The Right Butcher Tools for your Restaurant
We all love to eat meat even in restaurants. We also seem to be eating meat more and more as time goes. This means that if you own a restaurant, you need to be ready to prepare and serve these dishes perfectly. Part of that process entails you having the right tools for the job. Here are some of those tools a restaurant cannot do without.
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 also works well to portion cut cubes, stews, cutlets or steaks. We then have the boning knife which is shorter and can be straight or curved. TI serves several purposes, thus making it an important addition. You also have the clam knife, best for Frenching veal or lamb racks. It works best for scraping membranes from bone. The Chef knife is as big as the scimitar knife, only non-flexible. It is used for trimming large cuts, chopping, portion cutting, and mincing. A slicer knife is a straight example of the scimitar knife. It serves more or less a similar purpose.
You need saws too for meat processing. 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 cases are such as for bones for soup, stews, bone-in roast, and Osso buco. You need to be careful when using band saws, and when cleaning it.
Meat cleavers are also necessary for taking care of chops. Only go for one that is heavy enough to go 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. These go hand in hand with a butcher block for safe usage, not the chopping boards.
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. There is a need to see both the smooth and coarse grits, to help you sharpen the knives the right way. You need to also remember to use the stone only when wet, by wither oil or water, as is the norm.
You cannot forget to buy a slicer. You will need it to slice meat, cheese and usages. 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.