Archive for the ‘Butchering Beef’ Category

Episode 59 – Beef Workshop


Pork workshop [Ep 50] went so well that there wasn’t much question about whether there would be more. This time around: beef. The kill was an old cow whose new destiny laid in Jeff Senger’s family’s freezer, while the cow we cut was a beauty of an organic cow from a local farmer. So the day: kill, skin & gut, break down into primals, cut into retail cuts, afternoon of charcuterie, followed by dinner and wine. Epic days, they are. And yes, we

Beef Butchery Workshop 2012: The Details


After a successful first go at ‘Pork Butchery Workshop‘, and due to loads of demand, we’re now taking a crack at an inaugural ‘Beef Butchery Workshop‘. In case you’re wondering, I deleted the workshop page from my site because my inbox was getting inundated with inquiries. Still figuring out what to do about that exactly. In the meantime I’m posting details of coming workshops here.

Date: October 20th

Location: Sangudo Custom Meat Packers


8am. Kill a cow. Then, gut and skin cow, taking the

Episode 28 – Bin Food


This is a follow up to Episode 27, the reaction to which I must pause to thank you all for. I was more than slightly apprehensive in the days just prior to shooting it, fearful that if it didn’t go well, it could reflect badly on the subjects of the story. Turns out the result has been an outpouring of praise, appreciation, and value for the transparency, respect, and approach. I’m very grateful for you all and for having a brilliant individual to interview.


Episode 27 – The Kill Floor


When I buy sides of pork and beef from local farmers, it is quite plainly illegal for them to be killed in an un-inspected environment. Consequently, farmers bring their meat animals to one of the local meat processors/abattoirs and for a very reasonable fee, the processor does what’s called a ‘kill & chill’. Under supervision of a provincial meat inspector, they do the kill, gutting, skinning [or scraping for pigs], and chilling of the carcass. It’s important work, and I’m guessing it’s work that most retail customers are

Beef Butchering 2011


Beef butchering is over for another year. My cellar is empty of hanging quarters, once again, only having been empty a day between elk and beef. All that’s left as evidence of the beef is the reducing pot of stock on my stove and the high population of magpies in my back yard cleaning up the remaining bones. Two things are top of mind for me about this experience this year: quality, and economics.

Quality. This cow is this year’s calf, having fed on

Meat Law


I am not a lawyer. Did I mention I’m not a lawyer? Sadly, I feel apprehensive to discuss law as it implies somebody will misinterpret this, act upon it [ie, do something stupid], and point to me as the source of their lack of awesomeness. Yeah, don’t do that please. I’m addressing this topic to try to share some of what I’ve learned in the past week about butchering at home, and to have an open discussion about it.

I first will refer you

Beef Throw-Down: 14 vs 24


This past fall, some friends and I bought 2 head of cattle from Shannon and Danny at Nature’s Green Acres [details of the butchering of my quarter are here]. I picked up my quarter after 14 days of dry aging. My friends had theirs cut at the meat shop after roughly 24 days. A recent discussion with the farmer about our experience with each approach led to a taste-test of the two side-by-side. Today was the day for the throw-down. Was 14 day or

Nouveau Beef-onomics


Pork, then antelope, then pork, then moose, then pork, now beef. I’m at the point now that when finished cleaning down after butchering I lightly dread the next. Until I’m into the next one, that is – at which point it’s fun again. This one was particularly exciting as I’d long wanted to pick up a front quarter of top quality beef to appease my love for braised beef and big red wine – and Nature’s Green Acres