An Overview of Charcuterie and Butcher Shops
The earliest guilds of butchers were formed around 1272 in England, but the act of butchering animals for food can be traced back to the time when livestock was domesticated. Most ancient butchers knew how to butcher a goat. Today, a butcher is required to have the following skills: stunning, exsanguination, skinning, evisceration, and splitting. In most regions, butchers need to pass certification courses. Some regions require a three-year apprenticeship. They all know how to butcher a goat.
The Primal Cut is Made by the Butcher
The primal cut is the first cut taken by the butcher. It isn’t the same cut taken in each country. For example, the fatback is a cut that is important in Europe, but in North American it isn’t significant. The fatback is a primal cut of pork. In North America the fatback is considered a trimming and is reserved for sausages or lard. If you want to know how to butcher a goat, ask a butcher.
Primal cut is different from the grade of the meat. The USDA categorizes beef into several categories. Prime Grade is meat taken from young, well-fed beef cattle. Choice Grade has less marbling than Prime Grade. Select Grade is uniform in quality but has less marbling. Standard and Commercial Grade are sold as ungraded, and it is considered a store brand. Utility, Cutter, and Canner are grades used to make ground beef and processed products. A butcher will tell you how to butcher a goat.
The Mysteries of Charcuterie
There’s lots of branches of cooking. The one devoted to prepared meat products is called charcuterie. Before refrigeration, it was used by chefs to preserve meat. It can be considered a type of regulation that evolved in the meat industry. In fact, around the first century AD, the Romans wrote laws that described the proper way to prepare pork joints. In 15th century France, the guilds prepared cooked, salted, and dried meats, but they were restricted from selling raw meats. They were allowed to sell unrendered lard. The regulation may have affected how goats were butchered.
There are Four Types of Forcemeat
Forcemeat is a mixture of emulsified fat, lean meat, and ground beef. The meats that are used include fish, seafood, pork, boar, rabbit, poultry, veal, and pork livers. There are a few ways to emulsify the ingredients including sieving, grinding, and pureeing. Forcemeat is a commonly used in charcuterie. There are four types.
Straight forcemeats is one type of forcemeat. It is made by grinding equal parts pork and pork fat with a third meat. The proteins are seasoned and cubed, then placed into a vessel.
Country-style forcemeats consists of pork fat, pork, pork liver, and garnish. Gratin is the third type of forcemeat; it contains a browned portion. Mousseline is the fourth type of forcemeat. It has a light texture contains lean meats such as fish, poultry, shellfish, and veal.