Processing equipment
#13
RE: Processing equipment
There's no way those choice looking roasts are from what's in front of him.As far as a butchering table, man you don't need anything fancy. Somewhat level and stable will do.
#14
RE: Processing equipment
A lamanate table top that I lay across a couple saw horses, a couple sharp knives and a steak hammer is all I've ever used. I'll bone out all the meat and lay it on freezer paper in a fridge I have in the garage and then I'll work on cutting and wrapping for the freezer.
#15
RE: Processing equipment
There's no way those choice looking roasts are from what's in front of him.
BTW...Beer isas essential to canadian garage processing as a knife and steel!
#16
Join Date: Dec 2005
Location: Calgary,Alberta,Canada
Posts: 2,123
RE: Processing equipment
Yep when you let the meat hang for a while it produces a thing hard black skin on it and you want that cause it stops bacteria for infecting the rest of the meat, all you do is trim the skin away and underneath there is nothing but prime meat.By the way that guy in the pic isnt me its my uncle, hes been a butcher his whole life so its kind of good to have him around if you know what i mean.
#18
RE: Processing equipment
I just debone mine as it's hanging , which is only just long enough to bone it out since I don't "age" mine . If you do it right you don't even have to gut them , just skin and debone .