The Toolbox
What good would a mechanic or construction worker be without their tools? The same holds true to anyone in the business of retail production. As a Meat Cutter, I am no good without sturdy, dependable, and of course, sharp knives. Lets explore the hardware needed to keep up with production.
Every task requires the proper instrument in order to accomplish the task. I have a few, but certainly not all. So in order to perform my job efficiently, I have the basics. A boning knife, a fillet knife, a butcher knife and a sharpening steel. Without these basic tools, I would be unable to produce.
6" boning knife
The boning knife is an important item to have in the toolbox because of it's many uses other than what it's name implies. More often then not, this is the most used and there for, vital to a Meat Cutter. I realize that the larger "butcher" knives are much more appealing because,as we all know, the sight of those large blades brings horror flicks and zombies to mind. Unfortunately for you, that is not the topic of the day, so to speak.
Think of the boning knife like a precision instrument. There's a range of sizes depending on what is being processed. The 6 inch is gonna be the most practical for processing beef, pork, and any other large animal. Of course the typical application would be to remove bone with a matter of precision, thus the light, shorter blade. With the availability of rigid and non- rigid, depending on the task and sometimes preference. A rigid blade won't give you much bend, if at all and a non-rigid will allow for some flexibility. I prefer a firmer blade because I find that without, it performs more like a fillet knife therefore, limiting the control. Regardless of which you prefer, the design is to allow maneuverability between, underneath, and around bones. These attributes provide for sharp, quick movements from one task to the other. Like removing the bone, trimming the fat and processing trimmings for stew and stir-fry. The boning knife is the most practical of the bunch.
The fillet knife is not a must have, but serves well in the toolbox. I do not use mine for
it's general purpose of filleting fish, but rather, to accomplish any miscellaneous job duties such as splitting or piecing out a whole chicken. It is not rigid, allowing it to bend and is ideal for skinning fish fillets. Also, it can serve as a boning knife with a little more reach for those times you may need to bone out a bone in chuck.
The one shown here is a bit sentimental to me because it was the first knife I was given by my first mentor. I have literally cut everything with this knife due to the fact that I did not have any other, nor could I afford any during the time I began my apprenticeship. Believe it or not, if you have bought or seen an item in the meat department of your local grocery store, I have cut it with only an 8 inch fillet knife at one time or another.
"The Big Dogs"
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| 10" Forschner Victorinox Granton edge w/ Fibrox handle #40638 |
10" Butcher Knife
Now, lets talk about the money makers! The butcher knives are the powerhouses in the meat cutting industry. Tempered steel with a Granton edge which helps to prevent suction allowing for a clean, even cut. Of them all, this is my choice. There isn't anything I couldn't cut with one of these. An excellent example of a tool of the trade. Big, sturdy and built to work. Trust me I've been there.
Let me explain something. When I was apprenticing to learn this trade, I was instructed by an old meat cutter who had one saying, "I can teach any monkey to cut meat". That will either amuse you or upset you. Me, I wasn't amused. I am a proud man and I'm better than a monkey! Having said that, there are a lot of "monkeys" out there cutting meat, but there aren't a lot of Meat cutters!
The 10 inch butcher knife is the balance I find between all the blades I have worked with. You must have a solid knife to cut everything. I mean everything. Short of cutting through bone, a Meat cutter will knife all his cuts. Why? A knife cuts a prettier piece that will retain better color for a longer period of time. I might not sell everything that I cut today. So, tomorrow, that cut will look just a fresh as it did today. On the other hand, cutting everything on a band saw is a bit more efficient, but definitely does not have the presentation that a knifed piece has to offer.
"Machete"
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| 12" Forschner Victorinox Granton edge Scimetar w/ Rosewood handle #40232 |
12" Scimetar
This knife belonged to one tough lady. You read correctly. There are female Meat cutters too. She was all of about 5'2" and wielded a 12 inch blade that looked like a machete in her hand. You have to realize that this knife is all of 18 inches from end to end. Cutting with something like that is what we call "pushin' steal". It should not be used as a primary, but rather a specialty tool.
I personally would use this on large primals in which you need some reach. Perfect for a whole round cut steaks or big chucks. Over use of a knife this large will certainly take its toll. So be careful!
"Safety"
The only thing left to address is safety. There are various items on the list of personal protective equipment (PPO). Safety goggles, which I used when I wore contact lenses. Non-slip footwear should be worn daily to prevent slip and fall injuries. But, the biggest to, well, this Meat cutter, is the cutting glove. It seems to intrigue most because of it's steel mesh design. There are also fabric gloves, but I prefer the steel mesh. The down side is you can still jab your finger or hand. The up side is a poke instead of slicing your hand open is a plus in my book. Though they may appear uncomfortable, I can attest to the fact that it becomes a part of you just like a knife becomes an extension of yourself. When you bring all of these tools together, the toolbox, in the hands of a skilled Meat Cutter can produce some amazing results!
Click to discover all of ~ My Alternate Personalities ~ Thank you for stopping by and don't be shy to leave a comment , some feedback, experiences, or just a hello. About me... I am a single father of two amazing teenage boys and on schedule to be married to my love Donna after a short 5 years together. I love my trade as a Meat Cutter but realize it won't last forever. So I have ventured into affiliate marketing and my blog. Check back in a few months and lord willing we'll still be here doing great. Until next time. Grill On! ~FABIAN
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