speaking a large van drew up outside the shop. Ralph moved to the door, pulled it wide and stuck a chip of wood under it to keep it open. He turned to Owen and by way of explanation pointed and said, ‘Delivery. The meat’s brought twice a week. Scatter the sawdust, but not too thick.’
Owen put his hand into the bag of dust and drew out a full, dry, scratchy handful which he scattered like a benevolent farmer throwing corn to his geese. The delivery man humped in half of an enormous sow. She had a single greenish eye and a severed snout. He took it to the back of the shop through a door and into what Owen presumed to be the refrigerated store-room. Before he had returned Ralph had come in clutching a large armful of plucked chickens. As Owen moved out of his way he nodded towards the van and said, ‘I tell you what, why not go and grab some stuff yourself but don’t overestimate your strength and try not to drop anything.’
Owen balanced his packet of shavings against the bottom of the counter and walked out to the van. Inside were a multitude of skins, feathers, meats and flesh. He grabbed four white rabbits and a large piece of what he presumed to be pork, but later found out was lamb. The meat was fresh and raw to the touch. Raw and soft like risen dough. He lifted his selections out of the van and carried them into the shop, careful of the condition of his apron, and repeated this process back and forth for the next fifteen or so minutes. While everyone else moved the meat, Marty busied himself with cutting steaks from a large chunk of beef. When finally all of the meat had been moved Ralph went and had a cigarette outside with the delivery man and Owen picked up his bag of shavings and finished scattering them over the shop floor. On completing this he called over to Marty, ‘Do I have to spread this on the other side of the counter as well?’
Marty smiled at him. ‘I think that’s the idea. It should only take you a minute, so when you’ve finished come over here and see what I’m doing. You never know, you might even learn something.’
Owen quickly tipped out the rest of his bag over the floor at the back of the counter and scuffed the dust around with his foot. It covered the front of his trainer like a light, newgrown beard. Then he walked over to Marty and stood at his shoulder watching him complete his various insertions into the beef. Marty made his final cut and then half turned and showed Owen the blade he was using. He moved the tip of the blade adjacent to the tip of Owen’s nose. ‘A blade has to be sharp. That’s the first rule of butchery. Rule two, your hands must be clean.’ He moved the knife from side to side and Owen’s eyes followed its sharp edge. It was so close to his face that he could see his hot breath steaming up and evaporating on its steely surface. Marty said thickly, ‘This blade could slice your nose in half in the time it takes you to sneeze. Aaah-tish-yooouh!’
Then he whipped the knife away and placed it carefully on the cutting surface next to a small pool of congealing blood. He said, ‘Rule three, treat your tools with respect.’
Owen cleared his throat self-consciously. ‘Will I be allowed to cut up some meat myself today, or will I just be helping out around the shop?’ Marty frowned. ‘It takes a long time and a lot of skill to be able to prepare meat properly. You’ll have to learn everything from scratch. That’s what it means to be the new boy, the apprentice.’
Ralph came back into the shop and set Owen to work cleaning the insides of the windows and underneath the display trays. Old blood turned the water brown. Soon the first customers of the day started to straggle into the shop and he learned the art of pricing and weighing. The day moved on. At twelve he had half-an-hour for lunch.
After two o’clock the shop quietened down again andOwen was sent into the store-room to acquaint himself with the lay-out, refrigeration techniques and
Owen put his hand into the bag of dust and drew out a full, dry, scratchy handful which he scattered like a benevolent farmer throwing corn to his geese. The delivery man humped in half of an enormous sow. She had a single greenish eye and a severed snout. He took it to the back of the shop through a door and into what Owen presumed to be the refrigerated store-room. Before he had returned Ralph had come in clutching a large armful of plucked chickens. As Owen moved out of his way he nodded towards the van and said, ‘I tell you what, why not go and grab some stuff yourself but don’t overestimate your strength and try not to drop anything.’
Owen balanced his packet of shavings against the bottom of the counter and walked out to the van. Inside were a multitude of skins, feathers, meats and flesh. He grabbed four white rabbits and a large piece of what he presumed to be pork, but later found out was lamb. The meat was fresh and raw to the touch. Raw and soft like risen dough. He lifted his selections out of the van and carried them into the shop, careful of the condition of his apron, and repeated this process back and forth for the next fifteen or so minutes. While everyone else moved the meat, Marty busied himself with cutting steaks from a large chunk of beef. When finally all of the meat had been moved Ralph went and had a cigarette outside with the delivery man and Owen picked up his bag of shavings and finished scattering them over the shop floor. On completing this he called over to Marty, ‘Do I have to spread this on the other side of the counter as well?’
Marty smiled at him. ‘I think that’s the idea. It should only take you a minute, so when you’ve finished come over here and see what I’m doing. You never know, you might even learn something.’
Owen quickly tipped out the rest of his bag over the floor at the back of the counter and scuffed the dust around with his foot. It covered the front of his trainer like a light, newgrown beard. Then he walked over to Marty and stood at his shoulder watching him complete his various insertions into the beef. Marty made his final cut and then half turned and showed Owen the blade he was using. He moved the tip of the blade adjacent to the tip of Owen’s nose. ‘A blade has to be sharp. That’s the first rule of butchery. Rule two, your hands must be clean.’ He moved the knife from side to side and Owen’s eyes followed its sharp edge. It was so close to his face that he could see his hot breath steaming up and evaporating on its steely surface. Marty said thickly, ‘This blade could slice your nose in half in the time it takes you to sneeze. Aaah-tish-yooouh!’
Then he whipped the knife away and placed it carefully on the cutting surface next to a small pool of congealing blood. He said, ‘Rule three, treat your tools with respect.’
Owen cleared his throat self-consciously. ‘Will I be allowed to cut up some meat myself today, or will I just be helping out around the shop?’ Marty frowned. ‘It takes a long time and a lot of skill to be able to prepare meat properly. You’ll have to learn everything from scratch. That’s what it means to be the new boy, the apprentice.’
Ralph came back into the shop and set Owen to work cleaning the insides of the windows and underneath the display trays. Old blood turned the water brown. Soon the first customers of the day started to straggle into the shop and he learned the art of pricing and weighing. The day moved on. At twelve he had half-an-hour for lunch.
After two o’clock the shop quietened down again andOwen was sent into the store-room to acquaint himself with the lay-out, refrigeration techniques and
Similar Books
