Hawaii Butchers & The Community
The great thing about butchers is that they specialize in understanding as much as they can about the animal from start to finish. Every part of the cow, pig, chicken, lamb, goat, and turkey can be made into a multitude of delights of molded meats, sausages, marinated cuts, stock bones, fried pork skins and more. There are chefs coming back to this specialty of meat and slaughter today making it easier to find small butcher shops in a neighborhood that is thinking about a no waste ideal of treating the animal more as a means to feed many people than simply as food. As the usual Kitchen they are divided into departments, stations, and titles based on the sorts of food that are produced from the kitchen. Old fashion butcheries would simply just sell meat, but it has grown to have a restaurant inside for prepared dishes, along with take-out to compete with convenience in the market place. What was once old is new again as staff treat customers as if they were neighbors and talk to them for bit before assisting them in what might be best for what they are making or craving. Retail Butcheries include a Meat case as well as a butcher counter in the back and can be quite creative in its opportunities in the flavor profile involving meat. It can be as simple as sorting cuts of the meat to making gourmet sausages that could go great with breakfast with control of the meat mixtures and spices. Responsibilities and Learning Butchery Responsibilities of those working in the kitchen of a Butchery is just as long as any other food business. A few notable responsibilities to list would include: Knife Sharpening, Receiving and Meat Inspection, Slaughtering and Processing, Cutting and Deboning, Meat Grinding and Meat Cutting, Meat Storing and Curing, Line Cooks, Equipment cleaning and Dish washing. It can be pretty hard for a formal education in the art of butchery, so many just try to apply to butcheries to see if they will be taken in. Work ethic is very important, due to the large amount of work it takes to be in the culinary industry, so having that and an open mind is usually what establishments are looking for in a apprentice. Many start from the bottom with dishes, because it gives the kitchen staff time to explain recipes, processes, and when everything is cleaned it gives time for training. Across the world old school Butchers would serve the public with their service. But there is always something special about the particular butcher that resides at the specialized establishment of meat that is nearby and apart of the neighborhood. It is good to think about what value the local butcher brings to the area as it marks as a community meeting place for others buying their meat. Connecting with A Meat Specialist Connecting with the local Butchery is special, because it makes it feel like you know who your buying your meat from. They are able to explain where it is bought and what cuts are best for what dishes of their knowledge and even make some suggestions to items a customer might like involving new experiences of meat products. The head butcher will be in charge of the staff and it can range from a few butchers who all take part in the tasks or a full-staff of culinary experts that specialize by stations. Working at a Butchery is full about love for the customers and informing them about the animals that are being processed. It is a responsibility of making sure the animal had a good life from the farm-to-table, make aware how to eat many cuts of meat for no waste. The butcher takes their time to educate the customers and broadens their horizons about the food they are eating. Knowing this lets people know what is different, what and why its better, or simply what is delicious. It also helps that they feel comfortable and safe asking their neighborhood butcher questions. They can simply ask for a few suggestions from the butcher or questions of what they would like to know. It helps connect the customer to the butcher themselves for a much more closer experience than going into a market thinking about what meat is used for what. Eating Local to Support the Community The Butchers in Hawaii are in local areas with the local kama'aina (residents) and meet their meaty demands with minimum additives and artificial hormones and antibiotics. This is possible as they become the voice of their customers to the farms who are in competition with one another to make the best product they can for the best meat they can deliver. The cuts that are made are for the regional cooked recipes of the people who live in the area, which makes the skill sets different from a Hawaii butcher to a butcher from another area. You know your meat and you know where your buying from when its all made-local, sourced local, and eaten-local. The community can feel a connection to the area knowing the money is going back into the community and helps fuel local cooks in the area to have what is regional. Seeing meat being processed also helps with the process being transparent and it ensures the customer sees for themselves the quality of their meat and can even go on an adventure to trace it to its supply-chain. Working with Meat of the Whole Animal A Butchers work can be a bit smelly, a bit demanding, and a bit repetitive within processing the meats, especially if the butchery specializes in only meat cuts. Some places only do certain cuts or work with certain animals, so experiences can vary depending on the job. However when a butcher goes off to make their own butchery and restaurant there is so much more they can do. Working with the whole animal will make knowing where the bones are on the animal easier to locate by eye as its done more. By training the hand to feel around for the meat cut locations helps the butcher recognize the correct places to cut to get as close to the bone as possible. And repetitive training hastens the process of actual cutting of the meat as it becomes more familiar. As they work with being a: Meat Cutter they will start learning about heavy equipment and meat selection, when being a Sausage Maker they will understand meat blends and spices for more complex meats, when they deal with Charcuterie it can get really fancy. There is minimal to no waste with Butchers trying to think of as many ways as they can to use all parts of a whole animal.
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