I have been working at the corner butcher shop for fourteen years now. As the town-favorite butcher, I love my job. People are always coming up to me to tell me what a fantastic job I’m doing and I tell them that it’s only because I enjoy charcuterie so much. As the owner of the shop, I get to set my own hours and use fun tools and work tables. All the meat we get come from the best places in the world. The variety will make anyone proud. With game meats like venison and boar in addition to the conventional beef and pork, you can
Another really great thing about being a butcher is getting to trim the primal cuts and prepare them for the customer. In the back, we have an excellent butcher block kitchen island where I do all my work. I call it my "artistry table" because I really see butchery as more than just cutting meat and selling it. As a seasoned veteran of the trade, I have to know all about the meat–including how to season and flavor it.
My trusty butcher block wood kitchen island has been there for me throughout the years for me to hone my cold cutting talent. All my competitors have moved onto steel kitchen islands but I believe that my wooden table has a certain degree of natural craftsmanship that encourages me about the nature of my own work. In addition, it’s smooth and sturdy surface is incredibly easy to clean. After I finish cutting, I simply wipe it with a soft cloth that has been dipped in warm water. When all else is gone, I’ll know that I’ll at least have my reliable butcher block kitchen.
