Question....seam butchery.....

JerBear · Post by **JerBear** » Wed Oct 19, 2011 04:33

I just found this information: Seam Butchery is an old Continetal Europe-method of breaking down animals according to their muscle seams (which is still very popular in Austria, in spite of the additional time it takes to meticulously execute). With Seam Butchery, the mantra seems to be, "If you`re cutting through muscle, then you`re wasting product." The goal is to cut between the muscles, in between the layers of fat-to not hack through the cross-section of the shoulder, but to take each section of the shoulder apart so as to better utilize it more efficiently.

HERE

JerBear · Post by **JerBear** » Wed Oct 19, 2011 05:29

I've seen that video before but really hadn't put two and two together. It reminds me a lot of my meat/butchery class in culinary school. Our instructor was an old-school butcher from Bavaria and he cut meat this same way.

JerBear · Post by **JerBear** » Wed Oct 19, 2011 05:49

Here's a nice mention of Chef Sebald: Hudson Valley Times