Post by BBQ Butcher on Sept 21, 2009 6:41:47 GMT -5
How long were you a butcher?
I started cutting meat in 1968 and ‘officially’ retired in 1993, but have been a consultant to several butcher shops since then and have kept up with the changing industry
How did you get into the profession?
Quite by accident, literally. I had a mfg’ing job in a town about 30 miles away and a part-time job at a local grocery store that was a 2 minute walk from my house. One day, out of the blue, the owner of the store asked if I would consider full time work and learn how to be a meat cutter. In all it was about $1.00 an hour more than I was making with both jobs and no travel!
What was the best part of the job?
At one time the money in the profession was quite good.
I met lots of nice people and made friends from all over the country.
What was the worst part?
Cleaning up the cooler and the meat room early on in my carreer. Ice pack chickens and soggy, smelly wet sawdust will forever be in my sinuses!!!!
Dealing with an unhappy and ignorant consumer.
What is your favorite type of meat to cut and why?
These days with all the Primal and Sub-Primal cuts, and even further, almost ALL the meat is easy to cut. I guess I'd have to say I just get all squiggly inside (!!! LOL) when I get a hold of a nice USDA Grade Prime Rib Eye or Boneless Loin Strip. The nice heavy marbling is a thing to behold. I also know how it's going to taste when it comes off my grill.
What, if anything, do you dislike cutting?
Veal. The meat does not set up like beef and it’s very sloppy to cut. Most times you have to partially freeze the meat to cut it properly. Plus, veal is very expensive and proper cutting and merchandising is a must. It’s very time consuming.
What is your favorite cut of meat to eat and why?
A good hunk of Prime Rib, preferably the last 2-3 ribs. It’s not as ‘pretty’ as the first three ribs, but I think it has more flavor. Close seconds are the Beef Tri-Tip Roast and the Beef Flat Iron Steaks.
Is there anything that is extremely difficult to cut?
See Veal above
Is there anything extremely easy to cut?
Lamb. Using a band saw, you can take the whole carcass and separate it into three pieces…the legs, the loin/ribs and the shoulder. Split each one of those sections in half. Now take a few Sirloin chops off the legs, cut breast, Loin and Rib chops from the loins, Shoulder chops, shanks, a roast or two and some neck bones. There, you are done and didn’t even use a knife! A good saw man can do that all in a matter of minutes.
What is the most obscure type of meat you have ever cut?
Well, I’ve done my share of deer and hogs. A few moose, an elk, but I’d have to say the most ‘obscure’ was a Black Bear. I was also asked to cut up an alligator once...I refused, as the 'gator was taken illegally and I wanted NO part of it.
Post by jackhjohnson on Oct 29, 2014 12:13:18 GMT -5
i didnt wanna make a brand new thread and bother anyone, but i did wanna ask y'all if anyone here is from Savannah, GA or therabouts. i am looking for good, honest butcher work. i was laid off 8 months ago and could really use a leg up. im willin to comute if needbe. thanks kindly for your time. jack. if you know of anything im firstname.lastname@example.org
i didnt wanna make a brand new thread and bother anyone, but i did wanna ask y'all if anyone here is from Savannah, GA or therabouts. i am looking for good, honest butcher work. i was laid off 8 months ago and could really use a leg up. im willin to comute if needbe. thanks kindly for your time. jack.
I'm not sure, Jack, if any one is from Savannah or not, but I'll put up a notice and see if any one answers it. Sorry to hear that you got laid off.