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Post by 1dave on Dec 22, 2017 14:41:18 GMT -5
In olden days it was a highly respected skill.
Now it is just teens with a band saw.
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Post by parfive on Dec 22, 2017 15:18:53 GMT -5
This Butchar o’ yours, he kuts up meet?
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Post by 1dave on Dec 22, 2017 19:50:14 GMT -5
This Butchar o’ yours, he kuts up meet? Most "meet" these days are "kut" in unnatural locations splattering bone splinters everywhere.
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Post by kk on Dec 23, 2017 8:18:22 GMT -5
In olden days it was a highly respected skill. Now it is just teens with a band saw. Would have to agree. Can hardly recognize the meet in the market these days. But still remember the stern lectures and observations of my boss during 3 years of butcher training on the proper way to cut up pigs and cattle, muscle by muscle without wasting a single ounce on any animal. At the end of my training, I lost a regional competition by having an eight of an ounce of waste/scraps in a quartered bull, to the first placed competitor because I left just a bit too much on the bone.
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Post by rockjunquie on Dec 23, 2017 8:50:58 GMT -5
My brother's neighbor is an older woman and takes her job very seriously. There's hope.
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Post by toiv0 on Dec 23, 2017 9:38:41 GMT -5
I butcher my own, and it is just meat at some point my cuts are not so good looking. Cant cut through the bone in venison,moose or elk any more due to a chance of prions or CWD.
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Post by kk on Dec 23, 2017 9:50:06 GMT -5
I butcher my own, and it is just meat at some point my cuts are not so good looking. Cant cut through the bone in venison,moose or elk any more due to a chance of prions or CWD. Its not so much about looking good; its more about that different muscles have different textures and hence cook differently. Mix them up (they do often occur side by side) and it will never really cook to perfection. I live in a world where fast food rules and pretty much gotten used to it. Then two years ago, I went back home, and the difference was astonishing.
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Fossilman
Cave Dweller
Member since January 2009
Posts: 20,709
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Post by Fossilman on Dec 23, 2017 10:26:42 GMT -5
I'm old school,I still do my own butchering....I like knowing where my meat comes from and how its handled and cared for! I make my own sausage,jerky and other meats... My good friend in ND,owned a butcher shop and I use to hang out there,quite a bit,and learned a lot.....
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Sabre52
Cave Dweller
Me and my gal, Rosie
Member since August 2005
Posts: 20,487
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Post by Sabre52 on Dec 23, 2017 11:12:41 GMT -5
Since these counties in Texas have hunting and ranching as the main enterprise, we have lots of good butchers and fantastic meat. Had me a one pound cowboy ribeye for a treat last week that was the best steak I've ever eaten in my life and that's from a guy who is a real carnivore. Our favorite butcher cuts a pork roast that is flat out of this world. The wife loves Axis meat too, but me being raised by a taxidermist and hunter, wild game is not my favorite, though axis deer do eat real well as they graze grass like cattle......Mel
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Post by 1dave on Dec 23, 2017 11:52:57 GMT -5
Since these counties in Texas have hunting and ranching as the main enterprise, we have lots of good butchers and fantastic meat. Had me a one pound cowboy ribeye for a treat last week that was the best steak I've ever eaten in my life and that's from a guy who is a real carnivore. Our favorite butcher cuts a pork roast that is flat out of this world. The wife loves Axis meat too, but me being raised by a taxidermist and hunter, wild game is not my favorite, though axis deer do eat real well as they graze grass like cattle......Mel I have to agree on the wild game. "Trophy Buck" meat is not worth trying to cook. Especially after being chased all over the mountain. This thread started with a chicken thigh in hand that had been sawn down the back bone and a half inch before the drumstick began. Bone splinters everywhere.
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Post by woodman on Dec 23, 2017 11:54:30 GMT -5
I had big plate of Elk liver and heart for dinner last night, Nothing better. You do need to cut it up right for best results, just like any other meat.
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Post by woodman on Dec 23, 2017 11:57:39 GMT -5
Since these counties in Texas have hunting and ranching as the main enterprise, we have lots of good butchers and fantastic meat. Had me a one pound cowboy ribeye for a treat last week that was the best steak I've ever eaten in my life and that's from a guy who is a real carnivore. Our favorite butcher cuts a pork roast that is flat out of this world. The wife loves Axis meat too, but me being raised by a taxidermist and hunter, wild game is not my favorite, though axis deer do eat real well as they graze grass like cattle......Mel I have to agree on the wild game. "Trophy Buck" meat is not worth trying to cook. Especially after being chased all over the mountain. This thread started with a chicken thigh in hand that had been sawn down the back bone and a half inch before the drumstick began. Bone splinters everywhere. What I hate about chicken purchased in stores is that it is not bleed out properly during the butchering process. I do not like blood coming out when cooking it. never had that problem when we butched our own. assemply line butchering i guess.
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lookatthat
Cave Dweller
Whatever there is to be found.
Member since May 2017
Posts: 1,360
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Post by lookatthat on Dec 23, 2017 17:36:23 GMT -5
Since these counties in Texas have hunting and ranching as the main enterprise, we have lots of good butchers and fantastic meat. Had me a one pound cowboy ribeye for a treat last week that was the best steak I've ever eaten in my life and that's from a guy who is a real carnivore. Our favorite butcher cuts a pork roast that is flat out of this world. The wife loves Axis meat too, but me being raised by a taxidermist and hunter, wild game is not my favorite, though axis deer do eat real well as they graze grass like cattle......Mel I have to agree on the wild game. "Trophy Buck" meat is not worth trying to cook. Especially after being chased all over the mountain. This thread started with a chicken thigh in hand that had been sawn down the back bone and a half inch before the drumstick began. Bone splinters everywhere. One of the best deer I ever ate was a big deep woods Maine buck, a trophy in most anyone's book. My Dad got it. Old buck with a snout so long that the taxidermist had to build up the mount as a long enough form was not available, even through the catalogs. Bigger head than the Milo Hansen buck, apparently!
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Post by 1dave on Dec 23, 2017 18:25:29 GMT -5
I have to agree on the wild game. "Trophy Buck" meat is not worth trying to cook. Especially after being chased all over the mountain. This thread started with a chicken thigh in hand that had been sawn down the back bone and a half inch before the drumstick began. Bone splinters everywhere. One of the best deer I ever ate was a big deep woods Maine buck, a trophy in most anyone's book. My Dad got it. Old buck with a snout so long that the taxidermist had to build up the mount as a long enough form was not available, even through the catalogs. Bigger head than the Milo Hansen buck, apparently! Must have bagged him early in the hunt, quickly removed the scent glands, drained and hung it properly. Good show!
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Post by wigglinrocks on Dec 23, 2017 18:50:38 GMT -5
Those big old bucks sometimes are the best eating , if ya catch them before the rut . Which means around here ya have to start the season early .
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Post by 1dave on Dec 24, 2017 0:31:08 GMT -5
An old butcher friend told me the best beef you can get is to purchase the scrawniest critter you can get, feed it heavy on corn, butcher when fat.
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Deleted
Deleted Member
Member since January 1970
Posts: 0
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Post by Deleted on Dec 24, 2017 11:15:28 GMT -5
I'd love to grow my own beef, on my back 40 (yards). But mini cattle are way too expensive to butcher. Even baby doll sheep would be nice, but the babies worth more alive than on the plate. Hard to follow that path. 1daveI never buy butchered chicken. Buy the whole bird and break it down. Easy and fast. And far less expensive.
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Post by 1dave on Dec 24, 2017 11:18:56 GMT -5
I'd love to grow my own beef, on my back 40 (yards). But mini cattle are way too expensive to butcher. Even baby doll sheep would be nice, but the babies worth more alive than on the plate. Hard to follow that path. 1daveI never buy butchered chicken. Buy the whole bird and break it down. Easy and fast. And far less expensive. I remember as a teen being amazed at how easy the skin came off rabbits. Just give a flip and off it goes!
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