10 Items Your Butcher Isn't Revealing...
Saw this today at SmartMoney.com. An article by Jane Black giving you a quick overview of how the meat industry works today. Most grocery stores are merely handling stock as cuts are prepared and shipped to stores. Your average "butcher" is putting "case-ready" stuff on the shelves, or grinding up certain parts for hamburger etc. We tend to get fresh stuff as recipes dictate, and use places like SeaBear or Omaha Steaks for high-quality convenience.
Here's an excerpt:
Being a butcher is a lot different than it was 25 years ago. Back then skilled meat cutters used their muscle to break down whole carcasses and their know-how to ensure no scrap was wasted. Today butchers are more often found behind the meat department counter at one of the large grocery chains, where their skill set — and salary — has been reduced to accommodate the demands of big business. Their main job now is to cut up smaller pieces, known as primals, into individual portions, as well as to shape and tie roasts, and to grind meat for sale.
The upshot: Many butchers don't know a whole lot about the meat they're hawking — where it comes from or basic information about varying cuts, preparation or cooking time.
So where do you go if you want to know how to butterfly a leg of lamb?
Read More Here
Here's an excerpt:
Being a butcher is a lot different than it was 25 years ago. Back then skilled meat cutters used their muscle to break down whole carcasses and their know-how to ensure no scrap was wasted. Today butchers are more often found behind the meat department counter at one of the large grocery chains, where their skill set — and salary — has been reduced to accommodate the demands of big business. Their main job now is to cut up smaller pieces, known as primals, into individual portions, as well as to shape and tie roasts, and to grind meat for sale.
The upshot: Many butchers don't know a whole lot about the meat they're hawking — where it comes from or basic information about varying cuts, preparation or cooking time.
So where do you go if you want to know how to butterfly a leg of lamb?
Read More Here
posted by SkiSullivan | 10:43 AM
3 Comments:
I'm almost afraid of reading the rest of the article. I hope it doesn't expose the industry of things I don't want to know about like Upton Sinclair did in The Jungle!!! Riots in the streets....
~C
Actually, after reading thru it all, I wasn't afraid, just a lot more cautious. And, now beginning to rethink my love for medium rare cooking. 160 degrees equals safety, baby, and I know Joe goes there but I tend to think rare. Perhaps I rarely think. I don't know...
Next thing you know they'll be telling us to wash our hands before we prepare the food. Sheeesh.
It's a great Halloween story ... meat grinders, mad cows and of course, the butcher.
I'm still searching for a great butcher. In the meantime I'll choose my cuts of meat wisely, cook them thouroughly and keep my hands, plates and nose clean.
I'm still having a hard time with cooking a steak to a well done consistancy. Just doesn't seem right. I guess we all have our nightmares!
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