who buchers there own meat?
- Thread starter death-junky
- Start date
I just learned recently how to cut actual steaks, roasts, etc outta the meat I chop up from a tuktu(caribou) where as before I was just cutting up meat into thin strips and stir-frying it, BBQing cut up large pieces and ribs ... learned how to cut out and roast a rump ... awesome thing to learn butchering ... 
A friend just received a grinder for x-mas ... we're both gonna check this thing out and grind up some tuktu(caribou) to make burgers and also sausage ... butchering is an awesome thing to learn! Cheers CGNer's,
Otokiak ...
Rankin Inlet, NU
CANADA
A friend just received a grinder for x-mas ... we're both gonna check this thing out and grind up some tuktu(caribou) to make burgers and also sausage ... butchering is an awesome thing to learn! Cheers CGNer's,Otokiak ...
Rankin Inlet, NU
CANADA
skit said:
Why don't you share with the rest of us just how many moose/deer/beef have you cut up in your life, to arrive at the fact that professional butchers don't know how to cut wild game?
The fact of the matter is, that the commercial meat cutter will know FAR more about cutting wild game than the average backyard bonehead, and take FAR more pride in the finished product as well.
Next time you speak, at least try to get your facts straight!
sc
I do all my own butchering. I debone and separate the muscle and then with a fillet knife i cut out the viscara (sp) or the connective tisue. A butcher would take like an hour to butcher a deer and the meat would all be good but.I was always told by previuos hunting partnersthat three things give you the wild game taste bone in meat including bone chips from the saw. Fat surrounding the muscle and the tendions and viscara (cartliage). Yea it takes me 7 hours to do a deer but the quility of the meet is much higher. Even the trim used in burger and sausage is much better. And yea a butcher knows way more about the cuts then i do.
Otokiak said:. learned how to cut out and roast a rump ... awesome thing to learn butchering ...
Otokiak ...
Rankin Inlet, NU
CANADA
I am also interested in purchasing a grinder.. both for game and some "non-hormone pumped" butchered beef we have been fortunate enough to get access to.....what grinder do you use? What do folks recommend for home use I wonder?
thanks
AP
My Grandfather was a butcher (born 1881)... Taugt us how to cut meat English style. Meat saw, cleaver, - bone in steaks, chops, roasts plus stew and mince. Worked out ok but recently (last 10 years) introduced to cutting like freddy (4 posts above). Much better. Every one in on the hunt has to chip in or go without. Rate works out to one man hour for every 10 lb hung, field dressed, skin on. recovery about 45% on deer - no bones. Less if shot badly. Great cook book called "Game" by Klaus Wockinger out of Calgary outlines process but in general separate muscle groups and trim the sinews. Bones for soup stock, scraps ground up for dog food. Dog thinks it's great.
Our set up from last fall.
Buddy bought a 48 foot refer trailer, and slowly we got all the fixins, band saw, minute steak machine. Already had the grinder, and sausage press.
It was nice to have a controlled enviroment especially with the un seasonably warm fall we had.
Watching someone who is good with a knife and knows how to cut up game is a treat. We hunt with a retired butcher who does most of the cutting and, more importantly identifies the cut of meat. Identification was always questionable when we had a Butcher Shop handle the task. Even though the packages were always labeled, the cut sometimes didn't reflect the label.
Another problem as was eluded to earlier - garbage in, garbage out. I heard our butcher bark (not at us) on more than one occassion - "You bring me dirty meat, I give you back dirty meat. If you don't give a dam, neither do I".
Getting a bull moose ready for the freezer is a lot of work. But the reward is, without a doubt, worth it. Especially that neck roast we had off a calf a few years ago....
Another problem as was eluded to earlier - garbage in, garbage out. I heard our butcher bark (not at us) on more than one occassion - "You bring me dirty meat, I give you back dirty meat. If you don't give a dam, neither do I".
Getting a bull moose ready for the freezer is a lot of work. But the reward is, without a doubt, worth it. Especially that neck roast we had off a calf a few years ago....
- Location
- Hillbilly shack in the boonies
Bone it out, then steaks, roasts, jerkey, burger
Frank
Frank
Sharp knives
If folks are still reading this interesting thread I would like to ask by what methods are home butchers sharpening the knives they use. I have been using a little diamond hone thing from Canadian Tire which works better than other on-the-spot methods but isn't really consistant.
My wife's a teacher and has yet to want to get anywhere near the butchering. I love doing it so that's what I do.
If folks are still reading this interesting thread I would like to ask by what methods are home butchers sharpening the knives they use. I have been using a little diamond hone thing from Canadian Tire which works better than other on-the-spot methods but isn't really consistant.
My wife's a teacher and has yet to want to get anywhere near the butchering. I love doing it so that's what I do.
I've done my own butchering for years. For deer I totaly debone, no fat, little sinew as possible. Of course with the folks I hunt with our rule is you shot it it belongs to you and you take care of it. Essentialy we keep the loin, the backstrap and cut small steaks. The rest is suasage which we make. My father in law, a Menonite farmer taught me how. Good sausage. Elk and moose go to a butcher I trust.
I love butchering deer! Bone in roasts, would'nt ruin backstraps by cooking them with out the marrow. Old nazi german aristocrat poacher taught me some butchering skills that I am thankful for. I have convinced more then one hunting partner to save us a trip to the butcher and in an hour or less they have a deer they can eat. Always makes someone happy to save money and see there meat being treated with respect.
Moose is a pile more work. The wife and I generally work until we are tired enough not to be trusted with sharp tools. Sometimes a whole quarter will get frozen whole. Less freezer wear on the meat and saw it up when everything else is gone.
In a perfect world nice to cut cold firm meat but I will butcher fresh meat and put it straight to the freezer if the weather is warm.
I can't wait for hunting season to get here.
Moose is a pile more work. The wife and I generally work until we are tired enough not to be trusted with sharp tools. Sometimes a whole quarter will get frozen whole. Less freezer wear on the meat and saw it up when everything else is gone.
In a perfect world nice to cut cold firm meat but I will butcher fresh meat and put it straight to the freezer if the weather is warm.
I can't wait for hunting season to get here.
