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( Butcher)
A butcher is someone who prepares various meats and other related goods for sale. Many butchers sell their goods in specialized stores, although in the Western world today most meat is sold through supermarkets. Butchery is a traditional work. Primary butchery consists of selecting carcasses, sides, or quarters from which primary cuts can be produced with the minimum of wastage, separate the primal cuts from the carcasses using the appropriate tools and equipment following company procedures, trim primal cuts and prepare for secondary butchery or sale, and store cut meats hygienically and safely. Secondary butchery involves boning and trimming primal cuts in preparation for sale. A butcher will also manufacture meat products for sausages, pies and stir-fries. From a professional standpoint it is extremely dangerous not to wear a bellyguard (made of plate, chain mail, or Kevlar in some cases) and a safety glove (made of chain mail or Kevlar). The tools of the trade usually consist of a scabbard, a couple of boning knives and a meat hook. Some butcher positions require they use a food grade band saw or other types of knives. The top consists of four main parts 'silverside', eye of silverside 'topside', 'feather', and 'hind shin' also the knuckle and rump. These are more commonly boned out first the 'shin' is removed, then the aitch bone followed by the 'feather', which is 'seamed out' (achieved by cutting the connective tissue between the muscles of the animal, as there is no actual bone removed during this stage), and then the 'Top bone', 'Ham bone' or 'H-Bone' is boned out, and the 'topside' and 'silverside' are separated using the seaming technique earlier described. The excess fat and cuts that are not used as whole cuts are then removed then minced and spiced to produce sausages and mince the whole cuts are usually 'hung' to age or vacuum-packed to age until the required stage is reached, this often determines the quality of a butchers shop, it is then stored or used.
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