Butchering other animals besides chickens

[ncgnance]

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Good Answer!!!lol

 

[jkcove08]

I have butchered chickens, duck, turkey, deer, and 2 pigs. If you would like to email me with specific questions I can email you back how I do it and other ideas that I have gotten from friends who also butcher some of thier own meat. If you are doing this alone and are planning on doing an hog or cow you will need to do it in the fall or have a couple large refrigerators to keep the meat cool. I butchered 2 hogs and took about 2 days. My hands will cramp up after about 5 to 6 hours of cutting so I try and go slow. My hubby love deer hunting knowing that when he brings it home his part is pretty much done. I skin and butcher it myself, I get to picky when he trys to help. His job after killing anything is usually helping package up the processed meat. Let me know if I can help. Jenn

 

[picklespickles]

asking a butcher is an idea i hadn't thought about. i have already been the rounds looking for ones, but they all will do just game. but true that they might answer a couple questions for me. hadn't considered that.

and YES I WILL BE emailing you with questions. yeah!

 

[Mountain Man Jim]

I'm pretty good at butchering tofu, veggies, but my expertise is in pizza

That other stuff (animules) is just not worth the effort. But, if you need info on carving a tofurkey, I’m your guy

 

[lacyloo]

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i wish you were closer i could , help you butcher.

 

[mdbucks]

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DARE YA TO

I helped with sheep/goats/pig/lots of chickens and ducks , all I remember is using a ball peen hammer and that we lost the swing set for the day If your wondering a swing set will hold 3 goats at a time.

Maybe take it to the butcher and say you shot it thought it was a DEER,

 

[greyfields]

We had a runt piggy drop dead from apparent natural causes. We actually witnessed it have a seizure, then its heart stopped. We gave it chest compressions, but it never came back. My neighbor is an excellent stockman and my other neighbor is a retired biology/botany professor (PhD). We all came together, strung it up, bled it, then cut it up rather than have it all go to waste. There were no signs of pathology on any of the organs. Knowing it was always a weak one, we kept it for our own freezer.

We cut it up on our kitchen table using first a pruning saw, then smaller knives into roughly recognizable cuts. We did end up turning about 100 lbs of it into sausage and kept the tenderloins and "Rack of Pork" for ourselves.

 

[hooligan]

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I love it!

 

[picklespickles]

hey. i used to make tofu for years and eat it regularly. still drink soy milk instead of cow milk. etc. but.....meat is good.

 

[Downinmyback]

I was raised on a farm where i have killed Cows ,Hogs Chickens, . I also was a hunter and have killed deer rabbit duck squirrel, raccoon and dove. I worked at a slaughterhouse for 13 years. The first things is to stun them then slit their throat. I always had a place to string the carcass up so it could bleed.After the animals is dead make a slit on the underside and get the guts out as fast as possible. The next step is to remove the hide. I usually start on the rear legs to start removing the hide. I usually quarter the carcass and then it is a small piece of meat even if it is a cow it is manageable after it is quartered. The smaller cuts can be researched ob the Internet. I hope this helped..
P.S. get the meat chilled down asap. Dry ice works good for this.