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Butchering
- Thread starter Oasis1965
- Start date
You're right - Victorinox is highly under-rated!Basic butchering is pretty easy.
A boning knife and a Victorinox steak knife along with a vacuum sealer is an adequate basic setup.
If you live in the Edmonton area, NAIT sometimes puts on a game butchering course.Does anyone know if there is a butchering course available for game? I’m thinking it may save you a bit of cash.
Bearded butchers on youtube have lots of great videos on how to process various animals.
Been cutting up my own for a few years, I don't trust butcher shops and my end result is also much higher quality and much cleaner.
My cutting board is a 32"x48" piece of 3/8" white HDPE sheet that I clamp on 2 tall saw horses(no bending over to work on it). Big enough for 2-3 people to be working around it or to put a whole carcass deer carcass on.
I don't age deer, all processed within 24hrs usually.
I vacuum seal and also grind everything as we go, only a $100 meat grinder but I resharpened the blades so it properly cuts, make sure it's real tight when assembling it or it'll just mush and jam up.
Any deer roast for 35-40min in the pressure cooker with half a bottle of wine, salted herbs and veggies makes the most tender delicious meat.
F-D*ck ErgoGrip knives are also excellent, I like their curved 1/2" flex boning knives and they're only $28 and generally hold a better edge than victorinox but I got some of each in different shapes. What really matters is good and regular sharpening during the process.
https://www.foodsupplies.ca/829821503-fdick-ergogrip-boning-knife-curved-semi-flex-red-6
Been cutting up my own for a few years, I don't trust butcher shops and my end result is also much higher quality and much cleaner.
My cutting board is a 32"x48" piece of 3/8" white HDPE sheet that I clamp on 2 tall saw horses(no bending over to work on it). Big enough for 2-3 people to be working around it or to put a whole carcass deer carcass on.
I don't age deer, all processed within 24hrs usually.
I vacuum seal and also grind everything as we go, only a $100 meat grinder but I resharpened the blades so it properly cuts, make sure it's real tight when assembling it or it'll just mush and jam up.
Any deer roast for 35-40min in the pressure cooker with half a bottle of wine, salted herbs and veggies makes the most tender delicious meat.
F-D*ck ErgoGrip knives are also excellent, I like their curved 1/2" flex boning knives and they're only $28 and generally hold a better edge than victorinox but I got some of each in different shapes. What really matters is good and regular sharpening during the process.
https://www.foodsupplies.ca/829821503-fdick-ergogrip-boning-knife-curved-semi-flex-red-6
