22” Blue Weber Kettle with SnS insert
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Char-Broil Smartchef Tru Infrared Gasser
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Used to be my job every day! We received whole animals (4 ea 1/4 cow and 2 whole pig and countless chickens and ducks). The guys did seam butchery (I didn’t cut a lot, I was ops and HR). I was so humbled to learn how little you get from each animal. It made me respect the animal and the process so much more. And those of you that are rolling your eyes, keep it to yourself, thank you very much. (Mods, please don’t ban me).
the guys didn’t wear the chain vest. I didn’t know that was a thing. Knives were sharpened every day and honed every hour or so. Seems like a lifetime ago.
I've never butchered a steer or hog. My grandpa and his brothers used to, but I was too young to pay attention. My experience is deer, lamb, and birds. What I know of how much we don't eat of a steer comes from what the weight of the steer was vs the hanging weight, and how much I was charged for the offal to be disposed. Buying it "on the hoof" from a friend and having it processed still works out to be a much better deal than getting it retail.
Bogy preach! When I mentioned about how little there is on an animal… it’s crazy. Example: I love the hangar steak. And there is only ONE on a cow. So think of how many cows it takes to supply a restaurant that features hangar steak as a special? But I digress…..
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