Home Forums Hunting & Shooting Hunter's Campfire The Butcher

One of my favorite jobs was butchering beef and pigs right out of high school at a mom and pop processor that still had swinging beef. My grandfather was a butcher and would quickly point out the difference between himself and a 'meat cutter'....

Could have used you 2 weeks ago, had a steer we just bought become completely and totally wild once it got to our barn. Won’t get into the long story but it was much cheaper for me to shoot it than to try and contain it. 700 pound Hereford/watusi cross hung from the bucket of my tractor, I’ve butchered at least 100 deer, dozen pigs and a handful of elk, this was the same but different. Lots of good beef hanging there , would have liked to make some more specialized cuts but I lack the knowledge.

MM

What are those cuts? Looks like the brisket point but not sure. Some cuts in the States are done differently than what I see here in Canada. Some cuts don't even exist anymore since block ready beef came in.

Those are Tri Tips...also known as bottom sirloin butt.
Kind of a regional cut.
Some parts of the country don't market them.
Sometimes cut into steaks and called coulotte steaks

My grandfather was a butcher. My great aunt would tell stories of how he would butcher an animal with his white coat on. From start to finish, never get a drop of blood on him.

I still have some of his knives somewhere.

I have done some butchering. Just enough to get it done, but not nearly enough to do it quickly, efficiently or correctly always. But it is rewarding to know that when we take an elk or deer, I do all the cutting. Never got into the processing of products, but, everything else, I can do.

Guys that have that skill like you do Sal, impress me.

Very good cut of meat.

A bit tougher than the middle meats, but flavorful and good marbling relative to the other cuts in a beef.

This is one of our favorites to prepare on the pellet grill.

Thanks .... So is that the little cap muscle on the outside of the sirloin tip?

Salmonella, you Sir are an artist! Beautiful work.

I have managed to get a few deer and an elk from field to wrapped in the freezer. And I assisted Dad in processing every deer, or beef we ate at home. But I certainly can not be considered skilled in the art.

I much prefer to have a local processor handle the chore these days.

I do miss the days of being able to transport a "farm kill" to the processor to be butchered. I had a gilt get into a drainage ditch at Christmas time a few years ago. She was hypothermic when I found her. I am sure she would have gotten sick and died, had I attempted to treat her. It made more sense to put her in the freezer immediately. So I shot and skinned her and took her to the butcher the next day.

A breachy cow which would not stay in her pen. A bullet would take care of the problem. Set the carcass in the back of the pickup and haul it to the processor.

But no more. If it can not walk up to the kill floor, they will not take it. If it is something you can not get into a trailer to transport, the only alternatives are kill it and cut it at home, or pay for a mobile kill unit to come out.

I enjoy the part of cutting & raping what I kill or catch .its part of the hunt . I don't have it done . but if someone else doses that ok to each their on

44mc, You just might want to check and edit that post. grin

Wowzers!

Yeah, Florida is an odd place.

Ostrich?

dibs on the drumstick.

There's a turn key butcher shop for sale here $299k and they do a lot of business, only one for 60 miles or more. I know I could increase profits by 30% minimum if they started doing wild game processing. I have been awful tempted to buy it but I have a pretty good gig going where I'm at. If I could find someone to run it now......I see big $$$ in the future for the place with new game regulations coming this way saying no exporting of carcasses from the county and 2/3 of the hunters here are from outside the county. If my back wasn't F'd up I would be on it like a fat kid on a cupcake.

Might explain what happened to 'Flave....

I think he meant wrapping. that W is very key in determining the meaning