KevinTV

Gone Butchering…

11.05.10

I dearly wish I had the time to edit video at the moment, and will as soon as I can afford an evening, but the bottom line is when there’s a carcass hanging, priority one is getting it dealt with. And from the time you pull the trigger to the time it’s all in a freezer involves a WHOLE lot of steps, and a fair jag of time.

Because I’m picky with game cutting – no connective tissue [it doesn't break down like pork or beef], bones [they stink when cooked imo], sinew/silverskin [unless you like slimy snot, even post cooking], cartilage, or anything other than simply ‘meat’ for that matter is allowed – it’s a pretty time consuming task. With a cow or pig, you can make cross-muscular cuts into large sections, leave bones in, etc.  I’ve seen guys break down beef with a band saw in a few minutes. With game, it ain’t like that: every muscle is separated from its neighbor and cleaned thoroughly. At least that’s how I do it.

So that is what I’m doing.

re video: I shot a From Local Farms episode at Irvings Farm Fresh prior to my hunt, as well as footage of butchering of an antelope. Then I have this hunt video, and possibly a ‘how to butcher a moose’ video. I’m going to be busy for a while…

One Response

  1. Greg says:

    With any luck, I’ll be in this mode in about a week or two. Really glad to hear about your harvest. Fill that freezer!

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