Butchers
Butchers - https://geags.com/2tl0jT
Welcome to The Butcher's Pantry website. We are a bricks and mortar butcher shop located at 33475 Station Street, Solon, Ohio. Our goal is to provide our customers with high quality meat and all the accoutrements that compliment choice protein to create a meal you will be proud to serve. Our butchers breaks down our animals in-house and our meat is never frozen. If you're looking for a butcher who cares as much about the meal that you're serving as you do, come by and say hello. We offer all different types of cuts, and if you don't see what you're looking for, chances are, we have it. Just ask!
Welcome to The Butcher's Pantry website. We're a locally owned butcher shop located at 33475 Station Street, Solon, Ohio. Our goal is to provide our customers with high quality meat and all the accoutrements that complement choice protein to create a meal you will be proud to serve. Our butchers break down our animals in-house and our meat is never frozen. If you're looking for a butcher who cares as much about the meal that you're serving as you do, come by and say hello. We offer all different types of cuts, and if you don't see what you're looking for, chances are, we have it. Just ask! When you are hungry in the area we offer a great selection of sandwiches for lunch as well. Our menu focuses on BBQ with smoked meats and sides available by the pound as well. Stop in the next time you need a great quick lunch or prepared food to take home for your dinner table!
Butchery is an ancient trade, whose duties may date back to the domestication of livestock; its practitioners formed guilds in England as far back as 1272.[4] Since the 20th century, many countries and local jurisdictions offer trade certifications for butchers in order to ensure quality, safety, and health standards but not all butchers have formal certification or training. Trade qualification in English-speaking countries is often earned through an apprenticeship although some training organisations also certify their students. In Canada, once a butcher is trade qualified, they can learn to become a master butcher (Fleishmaster).[5][6]
Butchery is a traditional line of work. In the industrialized world, slaughterhouses use butchers to slaughter the animals, performing one or a few of the steps repeatedly as specialists on a semi automated disassembly line. The steps include stunning (rendering the animal incapacitated), exsanguination (severing the carotid or brachial arteries to facilitate blood removal), skinning (removing the hide or pelt) or scalding and dehairing (pork), evisceration (removing the viscera) and splitting (dividing the carcass in half longitudinally).
In the United States and Canada, butcher shops have become less common because of the increasing popularity of supermarkets and warehouse clubs. Many remaining ones are aimed at Hispanic and other immigrants or, more recently, those looking for organic offerings.[7] Supermarkets employ butchers for secondary butchery, but in the United States even that role is diminished with the advent of \"case-ready\" meat, where the product is packaged for retail sale at the packinghouse or specialized central processing plants.[citation needed]
Following is a list of butchers in New Hampshire who process moose and other game meat. Please note that the NH Fish and Game Department does not license, regulate, or rate the quality of meat processors; it up to you to investigate a butcher thoroughly before hiring. Butchers must process moose to be included on this list.
This is not a complete list of wild game butchers. New Hampshire has many butchers throughout the state who process deer and other game; for contact information, check your local phone book or contact local sportsmen's clubs, license agents, taxidermists or NH Fish and Game Conservation Officers.
Butchers from two slaughterhouses were studied for carpal tunnel syndrome. The diagnosis was based on subjective symptoms and electroneurography. In about half of the otherwise healthy butchers there were various degrees of the syndrome in the nondominant hand, or, if the syndrome was bilateral, the nondominant side was more affected. So far two of the subjects have been operated on. The operative findings and results were consistent with carpal tunnel syndrome. The underlying cause for this occupational disorder is probably mechanical stress on the left hand. Various tools are held in the right hand, while the carcass is lifted, torn, and handled with the left hand. The butchers considered the load on the left hand more strenuous than the one on the right. The prolonged heavy grasping with the fingers of the left hand probably leads to thickening of the synovial membrane of the finger flexors within the carpal tunnel. The carpal tunnel is a relatively rigid structure, and an increased diameter of the flexor tendons may cause the carpal tunnel syndrome. This small cluster sample of butchers is not adequate for epidemiologic conclusions. However, carpal tunnel syndrome seems to be an important occupational disorder among butchers. 59ce067264
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