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Thinking about how meat orders have changed over the years
When I first started, people often asked for special cuts from big pieces of meat. Now, most just grab pre-wrapped packs from the case. I get it's quick, but I'm curious why skills like breaking down a side are less common. For example, I used to bone out a chicken for a customer's recipe, but now they buy it deboned. It makes me ask if young butchers will even learn these things. I miss the talk and trust that came with those custom jobs. Still, I guess that's just how things go now.
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young.eric7mo ago
Find those old school skills in niche spots now.
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angela5877mo ago
Actually those skills are still around in specialty shops and whole animal butchers. You just have to look past the big supermarket meat case. The knowledge is being kept alive, just for a different crowd now.
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