Location: North Sydney, Australia
Company: Meat and Livestock Australia
Position: Master Butcher, Retail Manager, Corporate Butcher Global Marketing
Years in the Business: started in 1979
With over three decades experience in the meat industry Doug Piper is a specialist retail butcher with extensive training, supervisory and business development experience across small retail butcher shops to high volume supermarket chain meat departments including foodservice and wholesale sectors. Over the past decade Doug has worked for Meat & Livestock Australia (MLA) as their Corporate Butcher delivering educational training programs focussing on value adding, whole carcass utilization and the use of secondary cuts with consumers, trade, executive chefs, retailers and major multi-channel foodservice operators and wholesalers around Australia and throughout North America, Asia and Europe. Read Chef’s Roll’s conversation with Doug Piper below.
What does it mean to be a Master Butcher?
Butchery is a trade that dates back to medieval times where Roman civilisation had butcher shops that performed the whole process of animal butchery. The butcher is perceived to be one of the most trusted and valuable tradespersons in the community- having the skills and knowledge to utilize the whole carcass, fabricating various cuts and meal options along with small goods, as well as being capable of educating trade, foodservice and consumers about “cut to cook” methods.
What is the most difficult or strangest animal you’ve broken down?
In the first year of my apprenticeship, I was working for a large butchery in the Central Markets of South Australia. The butcher owned several butcher shops and a pet supply shop. Every Monday afternoon, my job was to go to the pet supply shop and break down the kangaroo carcasses that were culled on the weekend on the owner’s farm and prepare them to be sold for pet food.
What are some cuts you want chefs and consumers to try?
There are many cuts available today that will give you an excellent and memorable eating experience. Lamb is one of Australia’s most popular proteins, the rack is a no-brainer for menus – it is great served as a premium entrée or as lollipops for an appetizer or bar menu; and ground lamb is a great way to create something new in a familiar format like a burger. But if you want something a little different, the lamb rump or top sirloin is an excellent cut for a single serve roast or cooked medium rare and sliced thinly over a salad. Any Aussie grassfed beef is an exciting menu addition to appeal to your diners who are looking for a healthier and environmentally friendly beef option. To add more value to your menu, you can use sub-primals from the beef rump. These cuts are full of flavor and when cooked correctly, offer a tender and economical option to a premium steak.
How did you get into the butchering business? What do you like about it?
The smell of fresh saw dust on the floor and fresh meat has stayed with me for years. I have fond memories of spending holidays with my grandparents in South Australia. Whenever I stayed with them we would always take a trip to the same butchers every time and the butcher would give us a thick slice of cooked sausage called “Fritz” to eat while my grandmother was doing the shopping. Seeing the smartly dressed butcher in his white shirt and black tie made me want to be just like them, always smiling and friendly to everyone.
I love the interaction with customers, you nearly become part of their family; you watch their families grow up and you know what they like. I get great satisfaction from being able to provide excellent food for families knowing they will enjoy it.
What’s your favorite piece of meat and how do you like it prepared?
I have many favorite pieces of meat, and it depends on what time of the year it is. In the summer months, there is nothing better than a thick slice of Porterhouse grilling on the bbq along with some freshly made thick beef sausages. And in the cooler months I love the smell of a slow cooked lamb shoulder wafting through the house, bathing in a mixture of red wine, star anise and stock, simmering away for hours in the oven.
Tips on purchasing meat at your local butcher/market?
We buy with our eyes, if you don’t like the look of it don’t buy it! Fresh meat should be a nice red/pink color, trimmed neatly and presented nicely for sale. The way the meat is presented usually tells a lot about the butcher.
Always ask the butcher for cooking tips; the butcher speaks to a lot of customers daily and has a lot of knowledge and cooking ideas.
Make sure the cut you are buying is suitable for what you are going to cook.
Do not be afraid of asking the butcher for something different. If he doesn’t have it he will more than likely be able to get it in for you.
Learn more about Master Butcher Doug Piper on his Chef’s Roll Industry profile here.
