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Brees Quality Meats Fresh Gourmet Sandwiches

1,981 views · Published 3 September 2009 · 3:38 · Indexed 5 October 2026

Channel: djlovelace · 2009 · Entertainment

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http://www.breesmeats.com 

The BEST place for meats in Souhern California.

Bress Meats is located  at  11877 Valley View St Garden Grove, CA 9284 - (714) 892-1115
And is a full-service butcher shop and sandwich shop!

A sandwich is a food item, consisting of two or more slices of bread with one or more fillings between them, Sandwiches are a widely popular type of lunch food, typically taken to work, school, or picnics to be eaten as part of a packed lunch. They generally contain a combination of salad vegetables, meat, cheese, and a variety of sauces or savoury spreads. The bread can be used as it is, or it can be coated with any condiments to enhance flavour and texture. They are widely sold in restaurants and cafes.

The ancient Jewish sage Hillel the Elder is said to have wrapped meat from the Paschal lamb and bitter herbs between two pieces of old-fashioned soft matzah, flat, unleavened bread, during Passover in the manner of a modern sandwich wrap made with flatbread.[4] Flat breads of only slightly varying kinds have long been used to scoop or wrap small amounts of food en route from platter to mouth throughout Western Asia and northern Africa. From Morocco to Ethiopia to India, bread is baked in flat rounds, contrasting with the European loaf tradition.

Olive and red Tomato sandwich 

During the Middle Ages in Europe, thick slabs of coarse and usually stale bread, called "trenchers", were used as plates. After a meal, the food-soaked trencher was fed to a dog or to beggars at the tables of the wealthy, and eaten by diners in more modest circumstances. Trenchers were the precursors of open-face sandwiches.[6][dubious -- discuss] The immediate culinary precursor with a direct connection to the English sandwich was to be found in the Netherlands of the 17th century, where the naturalist John Ray observed that in the taverns beef hung from the rafters "which they cut into thin slices and eat with bread and butter laying the slices upon the butter"— explanatory specifications that reveal the Dutch belegde broodje, open faced sandwich, was as yet unfamiliar in England.

A butcher is a person who may slaughter animals, dress their flesh, sell their meat or do any combination of these three tasks. They may prepare standard cuts of meat, poultry, fish, and shellfish for sale in retail or wholesale food establishments. A butcher may be employed by supermarkets, grocery stores, butcher shops and fish markets or may be self-employed.
 
An ancient trade, whose duties may date back to the domestication of livestock, butchers formed guilds in England as far back as 1272. Today, many jurisdictions offer trade certifications for butchers. Some areas expect a three-year apprenticeship followed by the option of becoming a master butcher.

Butchery is a traditional work. In the industrialized world, slaughterhouses use butchers (slaughtermen, in British English) to slaughter the animals, performing one or a few of the steps repeatedly as specialists on a semiautomated disassembly line. The steps include stunning (rendering the animal incapacitated), exsanguination (severing the carotid or brachial arteries to facilitate blood removal), skinning (removing the hide or pelt) or scalding and dehairing (pork), evisceration (removing the viscera) and splitting (dividing the carcass in half longitudinally).
 
After the carcasses are chilled (unless "hot-boned"), primary butchery consists of selecting carcasses, sides, or quarters from which primal cuts can be produced with the minimum of wastage, separate the primal cuts from the carcasses using the appropriate tools and equipment following company procedures, trim primal cuts and prepare for secondary butchery or sale, and store cut meats. Secondary butchery involves boning and trimming primal cuts in preparation for sale. Historically, primary and secondary butchery were performed in the same establishment, but the advent of methods of preservation and low cost transportation has largely separated them.
 
In the rest of the world, it is common for butchers to perform many or all of the butcher's duties. Where refrigeration is less common, these skills are required to sell the meat of slaughtered animals

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