Part 4/8:
A novice butcher may initially be overwhelmed by the massive pile of meat, not knowing how to categorize each piece. However, with experience, they develop a muscle memory that helps them understand which cuts yield steaks, which should be reserved for grinding, and how to treat each muscle group appropriately.
For instance, the butchers describe their method to prepare and grind about 50 pounds of meat daily for Cozy Royale’s burger service. The technique includes passing the beef through a grinder multiple times to achieve the perfect texture and mouthfeel, resulting in around 150 burgers, each carefully crafted for an optimum dining experience.