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← Templates·Gourmet butcher·Work processes

Work process: From whole animal to cutting

The fixed steps in butchering so nothing goes to waste

Good butchering is about knowing anatomy and working in the right order. This procedure helps you utilise the animal best and keep hygiene top notch.

StepWhat you doBe aware of
1. PreparationClean table, sharp knife, short time without cooling.Keep the workplace cold and clean.
2. Gross butcheringCut the animal into major parts.Follow the natural divisions of muscles and bones.
3. Cutting outCut the individual cutouts out.Adapt cutting to appropriate preparation.
4. Final polishingPolish off and sort away to farce and fond.Use as much of the animal as possible.
5. Packing/dishwashingWeigh mark and place on cold or in the counter.Mark correctly and maintain cold chain.
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