Whack! The butcher brought down the cleaver to macerate the roast enabling tenderness in the dish. Then a jagged rake to soften the tendons into a gleimous mass to be stewed for broth. Being rather obtuse in the matter of degustation, he joined the beefy ingredients into a large heavy pot to brew for the chefs’ approval.
The head chef did not take part in the butchering, preferring the “outfront” ballyhoo the restaurant provided him. He concentrated more on the preparation of the serving as a whole, hoping to increase traffic to his place of business with a well designed plate. He palavered the souschefs to contend with the basics, as over the years, he found the butchering nauseating.