If you use a large enough caliber (say...20mm or larger), the skinning/butchering sorta takes care of itself. Think of the results as a sorta "Easter-egg hunt" for bacon and steaks!
There really isn't anything scary about this, 'making meat' is as natural an activity there ever was. The advice given me by my Uncle when I was about to prepare my 1st deer was 'He's just a big rabbit'. Pretty much spot on, just more materials to work with.
Cutting steaks is hard work, but having the meat very cold (nearly frozen) really helps.
When I was a child growing up in eastern Kentucky, we killed and butchered two hogs and a beef every winter. My grandfather allways did it on the coldest days of the year. Just remember the TIME it takes to do this. We would start well before dawn and mostly only do one animal in a full day (12 hrs.) Also we allways did this in the barn -out of the wind- and away from (out of sight) of the other animal's. Grampa said it was inhumane to let them see their fate.---Ray
Here you go, in color.
ReplyDeletehttp://hallsbutchers.com/menus/beef_cuts.jpg
I'd have to admit that is one skill I do not have. It would be hack and slice.
ReplyDeleteGet the one for the hogs also!
ReplyDeleteThere is more to a hog besides bacon!
http://www.pinterest.com/pin/505810601870322345/
ReplyDeleteIf you use a large enough caliber (say...20mm or larger), the skinning/butchering sorta takes care of itself. Think of the results as a sorta "Easter-egg hunt" for bacon and steaks!
Angel, I looked for this on the web. There are some very scary sites regarding this subject. Thank you Chaplain Tim for the link
ReplyDeleteThere really isn't anything scary about this, 'making meat' is as natural an activity there ever was. The advice given me by my Uncle when I was about to prepare my 1st deer was 'He's just a big rabbit'. Pretty much spot on, just more materials to work with.
ReplyDeleteCutting steaks is hard work, but having the meat very cold (nearly frozen) really helps.
When I was a child growing up in eastern Kentucky, we killed and butchered two hogs and a beef every winter. My grandfather allways did it on the coldest days of the year. Just remember the TIME it takes to do this. We would start well before dawn and mostly only do one animal in a full day (12 hrs.) Also we allways did this in the barn -out of the wind- and away from (out of sight) of the other animal's. Grampa said it was inhumane to let them see their fate.---Ray
ReplyDeleteI've butchered before, cows and deer. Some of the links I hit weren't what they were supposed to be.
ReplyDelete