the lonely butcher boy

[L.W. Baxter]

awake at 2am thinking about the task at hand, so why fight it.

perfect 39f in the barn.

first cut to mark the chuck

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removed, cut and packaged shoulder clod and leg

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and then a very satisfying brisket peel.

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a bit of a beast

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[LeeG]

meat! there must be a feast!

[wizbang 13]

meaty !

[SchoonerRat]

I was hoping for this Butcher Boy!



https://sdmaritime.org/latest-news/r...-boy-launched/

[Osborne Russell]

beautiful boat

[Paul Pless]

beat me to it

I was hoping for this Butcher Boy!



https://sdmaritime.org/latest-news/r...-boy-launched/

[L.W. Baxter]

whaddami, chopped liver?

pressure canned for fergus and penny

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[Tom from Rubicon]

You know how to spoil a dog.

[Breakaway]

Flesh!

[L.W. Baxter]

You know how to spoil a dog.

it's only going to get worse. among everything else today, canned 12 quarts of grade "a" scraps. just from one chuck section.

thought of you the other day tom, bagging my ox tail...

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[Robbie 2]

I am a Meat Inspector.................
That is a good looking piece of meat you have there.

[TomF]

Keep treating Fergus that well, and I dunno why the butcher boy is lonely. Did he like the cow better when it pooped?

[Yeadon]

Interesting process to watch. Where did you learn to do this? YouTube, yeah?

[CWSmith]

You live the most interesting life!

[bluedog225]

Looks like a lot of work. Does one use construction tools for this? Like a sawzall?

[Spin_Drift]

Good looking meat. Your family and dog/s will eat like kings.

[Tom from Rubicon]

it's only going to get worse. among everything else today, canned 12 quarts of grade "a" scraps. just from one chuck section.

thought of you the other day tom, bagging my ox tail...

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Glad to be of service Lee. You are the son I never had. You can do no wrong.

[Tom from Rubicon]

This slaughter thread of Lee's brings back fond memories of 1978. Day old bow killed buck, hung from an American Elm. Skinned and butchered in my folks side yard. As I broke up the deer, I had a hibachi by my feet. Bits of Ven seasoned with soy grilled was food fit for the Gods.
Ma, Dad, and my sister Debbie did the wrapping for the freezer.

[L.W. Baxter]

Interesting process to watch. Where did you learn to do this? YouTube, yeah?

i have had intermittent experience with, or at least exposure to, large ungulate slaughter in my life, but it is a bit like mechanicking. if you are not doing it regularly, you will have to figure it out each time. i just did this with a smaller steer last christmas, but all i remembered was i needed better processes, "this can't be right".

this is the best tutorial i have found for breaking down the chuck. which is the intimidating part of what i did yesterday. what he does in 9 minutes took several hours and many deep breaths. also, i don't have a meat band saw.

[L.W. Baxter]

Glad to be of service Lee. You are the son I never had. You can do no wrong.

ha! well, i'm sure you know that to do nothing wrong you have to do nothing. so that's not happening.

thanks for the very kind sentiment.

[L.W. Baxter]

Looks like a lot of work. Does one use construction tools for this? Like a sawzall?

it is a lot of work. utterly exhausted myself yesterday unpacking and re-packing one fore-quarter.

yes, i use the sawzall. i have found that a 12" pruning blade is the right one. sawzall makes pretty quick work of splitting the carcass. imagine making that cut through the length of the spine with a hacksaw.

[L.W. Baxter]

thanks for the comments regarding the looks of the meat.

"moose" was born and raised here, on our own grass and hay.

his first steps, 22 months ago

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[Paul Pless]

fascinating thread
thanks

[SchoonerRat]

beautiful boat

I have very fond memories of her from my youth. She was one of the first boats to cause excess salivation to drip upon my toes. I always thought she was a Newport Beach boat, but I see now that she has San Diego roots. Still, it's nice to see another piece of "my yachting history" rescued from the "Rim Greaper".

[Yeadon]

Interesting YouTube tutorial. Huge project.

[L.W. Baxter]

a 10lb holiday rib roast, and a few ribeyes this morning

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[Breakaway]

Thass beauteeful!

[icyb]

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[George Jung]

Doesn't appear to be a lot of marbling throughout the meat - is this primarily grass fed?

I've never butchered a steer - looks like work (and you're doing mah-velously!)

[Tom from Rubicon]

a 10lb holiday rib roast, and a few ribeyes this morning

B2922850-A573-4FEC-8344-A93558131BC9.jpg

Unless you lard that roast french style you will achieve the same results I did on Christmas Day with Tommy in 2012. Later analyzation that grass fed beef is healthy for it's lack of fat and your jaws wear out before much can be consumed.
Were it not for mashed potatos and green bean casserole that year,
Hope you get some nice jerky made of that lean sucker.

[L.W. Baxter]

you hawkeyed gentlemen are correct that moose has less intramuscular fat than might be expected of one so plump.

i believe we can put that down to the fact that he had an undescended testicle. which made him (probably) useless for breeding purposes but which caused him to grow a massive skull and entitled disposition.

i say undescended but really i expect that i pushed it up when i banded him. which, together with randy the accidental (fully equipped) bull calf means that my first season of banding bullcalves was an abject failure. i might should have had a thread, "the lonely castrator", and had i supplied video we could have had a laugh watching stiff and out-of-shape late-middle-aged me tackling and banding bull calves single-handed. to no avail.

[L.W. Baxter]

ok, moose may not be the marbliest. but all is not lost.

these new york steaks will be fine

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and one day, i shall redeem the french onion soup humiliación with the true soupe à l’oignon.

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[Paul Pless]

dry aging will help
are those tenderloins
you have plenty of stock for perfecting authentic jerky and beef stick
chili con carne out the ass
chuck, ground - best burgers ever

[bluedog225]

Whoda thought. Healthy meat, not full of roundup drenched corn and soy feed, looks different. Looks like some prime stuff. Hard to get, even here.

[Robbie 2]

95% of NZ beef is grass fed and beautiful to eat.
You just have to know how to cook it right.
I should say that the Slaughterhouse/Packhouse I work at sends a huge amount of it's meat to The USA.