| By Butcher_Boucher (Butcher_Boucher) on Monday, March 17, 2003 - 10:37 pm: Edit |
I plan on going into the "business" in the near future(not as a butcher),in the meantime I would like to land a job as a butcher or meat dresser in a hotel or restaurant not only for work but also for experience in kitchen which I lack.At butchering I'am among the best of the best, yet have always done retail, what can I expect?How should I go about landing such job,I have been unnsuccessful with the typical methods.Also would being so talented with meats benefit me at all in becoming a great chef someday?
open to all comments and suggestions, thank you
| By Chefmanny (Chefmanny) on Tuesday, March 18, 2003 - 06:11 am: Edit |
Meat cutters in hotels and restautants are very rare now. Most meats are pre-fab or sub-primal cuts with minimal labor.
Commercial cuts are a bit different than retail.
A small family owned meat market might be a place to look.
If you are already good at butchering move on to something else if you want to be a Chef, not a total change but, different kitchen experience in addition to your butcher job.
| By Corey (Corey) on Tuesday, March 18, 2003 - 01:45 pm: Edit |
yep, true, the last time i did meat was in a main kitchen for a bar chain, I had to trim and roast 26 briskets a week. we then barbequed half of those for sandwichs.
| By Steve9389 (Steve9389) on Tuesday, March 18, 2003 - 02:00 pm: Edit |
Butchering, apparently, appears to be a lost art these days. Not even butchers butcher anymore. I wanted to lay my hands on some flat iron stakes, which are becoming more popular in restaurants, but none of the five butchers I called had even heard of it. When I described it to one of the butchers and asked if he could cut me one he said, "I haven't butchered a primal in here in 10 years. Unless you butcher a cow yourself you can't get primals anymore."
| By Chef2you (Chef2you) on Tuesday, March 18, 2003 - 07:19 pm: Edit |
If you want to be a butcher and can't find a butcher shop that needs help, then you might try a grocery store that cut their own meat. We have a few left in our area.