Essential Butchery Tools for a Restaurant
It has been established that people love to order for meat dishes when they eat at restaurants. We also seem to be eating meat more and more as time goes. This means that a restaurant owner needs to know how to prepare and present the meat in the best way possible. You will, therefore, need the right tools for such a job. Here are some basic butcher tools a good restaurant cannot afford to miss.
The knives needed in the butchery are diverse since different cuts are needed different times. There is the scimitar knife, which is good for trimming sizeable chunks of meat. You will then need it to portion cut cubes, stews, cutlets or steaks. A boning knife is shorter and can be either curved or straight. Since it does several duties, you need it in your kitchen. A clam knife is needed for Frenching veal or lamb racks. It is thus good for scraping membranes from bone. The Chef knife is as big as the scimitar knife, only non-flexible. It is necessary for trimming large cuts, chopping, portion cutting, and mincing. A slicer knife is the straight version of the scimitar knife. It is also used for portion cutting and trimming.
Saws are also important for preparing meats in the restaurant kitchen. You can use the handsaws or the band saws. Handsaws make for a more accurate bone cut. Band saws are on the other hand ideal for cutting in several occasions. These are for when you need 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. You need to get one heavy enough to break 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.
You need to also have sharpening stones to keep the knives sharp enough. Sharp knives are ideal, since they shall perform their duties efficiently, prevent injuries, and minimize waste. It needs to have both the finer and coarse grits, for a perfect sharpening. You need to also remember to use the stone only when wet, by wither oil or water, as is the norm.
You also need to have a slicer. It works not just for meat, but also for cheeses and sausages. There are several types, which you can learn more about on this site.
When you need to discover more about the nature of the restaurant business, you shall find more material to read on here.
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