Have you ever had to use a hacksaw through a lamb? It's kinda liberating for some odd reason....
>>7576943
I know I'm moderately white trash, but we had a designated hacksaw for butchering deer and goat.
>>7576943
Do you even feel like eating once you've butchered the animal?
>>7576943
jesus, whats wrong with its legs? is that discoloration normal?
>>7577029
Pretty typical with lamb. It's a very lean meat.
>>7577029
>whats wrong with its legs?
Nothing
>>is that discoloration normal?
Yes. Some muscles appear darker or lighter than others depending on how hard-working they are, as well as how much fat, membrane, or connective tissue may be covering them.
>>7576943
Lamb? No. I've never butchered a whole lamb before. But I have done so on deer and wild hogs. First time I used a normal hacksaw then I got a proper butcher's saw.
>>7577039
OP here, I was vegan for about a year due to dating one. It was hell. I never felt so sick in my life. Screw being vegan.
>>7576943
I used to break down whole animals when I worked in restaurants. It truly is a great feeling.
It's a bit of manliness, psychosis, & getting in touch with the origin of your food.
Goats & lamb were ok, pigs were interesting but greasy. Fish was my favorite, especially tuna. We'd get in whole Tunas worth a couple grand, absolutely beautiful creatures, a real apex predator & you could tell it was just by seeing the skin, the shape & muscle of it.
The skin like snake leather & a knife goes through the meat like soft butter. It was humbling to work with such a magnificent animal
Any tips for someone looking to learn a bit about butchery? I've got some chickens that'll probably stop laying soon, and I've been thinking of getting a pig or two next year (probably tamworth or berkshire) but I want to be knowledgeable before I go through the trouble of buying them.
>>7576943
Hacksaw?
I don't agree with using a hacksaw to cut meat as it leaves uneven edges and bone shards.
Get yourself one of these and you're set.
>>7577161
Chickens are easy to butcher, just youtube a tutorial
Pigs are a little more tricky but since it much bigger animal it gives you more room to worth with
>>7577216
OP here, I had to cut through the spine and major hip bone. A saw was required. I know that you can disassemble an animal with a simple de-boning knife if you are skilled enough. Sadly through the harder bones I had to saw it....
>>7577161
Yeah, I can fabricate a proper chicken in about 39 seconds. Just know where the joints are and have a sharp knife. Plucking can be a bit of a different endeavor, but there are plenty of YouTube videos on it.
>>7576943
>>7576959
I cut all meat from the bone, with a knife, and the bones are used to make stock then to feed the dogs. I also don't like risking bone chips, rare, but they do occur.
>>7576965
You eat a couple of hours before.
>grandmother would keep a hot skillet next to the table to fry up choice venison pieces as she butchered
>>7577258
OP here, I mostly use the saw for sausage (I give it a good lookthrough to avoid chips) and I leave the rack for chops.
>>7576943
yes
we do it every eyar, i live in Libya.
>>7576965
yeah
fresh liver that just cameout of a sheep is great
>>7577281
>I mostly use the saw for sausage
I don't get it. Don't you normally use the saw when you are making bone-in steaks and for sausage you cut the meat from the bone? Or are you using the saw to cut the meat from the bone or something?
>>7577310
Mainly I use it to go through the spine.
>>7577363
That got me. This shit is why I'd rather trawl ck, an, tg for laughs, than any YLYL thread on /b/, or /wsg/.
Have a butchery related infographic.
