This is the story of a man.
A story of a man's work.
A skilled craftsman with his hands.
With a semi centennial of dedication
Knowledge and experience
The best of the best
An unsung hero of the food industry
This is the story of my father
Butcher
A life behind the knife
Welcome to the Glebe Meat Market
I've been here all together 25 years
I'd say that some customers come here for over forty years
We do a lot of special orders we've been serving those customers for a long time. So sometimes they come in and we even know what they want before they start
He's the best there is. I wouldn't think of going anyplace else.
but where else can you get a veal french chop looking like this
[sound of knife sharpening]
So I'm doing a bit of beef stew
For an order that we do every week.
For a restaurant, called Conor's restaurant
and ummm
They buy a lot of stuff from us
so
While I started cutting meat when I was
15...16 years old
It was my dad I started at his store we had a store in Hull
Me and my brother, we worked for them for about maybe I'd say about 4 or 5 years together but then I had to go after
sound good...why don't you teach him how to do it..
So you have to be at the end
and each side like that
but you gotta make sure you don't go there
cause you'll cut your hand
yeah
each side, so, no, on the same side like that
And do it over and over again like that? that's right. alright
ok that's good
So we just wanted to go over the brief history of our family in the meat industry
It started back with your father
My father, my grandfather
My grandfather Ramone
His father, my dad here Danny and my uncle Michel all butchers
Canada Packers
So explain this picture dad, ok
That, that picture is, uh
when they were killing the pigs
the were killing about, let's say...8 hundred to a thousand pigs a day
and they used to come up the line
and then kill the pigs
and they would break it down
to do
Ham, sausage, balogna, hot dogs, whatever
So that's where you see the line
It comes in at the end where, it's all get killed
and cut
and they start cutting there
all the legs the shoulder
and there's my grandfather, my grandfather
my dad, he was 17 years old there
my grandfather
and my uncle
there's umm
a carcass of lambs, Canadian lamb
and we go through a lot of those
especially Easter coming
umm I do different cuts very
fancy cut with it
so what we're going to do we're going to bring one lamb
and I'm going to break it down and I'm going to show you what I do with it
alright
so
here I go
[sound of blade]
[thud of lamb]
[thud of lamb]
[cutting sound]
[saw sound]
[saw sound]
So this is the lamb cut up
so I want to show you
the way we do it here
first
you see this shoulder
so I'm going to be doing
we call them mock duck
it's uh
we do like uh
a duck with a shoulder
so
the way we do that
this is the mouth
as you see
and we de-bone the whole thing
and we roll it, it's all boneless after it's all done
and it comes out like this
after it's all done it's like that
the other part of the shoulder
that we do chops or a roast with the bone in
so we can do some chops
shoulder chops, I show you a couple chops here..
[saw sound]
those are
shoulder chops that we sell over there
we take the loins and we trim it off
[cutting sounds]
so and then we do the chops
like this we slice with the knife and then we slice it on the saw
makes nice chop like that
[saw sound]
there we go
so that's your loin lamb chops your standard cut
that's what we do with that
we do the leg
which is called a leg of lamb
we can do it boneless or we can do bone in
so just to show you
after it's done
that's what it is
this is a leg of lamb
that's what we sell at the store
if people want it boneless we can de bone it and do a roast
butterfly leg of lamb if you want
so there you go
and the chops that I did
just to show you after it's all trimmed it's like that
we'll do
a rack of lamb
[saw sound]
[cutting board sounds]
so we have to trim it off a wee bit
[cutting board sounds]
so what we do we have to trim between the bones
that's a eight bone rack of lamb
there you go
and also
what we can do sometime
especially Christmas time and uh
like Easter coming right now
we can do a crown lamb
which we tie together like this
and we make a nice crown
see
we can stuff it with some mince
and ground lamb
and you cut it between the bone
this is the story of my father
Butcher
A Life Behind The Knife
