Cooking For Engineers

[anuj_entpren]

Hello,

I have newly joined this group. I have a meat shop where till now I was selling meat just by cutting using knives and cutting boards without thinking much on professional way of cutting. I want to know what is the professional way of cutting meat into small pieces in ready to be cooked form. Also if there are any automated or semi automated machines which I can use so that when I cut it in front of my customer it looks decent and more hygienic.

Looking for making my business better with your suggestions.

Anuj

[kgb1001001]

Well, all our local butchers have both food-grade band saws and slicers that they use to cut their meat into manageable chunks or slices before placing on a foam tray and wrapping in plastic wrap or wrapping in butcher paper. I watch them use these a lot since I tend to request special cuts fairly often.

I would suppose most restaurant supply stores would sell these.

[Jim Cooley]

If you're looking to find a simple way to cut meat into chunks for curries, you might want to enquire here:



http://aci-europe.net/uk/outillage.htm

Seems it wouldn't be too hard to manufacture your own, either.

Other than that, I think a band saw is the de facto standard after the intital butchering by knife has been done.

[DrBiggles]

Cutting meat professionally is a pretty generic term, no matter what beast you're dicing up or trimming. You need to find out who your audience is, who are you cutting for? Meat cut for Americans is completely different from cutting meat for someone who's from or family is from Greece, Pakistan, France and you get the idea. Once you know who you're cutting for, then either find books or an online source for the cuts they're looking for. Search for someone who can show you the way the people of Hungary cut up their sheeps, that would be the finest way. Apprentice. It's all different, it's never the same. Cater to your customer's need. Once you know what they want, it's all downhill from there.

xo, Biggles