Have I mentioned before how much I love the Manotick Village Butcher? Um, maybe a few times, no? I love going in there. I never go when I’m in a hurry, because I’ve learned to leave time for chatting, and I rarely leave without a smile on my face. And that’s not even getting into how amazingly scrumptious my hamburgers are now with high-quality, local, sustainably-raised beef.
So when Simon had to do a school project on people who work in the neighbourhood, we asked if they’d be interested in being “interviewed” by a Grade 1 student. And they said yes! So last Saturday afternoon, Simon and I went to visit the butcher. Here, in more or less Simon’s own words transcribed, is what a butcher does.
What does a butcher do?
He cuts meat. Meat comes from animals like cows, pigs, chickens and turkeys.
The butcher doesn’t cook the meat.
The butcher makes steak, sausages, bacon, ribs and hamburger.
What does tools does he use?
The butcher uses different sizes of knives, some big, some small and some medium size. They are really sharp, so you don’t play around with them. He uses gloves that are made out of chains to protect his hands. He also uses a big saw that can cut right through bones. The saw turns a big piece of meat into small pieces that people buy to take home and cook.
He also used a machine called a grinder. He puts chunks of meat and it turns it meat that looks like spaghetti. He puts it all together to make hamburger meat.
The butcher works in a cold room that froze my nose. He has to wash his hands a lot.
The butcher makes sausages by stuffing meat and spices into pig intestines.
Different parts of the animal are used to make different kinds of meat.
I’ve gotta say, the butcher men were pretty nice to let me see all those cool things!
Thanks, James and Blair, for making Simon’s day!
Now comes the real challenge — did I mention that the presentation is supposed to be in French? Yikes! Okay: boucher, viande, vache, dinde, and erm… google translate, here I come!
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