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Information about Butcher

“The Butcher” redirects here. For the 1970 film, see The Butcher (film).
“The Butchers” redirects here. For the band, see The Butchers (band).


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A Chinese butcher at work.


A butcher is someone who prepares various meats and other related goods for sale. Many butchers sell their goods in specialized stores, although in the Western world today most meat is sold through supermarkets.

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 or sale, and store cut meats 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. In the instance of cows, Butchers will normally buy in 'hindquarters' which will be either the left or right side of a cow's back and leg.

Boning

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A top
The top consists of four main parts: 'silverside', eye of silverside 'topside', 'feather', and 'hind shin' also the knuckle and rump. These are more commonly boned out: first the 'shin' is removed, then the aitch bone followed by the 'feather', which is 'seamed out' (achieved by cutting the connective tissue between the muscles of the animal, as there is no actual bone removed during this stage), and then the 'Top bone', 'Ham bone' or 'H-Bone' is boned out, and the 'topside' and 'silverside' are separated using the seaming technique earlier described. The excess fat and cuts that are not used as whole cuts are then removed then minced and spiced to produce sausages and mince the whole cuts are usually 'hung' to age or vacuum-packed to age until the required stage is reached, this often determines the quality of a butchers shop, it is then stored or used.

Dependent on where the hindquarter was split the Rump is either left attached to the sirloin or the top. It is taken off to leave a 'Rump' of beef, this has a large flat bone on the inner side of the animal. Cornish butchers will often slap the rump with the back of a knife to break up the fat. This is known as "Slap Rump". This is then followed closely down and thus removed separating the meat from the bone.

The 'sirloin' also consists of two main parts: the 'sirloin' and 'fillet'. These are boned out from the 'striploin', which is in effect the lower back of the animal. the resulting cuts are then trimmed, and cut into steaks. They can also be served 'bone-in' for roasts and T-bone steaks.

Sausage Making

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A butcher's, Tacuinum sanitatis casanatensis (XIV century)
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.

See also

All Movie Guide profile
IMDb profile
The Butcher (French: Le Boucher) is a 1970 French drama / thriller film written and directed by Claude Chabrol.
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Meat, in its broadest definition, is animal tissue used as food. Most often it refers to skeletal muscle and associated fat, but it may also refer to non-muscle organs, including lungs, livers, skin, brains, bone marrow and kidneys.
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supermarket is a departmentalized self-service store offering a wide variety of food and household merchandise. It is larger in size and has a wider selection than a traditional grocery store and it is smaller than a hypermarket.
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Carcass may refer to:
  • A term for a dead body, typically that of an animal
  • Globster, a sea carcass of unknown origin
  • The part of a tire that remains when the tread is removed
  • Carcass (band), a death metal/grindcore band

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sausage is a type of food usually consisting of ground meat, animal fat, salt, and spices, and sometimes other ingredients such as herbs, sometimes packed in a casing. Sausage making is a very old food preservation technique.
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A meat pie is a savoury pie that covers or contains a filling of meat and other savoury ingredients. It is usually made up of beef, pork, or lamb; however, it can also contain fish.
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Stir frying is an English umbrella term used to describe two fast Chinese cooking techniques: chǎo () and bào (). The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese
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Silverside is a cut of beef from the hindquarter of a cow, just above the leg cut.[1] It gets its name because of the "silverwall" on the side of the cut. This is a long fibrous "skin" which has to be removed for it is too tough to eat.
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sausage is a type of food usually consisting of ground meat, animal fat, salt, and spices, and sometimes other ingredients such as herbs, sometimes packed in a casing. Sausage making is a very old food preservation technique.
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Mincing is a cooking technique in which food ingredients are finely divided. The effect is to create a closely bonded mixture of ingredients and a soft or pasty texture. Flavoring ingredients with spices or condiments such as garlic, ginger, and fresh herbs may be minced to
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sirloin steak is beef steak cut from the lower portion of the ribs, continuing off the tenderloin from which filet mignon is cut. Of the steaks typically considered to be premium steaks, the sirloin is the cheapest, because the muscles still do quite a bit of work.
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This page refers to the cut of meat. For other uses, see Fillet. afilet (pronounced
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T-bone and Porterhouse are steak cuts of beef. They consist of a T-shaped bone with meat on each side. The larger side contains meat from the strip loin, whereas the smaller side contains the tenderloin.
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This article has been tagged since August 2007.
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In anatomy, the intestine is the segment of the alimentary canal extending from the stomach to the anus and, in humans and other mammals, consists of two segments, the small intestine and the large intestine.
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Victoria (Alexandrina Victoria; 24 May 1819 – 22 January 1901) was the Queen of the United Kingdom of Great Britain and Ireland from 20 June 1837, and the first Empress of India from 1 May 1876, until her death on 22 January 1901.
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See Rusk (disambiguation) for other meanings.


The word rusk can refer to
  • a rectangular, hard, dry biscuit
  • a twice-baked bread, slices of bread baked until they are hard and crisp (also called a zwieback)

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slaughterhouse, also called an abattoir (French, ultimately from the verb abattre which means "to strike down"), is a facility where farm animals are killed and processed into meat products.
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Charcuterie (from either the French chair cuite, cooked meat, or the French cuiseur de chair, cooker of meat) is the branch of cooking devoted to prepared meat products such as sausage and confit, primarily from pork.
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