Times are tough

[Shannow]

You know how it is, business inputs get more expensive, putting a squeeze on margins, and reducing the profitability of the business.

We've lost our last stand-alone butcher in this town, and I doubt that the fruit and vegetable shop next door to him will survive with reduced margins, and less traffic in the street.

Same appear not to be so for BP.

A period of record high input costs have lead to an increase in profit of 83%.

http://www.marketwatch.com/news/story/bp...10}&dist=msr_23

 

[Pablo]

Our towns haven't had proper butchers for years. Blame supermarkets and people's tastes, not the economy or times.

 

[BGK]

Generally in wealthy communities, butchers survive as a specialty business or incorporated into high end markets. Both exist in my area, though I have no idea how they are doing.

 

[wavinwayne]

What defines a proper butcher?

 

[Drew99GT]

Originally Posted By: wavinwayne
What defines a proper butcher?


You'll have to get with sprintman about that...

 

[moribundman]

Originally Posted By: wavinwayne
What defines a proper butcher?


I can speak only for Western Europe. I have not ever seen what I would consider a butcher shop in the US. A proper butcher shop is a place where the owner has control over the source of his meat products and over the whole product line. The customer can ask from where that steak or that goose came. The standards are generally much higher than are those of a "meat distributor" at a supermarket. A butcher has had actual training in the trade and is properly licensed. Butchery is a trade. Butchers make their own sausages and other meat products, while also serving as distributors for brand name products. A butcher will also custom cut meat for customers and get specific products that a customer wants. The line of products between bucher shops vary greatly. With bakeries it's the same thing. In Europe, most people have their favorite local butcher and bakery.

 

[wavinwayne]

Thanks mori. AFAIK, there are no shops like that around here.

 

[moribundman]

I forgot to add, many butchers actually do also kill the animals.

 

[Lyondellic]

Here in South Houston, Texas there are still quite a few butcher shops. Most are owned and operated by Mexican-American families and they are called usually called Carnicerias, which is the Spanish word for meat I suppose. These stores don't slaughter the animals, but do cut and package the meat.

As for times being tough, one indicator is the lack of beat-up old cars on the road. I have also noticed a lot fewer vehicles with smoke pouring out of the exhaust pipe. Drive-offs from gas stations are a thing of the past, as every station has a pay first approach. Gone are the days of filling up then going inside to pay.

 

[kingrob]

My family owned and operated a butcher shop for many years. It was the last of its kind around town as the big supermarkets priced our store right under the water.

Moribundman's definition of a butcher is correct. In America, you're a butcher if you own your own meat market. If you work for a supermarket, you're a meat cutter. Besides being more technically proficient in getting a better hand cut (supermarkets are machine cut) the butcher has complete control of what he stocks and sells. He also has a one on one rapport with customers, and can cut anything they bring to him. We used to clean up during hunting season as people would drop off deer for us to butcher.

Supermarkets by nature don't cut anything brought to them as it's a liability. This USED to be what constituted a deli, as a delicatessen only sold meat that they themselves bought and cut.

As far as I know, FDA regs don't allow butchers in the US to kill their own animals. Killing has to be done by a licensed slaughterhouse if the meat is to be sold to the public. Very few butchers also own their own slaughterhouse. Having lived in Texas for awhile, I was surprised how easily the Mexican shops got away with killing their own goats and selling them to the public. If this were to happen some place like Wisconsin or Virginia the owners would be fined and or imprisoned.

 

[moribundman]

Originally Posted By: kingrob
As far as I know, FDA regs don't allow butchers in the US to kill their own animals. Killing has to be done by a licensed slaughterhouse if the meat is to be sold to the public.


I know that some German butcher shops have their own slaughterhouse. The slaughterhouse is usually, or not ever, part of the butcher shop, but it is commonly located in the industrial area at the town's outskirts. I am certain there are licenses, permits, accreditation and inspections required. In Germany you must not do anything business or trade related without the proper license or permit etc.

 

[Shannow]

Most of the butchers in Oz buy meat already slaughtered, and certified, hanging.

The one that I frequent (out of town) the owner selects every single carcass that comes into the place. Has such a good reputation that he provides most of the pubs and clubs in the district, bakeries etc.

Was surprised at being offered a meat raffle at an upscale pub in the mountains, and it was supplied by these guys.

A proper butcher is a delight.

We eat good meat, but not lots of meat (350-400g is plenty for a meal), so when buying a lamb roast, the butcher will take a few chops off it to downsize it for us. He'll double cut T-Bones and pork chops if we're having a big barby...even rents spit roasts, and will prepare the roast for the spit. Will corn beef by leaving it sit in the brine for a week if asked.

They CAN run their own slaughterhouse if properly certified.

I know a bloke a fair way from here who has the entire chain from production, slaughtering, and butchering covered.

 

[Pablo]

Did it change? Used to be meat, butchers, etc were controlled by the USDA.

 

[kingrob]

The County Health Inspector, who oversaw our operation, was a kink in the chain of the FDA. USDA oversees the raising and quality of the beef.

 

[Pablo]

Originally Posted By: kingrob
The County Health Inspector, who oversaw our operation, was a kink in the chain of the FDA. USDA oversees the raising and quality of the beef.


Ah. College job 1978-1980, I was working at a meat processing plant. I was a lab tech, did fat-moisture-protein, microbial analysis, etc. The "dude" on site was definitely USDA. He thought it was cool to invite me in his office to read Penthouse and Playboy.

 

[kingrob]

Quote:
He thought it was cool to invite me in his office to read Penthouse and Playboy.


You sure he wasn't trying to inspect some other kind of meat???

 

[Pablo]

No, I'm pretty sure he thought it was just "normal" male bonding.....I always thought he was a fine example of our government serving us.

 

[harrydog]

There are still butcher shops in eastern PA where I grew up and there are still butcher shops in southwest Ohio where I now reside. They make their own sausage and other products and custom cut any meats for you. Both areas have quite a few German immigrants which may have something to do with it.
They don't butcher their own animals, but then I don't necessarily see any advantage to that.

 

[greenaccord02]

My grandfather was a proper butcher. It's a real artform - not so much a science. And being personable is a huge part of the job. It's a shame what these larger stores have done to that industry. I'm sure the meat tastes very much the same, but it's not the same at all.

A cajun meat market recently opened up a little ways from here and I've yet to try it. Price to me isn't an object as I don't eat very much meat, but when I do I prefer the best.

Like Lyondellic said, those carnicerias are all over the place down here. Something about those joints kinda scares me... Generally they look pretty grungy. I can do without a tapeworm.

 

[DesertDually]

Originally Posted By: greenaccord02

those carnicerias are all over the place down here. Something about those joints kinda scares me... Generally they look pretty grungy. I can do without a tapeworm.


yeah, that got my attention