The Right Butcher Tools for your Restaurant
We all love to eat meat even in restaurants. We also seem to be eating meat more and more as time goes. This means that if you own a restaurant, you need to be ready to prepare and serve these dishes perfectly. You will, therefore, need the right tools for such a job. Here are some basic butcher tools a good restaurant cannot afford to miss.
There are certain special knives you need to have for the chefs to do a good job of carving the meat. you have the scimitar knife, which is needed when dealing with large chunks of meat. You will then need it to portion cut cubes, stews, cutlets or steaks. A boning knife is shorter and can be either curved or straight. It is a multipurpose knife, which increases its importance in your kitchen. A clam knife is needed for Frenching veal or lamb racks. You will need it for scraping membranes from bone. A chef’s knife is almost a large as a scimitar knife, and non-flexible. It is used for trimming large cuts, chopping, portion cutting, and mincing. You can think of the slicer knife as a straight scimitar. You need it for the same reasons.
You will also need the saws for portioning the meat. You can use the handsaws or the band saws. Handsaws are needed for cutting through bone accurately. You can then rely on band saws for cutting in different areas. These are for the bones for soup, stews, bone-in roast, and Osso buco. You need to be cautious any time you are around the band saws.
Meat cleavers are also necessary for taking care of chops. It needs to be heavy enough to get through bone. You may also make use of a smaller one for poultry, or for bone-in roasts, since it has cooked. You must also invest in a butcher block, as using them on chopping boards shall destroy those boards.
It is also important to buy sharpening stones, if you expect to keep your knives collection always readily sharp. Sharp knives are ideal, since they shall perform their duties efficiently, prevent injuries, and minimize waste. You need it to have both the finer and coarser grits, for a proper sharpening session. You need to also remember to use the stone only when wet, by wither oil or water, as is the norm.
You need to also invest in a slicer. You will need it to slice meat, cheese and usages. There exist several kinds, which you can learn more about from this website.
When you need to discover more about the nature of the restaurant business, you shall find more material to read on here.
Refer to: resource