sungazer wrote:Its not that hard to separate the muscle groups they are each encased in a little bit of sinew. Cutting the animal into butcher style cuts is a little more difficult. I havent got that down yet it takes quite a bit of study. a general rule of thumb though is to cut any steak so the grain is on the short side (cut side) then when you bite you are biting with the grain which is easier, giving the feel of a more tender cut.
ThumbNT wrote:sungazer wrote:Its not that hard to separate the muscle groups they are each encased in a little bit of sinew. Cutting the animal into butcher style cuts is a little more difficult. I havent got that down yet it takes quite a bit of study. a general rule of thumb though is to cut any steak so the grain is on the short side (cut side) then when you bite you are biting with the grain which is easier, giving the feel of a more tender cut.
so like cutting wood with the grain, not against it>
really keen to see how proficient i can get with it, getting all my own backstraps and cuts from hogs sounds like a great way to get around giving coles and woolies all my money. dont want to sound like a dirty hippy commie either but the whole factory farming thing kinda irks me a touch too. getting the meat that i need and keeping out of it sounds like what i want to do.
Stix wrote:Im not sure i can be of any help over the experience in butchering that is before me, but if you havnt already, knock over a few bunnies & practice on them...from the gutting, to skinning, & then jointing them up...this will give a general idea of what you are up for with any animal, but on a small model scale....almost like the intern surgeon dissecting a frog...hehe
They'll give you an idea of the difference between shoulders & hips--a shoulder can be cut right off yet you have to find the ball joint in the hips to cut off back legs.
Cut in between vertebrae through the 'saddle' & you will see the different cuts on inside & outside of the spine that sungazer is talking about.
The 'construction' of an animal is basically the same whether it be a rabbit or a deer, and having a basic idea of the anatomy of an animal, how its built & the bare bones basics of how to 'deconstruct' it will help in your minds eye when it comes to the bigger stuff that will break your back & fill a big freezer...even down to the more efficient ways to skin them...!
Then if you can knock over a goat, remove its back leg & practice peeling apart the different muscle groups in that leg, you'll see all the 'seams' seperating the different muscles.
You'll love it...elbow deep in guts, blood set deep in your fingernails & staining your boots, shivering like an unbalanced washing machine on spin cycle at 2.30am & everything smelling like the guts of the animal for 2 days, a salted skin ready for fleshing...all appears crazy stuff...that is until youve tasted the best meat you will ever taste...that of your own hunt...!!
Gwion wrote:Do you just want "meat" or do you want "cuts"?
Stix wrote:Whatever you do mate, & im not most certainly not intending to tread on anyones toes here, but dont get ahead of yourself & too caught up in fancy cuts if you're just beginning.
Some people do a 4 year full time apprenticeship as a butcher & still cant butcher a carcass, & some of them follow on with another few years as a butcher & still cant properly butcher an animal into fancy cuts.
Slow cook a bunny in lotsa liquid with vegies/cover & slow(ish) cook a young goat leg...& you'll be hooked...!!
Even if you dont 'like' the taste of the first bunny you kill & cook, you will appreciate it more than any chicken you've ever eaten.
I rekon eating your own kill is something pretty special...
Stew your first bunny, then with your first goat or deer & just rip off a leg n chuck it in the oven...
After that you extend the house for the extra gun safes, the extra fridges n freezers & all the vaccuum packers, mincers & sausage makers...& thats not to mention all the guns n bludy knives you'll buy along the way...!!!
Then worry about cuts