What is the butcher?
The butcher is a professional who kills animals and dresses meat for sale. Doctors of this traditional shop can be found around the world, from butchers of supermarket, who usually deal with already killed carcasses, to traditional rural butchers who can travel to farms for butcher's animals. Butcher shop is a qualified trade that requires relatively extensive training, and is often a family business where parents pass their children their children. Of course, a butcher shop is much older than the word itself. Already in 1529, people also used the term "butcher" to refer to a particularly brutal murderer, referring to the skills and the expected cold -bloodedness of traditional butchers. Traditional butcher is known to be qualified in killing animals quickly and human and for effective meat preparation for sale. Some butchers also practice sausage and make upThey clamp various cured meat to their customers.
As you can imagine, this store is not for a weak heart. Traditional butcher must be able to handle animals before defeat and he learns to broadcast them quickly; Some butchers specialize in kosher or Halal butcher shop that requires the butcher to take specific steps to ensure that meat with conformation with religious diet laws. Once the animal is killed, the carcases must be suspended on bleeding, while the butcher slips, removes vital organs and then "dress" the meat and cuts it to the selling sections.
different regions of the world have their own traditional cuts of meat, so butchers around the world dress their meat very differently. In all cases, the butcher's goal is to isolate high -quality cuts from lower value cuts, create minimal meat waste and treat carefully to reduce the risk of contamination. These DoveThey usually learn in apprenticeship with an experienced butcher.
Modern butchers can choose a number of different ways to practice their business. In most of the West, the practice of defeat was separated from the art of the butcher shop, while the animals were processed in centralized slaughterhouses, which also practice raw butchers, animal skin and removal of their internal organs. In a supermarket with a butcher counter, the butcher can receive carcasses that have already been divided into the main cuts and choose the best way to further split meat. Boutique Butchers can receive half -olds, allowing them to make the better cuts and heal the meat as needed. Some traditional butchers defeat and dressing meat, usually in rural areas.