These specialty tools are designed to make the butcher’s life easier. A set of good butcher knives will carry even the most inexperienced butcher through the steps of meat processing. In the hands of an experienced butcher, these can make some of the most arduous tasks look easy. Butcher knives are some of the most resilient knives in the foodservice industry and you can find them with granton or straight edges. These edges are available in varying lengths to accommodate your needs. The blades themselves are usually made of heavy-duty stainless steel and are meant to last a long time. To complement the heavy-duty blades, their handles come in materials like fibrox and polypropylene to make them non-slip and easy to work with. You can pick one or build your own complete set of knives as a quick and easy way to service your high-volume business. The style of knife you should pick depends on the kind of work you will be doing with the meat. Granton edges create a space between the blade and the meat, making working with beef and ham extremely smooth. Boning knives make deboning your meats a breeze and can easily penetrate thick layers of protein. For chopping work, breaking knives have the heft that can put any other knife style to shame. Many high-quality butchering knives are NSF certified so that water and juices do not stay around the handles. This ensures minimal bacterial growth, leading to safer, better-processed meats.
