The Essential Tools for Running a Butchery

By Stana Peete

24 June 2013

Starting a butchery may seem like quite a task but with the right tools you will have minimal set up woes. There are certain tools that are essential to running a butchery. You could say that without these items it would be impossible to build a successful butchery.

Let's take a look at which tools are required for running a butchery.

1. Meat Cleaver. The main product in a butchery is meat and raw meat in its natural unprocessed form can be rather tough. Thus a sharp and strong meat cleaver is an item that a butcher cannot do without.
2. Set of Knives. In addition to the meat cleaver, a butcher requires an arsenal of knives at his disposal to slice the meat before packaging it. The following knives are required in every butchery: butcher knives, carving knives, paring knives and poultry shears. Each of these knives has a specific role to play in the butchery. It is important that you also consider the sharpness, durability and hygiene factor when choosing the right set of knives for your butchery.
3. Meat Hook. A meat hook is necessary to hang the meat during the curing process or to drain the liquid from the meat. It is more hygienic to hang the meat than to let it lie on a surface where germs could fester. Your goal should be to keep your butchery as hygienic as possible by using right butchery equipment.
4. Disposable Gloves. Speaking of hygiene... Disposable gloves are necessary to cover your hands at all times when working with meat. It is integral to a germ-free butchery environment as it prevents the contamination of the meat products.
5. Full-Bib Butchers Apron. The apron should cover the front of your body to prevent any splatter of the meat onto your clothing. It's not advisable to get any meat product onto clothing as you could then contaminate yourself and others when you leave the butchery.
6. Carcass Scale. In business it is always advisable to be fair in order to retain customers and acquire more business. The carcass scale is necessary to weigh meat accurately. Make sure that you find one that is durable and strong, though.
7. Vacuum Pack Machine. This machine vacuum packs and seals the meat into reasonably sized packs. The advantage of this is that it seals the meat and protects it from all outside bacteria. Thus keeping it fresh for longer.

There are seven essential tools that every butcher needs to start his business. With these tools, any butcher will be sure to have returning customers who value his business as much he does.