Butchers and Meat Cutting
Butchers may be described as people who go ahead and slaughter various animals, prepare the meat and in the same way, sell that very meat to different customers as they may need it. Butchers do the selling of the beef they have prepared in butcher shops.
Primal cutting is included in slaughtering. Primal cutting can be defined as that process whereby the butcher separates the meat of the animal from the carcass of the animal. Prime cuts, however, can be called the meat from animal that is of better quality or high quality.
Butchers and meat cutters have various responsibilities just like the other professionals there are in the society. Provided hereafter are some of the responsibilities that butchers and meat cutters have in their day to day lives.
Preparing of the cutting equipment and sharpening them as they are required. Having sharpened gadgets is a prerequisite in butchering animals so that the process can be quick and swift for the butchers and the meat cutters.
Storing of meat after they receive it from the slaughterhouses. The meat that is obtained from the slaughterhouses comes in bulky and requires to be stored rather than all of it being placed on the display in the butcher shop.
Splitting meat, grinding that meat and also boning that particular meat. It is a requirement for meat to be cut so that it can be stored easily in the butcher shops and also so as to be sold to customers better rather than as big chunks. Finding the weight of the meat, covering the meat and putting it on display. Vending of meat is made swift when the weight of the meat is determined or known before being sold to the customer to make the pricing easy all the same.
Preparing customers’ orders. Honoring the consumer’s order is one thing that a meat cutter should put as a priority because that is their market for the meat they produce. It will be a disappointed for the butcher if the customers are not at all thrilled with the service they get from the butcher or the butcher shop, because it will mean that there will be no customers visiting the butchery.
Keeping in freezers the meat butchers receive from the slaughterhouses. Meat is preserved so that it can stay for long without getting spoiled and it cannot be good for buyers to utilize.
Documenting records of meat sales. Possessing all the records of the sales that you have made as a butcher is very crucial in helping you find out how your business is fairing. Incurring profits is what every businessperson desires, and as a butcher, you will know if you are making a profit by looking at your record sales, and seeing whether you are making profits or losses.
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