ABSTRACT
All preparations requiring raw meat, such as sausages, hamburger steaks, minced shin of beef for clarification etc., are naturally the province of the Butcher. Offal likewise comes into this class. Unlike the shop butcher, who is concerned with selling his meat to his best advantage and, therefore, cannot trim his prime cuts too closely, the Butcher in the catering trade has to prepare and trim each cut carefully so that it should be ready for the different methods of cooking without further trimming of any kind. This involves removing all excess fat, all gristle and sinew, and any bones, which might interfere with easy carving and correct portion control of the meat when cooked.
