I'll Do That Trivia Quiz

Answer: apron

The UK Butchers' Guild was granted a charter by James I in 1605. The basic color of the butcher's apron was a dark blue. The addition of a large white stripe indicated that you had "earned your stripes" and that you were a master butcher. If the apron had both a wide and thin white stripe, the butcher had learned the trade as an apprentice. An apprentice wore aprons with narrow white stripes.

Answer: US Department of Agriculture

The US Department of Agriculture and the Food and Drug Administration have regulations which control inspections of meat pre- and post-slaughter. Each state must meet these minimum requirements, but may have additional regulations of their own. The requirements may be too stringent for a very small facility, but they may still choose to buy local and have their product slaughtered elsewhere.

The "buy local" trend focuses on the fact that consumers want to know that the animals were raised and treated humanely. Many consumers also want to know what the animals ate, or that they were not penned up. A butcher than can buy local should be able to share this information with his customers.

Answer: cleaver

The cleaver often looks like a small hatchet and is swung like a hammer. It could be used for the rough cutting of a larger piece of meat, or to cut through bone and cartilage. The butcher's knife could then be used for the final trimming.

Answer: safety measures

There are so many possible hazards for a butcher: chemical, machines, sanitation, wounds, back strain, etc. Many shops and their employees utilize things like non-slip floor mats, gloves, etc. All new employees should be trained in safety techniques and prevention. There should also be a written plan in place to address any employee or customer accidental injury.

Answer: cuts of meat

One advantage to shopping at a local butcher is having the opportunity to try cuts of meat seldom sold in a grocery store.

Teres Major is from a cow's shoulder and is lean and mild. It can be cooked like a tenderloin.

Fresh Coppa is also known as pork collar, and can be cooked whole or cut into steaks.

Shoulder Chop is a cut of lamb that can be cooked on a grill, roasted or pan fried.

Answer: roast rolling and tying

A butcher in training has many skills to learn. Just a few of the tasks they must learn are: knife work and how to cut safely, animal anatomy, how to portion a large cut of meat, and how to present product to customers. It may sound a bit odd to start a trainee with the last task, but it's also a much safer job until the other skills are learned.

Answer: sausage

The premise for some local butchers is that the whole animal should be used. This means that the butcher will have a broad range of cuts available. Sausage making is also a way to use more of the meat from the animal. The meat is ground and often stuffed into casings.

Answer: supplies

Products may be wrapped for display, or wrapped when purchased. Regardless, the butcher shop will need the appropriate supplies on hand for their product.

Answer: cleaning up

A butcher must have the facilities to maintain a clean shop. Bacteria can build up and easily cause contamination. Many sites recommend a dry scrub, disinfectant, hot water and steam. The dry scrub gets rid of all of the larger pieces of debris, the disinfectant eliminates some of the bacteria, and hot water and steam allow access to small crevices or grout work to remove the remaining bacteria.

Answer: customer interaction

One of the main reasons that butcher shops are coming back is because the consumer has the opportunity to discuss their purchase with the butcher. Once the butcher understands what your preferences are, they can help you identify the cuts of meat to purchase and recommend how to cook them.