Any butchers on here?
Discussion
The best book I can think of to use is this one
http://www.amazon.co.uk/Advanced-Practical-Cookery...
Its the book that all the chef used when i was at college it explains everything you will ever need to know and also gives some really nice recipes in proper sizes.
http://www.amazon.co.uk/Advanced-Practical-Cookery...
Its the book that all the chef used when i was at college it explains everything you will ever need to know and also gives some really nice recipes in proper sizes.
Cheers guys, I have all the practical cookery books and did the butchery module from level 3 but TBH all it taught was how to finish cuts, ie. trim a rack of lamb or seam a joint. I want to be able to take a carcass down to individual joints, be able to identify muscle groups and know what to do with obscure bits of meat.
The HFW book sounds like it might be a good start but will try to get some "hands on" with the local butcher.
The HFW book sounds like it might be a good start but will try to get some "hands on" with the local butcher.
21TonyK said:
The HFW book sounds like it might be a good start but will try to get some "hands on" with the local butcher.
Best way is with practice with you freindly local butcher in my opinion. when I wanted to buy a side of Pork from my butcher- he was more than happy to let me butcher it with him- as far as he was concerned he would rather spend a couple of hours in the evening and get all the cuts just how i wanted and I was keen to learn.Even if the HFW Meat book doesnt teach you what you need (I'm not entirely sure it will) it is a damn good read and worth getting a copy of anyway.
pad58 said:
I'm a butcher, well have been for 37yrs.
What exactly do you need to know?
Basically I've done NVQ level 2 and 3 "professional cookery" butchery modules which involved a lot of poultry and finishing pre jointed meat. For example we were given a rack of lamb and then we French trimmed it or boned and rolled into noisettes. But thats pretty much where it stopped other than trimming, dicing etc.What exactly do you need to know?
At no point did they put half a cow on the slab and explain all the cuts, let us remove the fillet or anything like that. All the meat came in in bags from the local catering butcher.
The more I think about it the more I think I need to spend some time with my local butcher. Maybe do a day a week for a couple of months or something to actually learn first hand. I don't think a book is really going to help that much.
If you can offer any suggestions on books which will give me a basic understanding beyond what they teach in catering college it would be appreciated.
21TonyK said:
pad58 said:
I'm a butcher, well have been for 37yrs.
What exactly do you need to know?
Basically I've done NVQ level 2 and 3 "professional cookery" butchery modules which involved a lot of poultry and finishing pre jointed meat. For example we were given a rack of lamb and then we French trimmed it or boned and rolled into noisettes. But thats pretty much where it stopped other than trimming, dicing etc.What exactly do you need to know?
At no point did they put half a cow on the slab and explain all the cuts, let us remove the fillet or anything like that. All the meat came in in bags from the local catering butcher.
The more I think about it the more I think I need to spend some time with my local butcher. Maybe do a day a week for a couple of months or something to actually learn first hand. I don't think a book is really going to help that much.
If you can offer any suggestions on books which will give me a basic understanding beyond what they teach in catering college it would be appreciated.
I think you need hands on experience thats the only way i learnt.
Anyway try that ,if you where nearer me there would be no problem,so good luck then.
pad58 said:
21TonyK said:
pad58 said:
I'm a butcher, well have been for 37yrs.
What exactly do you need to know?
Basically I've done NVQ level 2 and 3 "professional cookery" butchery modules which involved a lot of poultry and finishing pre jointed meat. For example we were given a rack of lamb and then we French trimmed it or boned and rolled into noisettes. But thats pretty much where it stopped other than trimming, dicing etc.What exactly do you need to know?
At no point did they put half a cow on the slab and explain all the cuts, let us remove the fillet or anything like that. All the meat came in in bags from the local catering butcher.
The more I think about it the more I think I need to spend some time with my local butcher. Maybe do a day a week for a couple of months or something to actually learn first hand. I don't think a book is really going to help that much.
If you can offer any suggestions on books which will give me a basic understanding beyond what they teach in catering college it would be appreciated.
I think you need hands on experience thats the only way i learnt.
Anyway try that ,if you where nearer me there would be no problem,so good luck then.
Self taught "butcher" here.
I started off with reasonable knowledge of animal anatomy and a good supply of subject matter. I also looked at a couple of books.
I thought I was doing quite well until I met a deer stalker who had also served a butchery apprenticeship.
It made me look like an axe murderer. Looking over his shoulder made all the difference.
I'm still more than a bit rustic but will tackle most now.
Cows and pigs are best left to an expert, which I'm not.
I started off with reasonable knowledge of animal anatomy and a good supply of subject matter. I also looked at a couple of books.
I thought I was doing quite well until I met a deer stalker who had also served a butchery apprenticeship.
It made me look like an axe murderer. Looking over his shoulder made all the difference.
I'm still more than a bit rustic but will tackle most now.
Cows and pigs are best left to an expert, which I'm not.
There is alot more to the art of butchery than most people think,to become a real one it takes at least
5 years.
I learnt to slaughter in my early days with a company called "British Beef" when it wasn't so clinical as
today,i then went into different places,factory,proccessing plants,then shops.with a company called
Dewhurst, with them i attained vairious skills and quaified to be a master butcher.
Anyway thats enough about me,just to give you the background.
5 years.
I learnt to slaughter in my early days with a company called "British Beef" when it wasn't so clinical as
today,i then went into different places,factory,proccessing plants,then shops.with a company called
Dewhurst, with them i attained vairious skills and quaified to be a master butcher.
Anyway thats enough about me,just to give you the background.
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