Brothers Čučković: Meet the Meat Masters!

By: GastroLada
Article_ls_middle_braca-cuckovic

We met brothers Čučković on Facebook. We just had to fall in love with what they were doing, cause it was so obvious they are in love with their job, that is, being a butcher. But, they are so much more! Check out their philosophy in this short talk we had, you'll wish they were your friends and their butcher shop was in your town!

Butcher tools

1. You two always wanted to be butchers, or did it just happen by accident? (Are you brothers?)
Our parents are the same, but we don't look alike. One chops with his left arm, the other one with the right one... but yes, we're brothers. Our father is a top-notch butcher and charcuterie expert, so he transferred the love to us.

2. What makes a good butcher?
A sharp knife, a strong hand, gentle heart, strong nerves, and a love for the tasty stuff.

3. You are aware that people are often afraid in front of a butcher? Some feel that they’ll either be cheated, or make fools of themselves.
Well, yeah, the man with a blood stained white coat holding a knife does inspire a certain amount of respect… No, we tend to maintain friendly relationships with our customers. We try to give them advice, and improve the image of the profession. Don't be afraid of butchers, people!

4. Where does good meat grow in Croatia? Is it possible to find free range meat in these areas?
Of course, you just need to look hard for smaller, family-operated farms. These are the places where animals are raised in conditions that satisfy their natural needs. By buying the meat from such farmers we try to help them fight the invasion of low quality imported meat.

5. While we're on the subject, why do Croatians eat low quality meat?
We just think the crisis did its thing, and people really have no choice. So, the answer to that should be sought at St. Mark’s Square (the seat of government).

6. Do you eat meat every day?
Of course not. We eat everything that swims, flies and grows from the ground.

7. What is your favorite piece of meat and why?
Dejan: I just can't decide, I love it all!
Danijel: Tripe. It's the only thing I could eat for lunch, dinner, brunch…

8. What is the most underestimated piece of meat?
Head and offal. You can make great dishes with it.

Steak

9. Are there things you would like to offer in your butcher shop but don't have access to in Croatia?
Sure! But we live in a conservative environment where people hesitate to change their dietary habits, and it would probably be destined to fail. We wish to change that though. The world is full of wonderful delicacies!

10. Give us a super simple recipe to prepare at home.
You just need a board and a sharp knife, leave the rest to the Brothers Čučković!

We love you!

Hrvatska verzija:

1. A, vi ste oduvijek htjeli biti baš mesari, il se to dogodilo spontano,slučajno,ničim izazvano? (Jeste li vi braća?)
Imamo iste roditelje, ne sličimo jedan na drugoga, jedan sječe desnom, drugi lijevom rukom, ali da, mi smo braća.

Otac nam je vrhunski mesar i kobasičar pa nas je "zarazio" mesom. Mi
ga obožavamo.

2. Što čini dobrog mesara?
Oštar nož, jaka ruka, meko srce, visoki prag tolerancije, voljeti fine stvari.

3. Znate da se ljudi često boje mesara? Ili zato što se boje da će ispasti blesavi ili da će ih mesar prevariti…
Čovjek u bijelom s nožem u ruci i malo krvi na pregači izaziva strahopoštovanje. Šalu na stranu, mi imamo gotovo familijaran odnos s našim stalnim kupcima, dajemo savjete i zajedno stvaramo novu, bolju sliku tog plemenitog zanimanja. Ne treba se bojati mesara.

4. Gdje raste dobro meso u našoj zemlji? (ima li u nas uopće organski proizvedenog mesa i nudite li ga?)
Ima naravno, na manjim seoskim godpodarstvima u čitavoj Hrvatskoj gdje životinje žive u humanim uvjetima u skladu s prirodnim uvjetima. Nabavljajući meso za našu mesnicu na taj način, pomažemo našem seljaku u opstanku pred najezdom uvezenog mesa sumnjive kvalitete i podrijetla.

5. Zašto Hrvati, čini se, jedu loše meso?
Ne slažemo se da Hrvati jedu loše meso, već gospodarska kriza te slaba kupovna moć većine građana ne daje puno izbora. Stoga je odgovor vjerovatno na Markovom trgu.

6. Koliko dugo možete izdržati bez mesa? Jedete li ga svaki dan?
Ko riba na suhom. Ha-ha! Naravno da ne, jedemo sve sto raste iz zemlje, pliva, leti.....

7. Koji vam je omiljeni komad mesa i zašto (obojica odgovorite).
Dejan: Ne mogu se odlučiti. Ja volim sve.
Danijel: Tripe. Jedino jelo koje mogu jesti za marendu, ručak i večeru.

8. Koji je najpodcjenjeniji komad mesa?
Glava i iznutrice. Od njih se rade vrhunska jela.

Čučković marinada

9. Postoji li nešto što biste htjeli imati u svojoj ponudi a do toga ne možete doći u Hrvatskoj?
Da naravno da ima, ali živimo u dosta konzervativnoj sredini gdje ljudi teško mijenjaju prehrambene navike te bi im nešto novo bilo jako teško za prihvatiti. Jednog dana željeli bi to promijeniti. Svijet je pun vrhunskih delicija.

10. Dajte nam neki super jednostavni a superfini recept za po doma.
I za kraj jedan jednostavan recept. DAŠČICA I OŠTAR NOŽ. Za detalje obratite se braći Čučković!!!

Mesnica Čučković na facebooku

All photos by Čučković brothers.

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