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Some butcher shops, termed "meat delis", may also include a delicatessen. Left: Shoppers at the meat poultry department of a grocery store; Right: Fish Meat Sushi store in New York City, New York In the United States and Canada, butcher shops have become less common because of the increasing popularity of supermarkets and warehouse clubs.
A meat cutter at work. A meat cutter prepares primal cuts into a variety of smaller cuts intended for sale in a retail environment. The duties of a meat cutter largely overlap those of the butcher, but butchers tend to specialize in pre-sale processing (i.e., reducing carcasses to primal cuts), whereas meat cutters further cut and process the primal cuts per individual customer request.
Boucher (butcher) butchers meats, poultry, and sometimes fish; may also be in charge of breading meat and fish items. [5] Aboyeur ("barker", announcer/expediter) takes orders from the dining room and distributes them to the various stations; may also be performed by the sous-chef de partie. [5] Communard (staff cook)
Responsibilities Sauté chef saucier: Sautéed items and their sauce. (The highest position of the stations.) Fish chef poissonnier: Fish dishes, and often fish butchering, and their sauces. (May be combined with the saucier position.) Roast chef rôtisseur: Roasted and braised meats, and their sauces. Grill chef grillardin
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The best practice for preventing foodborne illnesses for all foods, including meat, is the CDC's four steps to food safety: clean, separate, cook, and chill. Wash hands, surfaces, utensils, and ...
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