Re: The local butchery
- From: ranck@xxxxxx
- Date: Mon, 11 Feb 2008 23:39:41 +0000 (UTC)
Janet Baraclough <janet.and.john@xxxxxxxxxxxx> wrote:
The message <1c957e8d-7ad4-42c1-8326-314164d26c4d@xxxxxxxxxxxxxxxxxxxxxxxxxxx>
from Sheldon <PENMART01@xxxxxxx> contains these words:
There are still many parts of the world where live animals are brought
to the retailer, where they're slaughtered and all other parts of the
process is carried out, but this is typical for third world countries,
not in cosmopolitan areas where meat inspection is mandated by law.
My butcher uses the (fully licensed) slaughter house just behind his
shop. The livestock comes straight from local farms to be slaughtered
and hung. The island vet does the meat inspection (vet training here,
includes slaughterhouse and meat inspection training ).
My cousin used to own a butcher shop in Pennsylvania. The shop front
faced on the main street, but the lot reached back to the alley behind
and he brought live cattle in the back, killed them, butchered, and
put them out for retail sale in the store. He also did freezer beef.
Him and one guy assisting most of the time. My cousin was not large
at all, more thin and wiry. Plenty strong, though. He retired 20
years ago and the store is now an antique shop the last time i saw it.
There is a butcher shop near me in Virginia that goes from on the hoof
to retail, but they mainly do custom freezer beef or deer processing.
It's getting more rare to find these kind of places.
Bill Ranck
Blacksburg, Va.
.
- References:
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- Re: The local butchery
- From: Sheldon
- Re: The local butchery
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