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Monday, March 23. 2020

Like butchering a White Tail deer, but much bigger. I've done lots of deer, but never with power tools.

Posted by The News Junkie in The Culture, "Culture," Pop Culture and Recreation at 16:17 | Comments (8) | Trackbacks (0)

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Boy, you guys are an eclectic bunch! Back in my hippie days, the wife and I butchered and processed a 300 lb. calf once. It was a LOT of work, and didn't come out nearly that nice looking. We ended up with many unidentifiable chunks of meat. We also use my grandmothers hand-crank meat grinder to grind up the chunks. That took about 8 hours if I recall correctly. I'm glad we had the experience, though, because now we really appreciate the supermarket!

#1 snopercod on 2020-03-23 17:38 (Reply)

I don't know why I just sat there and watched an hour of a guy cutting up half a cow, but I did. I guess watching a pro at work is just inherently interesting.

#2 Jerryskids on 2020-03-23 23:09 (Reply)

Try an elk! It’s just like a deer, if a deer weighed half a ton.

#3 Bruce Anderson on 2020-03-24 09:05 (Reply)

Agree. For a real treat, try boning out an elk in a snowstorm on a steep mountainside. Just hope you have some good hunting partners. And then you have to pack it out.

#3.1 rocdoctom on 2020-03-24 09:52 (Reply)

I loved the minute details. The explanations of everything. Worth the hour. I have a better appreciation for butchers.

#4 Jewel (Link) on 2020-03-24 09:18 (Reply)

This is interesting. Kentucky is overflowing with deer, it's a real problem. But I think that it's illegal to shoot a deer in Kentucky, and then sell the venison. Some animals grow faster than others, and so they're a better value. Deer grow fast, and believe it or not, so do Hippo's. They grow faster than cows, and they taste better. Hippo meat is supposed to be fantastic. But Hippo's like to murder people, so they aren't as easy to raise.

#5 Ron Liebermann on 2020-03-24 12:30 (Reply)

American style butchering - streamlined, using the bandsaw a lot, and resulting cuts include several adjacent muscles, which may have different textures and cooking requirments.

Contrast this with French or other European butchers, who use their knives and follow muscle separations when breaking down the carcass. For example:

https://www.youtube.com/watch?v=F9JVnMJom_U

#6 Ben David on 2020-03-24 14:12 (Reply)

I'm lucky to be local to Whitefeather Meats. Great people who always have top-notch meat & service.

#7 Steve on 2020-03-25 12:09 (Reply)

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Monday, March 23. 2020

Fun with good meat