Butchers
Can anyone tell me when butchers became obsolete, and why??? Regards Cosmum

Cosmum, There were two left in pussers when i joined in '71. I wanted to be a pussers Butcher, but due to the discontinuation of the branch no go. I was into my 4th year as an apprentice butcher when i joined. (I started my apprenticeship at age 14) Most of the meat came in boxes already broken down, however my skills were very useful at Albatross and Watson (which had butcher shops) where I managed to partially revert to the system of breaking down beef, pork and lamb. I add that these Butcher shops were manned by a cook, but all they were doing was slicing rumps etc into steaks. (except for Normie Korman at the Tross who also used the butcher Shop to hide two shit tins full of Saki he was making, I think it was Norm anyway) I still can't see the economics behind the decision to scrap the Butchers Rate in favour of getting pre-packaged meat, especially on the larger depots. Regards Cliff

Thanks Cliff for that information. I would have thought butchers to be valuable members of a ships crew. But then again all that dead meat hanging around might have got a few of the live meat hanging around, confused. :lol:

I think Obsolete is a harsh word to use when talking about the demise of Butchers, My father was one of the last to be paid off, i still remember the look of terror in his eyes when they threw the rope around his neck and towed him toward Taronga to be Moored with the rest of the Moth-ball Fleet,regards Trevor

C,mon Trev , a bit harsh , your Dad was one of the best Chiefs I ever worked for . The Cerberus butcher shop in the early 70s ,had to be the perk job of the Depot. It was hard work and your fingers near froze off during winter cutting up half frozen lumps of "navy thick-flank", but the hours and perks made up or that. Still wonder what part of the steer that "navy thick-flank" came from . Never saw it before or since. Reckon "Freddy" Grace retired well on it. If I remember right (and I do) , it was you that got me the job after our starring efforts as bakers!! :wink:

I also was an apprentice butcher before I joined in 63. The great Doug Symes was our chief when we went through the cookery school ( his first group) in 1965. Trevor would you please say hello to Doug for me.

Trev , Donny "Doc" Baker worked offshore in Bass Strait for some years while I was there . Was known as the '100 year man' , only way he could have got all his "BeenThere's" in . Yeah , that letter box was never the same again . Kinda remember you two saying "We are all Duty Weekend , but us two won't be there " and you bastards weren't !!!!! Sorry off topic, but your Old Man is a Butcher , so thats close

Methinks the time zone thingy is playing up, nothing to worry about.................yet! If I can't fix it :?

Thankyou for that Guest, I sat in front of the PC and willed it to correct itself. :roll: :D

Still wonder what part of the steer that \\\"navy thick-flank\\\" came from . Never saw it before or since. Jaffa, Thick Flank was more commonly known and sold as 'Round Steak' best for braising, or the BBQ if bashed with a cube hammer, or as a 'Whole Round' which was best suited for Pot Roast. It comes from the hindquarter around the same area as the Topside and Silverside. :)

Sorry Cliff , Thick Flank and Round I know well . This stuff came in frozen 2kg blocks and was obviously made up of beef flap wrapped around offcuts of any thing . I must have chopped up hundreds of kilos of it and quite often I was looking at beef , mutton and pork all off the same \"animal\" :shock: Usual thing in the Main was to slowly stew it the day before it was needed , in the big steam boilers , tip it out into aluminium meatboats , into the coolroom over night , take off the six inches of pure solidified fat the next day and use it for stews , curries and casseroles. The fat topped up the fryers. The rest had usually set in a jelly because there was so much gelatine from the gristley bits . Thing was, the boxes of meat came into the Butchers Shop (there , I'm on topic!!!) marked \"Navy Thick Flank\" Once again Pussers didn't get what they were paying for........Read the news ...Nothing changes!!!! :wink:

Know this is an old topic ,but,as I am new to site,have to put my two bobs worth in,Dean(Jaffa) my most vivid memory of you was in butchers shop at Cerberus where you guided me through the harrowing challenge of cleaning Doug`s bacon slicing machine,will never foreget it,your words were something like ,FXXX this up and you are back in the main galley tomorrow,with your help I survived in Doug`s shop for a few months and enjoyed all those perks you mentioned

Even if the topics are old I stiil appreciate your input Bob keep well mate Regards Quinny

Stirring old memories boys.A Great job. I worked the Cerberus butcher shop with Joe Alexander as boss (great bloke) and Animal Harvey as my sidekick. You can imagine the way the meat ended up sliced by me and the animal after a heavy night at the piss bar. Danny Howlett also worked up there but sliced his finger off on the famous bacon slicer.The downside of the job was the freezer muster but that kept the hangovers at bay cause always on the move. Couldn't feel sorry for oneself