The Butcher's Info Blog
An information blog about the art and craft of butchery. Published by Chef/Butcher Tom Schneller
Tuesday, December 10, 2013
COOL or Fool
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COOL....Country Of Origin Labeling. In late November the FDA implemented a new rule that states any whole muscle meat item must declare whe...
Friday, November 1, 2013
Round, Rump and Sirloin
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US Style I recently had a student from Australia and we were going over the beef primal and subprimal cuts in class. It gets complica...
Thursday, August 29, 2013
To Wash or Not To Wash
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The other day I had a group of students start their class day by opening a few beef shoulder clods that were in vacuum bag. I was in the cl...
Thursday, August 1, 2013
Teachable Tasks
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Butcher?? In the old European systems of teaching this and other trades, students were immersed in the craft as apprentices. They spent t...
Monday, July 8, 2013
pH and Heat = PSE Meat
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Mangalitsa with slight PSE condition Michael Clampffer, known for his superb Mangalitsa pigs and very fine cured products, asked me a q...
Thursday, June 13, 2013
Texas Longhorn Cattle in the Catskills!!
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Its a steady rain and 65 degrees on a June morning here in the Catskill Mountains of New York. That's a far cry from the weather in San...
Wednesday, May 29, 2013
Yak ?!!
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Recently we added a lesson on game meats, devoting and entire class day to game and unique meat products. The popularity of alternative r...
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