Evmur

Butcher's boy

This is not me but it might of have been. I am skilled tradesman since the days when meat was prepared from carcase to shop display. It was a great trade. I was a training specialist for the company I worked for.

In my last years I was so dissatisfied with meat arriving all boned and just needing slicing I packed up butchering and did odd jobs like cleaning and pot washing
4
It sounds worse than it was, trussing blocks were thick solid wooden affairs, basically half a tree trunk. They were jointed at the corners. The butcher would cut the fat from the side of beef and slice it thinly then beat it out to wrap around the beef joints for basting and also for decoration.

At the end of each session the block would be scraped and scrubbed with a wire brush so the surface was always clean. But with use the joints would come apart somewhat and inevitably fat would get beaten into the joints.

Certain soft cheeses from France almost always came with maggots, still do I bet. Cheeses like Brie and Camembert. And of course it is always fun to put blue vein cheeses under a microscope.
Lol.
 

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