I would like to sell meat to end consumers in the form of a grill stand (e.g. hot dogs). Since ready-made meat is of lower quality than homemade hot dogs and is also much more expensive, I would like to buy slaughtered meat in bulk and then process it with a meat grinder so that…
Dear butchers… I mean the raw pork strips with onions and a paprika-like marinade that you get with fresh meat. (Usually packaged.) This has absolutely nothing to do with gyros. And it can't even be made into gyros. (I tried it! The seasoning clashes with typical gyro spices! And the fried onions are just not…
Dear all, I'm looking for a term for the cold storage rooms (where meat is stored) of a butcher shop? Is there a (compound) word for this, such as "slaughterhouse cold storage rooms" or "butcher's cold storage rooms" ? Thank you for all the tips!
Good day . I'm currently unemployed and looking for an apprenticeship for this year. One thing I'm wondering is whether a career as a salesperson in a butcher's shop is worth learning? How difficult is the apprenticeship, and does the profession have a future in general? What do you think?
A quick question for butchers at this late hour. Has anyone had any experience with processing slaughtered sheep? If so, can the resulting blood be used to make black pudding for human consumption? Or is there anything that speaks against it? (Odd taste, etc.)
From sausage to cult: How Emmental cheese came to be used in sausages. The emergence of a Viennese culinary tradition. The history of Käsekrainer shows that great successes aren't always evident at first glance. Their origins are closely linked to the Radatz company. It all began in the 1970s in Salzburg, when Helmut Brandl, then…
Hello, good morning Where do you prefer to buy your meat?
Hi, I could do an apprenticeship as a butcher at a traditional country slaughterhouse, it's a small family business that still does absolutely everything, i.e. slaughtering, gutting, butchering, processing, making sausages and smoking. Of course, that all sounds good and you would definitely learn a lot there and, above all, it is a profession that…
Hello, I always buy a certain sausage at Rewe which contains 70g, or 7 slices. This time the current pack contained 9 slices. Why exactly are there 2 more slices in it?
At the butcher's shop where I rarely buy a warm Leberkäse roll without mustard, it costs me about €2.50–€2.70. More than at any butcher's shop downtown! Do you think the price is too high? Please vote.
Good day, I bought a tomato liver sausage a week ago. It's still tasty. (I tried a little.) But I'm worried I might get a stomachache. It says online that it only lasts for three days. (The one from the store.) How long does it last fresh from the butcher?