Butchering Training

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ButcheryB A C K O F H O U S E O P E R A T I O N S

D E L I V E R I N G A M E M O R A B L E E X P E R I E N C E

Culinary TrainingButchery

Training for New Culinary Associates


B A C K O F H O U S E O P E R A T I O N S Butchering

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Culinary excellence is defined as delivering a distinctive dining experience by using the highest quality ingredients while staying true to the tastes and flavors of our brands. We will accomplish this by continuously investing in our resources; leveraging our culinary talent, optimizing total cost management structures, sanitation, and fostering a partnership with our culinary associates through on-going development. As a result of this multi-faceted approach which will encompass a broad spectrum our brand will become the culinary operations leader.

*To be acknowledged as a leader in the hospitality industry by our guests, our investors, our peers and our associates.

*Exceed every guest’s expectations every time through a guest-centric philosophy.

*Freedom to CREATE – endorse culinary creativity in alignment with our brand positioning

*Seasonal Menu changes engineered to be financially successful and market relevant

*Committed to a “from scratch” mentality, enabling the “chefs signature in the sauce”

*Consolidated buying power working to get the best ingredient at the best price

*Weekly specials allowing year round creativity and testing for new menu’s

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Understanding our Common Food Butchery

ButcheringB A C K O F H O U S E O P E R A T I O N S


Table of Contents

Meat Fabrication 5

Fish Fabrication 14

Shellfish & Crustaceans 24

Sensible Seafood 34

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Meat Fabrication

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How to Butcher Beef TenderloinB A C K O F H O U S E O P E R A T I O N S


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Pork CutsB A C K O F H O U S E O P E R A T I O N S


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How to Butcher PorkB A C K O F H O U S E O P E R A T I O N S


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Poultry CutsB A C K O F H O U S E O P E R A T I O N S


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How to Butcher TurkeyB A C K O F H O U S E O P E R A T I O N S


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How to Truss a ChickenB A C K O F H O U S E O P E R A T I O N S


Fish Fabrication

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Round Fish AnatomyB A C K O F H O U S E O P E R A T I O N S


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Round Fish AnatomyB A C K O F H O U S E O P E R A T I O N S


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How to Butcher Whole SalmonB A C K O F H O U S E O P E R A T I O N S


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De-boning SalmonB A C K O F H O U S E O P E R A T I O N S


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Flat Fish AnatomyB A C K O F H O U S E O P E R A T I O N S


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How to Butcher HalibutB A C K O F H O U S E O P E R A T I O N S


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How to Butcher TunaB A C K O F H O U S E O P E R A T I O N S


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Selecting Fish for PurchaseB A C K O F H O U S E O P E R A T I O N S


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Pressing Bad FishB A C K O F H O U S E O P E R A T I O N S


Shellfish & Crustacean Production

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Blue Crab AnatomyB A C K O F H O U S E O P E R A T I O N S


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How to Clean CrabB A C K O F H O U S E O P E R A T I O N S


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Scallop (/ˈskɒləp/ or /ˈskæləp/) is a common name that is primarily applied to any one of numerous species of saltwater clams or marine bivalve mollusks in the taxonomic family Pectinidae, the scallops. However, the common name "scallop" is also sometimes applied to species in other closely related families within the superfamily Pectinoidea.

Sea ScallopsB A C K O F H O U S E O P E R A T I O N S


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How to Buy Sea ScallopsB A C K O F H O U S E O P E R A T I O N S


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Shrimp AnatomyB A C K O F H O U S E O P E R A T I O N S


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Shrimp SizesB A C K O F H O U S E O P E R A T I O N S


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Shrimp SizesB A C K O F H O U S E O P E R A T I O N S


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Lobster AnatomyB A C K O F H O U S E O P E R A T I O N S


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Lobster AnatomyB A C K O F H O U S E O P E R A T I O N S


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Sensible Seafood Program by the Virginia Aquarium

B A C K O F H O U S E O P E R A T I O N S


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Seafood Watch by the Monterrey Bay Aquarium

B A C K O F H O U S E O P E R A T I O N S


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Seafood Watch AppB A C K O F H O U S E O P E R A T I O N S
