Meat Man
Sheung Wan Western Market butcher Shum Yu Tsuen talks to Cyril Leung about life behind the knife.
HK Magazine: How’d you get into the business?
Shum Yu Tsuen: My uncle was a butcher and I followed him into it. I’ve been in it for over 30 years and had stalls in various wet markets on the island. I’ve been in the Sheung Wan Western Market for the last 10 years.
HK: Do you ever get sick of being around meat all the time?
SYT: I’ve gotten used to all that, but sometimes I still get tired of it. Being able to rest for three days during Chinese New Year was a welcome respite.
HK: What’s your daily routine?
SYT: I wake up at 4am every day. The meat arrives at around 5am, and I start cutting it into suitable portions to hang on the hooks. The housewives usually start coming in at around 7am-8am. I also sell to nearby restaurants. We close at 7pm.
HK: How do you like your meat?
SYT: I prefer it with a bit of fat. I can steam it with pickled vegetables or just stir-fry it with choi sum.
HK: Do butchers ever get strange symptoms from handling meat all the time?
SYT: No, but I get knee pains from standing for long periods of time, wrist pains and muscle aches in my arms. That’s common among butchers.
HK: Have you ever witnessed any serious butcher injuries?
SYT: No, I’m very careful so I haven’t had any. We’re all very careful in this business.