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Wolverine Packing Company Provides Realities Regarding The Craft of Butchery

People don’t ordinarily take a lot of time contemplating where the roast beef on the table came from. Things are frequently so hurried; the fact that a meal is served at all is reason for celebration. Things have evolved in the last 30 years in the meat and butchery industry, and in contrast to numerous exciting leaps and bounds other parts of the food industry have taken; the direction of the art of butchery may well be following a downhill trajectory.

There was a time that your father and mother or grandparents may be able to reminisce about with you, when you didn’t get the meat-eating serving of your meals from the grocer. Meal planners would visit the neighborhood butcher shop and place your order for cuts of meat we have not ever even heard of, I bet if you selected up an old Julia Childs cooking manual, you could uncover a half dozen or so pieces of meat which have never crossed your lips. The packages would be wrapped up in white deli paper, written on with a black wax pencil and sent off to feed the people. It wasn’t odd to have more than one shop to pick from, with different areas of specialty. People could possibly acquire an entire side or half side of beef, which will then be prepared by the butcher, packed, labeled and helped load into the car where it would make its trek to the large ‘deep freeze’ located within a storage or basement somewhere, offering the secureness of hearty meals and full tummies for months to come.

Little by little, the butchers shop evolved into a department in the local supermarket. Supplying more convenience to the shopper with our demand for one stop purchasing being resolved. However, the arrival of the superstore has disrupted our joy in the convenience of the all in one grocery store. Small, nearby grocers trying to compete with the superstore bulk purchases and discount prices, have gone out of business or been bought out by larger more aggressive chains; the result of this is that the chain stores have to minimize overhead fees in order to remain competitive, and many of the personalized touches and services have been lost. The butcher stand in many stores was the first to go. In the place of experienced trained specialists who were able to give advice on deciding on the ideal cut of meat, and even how to cook it, you have a considerable refrigerated exhibit case of common cuts of meat.

While the greater convenience of all in one shopping and lower costs to the consumer will go in the win column, I firmly believe that the toll taken on the butchery industry has to be racked up as a loss. The knowledge of a professional butcher helping craft well planned and unique meals for families for generations has been turned into the exception rather than the rule. The art of butchery is becoming extinct.

About the Author

For over 65 years Wolverine Packing Co. has served our customers with pride and integrity. Our honest attention to detail, strict quality standards and purposeful focus on customer service have made us a leader in the marketplace. With our large delivery fleet and expanded processing and warehousing facilities, our standard of on-time, next-day delivery is your guarantee that your order will be there when you need it. From Lamb and Veal, Boxed Beef, Pork, Poultry, Steaks, and Portion Control products, at Wolverine Packing, we’re able to supply your total meat program.

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