Wolverine Packing Company Offer Facts On The Art of Butchery

People don’t commonly take a lot of time taking into consideration where the roast beef on the dinner table came from. Things are frequently so hurried; the fact that a meal is served at all is cause for celebration. Things have re-structured in the last 30 years in the meat and butchery industry, and unlike numerous exciting leaps and bounds other areas of the food industry have taken; the direction of the art of butchery may well be adhering to a downhill trajectory.

There was a time that your mother and father or grandparents may be able to reminisce about with you, when you didn’t get the meat-eating section of your meals from the grocer. Meal planners would go to the hometown butcher shop and place an order for cuts of meat we have not ever even heard of, I bet if you selected up an old Julia Childs cookbook, you could come upon a half dozen or so pieces of meat which may have never crossed your lips. The packages will be packaged up in white deli paper, written on with a black wax pencil and sent off to feed the public. It wasn’t abnormal to have several shop from which to select, with different areas of specialty. People could even order a full side or half side of beef, which might then be prepared by the butcher, packaged, marked and helped load on the car where it would make its trek to the large ‘deep freeze’ located within a storage or basement somewhere, offering the certainty of delicious meals and full stomachs for months ahead.

Gradually, the butchers shop grew to become a counter in the community supermarket. Offering more advantage to the buyer with our demand for one stop shopping being answered. However, the appearance of the superstore has disrupted our joy in the comfort of the all in one grocery store. Compact, nearby grocers trying to compete with the superstore bulk purchases and low prices, have gone bankrupt or been bought out by larger more competitive chains; the result of this is that the chain stores have to minimize overhead costs in order to continue to be competitive, and many of the unique touches and services have been lost. The butcher counter in most stores was the first to go. In the place of experienced trained professionals who were able to give advice on picking out the ideal cut of meat, along with how to make it, you have a significant refrigerated display case of commonly used cuts of meat.

While the greater convenience of all in one shopping and lower costs to the consumer will go in the win column, I firmly believe that the toll taken on the butchery industry has to be racked up as a loss. The knowledge of a professional butcher helping craft well planned and unique meals for families for generations has been turned into the exception rather than the rule. The art of butchery is becoming extinct.