butchery

The ( culinary) world is a big, beautiful, interesting, evolving place, and it’s center is not necessarily in our own backyard :-)

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Hans Susser  wrote on LinkedIn
about the vanishing need of butchery knowledge by chef‘s :

Dear fellow professionals,
It always amazes me how many americans think we are in the center of the world and only our practices make sense and are up to date. The fact is that in most countries around the world there is a paralel world of  meat utilisation. While there are comercial  slaughterhouses everywhere, the majority of meat and  seafood is processed on a much smaller scale. Those  chef’s who travel the world practicing their trade will be faced with the fact of seeing whole  animals being delivered to their hotels and restaurants and then broken down on the property. Dishes are being cooked from every part of the animal,including the blood, feet, snout, heads, etc, etc. A chef would look pretty silly and useless not to be able to teach his staff to work more time effective, cost effective and cleaner while doing these tasks. Then you have the areas where game is a big attraction during the seasons and again, many hunters just take out the digestive tract and deliver the animal whole, pelt, head, innards, EVERYTHING 🙂
Imagine the waste which would occur (and it does) when the animals are not handled by knowledgeable folks.
Unnecessary craft and skills ? Not in my opinion, unless you plan to work in a environment without creativity. I am aware that sometimes we don’t have the opportunity to be creative to a certain point, after all, we need enough customers who are willing to pay for dishes they have never heard of or are not currently on the “in”list. However, if given the chance, we should embrace the opportunity to be well rounded chef’s who can carry on the traditional skills which will always be needed in one place or another, during one time or another.
While I have embraced the convenience and cost effectiveness of buying pre-cut meat and fish on many occasions and places, being able to break down the whole animal was a far more common requirement during my career. I have also worked with a professionally trained american butcher who was amazed by how much he could learn from me in all aspects of  butchery, from the traditional cuts as they are done around the world, down to sausage making and breaking down seafood. So in conclusion, it is my opinion that if you work in an environment where certain skills are not required, please don’t dismiss them as being unnecessary and antiquated.
The ( culinary) world is a big, beautiful, interesting, evolving place, and it’s center is not necessarily in our own backyard 🙂