A Comprehensive Guide to the History of Butchery and Butchers
Jack and Colin will go through a brief history of butchery, and also David Cox Butchers’ history as a 3rd generation, family-owned butcher dating back over 50 years. They offer everything The Best Butchers in Glasgow 2021 should: beef, lamb, chicken, pork, breakfast and burgers, meat packs, pies, groceries and sauces, ready-made meals, and a less than 5% fat range. Alongside their Gold Award winning Steak Pies, our new sponsors have made the Herald’s High Street Heroes list and have also raised funds for defibrillators in Glasgow.
Butchery has a rich history that spans thousands of years, dating back to the ancient civilizations of Greece, Rome, and Egypt. The art of butchery has evolved over time, with new techniques and technologies being developed to produce high-quality meat products. Today, butchers play a vital role in supplying fresh meat to households and restaurants all over the world. In recognition of their contributions, National Butchers Week is celebrated annually to honor their hard work and dedication.
Ancient Civilizations and the History of Butchery
The earliest evidence of butchery dates back to ancient civilizations, where animals were hunted for food and their meat was prepared for consumption. In Greece and Rome, the art of butchery was considered a skilled trade, with butchers serving as both providers of meat and purveyors of knowledge about its preparation.
Egyptian butchers, on the other hand, used their skills to prepare meat for religious ceremonies, as well as for everyday consumption. They developed sophisticated methods of preserving meat, including salting and drying, which allowed them to store it for long periods of time.
The Middle Ages and the Rise of Butchers’ Guilds
During the Middle Ages, butchery became an organized trade, with butchers forming guilds to regulate the industry. The guilds were responsible for setting standards for the quality of meat and the methods used to produce it. They also provided training and support to new butchers, ensuring the continuation of the trade.
The Industrial Revolution and the Modernization of Butchery
The industrial revolution marked a major turning point in the history of butchery, as new technologies were introduced to improve the efficiency and quality of meat production. Refrigeration and canning allowed for the preservation of meat for longer periods of time, making it possible to transport it over greater distances. The invention of the meat grinder and other tools made it easier to process meat, while new techniques such as vacuum sealing and smoking helped to enhance its flavor and extend its shelf life.
The Importance of Butchers Today
Today, butchers play a critical role in supplying fresh meat to households and restaurants around the world. They are experts in their craft, with a deep understanding of meat and its preparation. With the rise of artisanal food movements and the increased demand for high-quality, locally-sourced products, the role of the butcher has become more important than ever.
In conclusion, the history of butchery is a rich and fascinating story, reflecting the evolution of a trade that has played a vital role in feeding the world for thousands of years. Whether it’s through their expert knowledge, their commitment to quality, or their contributions to their communities, butchers are an essential part of our food system, and deserve recognition for their hard work and dedication.
World’s Most Expensive Meats
Fugu
How much: $135/lb.
This dish nearly claimed Homer Simpson’s life, and the cartoon did NOT exaggerate the danger apparent in eating these blowfish sashimi slices. Approximately 20 to 40 people die every year from eating the puffer fish, which contains high concentrations of neurotoxins. Chefs must take great care during preparation to avoid serving poisonous cuts of meat or contaminating the edible portions. If you taste these paper-thin delicacies and live to tell the tale you’ll be rewarded with a subtly fishy flavour and a chewy consistency. Many places will also serve skin, organs, or fried cuts of the blowfish which are almost flavorful enough to justify the risk.
Ōtoro Sushi
How Much: $24/piece.
It would be an understatement to say that Japan really loves its freaking sushi. They’re apparently willing to risk their lives for it and they’ll also shell out a whopping $24 per bite of tuna ōtoro. Americans are probably more familiar with the more abundant bluefin tuna cut chūtoro, which has more of a steak-like consistency and bold flavour compared to its expensive brother. Ōtoro is the fattier and less abundant cut of meat, leading to a rich flavour that drives the huge price tags.
Jamon Iberico
How much: $140/lb.
The popular tapas or charcuterie centrepiece Jamon Iberico, as its name suggests, hails from the Iberian peninsula or south side of Spain. The black Iberian pig (“Jamon” = “Ham”… get it?) are allowed to roam freely before being switched to a diet of grains and acorns. If more grain is used in the feed, the pig will take on a rich ham flavour akin to prosciutto. More acorns on the other hand, will give the meat a unique, nutty flavour that pairs excellently with soft cheeses. The highest grades are strictly acorn-fed, leading to a higher price tag for this singular palette experience.
Kobe Wagyu
How much: $300/lb.
Wagyu (which literally translates to “Japanese cow”) is renowned for its marbling, producing some of the richest cuts of steak known to man. Many of these beloved bovine feature regional names, but none is more famous than the high end Kobe beef, which is simply a cut above. Whether you’re eating strip, fillet, or prime rib, this beef is raised to the highest standards before it reaches your lips. Since it’s exported in limited quantities most of what’s served in America is a crossbreed of Wagyu and Angus steak, so you’ll most likely have to hop a plane to experience the real deal.
Ayam Cemani
How Much: $2,500/animal
The Ayam Cemani breed of chicken is definitely something to cluck about. Much like Ford’s Model T, this Ferrari-of-fowls comes in one colour only a very sleek black. Due to hyperpigmentation, its meat, organs, and bones are black as night, as are the feathers, save for a green shimmer. The Indonesian bird is coveted in its homeland for the reported healing qualities of eating black meats.
Only one person breeds Ayam Cemanis in America, and he’s charging a stupefying $2,500 a pop, though prices are expected to drop once their population increases. In the meantime, when you consider that you can buy a dozen standard chicks for around $85, you’re bound to think long and hard before putting this mother clucker in the deep fryer.
David Cox Butchers
In 2020, David Cox Butchers celebrated 50 Years of serving the best meat to the people of Glasgow.. A lot has happened in the last two years, it’s fair to say. Now with their second store in the Kings Park area and the continued growth of their Bridgeton store, Wrong Term Memory are over the moon to have joined with another local business to help promote The Best Butcher in Glasgow to you, the listeners.