal. The meat cutter also ensures the suitable presentation of the cut meat to catch the attention of the meat shopper.

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