What is a butcher's occupation?

The butcher's occupation is as follows:

This is a common occupation in supermarkets and vegetable markets, that is to say, it is responsible for the processing and segmentation of fresh meat and aquatic products in supermarkets. For this profession, half of the requirements are about 40 years old and have relevant experience as a meat and poultry mechanic. Of course, you can learn by doing even if you have no work experience in the actual process.

Matters needing attention in dividing meat products:

1, beef

When cutting beef, you must cut it against the texture of beef, that is to say, the knife for cutting beef and the texture of beef should be about 90 degrees perpendicular, so that the cut beef texture can be in a state of TIC-tac-toe arrangement. However, if the beef looks very old and has a lot of tendons, it is necessary to cut the fiber veins of the beef horizontally, so that the tendons in the beef can be easily cut off.

2. Pork

Before cutting pork, be sure to observe whether there are tendons and skins in the pork. You should first remove the tendons and skins from the pork, hold the kitchen knife in your right hand and hold it down in your left hand, then keep the knife and pork relatively vertical and slice the pork. If you want to cut pork into minced meat, you can cut pork into pieces first, then cut pork into smaller dices, and finally cut pork into minced meat, which will be faster.