| Most people enjoy eating steaks. So when you see a | | | | compliance with safety it is recommended, that a |
| cattle, do you associate it with your favorite steak? Do | | | | butcher be dressed with belly guard and a hand glove. |
| you ever wonder about the the whole process | | | | The two accessories can be possibly made of chain |
| undergone by these protein source before enjoyed as | | | | mail or Kevlar. A chain mail is a type of amour |
| a gratifying feast? Some steak lovers would only | | | | consisting of small metal rings linked together in a |
| concern themselves on eating and hand over the gory | | | | pattern to form a mesh while a Kevlar is a light yet |
| part to the butcher. However, it is still important to at | | | | strong synthetic fiber. |
| least be aware of how it is done to be certain that | | | | In primary butchery, primal cuts are trimmed and |
| your food is clean and safe. | | | | prepared for Secondary Butchery. Hygeinic and |
| When a cow or any animal is to be slaughtered and | | | | secured storing of cut meat also falls under Primary |
| butchered, the animal is methodically prepared in order | | | | Butchery. Varied steps are undertaken like steam, hot |
| to proceed with the most humanitarian way of | | | | water, and organic acids to decrease and eliminate the |
| butchery. After slaughtering the animal and removing | | | | level of unwanted germ . Primary butchered meats |
| the bowels, a government inspector inspects it for | | | | are kept and set asidein chillers and freezers to avert |
| safety, after that, the butcher slices and cuts the meat. | | | | infestation of microcopic parasites and to reduce meat |
| There are two main butchery processes . The initial | | | | deterioration while the meat awaits distribution. |
| process is called Primary butchery. What the butcher | | | | What follows is the Secondary Butchery, it is in this |
| does in primary butchery is cut and slice the primal | | | | part of butchery where the primal cuts are filleted and |
| cuts from his chosen carcass without anypossible | | | | spruced. This second process of butchery in |
| waste. The parts which are primarily taken off the | | | | convention is performed indoors, in frozen rooms |
| carcass are known as primal cuts . The slaughterd | | | | which are kept cold and frozen at 2 to 4 degrees |
| animal is divided into different primal cuts and | | | | centigrade . Theses mentioned work spaces must be |
| sub-primal cuts if the client specifies and demands for | | | | sterilized at all times. |
| whole meat sides. carcasses of cows and horses are | | | | Still during Secondary butchering when trimmings from |
| split in half then quartered, pork is split into sides only | | | | primal cuts are grounded to leave no part of the meat |
| while goats or sheeps are left whole. | | | | wasted. Another way of preventing wastage is |
| Tools used for butchery are mainly comprised of | | | | sausage making. Remaining meats are chopped, the |
| boning knives, meat hook, steel for whetting or honing | | | | flavor is enhanced with salt and spice the seasoned |
| the knives and a scabbard. Some butchers, depending | | | | meat is then filled into intestinal casings. A butcher's job |
| on what part of the meat they are working on require | | | | also include the catching display of the cut meat to |
| food grade band saw and other types of knives. In | | | | grab the meat shoppers' attention. |