Meat Cutting

[gwhunter69]

I am just kicking around the idea of learning basic meat cutting, because my pig is in the arms of a flakey freaking butcher who has missed 5 delivery dates so far. :mad-fumin-red: Is meat cutting something you learn by trial and error OR apprentiseship OR do they teach a class at the local community college?

[jackrabbit]

No sweat for major store type cuts. ###If you want burger and sausage then you need the equipment (economy equipment can be found in Cabelas/Bass Pro Shop catalogs and the internet). ###I've been doing my own big game butchering for 20 years to avoid bone marrow and bone dust covering my steaks from being cut with a meat saw. ###I bone out all my meat and then cut to please. ###It's easy to learn where store-bought meat cuts are located on the carcass (on this site and elsewhere on the internet). ###And don't even worry about the myth of aging game meat. ###Even for beef, only the finest prime beef carcasses with extreme fat marbling can benefit from aging -- and then a third of the meat is cut away in the trimming process (and only the finest restaurants can even buy that quality of beef). ###Field process your game same as always, then make sure you have VERY SHARP knives, cut, wrap, label, freeze! ###I always use a filet knife to take off the "silver-skin" muscle wrap and fat prior to cutting into steaks and roasts. ###Scraps go to stew meat, and I hand grind a bit of burger. ###I know a lot of folks on this forum know how to do this, but still prefer to go to a trusted and skilled butcher to save time, effort, and get special services -- but if your looking to experiment so you have the option to do it yourself, then just go for it!

[jackrabbit]

Try this site for starters: ###http://www.thesportingchef.com/recipes/recipe.htm ###Edit mode: whoops, just realized this url is mostly a recipe site, but if you hit some of the links, you may get to the butchering sites -- or just do like I did and use your favorite search-engine. ###And don't forget to check the full board here at Jesse's site, and not just the talk forum.

(Edited by jackrabbit at 6:40 pm on July 3, 2002)

[wildlifedesigner]

I had my nieghbor show me how. Its really not that hard to do, just takes a little time. ###I do just what jackrabbit does, cut the meat close to the bone, just like breasting out a bird, then trim with a fillet knife (Rapala Fillet Knife works great). For wrapping I wrap the cuts with waxed paper, then place in Labeled freezer bag. ###

[paulc]

this to me is a very enjoyable part of the hunt. ###if you lived closer ( i live in riverside) i would be happy to help you process your next animal. i prefer also to bone out the entire animal and cut steaks, roasts, jerkey, ribs, flank steak, and process the rest into sausage and burger.. i buy 60#s of pork 50/50 ###(pork fat) from a local butcher and use it in the burger and sausage.. ###my family of 5 eats almost exclusively game meat and it does not get boring.. whether it is sausage, spagetti, sloppy joes, cheese burgers, burritos, we do it all. ###
any so cal guys that want help with their game ###if i am available i will be glad to help you this year.

[gwhunter69]

Thanks for the information everyone...

paulc: Thanks for the offer, Paul. ###I actually went to school at UCR for 4 years, so I may hunt in the area with some friends next year. ###What part of Riverside do you live in?

BTW: The butcher is still jerking me around on the pig...it has only been a month and missed 6 delivery dates...


(Edited by gwhunter69 at 2:39 pm on July 8, 2002)

[EL CAZADOR]

gwhunter69

I too have been interested in this, mainly because I agree in that it's just as important as the actual hunt, and I'd like to do EVERYTHING myself.

I'm thinking that there must be a meat cutters union somewhere that could provide information, but for now I've found a link that may help out.

http://www.butchershopproductions.com

Hope this puts you in the right direction, I'll be looking for more.

[Hogskin]

gwhunter69,

Sorry to say, but if the butcher has missed 6 deadlines and it has been a month, I'd say that oinker is gone. ###It shouldn't take more than a couple days tops to turn a hog around. ###It would be nice if you posted the bozo's name so nobody else would get hosed by the guy.

Best of luck.

Regards,
Paul

[gwhunter69]

You know Hogskin, I was afraid someone was going to say that. ###To date, I have not seen hide nor hair of my pig. ###I think it is time for a nasty letter and a request for a refund. ###The offending butcher is:

Bispo's Meats
1109 W Bellevue Rd
Merced, CA
(209) 384-1210 ###

[Hogskin]

gw,

If you paid up front, I'd demand a refund as well as compensation for the lost hog. ###Maybe he can give you some cuts from his shop, I really doubt he'll pony up with any cash. ###Like I said, it shouldn't take more than a couple days to turn that thing around to you. ###I also think that a visit to his shop would be a lot more effective than a letter that he can just wad up and throw into the round file. ###Good luck.

Regards,
Paul

[gwhunter69]

Hogskin: Agreed. ###But, a letter puts everything is writing in case it gets really messy. ###I learned the hard way a couple times that you put it all in writing. ###I wish I were mobbed up because I would take some guys over and rough him up. :smile-big-blue: JK! I am trying...real hard...to give him the benefit of the doubt here. I hoping that he has truly just had a string of bad luck with equipment. ###Who knows? ###Even if he gives me back 100 lbs in pork, I will wonder if it is really mine. ###I am also thinking of asking for my money back anyways. ###I am sure I will get it when Satan puts on his ice skates...:rofl

[wildlifedesigner]

Since it does sound like your getting kicked around with excuses, You may check with the fish and game. They can probaly check it out since you are dealing with a "game" animal, he may have to prove to them that he still has your meat.

(Edited by wildlifedesigner at 7:16 pm on July 16, 2002)

[gwhunter69]

Thanks, wildlifedesigner, I did not even think of doing that. ###I was busy trying to figure out which agency regulated butchers.

[SDHNTR]

gwhunter69,
I went to UCR too. ###What year did you graduate? ###I found some great hunting and fishing spots near Big Bear and Idylwild while I was there. ###Maybe we could swap some ideas. ###Drop me a private message.

[gwhunter69]

SDHNTR: Will do...

[paulc]

richard, sorry i have been out of town a couple of weeks.. i live in riverside and as soon as things calm down i would happily help you process your game.
paul

[gwhunter69]

The latest in the saga to retrieve my pig from the butcher. ###Bubba went down there this Saturday, after calling him the day before to let him know he was coming, and he was not there. ### Can you believe that???:mad-fumin-red:

[Hogskin]

Yeah, I can believe that. ###Next time I'd show up unannounced with a bad attitude. ###Sounds like you've tried to handle things like a gentleman, maybe this guy just doesn't get it and needs to have it explained to him.

Good luck,
Paul

[gwhunter69]

You wanna know the worst of it...he ground my pig all up ###into sausage. ###He is lucky Bubba picked up the pig. ###I have asked for my money back. ###i am so pissed about it...:flameout:



(Edited by gwhunter69 at 9:10 am on Aug. 1, 2002)