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Meat proc
urement and quality control: Your understanding of butchery and meat will help you select the best cuts of meat, evaluate their freshness and quality, and ensure they meet the kitchen’s standards.
Butchery and portioning: You may be responsible for breaking down whole animals or primal cuts into specific portions suitable for various dishes. This requires knowledge of different cuts, their uses, and appropriate cooking methods.
Menu planning and recipe development: Your expertise in meat can contribute to developing menu items that showcase different cuts of meat, innovative cooking techniques, and unique flavors.
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