Butcher:
A chef or purveyor who is responsible for butchering meats, poultry, and occasionally fish. In the brigade system, the butcher may also be responsible for breading meat and fish items and other mise en place operations involving meat.
A quality butcher block is no mere cutting board. There is a certain decorative cache about a well-used butcher block placed prominently on a counter or wheeled into place for serious food prep.
Guild of Q Butchers
Guild members are dedicated to quality and service in the British butcher industry ...
The importance of meat is reflected in the relative political importance of the butcher.
Butcher block is a style of assembled wood (often sugar maple) used as heavy duty chopping blocks, table tops, and cutting boards. It was commonly used in butcher shops and meat processing plants but has now become popular in home use.
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Butcher's knots - Butcher's knots are slip knots that make it possible to tighten and loosen string as needed when rolling a boned roast.
The Butcher Commis: The common cook under one of the Chef de Partie. This level of cook comprises the bulk of the kitchen staff ...
Butcher's Ragu with Fusilli
At Eataly's pasta and pizza counter, Mario Batali's team serves three different pasta shapes with a choice of about five different sauces ("made by some crazy dudes," says Batali).
You've butchered a chicken on it, sliced fresh fruit on it and even used it to roll out sugar cookie dough. Your cutting board must be crawling with germs and grime! To keep your family healthy, you've got to keep your cutting board clean.
Ask the butcher to bone and butterfly the leg of lamb. At home, place meat on a board fat side down. The meat should lie flat. Cut through and separate any pockets of meat and remove any clumps of fat.
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Butcher's knots are slip knots that make it possible to tighten and loosen string as needed when rolling a boned roast. Butter ...
My own local butchers tell me that customers don't take advantage of their knowledge and experience. They come in with their own preconceived ideas of what a good steak should look like and end up buying an inferior product.
An heirloom, butchering time recipe from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947....
Goose Livers in Jelly
Recipe #310979 ...
Meat that is butchered and processed according to the Hebrew religious laws
Kuchen
German cakes made with sweet yeast dough ...
Meat wrapped in butcher paper should be repackaged tightly in plastic wrap, foil or plastic freezer bags. Meat packaged in clear plastic wrap on a plastic or Styrofoam tray doesn't need to be repackaged.
Most farm shops, butchers, farmers markets and supermarkets offer a selection of game. Ask whether it is farmed or wild.
A whole bird from a butcher is often packaged with the giblets (sometimes sealed in a bag in the body cavity).
boucher (Fr.) Butcher.
bouchon (Fr.) Cork.
boudin noir (Fr.) Blood sausage.
bouillabaisse (Fr.) This famous specialty from Marseilles, originally ahearty fisherman's stew, is made from a wide variety of native fish ...
This method of raising chickens is not practiced much anymore, since most chickens are butchered at a young age and still very tender.
charcuterie: kitchen used for preparation of sausages, terrines, pâtés and smoked meats (also charcutiére, in the style of the butcher's wife, grilled meat with sauce Robert, garnished with julienne of cornichons) ...
knives, razors, scissors, daggers, hunting knives and similar articles, surgical knives and lancets, butchers' and shoemakers' knives, gardeners' pruning-knives, &c.
bakers cheapened their wares or scanted the weight, and lawmakers for the first time made an effort to prevent fraudulent dealings on the part of butchers and brewers. In Great Britain in the 18th and early 19th cent.
Butterflying is a cutting technique used by butchers to transform a thick, compact piece of meat into a thinner, larger one.
One solution is to ask your butcher either to cut off the bone and tie it back on or to cut through the backbone in several places so that you can easily slice the cooked roast into chops.
Some absolutely promiscuous butchers label various cuts of meat London broil, including flank steak, sirloin tip, top round, etc. We'll assume you have a flank steak.
Beef that is processed by butchers who follow strict Islamic guidelines. Beef must be free of any other food components that are considered unclean and are prohibited for human consumption.
Not the easiest animal to come by, hares should be ordered in advance from game dealers or butchers.
The majority of tissue processed comes from slaughterhouses but also includes restaurant grease and butcher shop trimmings, expired meat from grocery stores, the carcasses of euthanized and dead animals from animal shelters, zoos and veterinarians.
Make a stop at the butcher to place an order for your great big bird. His first question is, "Do you want fresh or frozen?" Both are full of flavor and easily prepared.
Hog-butchers prepare it during the slaughtering process and preserve it in salt. In Italy it is used mainly (either minced or in whole pieces) to prepare various kinds of sauces and soups, to cook vegetables and legumes, or to lard beef or poultry.
Truss - To shape food into a desired form and secure with butcher's twine or skewers. Most commonly used with poultry or meats.
When shopping for fresh American lamb, the first stop is the local butcher or the meat counter of the grocery store, and pre-order whenever possible. Look for meat that has soft pink to red coloring with white marbling.
FABRICATION
The butchering, cutting and trimming of meat, poultry, fish and game.
FILLET
To create a fillet of fish or meat by cutting away the bones. Fish and boning knives help produce clean fillets.
Often you can ask the butcher to butterfly the pork loin for you while you wait. But if that’s not an option, don’t despair. It’s not difficult to do it yourself.
Meat dish of freshly-butchered pork scraps and cornmeal.
Scratch (food industry term):
A product deleted from a retailer's order because the warehouse is out of stock. Also called a short. See cut.
Perfect to have on hand, especially if mounted in a butcher block. Use for trimming fat off poultry, removing fat from bacon, snipping herbs, cutting flower stems, opening bags and cutting kitchen twine.
Charcuterie: Pork butchery
Charcutier: Pork butcher
chateaubriand: Head of the fillet of beef ...
Use real lard rather than a processed hydrogenated product. The best-quality lard is sold in specialty butcher shops, although packaged varieties are available in some food stores. Vegetable oil may be substituted.
See recipes featuring Lard ...
pork; a pair of loins left undivided also or to remove the triangular bone of the backbone to facilitate carving. Ask your butcher to do this for you.
Chinese cabbage:
A light green brassica, similar in shape to cos (romaine) lettuce ...
Salo This traditional appetizer, often a central part of "Ukrainian toast", may be a bit alarming to visitors from more cholestoraI-conscious cultures, particularly if your first introduction is seeing thick white rolls on the butcher blocks at an ...
A spicy South African sausage made with minced meats, herbs, seasonings and spices. It can be bought from specialist butchers.
Bocconcini ...
May require special ordering from your butcher.
Carambola
A golden yellow fruit grown in the West Indies, Indonesia, and Brazil. Also known as star fruit, because when sliced, it has a star shape.
Jan Pieterszoon Coen, had earlier convinced the reluctant Bandanese of his firm's God-given right to monopolise the nutmeg trade in a more typical style: he had had every single male over the age of fifteen that he could get his hands on butchered.
 See also: Cooking, Roast, Flavor, Water, Pork
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