A butcher is a profession who slaughters and cuts up animals for food. You may find a butcher at supermarkets, grocery stores, butcher shops and fish markets or even self-employed.
Image from Youtube – Thrash Lab
The videos below will shed some light on what it is like to be a butcher who is trained abroad.
Butchery is a traditional line of work. In the industrialized world, slaughterhouses use butchers to slaughter the animals, performing one or a few of the steps repeatedly as specialists on a semi automated disassembly line. The steps include stunning (rendering the animal incapacitated), exsanguination (severing the carotid or brachial arteries to facilitate blood removal), skinning (removing the hide or pelt) or scalding and dehairing (pork), evisceration (removing the viscera), splitting (dividing the carcass in half longitudinally), and the carcasses are chilled (unless “hot-boned”). Source: Wikipedia
At the latter stage, it involves:
The primary butchery consisting of selecting carcasses, sides, or quarters from which primal cuts can be produced with the minimum of wastage; separating the primal cuts from the carcasses using the appropriate tools and equipment; trimming primal cuts and preparing them for secondary butchery or sale; and storing cut meats. While secondary butchery involves boning and trimming primal cuts in preparation for sale.
Historically, primary and secondary butchery were performed in the same establishment, but the advent of methods of preservation and low cost transportation has largely separated them. Source: Wikipedia.
Have you come by any local butcher who is passionate with their profession? The videos below are perspectives of the professionals abroad on being a butcher and the meat industry.
Meanwhile here’s a quick glance of our local butchers and the job description in the hotel industry.
Image from http://www.fotolibra.com/
Image from http://pointandcapture.tumblr.com/
Can you tell the difference? What do you think?