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tahir

Joined: 28 Oct 2004
Posts: 45674
Location: Essex

Posted: Wed Aug 23, 06 1:13 pm Post subject: Butchering
So, looks like the Hereford deal's a goer, how should I get it butchered?

Bodger

Joined: 23 May 2006
Posts: 13524

Posted: Wed Aug 23, 06 1:21 pm Post subject:
Do you fancy a go at it yourself ? I can recomend a nice little book that I've found.

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Wed Aug 23, 06 1:22 pm Post subject:
Do you mean how do you find a butcher or which cuts should you ask for?

tahir

Joined: 28 Oct 2004
Posts: 45674
Location: Essex

Posted: Wed Aug 23, 06 1:24 pm Post subject:

bodger wrote:

Do you fancy a go at it yourself ?

Yeah, but ain't got the time. What's the book?

tahir

Joined: 28 Oct 2004
Posts: 45674
Location: Essex

Posted: Wed Aug 23, 06 1:24 pm Post subject:

judith wrote:

which cuts should you ask for?

Yup

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Wed Aug 23, 06 1:27 pm Post subject:
Dunno. Don't eat much beef

Nanny

Joined: 17 Feb 2005
Posts: 4520
Location: carms in wales

Posted: Wed Aug 23, 06 1:28 pm Post subject:

bodger wrote:

Do you fancy a go at it yourself ?
I can recomend a nice little book that I've found.

"not basic slaughter and butchery made easy" is it

an american book that tells you haow to do everything from squirrels to buffalo?

we use that one

don't know it i would do a whole steer though

tahir, usually the butcher will sort of know what the normal cuts are unless you ask for something specific

tahir

Joined: 28 Oct 2004
Posts: 45674
Location: Essex

Posted: Wed Aug 23, 06 1:29 pm Post subject:

judith wrote:

Dunno. Don't eat much beef

Err, fanks, a lot.

tahir

Joined: 28 Oct 2004
Posts: 45674
Location: Essex

Posted: Wed Aug 23, 06 1:29 pm Post subject:

Nanny wrote:

tahir, usually the butcher will sort of know what the normal cuts are unless you ask for something specific

It'll be done at the abbatoir, and I doubt I'll be going there.

Behemoth

Joined: 01 Dec 2004
Posts: 19023
Location: Leeds

Posted: Wed Aug 23, 06 1:35 pm Post subject:
HFW may have something to say about this in his book titled 'Meat', at least he has a photo of a cow with lots of dotted lines on it. My advice would be to think about how you are going to cook it. If it's for big feasting joints of beef then off you go but if its for everyday family use you should be looking at ribs and steaks etc

tahir

Joined: 28 Oct 2004
Posts: 45674
Location: Essex

Posted: Wed Aug 23, 06 1:36 pm Post subject:

Behemoth wrote:

HFW may have something to say about this in his book titled 'Meat', at least he has a photo of a cow with lots of dotted lines on it.

Good point, I've got that.

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Wed Aug 23, 06 1:40 pm Post subject:
One sensible tip - for the joints, tell them how many people you are likely to be serving.

Behemoth

Joined: 01 Dec 2004
Posts: 19023
Location: Leeds

Posted: Wed Aug 23, 06 1:42 pm Post subject:
An remember to plan for processing all the bits. Are you going to want the casings and offal etc. I do hope you're going to pickle the tongue.

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Wed Aug 23, 06 1:45 pm Post subject:

Behemoth wrote:

I do hope you're going to pickle the tongue.

And don't forget to put a couple of pieces of rolled brisket in the brine too.

joanne

Joined: 28 Oct 2004
Posts: 7100
Location: Morecambe, Lancashire

Posted: Wed Aug 23, 06 1:47 pm Post subject:
Which reminds me --- Rob - How is my half of Dexter coming along ?

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