Butchery Techniques

Butchery techniques involve specific methods for breaking down large cuts of meat into smaller, manageable portions. This includes understanding the anatomy of the animal, making precise cuts to maximize yield, and ensuring safety and hygiene throughout the process. Techniques such as trimming fat, deboning, filleting, and portioning require skill to preserve tenderness and flavor. Proper tools like knives, saws, and cleavers are essential. A skilled butcher balances efficiency with product quality, ensuring meats are prepared cleanly, uniformly, and ready for cooking or sale.