Friday, 7 October 2011

'making meat look pretty..'

Since time began women have been trying to make things look attractive. Whether it be their homes or indeed themselves, beauty is a thing of great importance.So when I was posed with the challenge of 'make this meat counter attractive to the eye..' I thought. Holy hell. How can you tart up a bit of meat (apart from by actually putting it into a tart of course..). But I set to it, thinking what looks good and what looks awful, I definitely knew what I didn't like.

Most people do not even consider just how much effort and how much pride a butcher places on his or her counter. And also every individual will claim theirs is the best and I happen to think that's wrong. It's like saying in my sitting room I have the best wallpaper. And not surprisingly it boils down to a matter of taste. There are some rules that are good to stick to, such as using a variety of colours, place things in different dishes, make sure joints of meat are not just dumped in a pool of blood, ensure there is as little mess as possible. But most importantly make it look vibrant and fresh and change it around, to ensure the customer notices something new.

The best thing about the counter? there are no rules, you are free to do whatever you like. I am still developing my sense of style and I try and see it objectively. Thinking realistically, what do we need to sell, what do we have lots of, let's put offers on. Cut steaks fresh every morning. Ensure the chops are brand spanking new every day and utilise the larger joints to provide textured layers.

One could argue that it isn't quite the same as applying make-up or interior design or even planting hydrangeas in a straight line, since after all, we can not lose sight of the fact that it's chopped up bits of animal. However  the meat world deserves a bit of glamour. What would Gok say?? Let's set to it shall we..


1 comment:

  1. I'm working my way through your posts and am enjoying what you have to say, and the way you say it, so thanks for being interesting and writing well! I'll subscribe in a mo. Check out mine if you like (I'm not mentioning my produce because I'm not up and running yet with that side and don't want to alert local competition until I have got underway!) I might also have the odd question for you about butchery - I hope you don't mind!