Butchering at Cavemen Part II

Continuing on from Part I of Butchering at Cavemen, in which Alexis discussed her experience as a Butcher, she’s going to go over the specifics of the knowledge and skills she has gained so far at Cavemen today.

Remember how I mentioned Citadel is a hands-on mentor in the previous article? She not only tells you what’s right and wrong, what you should and shouldn’t do, she also demonstrates how to do it. She has been helping me learn more efficiently by guiding me through the methods of cutting and dry-aging meat.

She once asked me how different types of beef taste. I was startled as I had little idea to how they taste because I have not tried several types of beef. She recognised my response from my concerned expression and allowed me to sample the entire range of beef, and other meat available in our Butchery to help widen and deepen my understanding. The sampling session was extremely beneficial to me because I was able to better recommend the different types of beef along with the suitable cooking doneness to our guests at Cavemen whilst describing the taste of the various types of beef or meat that our guests will enjoy.

In case you didn’t already know, we have a few different kinds of meat, including chilled beef, dry-aged meat, pork, and lamb. Chilled beef is divided into two types of meat: grain fed, and grass fed. Grain fed beef has more marbling, making it softer and more tender, whereas grass fed beef has lesser marbling, making it chunkier and beefier. To clarify, marbling is the white flecks of intramuscular fat found in meat, most notably red meat. The marble pattern is created by the fat in lean muscle, hence the name. Marbling influences the juiciness, tenderness, texture, and flavour of meat.

Also, we have a wide selection of cheeses in our Butchery as well. The types of cheese available are soft, semi-soft, semi-hard, and hard cheese. As I have never really tried the cheese at Cavemen, Citadel got me to try the cheeses during my early Cavemen days so that I could gain a better understanding of the different textures and tastes, such as whether they are creamy or salty, and whether they have cheese crystals in them.

We have strong flavoured cheese such as the blue cheese and the camembert. These cheeses have a pungent smell, and my first experience was with the blue cheese. As soon as I tasted it, my opinion changed. It had a nice flavour, with a touch of creaminess and a mild saltiness.

With my knowledge of the various types of cheeses, I was able to suggest to customers the types of cheese they were looking for base on their preferences, as well as the types of cheese to pair with their wine selection. Customers would return to me after their meal with kind words like “thank you for your recommendation” and that makes me very happy.

Finally, I’d like to encourage everyone to not be afraid to step outside of the comfort zone, to be curious, and to try new stuff. It can be difficult at times, but never be afraid to make mistakes and learn from them.


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