The Right Butcher Tools for your Restaurant
We all love to eat meat even in restaurants. There has also been established rise in the number of meat people eat as time goes. This means that a restaurant owner needs to know how to prepare and present the meat in the best way possible. Part of that process entails you having the right tools for the job. Here are some of the basic butcher tools you need to have at the restaurant.
There are several types of knives that need to be present if you are to handle any meat cutting procedure. you have the scimitar knife, which is needed when dealing with large chunks of meat. It can also be used to portion cut cubes, stews, cutlets or steaks. The boning knife is shorter and also curved or straight. Since it does several duties, you need it in your kitchen. You also have the clam knife, best for Frenching veal or lamb racks. It works best for scraping membranes from bone. You then have the chef’s knife, which is as big as the scimitar but on flexible. It is used for trimming large cuts, chopping, portion cutting, and mincing. You can think of the slicer knife as a straight scimitar. It serves more or less a similar purpose.
Saws are also important for preparing meats in the restaurant kitchen. You have a choice of handsaws and band saws. Handsaws allow for more accuracy in the cutting. You can then rely on band saws for cutting in different areas. These are for the bones for soup, stews, bone-in roast, and Osso buco. Practice extra care when handling band saws.
Meat cleavers are also necessary for taking care of chops. It needs to be heavy enough to get through bone. You can also get a small one for when you need to cut through poultry, or for bone-in roasts are they have cooked. You need to also have a butcher block to use it safely, not a chopping board.
There must also be sharpening stones, to keep your knives collection sharp. This is how they shall perform their duties efficiently, prevent injuries, and minimize waste. You need it to have both the finer and coarser grits, for a proper sharpening session. You should also make sure you use the stone when wet with either water or oil, as is the regulation.
You cannot forget to buy a slicer. It is necessary for slicing not just meat, but also cheese and sausages. You will find several types, which you can learn more about on these web pages.
When you need to discover more about the nature of the restaurant business, you shall find more material to read on here.