Why don’t more women pursue meat cutting as a profession? Of the notable females in the field, many come from butcher shop families. In fact, the traditional butcher shop was a family business where all the children were raised to see the beauty and dignity in this honest trade.
So why do many women, even culinarians, leave the butchering to the boys?
Admittedly, before going to culinary school, I hated dealing with raw meat. I would use paper towels and tongs to avoid touching it. “Ewe, ewe, ewe” was a common phrase in my kitchen. I would even pay a shit-ton more money per pound just to have someone else chop it up so that I would not dirty my counter or cutting board. I could literally kick myself now for the money I wasted!
Within the first few weeks of school, I was given a whole bird, shown a demonstration on the most effective way to break it down and told to go at it. I almost threw up. But, whether it was the supremely sharp knife or the way I was able to maneuver through joints and cartilage without any sawing or hacking, I was surprised to find how incredibly easy and rewarding it was. And thus the passion began.
There is, however, a bit of a glass ceiling in the butcher shop. For some, it’s okay for a female to cut up fish and chicken, maybe even handle some sausage, but breaking down 4-legged animals seems to be a butcher shop boys club. Maybe it’s because the knives are bigger and there is some sort of prehistoric need to protect the female. I think that is the same rational as to why men are the “grill masters” and women are the “home cooks”. Danger! Must not let the woman play with fire!
But I digress, it is a challenging and rewarding vocation that I am proud to be part of and highly recommend to any gender.