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Recently, I spent the morning shadowing Chef Karen Bell at Bavette La Boucherie, a butcher shop / cafe at 330 E. Menomonee St. While doing so, I learned a little bit about the process of butchering meat.
Prior to my "shift," I envisioned myself in a blood-spattered apron, wielding a bone saw and wearing big plastic goggles flecked with hog fat. This was not the case. In fact, I was surprised – and a little disappointed – by the lack of blood, guts and gore...
....He also said having a vast knowledge of all animals is important and recommends anyone interested in becoming a butcher should undergo a good apprenticeship.
Ken Notes: A great trade learned best in the "shop". For the record the author and her female instructor did not fit my vision of the local butcher -- and for that I apologize -- because it should.
- - Volume: 2 - WEEK: 45 Date: 11/4/2014 12:05:41 PM -