The sharpest cut of all

The Sharp End is at its most incisive this month as the author experiences the cut and thrust of life as a butcher. While he's hoping to give knife-wielding the double thumbs-up, he reckons simply still wielding two thumbs afterwards would be triumph enough. He arrives at Bramptons of Kemptown,...

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Bibliographic Details
Published in:Management Today 2013-03, p.74
Main Author: Waller, Dave
Format: Article
Language:English
Subjects:
Beef
Governors
Knives
Meat
Workforce
Online Access:Get full text
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Summary:The Sharp End is at its most incisive this month as the author experiences the cut and thrust of life as a butcher. While he's hoping to give knife-wielding the double thumbs-up, he reckons simply still wielding two thumbs afterwards would be triumph enough. He arrives at Bramptons of Kemptown, Brighton for a 7:30 morning start, greeted out of the winter drizzle by the friendly face of owner Paul Williams, who introduces him to his team, Colin and Steve, as the pair cleave diligently through hunks of flesh. Colin and Steve go at it, saws hacking through bone and knives easing through flesh, breaking it down into the different cuts. Their skill is impressive, as is the sharpness of the blade.
ISSN:0025-1925