Butchers in the city who are mainly strong and hefty middle-aged men with cleavers are artists in the way they chop meat from big pieces for a tandoori to a slight tiny bit for a dry fry. They might not look like those who pay attention to precision or detail, or it's too fast for us to notice, but they do.
A butcher's academy will soon come up in the city to help people learn and master the same art that men got over decades and thousands of customers. The academy will train the students on the step-by-step procedure of meat cutting, identifying the types of meat and the right cleavers on how to locate and precisely cut the waste out of a different kind of meat and store and package it.
The butchers in the city to date might possess these skills passed on to them by their older generation, but all they need is fine-tuning and a systematic and hygienic approach to the butchering as a process. However, the co-founder of Proteins Butchers Academy feels that a touch of modernism and professionalism needs to be added.
The academy is currently working out its modules and courses. It is keen on offering those with experience who join the academy a three-month free training along with an opportunity to work and earn up to Rs.8000/- stipend. The course designed by multiple people from the hotel management institutions has aimed at training 500 students in their first year and is soon looking to have women on board and be a part of this mastering this art.