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Chris Buurman

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Everything posted by Chris Buurman

  1. I watched a sous chef use fleure de sal to soak up oil and the floor. It hurt so bad he had to be reprimanded and then couldn't figure out why I was giving him shit for useing such an expensive and quite tastey salt for floor oil when the iodizd was right there. What a shoe maker. Although I still think salt is a waste of time as our birk's (shoes) loose the ability to be slip resistant with a fine layer of salt on the floor get a mop you tool.
  2. Chris Buurman

    Butchery

    Well im not too sure about that but I can tell you that the american standardf of beef is 1 grade lower than canadian, as in what they consider to be a+++,a++,a+ etc all they way down to grade E It depends on where in the world that specific supplier is obtaining its meat. But as for actual numbers I am currently looking into it.
  3. Chris Buurman

    Butchery

    Yeah there is a supplier out of quebec that suppies fantastick pork. The type of pork is (forgive the spelling) Camarascou. It is fantastic with flavors of corn on the finish. I love it and we use it in our restaurant daily. also it is naturaly raised so you know it died a little more friendly. The supplier we use is La Ferme they have all sorts of lovely meats and game to choose from. Chris
  4. Chris Buurman

    Butchery

    Well first off where do you buy your meat from?? Market type enviornment, supplier, grocers? The marking on internal cuts varies but will usualy be on the outside of the criovaced bag. Are you talking about tenderloin for example or are you talking about organs and such. As for the online sources I will try to post some up soon my first day on egullet afterall. As for the NAMP garble seeing as it is an American standard most Canadian butchers will have no idsea of what you are trying to say... from a restaurant view you never do speak to the buthcher you speak to the sales rep and he just wants to sell you meat!!!!!! Literaly ← I'm talking about grocers. Usually, suppliers are about on the same page, lingo varies a little. In butchers market, or counters situations I get the feeling like they are trying to hide something or out talk me. Or possibly they are just dancing around the question because I will not like the answer. ← Well this is sometimes true. For instance..... its saturday and you have 15 employees working. Now most of them are paid around $10hr and they ar5e usualy students or realy old. This is not there chosen profession unfortunately for us. That is the reality. Also some butchers will use a lower grade meat and try to pass it off as a higher grade, most consumers cant tell the difference between a AAA or AA grade of beef. I would always ask for the head butcher or the owner. Where do you live and where do you shop. You can always e-mail bootytron2004@yahoo.com
  5. Chris Buurman

    Butchery

    Well a local grocer is usualy owned by a very large company. Now lets take steak, it stays on the shelf for 2 days maybe 3 and then off it comes. goes back to the plant, gets ground, viola!!!! ground meat special in isle 2. Its all about minimizing your loss. Having worked in a retail but private butcher store we all had to minimize our losses. So when you trim a hind quarter some goes to ground meat some to stew meat etc. Certain meats like beef are more forgiving where they can have fresh meat added to them to add to the shelf life, others such as pork lamb and chicken would go to everyones favorite grill item the sausage or the burger. These items could then be frozen or sold at discount price (ahh the beauty of filler).
  6. Chris Buurman

    Butchery

    Sorry as to what happens to them. Large suppliers will send them to companies for rendering andfor making stocks/demis/powdered Knorr instant stocks etc. Also alot of them go into the bone bin and they have them taken to a processing plant and it costs about 3 dollars per pound to do so. I remember that we didnt have enough romm in the freezer to store all of our bones. Also some companies buy them and smoke them for your dog as well as for soup bases. If you ask real nice perhaps your butcher would save you some and also you could make your own dog food from chicken bones and cornmeal etc. I could put a basic recipe up for you if you would like.... It is far cheaper than buying them and much better for your dog
  7. Chris Buurman

    Butchery

    No thats not true. Pork is graded as for the gradeing system I would have to check in on that. All animals sold for human consumption except of coarse those sold by the second rate non federaly inspected suppiers or those guys who sell out the back of there trucks will be graded. There are different ghrading systems put in place for different animals.
  8. Chris Buurman

    Butchery

    Well first off where do you buy your meat from?? Market type enviornment, supplier, grocers? The marking on internal cuts varies but will usualy be on the outside of the criovaced bag. Are you talking about tenderloin for example or are you talking about organs and such. As for the online sources I will try to post some up soon my first day on egullet afterall. As for the NAMP garble seeing as it is an American standard most Canadian butchers will have no idsea of what you are trying to say... from a restaurant view you never do speak to the buthcher you speak to the sales rep and he just wants to sell you meat!!!!!! Literaly
  9. Chris Buurman

    Butchery

    If you go to any market type place AKA St. Lawrence market they will have bones in there bone bins it realy depends tho on the type of dog u have as some bones are too hard for them hence there teeth break or the bones splinter and will cause your dog some serios pain as the splinters may have a hard time passing through the digestive system (if you know what I mean). Try getting them the shank bones they work best.
  10. Chris Buurman

    Butchery

    Hello> I have been in the culinary business for about 20 years I did take some time off however to persue my passion... that being of course butchery and fish mongering ( about 3 years in a busy toronto market setting). I learned plenty but never hear much talk of it. I would be glad to help change that and allow the discussion to begin here. So place your topics and I will try top respond. Lets reach out and touch some meat. Well you know what I mean.LOl
  11. Doesn't sound the best to my pallet but then again I am a cheese vergin in that respect what if you hung it then pressed it, then what would your result be....? Also what is the spoilage factor for leaving it out that long in reference to the haging ad pressing factor ?
  12. Well I am not the most involved with cheeses although I wouldnt mind some input in the whole thing. I am currently prepareing a dessert menu in which I am making curds for. My recipe id 6L 35% ctream/ 1.2L fresh squezed lime juice. I mix it let it sit at room temperature for about 3 days then hang it in cheese cloth for 24hrs then press it in a perferated hotel pan for another day it turns out just fine but I am wondering where ekse I could go with it as t seems that there are many opther avenues that I could use to make other products.
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