The Butcher equipment genus has different types, shapes and utility for different kinds of meat. It is important to know about each and every type to put them to the right use. Use of butcher equipment differs based on the purpose as well as the kind of meat. Processing animals into edible food is not an easy task and requires a lot of inner and outer strength along with carving skills.
Butcher equipment range makes this difficult task quite easy and enables even amateurs to process meat at home and dine-ins. Meat requires many things such as skinning, boning, tenderizing, grinding and slicing and shaping. These equipment are used in several spaces such as hotels, restaurants and dine-ins. In these places presentation of food is of primary importance, namely in hotels and restaurants. Therefore it is essential to know about the range of butcher equipment in details before making any purchase.
Usually most of these equipment are made out of stainless steel with wooden or plastic handles or only wood. Other equipment such as grinders and mixers are easily available in the market with user guides or manuals.
Types of Butcher Equipment and its Uses
The entire range of butcher equipment comprises of mainly different kinds of knives which are listed below:
- Butcher Knife- These knives are fairly long and extremely sharp as it is used for precision slicing of raw or cooked chink of meat
- Boning Knife- This particular knife is designed and shaped in a way that it can cut the meat, clear off the bones without spoiling the shape and size of the flesh
- Bread Knife- Unlike its name, it is not only used for slicing bread dough but also for slicing through tough exterior of the skin of animals. It has saw-like edges which make it easier to slice through tough pieces of meat and result in fine slices of meat
- Fillet Knife- This knife has a thin, long and flexible blade which has a pointed tip. It is mainly helpful in removing scales and small bones from fishes
- Chef’s Knife- Chef’s knife or cook’s knife is one of the most multi-efficient knives among all butcher equipment. It helps in cutting, chopping, slicing as well as mincing meat but requires good amount of skill set
- Cleaver- It is one of the largest pieces of butcher equipment with a rectangle, wide and long blade. Cleavers are largely used for cutting and chopping bony meat pieces as well as for opening lobster
- Spear Pointing Paring Knife- It got this name due to its spear-headed shape for slicing and peeling small pieces of meat as well as for removing tiny bones
- Clam Knife- This has a short and slightly blunt blade to help open clams
- Oyster Knife- This is another blunt knife with a round handle and helps in opening oysters
- Steak Knife- This is the most commonly knives of all the butcher equipment as it is used for cutting slices of steak, pork, chicken and turkey
Other meat processing butcher equipment types include meat tenderizer and meat mallet, hand mincer, meat scraper, meat patty machine etc.