The right restaurant equipment can be great for your restaurant
Proteins are important parts of any menu. Meats are often the centerpiece of dinner entrees, and preparation can make a big difference in the overall quality of a restaurant.
The common way to procure meat at most restaurants, except maybe very expensive steakhouses, is to buy the best quality meat you can and come up with good recipes to feature that protein. Still this may not always be the best way to create your dishes.
An in-house butcher is a position that many restaurants would scoff at. After all, why pay another staff member to butcher meat when you can buy the cuts you need and use more easily? The space taken up by whole animals like whole lams or gigantic sides of beef could be more effective if used to cook.
This line of thinking is skewed and biased. with the right butcher and the right restaurant equipment, in-house butchering could propel your restaurant to greatness.
An in-house butcher could ultimately be cheaper. The cost of the added salary may, in many cases, be easily offset by the amount of money saved by buying unbutchered meats.
In-house butchering allows for more versatility in your menu as well. Purchasing whole animals or sides of animals will allow you access to cuts of meat that you otherwise wouldn't have. Organs, for example, are a favorite of many chefs and can be used to create surprisingly high-end dishes. You can easily control the size of your cuts of meat, allowing you to create restaurant specific cuts of beef and offering them in different sizes.
Purchasing a meat saw and meat grinder can also add to your repertoire. The meat saw can help in creating dishes that use the bone as part of the cooking process, and it can help you more easily reach bone marrow, which if prepared correctly can be a delicacy. A meat grinder will also allow you to take the pieces of mean that aren't part of the custom cuts you are creating and use them for fresh, high quality ground meat for use as anything from burgers to sausages.
In the end, the added freshness and versatility will allow your restaurant to flourish.