Foodservice Equipment & Supplies

APR 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link:

Contents of this Issue


Page 125 of 139

124 • FOODSERVICE EQUIPMENT & SUPPLIES • APRIL 2017 green idea Thomas Hill Organic Kitchen cordons off a separate space for in-house butchery because of the frequency of the work. "We start with whole chickens and every piece of the animal is used, so we'll have pots running for stock using the bones and scraps," Casey says. "It might cost us a little more money as far as labor, but in the long run it costs us less overall and we have zero waste." Not everyone can have a separate prep space and walk-in for in-house butchery, so Terhune simply stays organized and schedules the butchery on specific days at specific times de- pending on the delivery schedule. She'll take in half or whole pigs so she can make her own pork chops, cured pork belly, braised pork shoulder and more. For that she uses a hacksaw, cleaver, sharp butcher's knife and boning knife. The more important need for an in-house butchery is enough freezer space if you're butchering large amounts of meat you can't use fast enough. For smaller cuts, Terhune vacuum seals as much as possible, even meat that will be used later that day or the next day to maintain freshness while cooling. John Fink, chef and owner of The Whole Beast, a catering company and operator of a stall at San Francisco's The Hall, sources heritage-breed meats for his barbecue-based lineup. "The size of the animal you get in is always an issue," Fink says. "You have to have the equipment and staff to deal with it quickly when it comes in — it's not a one- person project." Fink opts to bring in half animals that he can break into primal cuts and then immediately brine the meat and put it into the smoker. Other parts are used for sausage and porchetta. "It's really more about having a plan and using the meat right away than anything else," Fink says. He makes extra space in the cooler to hang pigs that have been processed only shortly prior to receiving them to help break down the lactic acid and tenderize the meat. He installed a small rail with a couple hooks to hang hogs between 105 to 275 pounds. It's possible to use sturdy shelves as long as they are not overloaded. For the prep space, he had a plastic cutting board specially made so it fits the 6-foot by 3.5-foot prep table with nonskid mats on the bottom. When preparing sausage, Fink makes sure to keep all parts of the equipment, including the stuffer, grinder and mixer in the cooler to prevent the meat from warming too much during mixing. Devon Quinn teamed up with his father (pictured at far left) to construct his own 1,800-square- foot greenhouse. The beauty of hyper-local food like this is access to extremely fresh vegetables.

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - APR 2017