BUTCHERY

This will help to learn hotel butchery department and the role of butcher. Different type of meat and the various cuts of beef, pork and lamb explained in detail. storage of Meat and the slaughtering techniques are explained in the basic level.

1. BUTCHERY
SASIKUMAR NATARAJAN

2. WHAT IS BUTCHERY
Butcheryistheartofselecting,slaughtering,deboning,cuttingand
preparingmeat.
Butcherisapersonwhomayslaughteranimals,dresstheirflesh,sell
theirmeatordoanycombinationofthesethreetasks.Theymay
preparestandardcutsofmeat,poultry,fish,andshellfishforsalein
retailorwholesalefoodestablishments.Abutchermaybeemployed
bysupermarkets,grocerystores,butchershopsandfishmarketsor
maybeself-employed
SASIKUMAR NATARAJAN -EDUCATIONALIST & HOSPITALITY TRAINER

3. DUTIES AND RESPONSIBILITIES OF BUTCHER
•Butchers are professionals who prepare meat for consumers’ use through various processes.
•They are responsible for tenderizing, deboning, trimming, tying, grinding, and handling of meat.
•They also engage in packaging, weighing, labeling, and pricing of meats.
•They work with poultry, beef, pork and sea foods, and could also engage in other meat products like sausages.
•Butchery does not necessarily require formal education but experience matters a lot in this job.
•This is because it requires strength, high level of concentration and eye-to-hand coordination to avoid injuries when
cutting or preparing meats for consumers.
•Butchers are always careful to preserve meats and ensure they are healthy for consumption.
•This is done by refrigerating budgeted or unsold meats.
•They imbibe high level of personal and environmental hygiene to ensure that the meats are not infected or unfit for
human consumption.
•This is because experience will serve for both certificates and any other requirement needed from a potential
employer.
SASIKUMAR NATARAJAN -EDUCATIONALIST & HOSPITALITY TRAINER

4. CLASSIFICATION OF MEAT
SASIKUMAR NATARAJAN -EDUCATIONALIST & HOSPITALITY TRAINER

5. STAGES IN SLAUGHTERING
Five main stages:
1)Antemortem Inspection 2)Stunning 3)Bleeding 4)Dressing 5)Inspection
1)Ante –mortem Inspection
Brought to slaughter house 24 hours in advance.
Resting.
Inspection for disease, injury, etc.
2)Stunning
Three methods:
1)Captive bolt: large animals, pithing by long metal rod.
2)Electrical Stunning: Small animals, pass current through animal for at least 7 seconds, leaves animal unconscious
for 1 ½ minutes.
3)CO2 stunning: Pigs, pass through tunnel of CO2.
3)Bleeding
Make a small incision at the neck to cut the main blood vessel.
Remove as much blood as possible as it is ideal medium for bacterial growth.
4)Dressing
Remove hide, only hair for pigs.
Offal and viscera are removed and carcass is cleaned.
Large animals cut into two parts from the spine
5)Inspection
Continuous process.
Tagging of carcass and offal may be done.
Done in cooling room under 7C.
SASIKUMAR NATARAJAN -EDUCATIONALIST & HOSPITALITY TRAINER

6. SLAUGHTERING TECHNIQUES
SASIKUMAR NATARAJAN -EDUCATIONALIST & HOSPITALITY TRAINER
InEurope,slaughterhousesarecalledabbatoirs.Theslaughterhouseshavespaceformeatstorage
anddealwithlargeamountsofoffals.Aslaughterhouseisfunctional,compactinspace,has
satisfactoryworkingconditions,properequipmentandhasprovisionforthehighestsanitary
standards.Thedifferenttypesofmeatare:Lamb,Mutton,Beef,Veal,PorkandGamemeat.
PRE-SLAUGHTERSTEPS:
INSPECTION:animalsareinspectedbymedicalinspectorstoassesswhethertheanimalsarefitfor
humanconsumption,thenonly,theyaredeemedfitforslaughtering.
RESTINGOFANIMAL:theanimalsarekeptincleandryenclosures(pens)torestfor24hours.The
animalsaregivenplentyofwaterduringresting.
•Ithelpstomaintainnormalheartbeatoftheanimals
•Ithelpsinthedrainageofblood.
•Ithelpstohavenormalbodytemperatureasitincreasesthekeepingqualityofthecarcass
andminimizethebacterialgrowth.
•Itspeedsuptheglycogenstoredinthemuscletoturntolacticacid,whichwilllowerthepH
ofthemusclesandreducethegrowthofbacteriaandactasanaturalpreservative.
•Itshortenstherigormortis(ripeningorageing)period(thecarcassishungincool
temperatureduringtheperiod,themusclesbecomestiff.Certainenzymes/acidsare
producedthatsoftenthemeat).

7. SLAUGHTERING TECHNIQUES
SASIKUMAR NATARAJAN -EDUCATIONALIST & HOSPITALITY TRAINER
FASTING:animalsarefastedforatleast8to12hours.
Ithelpstoreducetheamountofundigestedfoodandcleantheintestinaltract
Bacterialinfectionwillbeminimized
Itimprovesthequalityofthemeat
Thebloodleftinthetissueswillthusbefreefromabsorbednutrients.
WASHING:afterrestingandfasting,theanimalsarepassedthroughatunnelcontaining
showersfromtopandbottomwithlukewarmwaterandtheanimaliskeptonasliding
platformandiswashedfromallsidesandsuperficialdirtisremoved.
STUNNING:itistorendertheanimalunconscioussothatitmaybleedfreelyanditmay
easilybekilled.Itisalsodonetoavoidpaintotheanimal,whileitisbeingkilled.
Variouswaysofstunning:
•Knocking:theanimalishitwithaheavyhammer(4lbs)ontheheadtomakeit
unconscious.Notaverypopularmethodincurrentscenario.
•Carbondioxidechamber:theanimalsaremadeunconsciousbyputtingthemin
thesechambers,butnotpopularastheweakanimalsmaydie.
•Cartridgepistols/captivebolts:thisisdonebydamagingthebrainbyplacingthe
pistolbetweentheeyes,thisrenderstheanimalunconscious.

8. SLAUGHTERING TECHNIQUES
SASIKUMAR NATARAJAN -EDUCATIONALIST & HOSPITALITY TRAINER
Electrictongs:thisisthemostpopularmethod.Theendsoftongsareplacedbehind
theearsandacurrent(60-70volts)ispassed.Thisrenderstheanimalunconsciousfor
about15-20minutes.
STICKING:Thisisdonewithaknife,6incheslongblade.Itisdoneverysoonafter
stunningwhentheheartbeatrateandbloodpressureofanimalishigh.Thishelpsto
bleedfreely.InIndia,therearetwoprocesses:HALAL:Muslimsandsomeoftheother
communitiespreferthismeat,throatisquicklycutwithasharpknifewithshort
strokesandbled).JHATKA:theheadisseveredfromthebodybyasingleblowfroma
long,heavy,butcher’sknife.
BLEEDING:Theanimalsarehungonhookswiththeirheadsdownwards,asneitherthe
animalnortheslaughterercomesintocontactwiththeblood.Drainsfortheblood
leadoutsidethebuilding,eithertoabloodcollectingtankortoaprocessingroom.
FLAYINGANDCLEANING:inthisstep,theairisblownbetweenthefleshandskinto
createspaceandtheskinispulledoff.Thestomachandintestinesareremoved,
inspectedandsenttothetriperysection.Offalsareremovedandsenttotheoffal
section.Nowthecarcassisreadytodissection.

9. STORAGE OF MEAT
SASIKUMAR NATARAJAN -EDUCATIONALIST & HOSPITALITY TRAINER
Freshmeats
1Checkpurchasesonarrival,toensurethatthemeatisofgoodquality.
2Donotwraptightly.Bacteriaandmoldthriveinmoist,stagnantplaces.Air
circulationinhibitstheirgrowth.Storeloosely,butcovercutsurfaceswithplastic
wraptopreventexcessivedrying.
3DonotopenCryovac-wrappedmeatsuntilreadytouse.
4Storeat32-36ºF(0-2ºC).Meatdoesfreezeuntil28ºF(-2ºC).
5Keepmeatsseparateincoolerandonworktabletoavoidcrosscontamination.
6Useassoonaspossible.Freshmeatskeepwellforonly2-4days.Groundmeat
keepsevenlesswellbecausesomuchsurfaceisexposedtobacteria.Curedand
smokedproductsmaykeepuptoaweek.
7Donottrytorescuemeatsthataregoingbadbyfreezingthem.Freezingwillnot
improvethequalityofspoilingmeat.
8Keepcoolersclean.

10. STORAGE OF MEAT
SASIKUMAR NATARAJAN -EDUCATIONALIST & HOSPITALITY TRAINER
Frozenmeats
1Wrapfrozenmeatswelltopreventfreezerburn.
2Storeat0ºF(-18ºC)orcolder.
3Rotatestock–firstin,firstout.Frozenmeatsdonotkeepindefinitely.
Recommendedshelflife,at0ºF(-18ºC),ofbeef,vealandlamb–6
months;forpork–4months.Porkfatturnsrancideasilyinthefreezer.
4Defrostcarefully.Temperingintherefrigeratoristhebest.Defrosting
atroomtemperatureencouragesbcterialgrowth.
5Donotrefreezethawedmeats.Itincreaseslossofquality.

11. FACTORS THAT GIVE MEAT A GOOD QUALITY
SASIKUMAR NATARAJAN -EDUCATIONALIST & HOSPITALITY TRAINER
•FAT
Fatinanimalisfoundaroundthemusclefibersorbetweenmusclefibers.
Itisinterspersedbetweenthemusclefibers.Thefatseenassmallflecks
offatwithinthemuscleisknownasmarblingandenhancestheflavorof
meat.Fatcontributesmoistnesstothemeat,makesittender,enhances
flavor.Itmusthasapleasantsmell.
•COLOROFTHEMEAT:
Theyounganimalshavealightercoloredmeatwithafirm,dry,creamy
whitefatwhereastheolderanimalshavedarkercoloredmeatanda
yellowishfat.
•TENDERNESS:
Thetendernessdependsuponthefood,theanimalisfedon.Thefiner
thegrains,themoretenderthemeat.Theamountofconnectivetissueis
directlyrelatedtothetendernessofmeat.

12. BEEF/VEAL
SASIKUMAR NATARAJAN -EDUCATIONALIST & HOSPITALITY TRAINER
Beef and veal are classified by their ages.
Veal: –Flesh of calf (less than 3 months of age) which lives on
milk stage.
Calves: –The animal reach 3-8 months old.
Beef: –If the animal is above 8 months, the fleshes are called beef
flesh.
Beef is the most popular of all the edible meat in the western
countries. In India beef is not very popular but the buffaloes
presents in the menu. The age and sex has been an influence on
the taste and the quality of the beef meat.
Sl. No.
Name of
cuts
Weight
01 Scrag-end1 kg.
02 Neck-end4 kg.
03 Best-end6 kg.
04 Loin 5 kg.
05 Leg 18 kg.
06 KnuckleY kg
07 Breast2 Y kg
08 Shoulder5 kg.

13. CUTS OF BEEF
Neck:ThisisoneofthetoughercutsandisgenerallysoldasStewing
Steakormadeintomince(ground)meat.Whensoldinpieces,itisonly
suitableforverylong,slow,moistcooking.
BladeandChuck:ThiscutisoftensoldasBraisingSteak.Alittlemore
tenderthanstewingsteak.Useincasseroles,stewsandtobraise.
ForeRib:Sometimessoldbonedandrolledbutistraditionallysoldonthe
bone.Hasahigherfatcontentthroughoutthefleshandmakesasuperb
roast.Canalsobecutintosteaksforgrillingorfrying.
ThickRib:ThiscutisoftensoldasBraisingSteak.Alittlemoretender
thanstewingsteak.Useincasseroles,stewsandtobraise.
ThinRib:Thisisoneofthetoughercutsandisgenerallysoldasmince
(ground)meat.
Brisket:Oftensoldbonedandrolledandsometimessalted.Suitablefor
sloworpotroasting.Traditionallyusedformakingcornedbeef.
Shin:ThisisoneofthetoughercutsandisgenerallysoldasStewingSteak
ormadeintomince(ground)meat.Whensoldinpiecesitisonlysuitable
forverylong,slow,moistcooking.
SASIKUMAR NATARAJAN -EDUCATIONALIST & HOSPITALITY TRAINER

14. CUTS OF BEEF
SASIKUMAR NATARAJAN -EDUCATIONALIST & HOSPITALITY TRAINER
Sirloin:Oftensoldbonedandrolled.Aprimecutwhichissuitablefor
roasting.
SirloinSteak:Comesfromthesameareaassirloinbutcutintosteaks
suchas“T”-bone,Porterhouse,andEntrecote.Aprimecutwhichis
suitableforgrilling,frying,stir-friesandbarbecuing.
ThinFlank:Oftenusedformincedorgroundmeat.Suitableforcottage
pie,Bolognesesauce,andburgers.ThinflankisalsoknownasTop
Rump.Similartothetopsideandcanbeslow-roastedasajointor
slowfriedorbraisedinpieces.Alsosoldas“flashfry”steaks.
Leg:ThisisoneofthetoughercutsandisgenerallysoldasStewing
Steak.Onlysuitableforverylong,slow,moistcooking.
Silverside:Althoughthiswastraditionallysaltedandsoldasaboiling
joint,thisveryleanpieceofmeatisnowmostoftensoldunsaltedasa
jointforroasting.Requiresfrequentbastingthroughthecookingtime.

15. CUTS OF BEEF
SASIKUMAR NATARAJAN -EDUCATIONALIST & HOSPITALITY TRAINER
Topside:Veryleanandwhensoldasajointforroasting,often
hasalayeroffattiedaroundittohelpbasteandkeepitmoist.
Alsosuitablecutintosteaksforfryingorgrillingandinstir-
fries.
Rump:Althoughaprimecut,itisusuallycheaperthanfilletor
sirloinbecauseit’snotquiteastender.Suitableforquick-
cookinge.g.frying,stir-fries,grillingorbarbecuing.
Shank:Thisisoneofthetoughercutsandisgenerallysoldas
mince(ground)meat

16. BEEF STEAKS
A steak is a slice from a larger piece of meat typically from beef. Most steaks are cut perpendicular to
the muscle fibers, improving the perceived tenderness of the meat. A restaurant that specializes in
beef steaks is known as a steakhouse. A typical steak dinner consists of a steak, with a starchy side
dish, usually baked potatoes, but occasionally another potato dish, rice, pasta, or beans. In France,
beefsteak is usually served with French fried potatoes also known as “pommes frites”, and the
combination is known as steak-fries”. The different types of beef steaks are given below:
1.Chateaubriand steak –Usually served for two, cut from the large head of the tenderloin.
2.Chuck steak –A cut from neck to the ribs.
3.Cube steak –A cut of meat, usually top round, tenderized by a fierce pounding of a mallet.
4.Filet mignon –A small choice tenderloin, the most tender cut, less flavorful.
5.Flank steak –From the underside. Not as tender as steaks cut from the rib or loin.
6.Flat iron steak –A cut from the shoulder blade.
7.Hanger steak or (French) onglet –A steak from near the center of the diaphragm. Flavorful, and
very tender towards the edges; but sinewy in the middle. Often called the “butcher’s
tenderloin.”
Popular seakcuts of North Americans are Prosterhouse steak, New York steak, Sirloin steak, T-bone
steak, round steak, rump steak, etc. Depending on the extent of cooking, finished product is called
rare, medium or well done.
SASIKUMAR NATARAJAN -EDUCATIONALIST & HOSPITALITY TRAINER

17. CUTS OF LAMB/MUTTON
Breast:Thiscutisfromtheribcageandisoneofthecheapestcutsand
whilstthepriceissimilartoscragendbutismuchmoreversatile.Itcanbe
roastedonthebone,boned,stuffedandrolled,orwhenwell-trimmed,can
beusedformince,burgersorskewers(kebabs).Somebutchersalsosellthis
cutinstripswhichareidealforbarbecues.
Flank:Unlikeothercutsfromtheloinarea,theflankismuchtougherandis
usuallysoldasmincemeat.
Foreshank:AlsoknownasLambshanks,thiscutissuitableforslowroasting,
stewingandbraising.Ithasbecomeverypopularinrecentyearsespecially
whenbraisedwhenawholeshankwiththeboneisservedperperson.Itisa
veryflavourfulcutofmeat.
Leg:Thisisaprimecutwithlittlefatwhichisexcellentforroastingasajoint.
Itisoftencutintolambsteakssuitableforfryingorgrillingorintocubesfor
leankebabs.
Loin:Theloinisthemosttenderpartofthelamb.Itisfromthisareathatloin
chopscomefromaswellasmedallions,noisettesaswellasroastingcuts.
Suitableforroastingalthoughthejointstendtobesmallunlessyouhavea
wholesaddlewhichismadeupofadoubleloinroast,frombothsidesofthe
backbone.Fryingandgrillingareexcellentforthesmallercuts.
SASIKUMAR NATARAJAN -EDUCATIONALIST & HOSPITALITY TRAINER

18. CUTS OF LAMB/MUTTON
Neck:ThisisoneofthetoughercutsandisgenerallysoldasStewinglambor
madeintomince(ground)meat.Whensoldinpiecesitisonly’suitableforvery
long,slow,moistcooking.Althoughtoughtheflavorisverygoodsowellworth
theextracooking.BestEndoftheneckistraditionallyusedforLancashire
Hotpot.
Scrag:Alsoknownasscragendorneckend,thisisoneofthetoughercutsand
is,therefore,oneofthecheaperones.Themeatfromthisareaisoftenfattier
thanothercutsandisusuallysoldchoppedordicedforuseinstewsand
casseroles.
Rack:A“rackoflamb”isthenamegiventothewholeribsectiononeitherside
ofthebackbonebetweentheshoulderandtheloin.Atenderandflavorsome
cut,itisalsoexpensiveanditissuitablefordry-heatcookingsuchasroastingor
grilling.
Shoulder:Shoulderisoftensoldastwoseparatejoints,blade,andarm
(knuckle).Thewholeshoulderisalsosometimescalled“squarecut”which
consistsofthearm,blade,andribbones.Shouldermeatisalsooftentrimmedof
fatandsoldascubesforcurries,kebabs,andcasseroles.Shoulderchopsare
suitableforpanfrying,grillingorbraising.
SASIKUMAR NATARAJAN -EDUCATIONALIST & HOSPITALITY TRAINER

19. CUTS OF PORK
Head:Thiscanbeusedtomakebrawn,stocks,andsoups.Afterboilingthe
earscanbefriedorbakedandeatenseparately,whicharecrunchydueto
corliagebones.Itisconsideredadelicacy.
SpareRib:Thisistheshoulderandcontainstheshoulderblade.Itcanbe
bonedoutandrolledupasaroastingjoint,orcuredas“collarbacon”.Not
tobeconfusedwiththerackofspareribsfromthefrontbelly.BostonButt,
orBoston-styleShoulder,cutcomesfromthisarea,andmaycontainthe
shoulderblade.
Hand/Arm:Thiscanbecuredonthebonetomakeaham,orusedin
sausages.
Loin:ThiscanbecuredtogivebackbaconorCanadian-stylebacon.Theloin
andbellycanbecuredtogethertogiveasideofbacon.Theloincanalsobe
dividedupintoroasts(bladeloinroasts,centerloinroasts,andsirloin
roastscomefromthefront,center,orrearoftheloin),backribs(alsocalled
babybackribs,orriblets),porkcutlets,andporkchops.Aporkloincrown
roastisarrangedintoacircle,eitherbonelessorwithribbonesprotruding
upwardaspointsinacrown.
Belly:Thebelly,althoughafattiermeat,canbeusedforsteaksordicedstir-
frymeat.Bellyporkmayberolledforroastingorcutforstreakybacon.
SASIKUMAR NATARAJAN -EDUCATIONALIST & HOSPITALITY TRAINER

20. CUTS OF PORK
Legs/Hams:Althoughanycutofporkcanbecured,technicallyspeakingonlythebacklegis
entitledtobecalledaham.Legsandshoulders,whenusedfresh,areusuallycutbone-infor
roasting,orlegsteakscanbecutfromthebone.Threecommoncutsofthelegincludetherump
(upperportion),center,andshank(lowerportion).
Trotters:Boththefrontandhindtrotterscanbecookedandeaten,ascanthetail.
Sparerib:Thesearetakenfromthepig’sribsandthemeatsurroundingthebones.
BACON,HAM,ANDGAMMON
•Bacon:Baconismadebypreservingthemeatofcarefullybredpics.Thepreservativeused
issalt(curing)and/orsmoked.Saltcanbeappliedintwoways.
•Coveringthemeatbydrysaltallowingatleast4weekspenetration.
•Byusingasaltsolution(brine)
Thisisinjectedintothefleshandthenthemeatisimmersedinasaltsolutionfor5days.Some
timesacombinedmethodisused.Brineisinjectedintothemeatandthenitisstackedand
coveredbydrysaltfor2to3weeks.Itisthenmaturedforabout3weeksundercontrolled
temperature.Desirablebacteriaactonmeatjuices.ThisbaconisnowreadytoasaleasGREEN
orPALEbacon.
Ham:HamandGammoncomefromthehindlegsofapig.Gammoniscutoffthecuredporker.
Hamontheotherhand,iscutoffatfreshporkstageandincludesasubstantialpartoftheloin.
Itiscuredaftercutting,usuallybythelongprocessofdrysalting.

21. OFFAL (Variety Meats)
Offal,also referred to asvariety meats, is the name for internal organs and entrails of a
butchered animal. The word does not refer to a particular list of edible organs.
•Liver:Liver is very fine-textured and is almost devoid of the characteristic fiber bundles
found in red meat (liver has no grain). Consequently, it is very tender and can be sliced in
any direction needed to attain the best yield. It can be prepared using dry heat. It has a
very distinct flavor and is relatively inexpensive.
•Kidney: Kidneys are either smooth, bean-shaped (in lamb and pork) or irregularly shaped
with reddish-brown lobes and deep clefts (beef). Beef kidneys are very tough and require
intense moist heat cookery.
•Heart: Heart is retailed whole, halved, or cut into slices depending on species and size.
The inside of the heart contains string-like sinew, which should be removed if the heart is
being stuffed and cooked. Dry heat is suitable for cooking heart. It is commonly stuffed
and roasted whole or slices are seasoned and pan-fried.
•Tongue: The surface of the tongue is very coarse and requires a long period of slow
cooking to be able to remove it (six to eight hours of simmering). Once skinned, the
tongue can be sliced and is quite tender. There is a very large amount of gelatin in the
meat which provides a rich flavor. It is often pickled or corned before cooking.
SASIKUMAR NATARAJAN -EDUCATIONALIST & HOSPITALITY TRAINER

22. OFFAL (Variety Meats)
Tripe:Tripeisprocessedfromthemuscularinnerliningofthestomach.Itcanbesmoothorhoney-combed
dependingonwhichchamberoftheanimal’sstomachitisharvestedfrom.Itiscommonlysoldfreshorpickled.
Washedtripe,alsoknownasdressedtripe,isboiledandbleached,givingitthewhitecolormorecommonlyseen
forsale.Triperequiresmoistheatcookerytobreakdownitsrubber-liketexture.Itismostcommonlyusedin
soupsandstews.
Sweetbreads:Sweetbreadsarethethymusglandsofcalvesandmaturebeef.Theyarepinkish-whiteincolor.
Vealorcalfsweetbreadsareconsideredagreatdelicacy.Theyarelargestinsizewhenthecalfisfivetosix
weeksoldanddecreaseinsizeastheanimalages.Sweetbreadsshouldbethoroughlysoakedincoldwater,then
blanchedsothatthemembranecanberemoved.Theythencanbebraisedorcooledthenslicedandbreaded
forpan-frying.
Brain:Brainsareasmallvolumeseller.Theyperishveryquicklysoaregenerallyfrozenattheplantassoonas
theyareharvestedfromtheanimal.Theyaremildinflavorandhaveadelicatetexture.Calvesbrainsaremost
commonlyused.Theycanbepreparedmuchthesameassweetbreads.Brainisextremelyhighincholesterol.
Oxtail:Oxtailisclassifiedasoffaleventhoughitisnotaninternalorgan.Oxtailismainlyusedformakingsoupto
extractitsrichflavors.Itismorebonethanmeat,butthemeatfromtheoxtail,onceproperlybraised,isvery
richinflavor.
Cheeksandhead:Thesearenottechnicallyoffal,butincreasinglypopulararebeefandvealcheeks,whilepork
headsareusedtomakeheadcheese,atypeofsausageconsistingofthemeatfromtheheadsetinagelatinbase
madefromthecookingliquid.
Caulfat:Finemembraneoffatwhichcoversthestomachofhogs,Caulfatisusedforbarding(wrappingor
covering)leancutsofmeat,groundfillingsandsausagemeat.
SASIKUMAR NATARAJAN -EDUCATIONALIST & HOSPITALITY TRAINER

23. BUTCHERY
THANK YOU
SOURCE:
•enotes
•Leadingwebsites
•IndustryBooks.
SASIKUMAR NATARAJAN -EDUCATIONALIST & HOSPITALITY TRAINER