Speaking Opportunity

Edward Winters Writes:

I am looking for a “meat expert” to speak to our group of avid carnivores at Ordinary Men’s Club.  We are a men’s social organization in Indianapolis, IN that focuses on men’s interest, hobbies, pastimes and vices.  Would you have any members in the Indy area that would be interested in speaking at our 11/17/16 meeting?

Contact Info:
Ewinders@contractlumber.com
317-281-6930

Joshua Applestone | Meating Place

Several months ago I had the pleasure of chatting with Mike Fielding of Meating Place about Josh Applestone and Meat Vending Machines. Check out Applestone’s full profile here.

Industry Meat Night

Learn to source sustainable meat for your restaurant or business! Our guest panel will teach you to the right questions to ask, how to verify information & how order good meat while minimizing waste. Panelists include Loren Poncia of Stemple Creek Ranch, Adam Gaska of Mendocino Organics and Aaron Rocchino of The Local Butcher Shop. Sliders will be served!

WHEN
Monday, July 25, 2016 from 7:00 PM to 9:00 PM (PDT) 
WHERE
The Local Butcher Shop – 1600 Shattuck Avenue, Berkeley, CA 94709 

Get Tickets Here!

Meatheads Unite: Our butcher shop is going solo

Armed with 20 years’ experience butchering, a history degree and a passion for keeping a vanishing trade alive, Wayne County, Ohio, native Adam Nussbaum is looking to take his shop, Meatheads Union, from the back of a local market and deli up front to his own, downtown storefront.  Click here to read the full details on Barnraiser

This is an image of Craig Deihl, Charcuterie Master and BG Mentor

Whole Muscle Curing | BG Master Class with Craig Deihl

ARCHIVED

Please register for Whole Muscle Curing | BG Master Class with Craig Deihl on Apr 11, 2016 10:00 AM PDT at:

https://attendee.gotowebinar.com/register/3215139499163921668

This members only webinar with BG Mentor, Craig Deihl focuses specifically on whole muscle curing. “Whole Muscle Curing” is the first in a series of charcuterie Master Classes, we will discuss methodology, environment, flavor and preparation techniques before we open the call to member Q&A. What would you ask a master like Craig Deihl about whole muscle curing? Now is your chance to speak up!

After registering, you will receive a confirmation email containing information about joining the webinar.

This webinar is for Butchers Guild Members Only, if you’d like to join, do so here. 

Butchery & Charcuterie Master Class

KATE HILL AND DOMINIQUE CHAPOLARD BRING
BUTCHERY AND CHARCUTERIE MASTERCLASSES TO THE WEST COAST
French Butchery and Charcuterie Pros Kate Hill and Dominique Chapolard Offer Courses in Seattle, Portland, and San Francisco Bay Area this April.
GASCONY, France. (March 22, 2016) –  French culinary authority Kate Hill of the Kitchen at Camont and Master Butcher/Charcutier Dominique Chapolard of Ferme Baradieu lead a one day advanced level butchery and charcuterie masterclass in Seattle, Portland, and the San Francisco Bay Area this April.
Designed for industry professionals; the 7 hour class features a 6-week outline for transforming a whole carcass into a butcher’s dozen of profitable French farmstead charcuterie products.
Dominique Chapolard demonstrates his classic method for economic whole carcass butchery while Kate Hill dives deep into charcuterie methods and procedures. Nathan Gilmour of Dirigo Food Safety joins in to talk HACCP food safety standards as well as sharing proven business methods for implementing successful nose-to-tail butchery and charcuterie programs in restaurants and food businesses.

The French Pig: Whole-Carcass Charcuterie Masterclass

April 14 – Seattle: Seattle Culinary Academy
April 18 – Portland: Elder Hall
April 25 – San Francisco Bay Area: Studio 1568 Emeryville
$395
Details and registration can be found on the Kitchen at Camont website here.

About Kate Hill

Kate Hill is a teacher, coach, cook, mentor, and author whose work has been celebrated internationally for over 40 years. When she isn’t traveling the world giving workshops, she leads whole carcass butchery and charcuterie programs in the old-world French style as well as cooking courses at her home and school in France, the Kitchen at Camont. Currently, she is the CEO of Grrls Meat Camp, an international organization which aims to inspire, instruct and initiate a sisterhood of meat farmers, butchers, cooks, and teachers. Kate is also the author of a 139 page book, Cassoulet-A French Obsession, now available here as an ebook or softcover download.
For a full list of education, tours and workshops at Camont please visit www.kitchen-at-camont.com.

About Dominique Chapolard

Dominique is a French trained butcher and charcutier who runs a farm-to-retail business with his three brothers on their 100 acre family farm, Ferme Baradieu, in Southwest France. For three generations the Chapolard Family has reared their own pigs, growing all the grain needed to feed them, butchering on-site, and transforming the meat into traditional French charcuterie to be sold directly to loyal customers at local farmers markets. We call this process “seed-to-sausage”. Dominique shares the traditions of his craft and culture as well as his commitment to rural economics through an innate love of teaching both in France and across the globe.

BG Experts Webinar | Joshua Applestone

ARCHIVED

Please register for BG Experts| Joshua Applestone on Mar 28, 2016 10:00 AM PDT at:

https://attendee.gotowebinar.com/register/2971107291042343428

From the meat counter to the processing plant, Joshua Applestone is a well-known name in the world of butchery. As a pioneer of the sustainable meat movement, he and his wife Jessica Applestone, helped establish the food industry’s definition of a well-raised animal. Authors, Educators, Butchers, Processors, Television appearances and even, now, owner and operator of a meat vending machine. Joshua Applestone tells the story of his expansive career in the meat industry and talks about what it was like to be a part of building a movement and then moving on…. to other facets of the industry. Interview and Q&A

After registering, you will receive a confirmation email containing information about joining the webinar.

Promotional Business Video How-to with Peter Hertzmann

ARCHIVED
Promotional Business Video How-to with Peter Hertzmann

This is a Members Only Webinar, Join Here Before Registering

If you are already a Member of The Butchers Guild, click the link below to register.

https://attendee.gotowebinar.com/register/9163752490819697153

Nowadays, creating visual representations of your work and business for social media is important. Videos are engaging and have more of an impact on your customers than website copy or photos alone. Shooting and editing a professional looking video is easy, even with just a smartphone and free software. The secret to success is in the planning before the execution, or so says Butchers Guild member Peter Hertzmann.

Peter has been producing industrial videos for over 30 years. He is proficient in all aspects of video production including development, camera operation, sound recording, graphics creation, editing, and rendering. Peter’s system involves organizing the task into scripts, shot lists, and other planning tools that makes the job easy once the planning is done.

We at The Butchers Guild think his approach is a skill building, educational opportunity for our members that you don’t want to miss! Join us February 22nd at 10am PST to view a step-by step-tutorial on how to shoot and produce a professional looking video for your website, blog, or promotional use.

Belcampo Hiring Salumiere

Salumiere –Belcampo Butchery

Belcampo California is a fully vertically integrated meat company, comprised of farm, slaughterhouse, butcher shops, and restaurants.  We grow, process, and sell a wide variety of animals. Each part of our chain is integral in the success of the company as a whole.

Belcampo Butchery is a USDA inspected facility that provides slaughter, processing, and value added services. By controlling the entire production chain – from the farm, through slaughter and processing, and right through to the point of sale – Belcampo offers an unparalleled experience to the consumer, ideal for an emerging market of consumers concerned about food safety, environmental responsibility, and taste quality

This unique situation allows us to build a connection with the live animals, from our farm twenty miles away, all the way through to the customer. Slaughtering in-house also creates great opportunity to work with extremely fresh product.

Belcampo has a dynamic and diverse team. We find that the following characteristics are shared among the individuals who thrive on our team:

  • Caring
  • Collaborative
  • Bright
  • Optimistic
  • Problem Solving
  • Driven
  • Adaptable
  • Love of Great Food
  • Sense of Humor

 

Job Description

 

The Salumiere will lead the production of whole muscle salumi as well as overseeing the finishing and packaging of a wide variety of value added products, including sausages, both fresh and smoked, bacons, deli meat, jerky, and salami, as well as other products.

 

This position will be responsible for:

  • Leading the production of whole muscle salumi, including being the primary person butchering, curing, and finishing the product, and leading the tying, according to the standards of quality and volume laid out.
  • Packaging of all finished value added products.
  • Ensuring that all regulatory and in-house requirements are met and appropriately documented, and that finished product is appropriately stored and ready for shipment.
  • Ensuring that all quality specs are met for all finished value added products.
  • Leading a staff of hourly employees to efficiently and accurately accomplish the above responsibilities.

 

Recommended skills/experience includes:

  • Some hog butchery experience, ideally with whole animals.
  • Some experience curing whole muscle cuts.
  • Experience managing a staff.
  • Basic computer skills.
  • Ability to work with production machinery.

 

Desirable qualities include:

  • Extremely detail oriented and thorough.
  • Highly observant.
  • Patience, and working well under pressure.
  • Honesty and dedication.
  • Motivated to produce high quality products.
  • Excellent food safety practices.
  • Italian, Spanish, or French language skills.
  • A love of fine cured pork products.

Supervisor

  • Position reports to the Vice President of Retail Products

Belcampo Butchery is located in Yreka, California, in Siskiyou County. This position includes travel and training in Italy, with our overseas partner. Salary is competitive, and include a generous benefit package. 

Contact: members@thebutchersguild.org

Meat is Meat, Right? Wrong!

“Meat tastes good, but is all meat good? When you take the first bite into a superb steak or a succulent sausage, you can instantly judge quality. But quality runs deeper than your taste buds. The way the animal was raised and the way the carcass has been treated affect the taste, the nutritional value, and the possibility of any adverse affects to your health.

This chapter gives you all the information you need to make educated decisions at the meat counter. Here, I tell you how to determine what elements make meat good, how to decipher meat labels and the mysterious nomenclature of retail cut names, how to understand what affects the flavor of meat, and how fat content, marbling, and aging can lead to delicious, decadent results.

Knowing what you’re Getting

Ribeye, standing rib roast, export rib, bone-in rib chop, boneless rib chop, prime rib, cowboy steaks….all these cuts are either bone-in or boneless variations of the same section of muscles from the forequarter of beef. But if you don’t know the similarities, how can you make a good buying decision or a decent substation when the cut you’re looking for isn’t available?

Obviously, the most reliable way to get the best bang for your buck behind the meat case is to know what you’re buying and how to best prepare it. With this info, feeding a family on a budget is much easier because you’ll be able to confidently choose less-expensive, quality cuts and substitute meats without sacrificing taste or tenderness, and you’ll be empowered to embrace a little off-the-cuff culinary creativity.

You say “tomato”, I say “porcupine” — Playing the name game

The meat beat isn’t changing much because not much new and exciting is happening when it comes to body structure. Unless cows start spontaneously growing extra body parts, meat is what it is. Still, the temptation to give fanciful names to established retail cuts is alluring because it gives consumers the appearance of a new, exciting or special meat cut. But the multitude of over-lapping names and terminology around meat also creates confusion for shoppers. Calling a New York strip a “Harrison steak” for example, is hardly helpful and makes mowing what’s what really hard.

Having a standardized language around meat is important. Butchers and meat processors rely on NAMP (North American Meat Processors Association) to create common industry definitions for retail cuts. The NAMP Meat Buyers Guide is a book of recognized names, cut specifications, and identifications for the U.S meat market. Other countries have their own versions of these standards. Although the NAMP guide may be a very useful resource for butchers, for most home cooks, it feels like an overwhelming amount of information and technical terminology that is irrelevant to the shopping experience.

When you shop for meat, shop with knowledgeable butchers you can trust. Doing so ensures that, when you have a question about how to prepare or substitute meat cuts, you get the information you need. Reading this book and learning about what cuts are and where they are located also give you and advantage.

Think cooking instead of cutting

Meat diagrams are useful visual representations of how carcasses are broken down into retail cuts, but not all cuts are included. Familiarity with primals, subprimals, and retail cuts are important, but researching and memorizing each of the cuts (and their variations) can be a daunting task. In addition, every region and butcher counter puts its own spin on nomenclature and selection.

To simplify things for consumers and novice butchers, try this: Look at an animal in simple cooking preparation terms. The idea is that everything on an animal can fall into these three preparation categories: grilling, braising, or roasting. All are universal culinary techniques and apply to all cuts. Looking at meat this way is a good start to understanding meat and the different cuts. This perspective can help you interchange cuts and choose the best method of preparation for your mealtime recipes.

If you’re not sure where on an animal a cuts comes from, ask the butcher wether it should be grilled, braised or roasted:

•Tender cuts are often grilled (or seared)

•Cuts of medium texture can be roasted and sliced thin to maximize the tenderness of the cut.

•Tough cuts should be braised or stewed; these slow-cooking methods break down and soften the fibrous muscles, tough connective tissues, and tendons in the meat.

Remember – A working muscle is a toucher muscle, and if you can envision animals in movement, you can figure out which muscles don’t work (as hard anyway). Because of the increase of blood flow to these working muscles, they are richer in collagen and have more depth of flavor.

Now suppose you walk into a butcher shop armed with your favorite fajita recipe only to discover that the butcher is fresh out of the three pounds of flank steak you need. What do you do? Ask for a quick-grilling meat: Think cooking instead of cutting!

Tip –  Take a moment to study a well-stocked meat case. You’ll see that some cuts are sliced thin; others are cubed, ground or left in-tact as whole muscles; and roasts may be both deboned and left bone-in. Ask yourself why the butcher cut the meat in a particular way. A butcher’s expertise is isolating muscle groups and cutting the meat into portions by considering how they will be eaten. The next time you look at the trays of meat in a retail case, keep these basic rules in mind:

•Grilling, searing or quick-cooking cuts are typically sliced thin or cut into individual steaks.

•Roasting or braising cuts are usually larger, left in whole-muscle pieces or cubed into stew meat.

This article is quoted from my book, Butchery & Sausage Making FD. I will be posting several more pages next week, so check back for more!

Chapter 2 | Butchery & Sausage Making FD  | Pages 21-24
published by John Wiley & Sons Canada, Ltd. 2013 author, Tia Harrison 

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