- Thread starter
- #5,271
Baymule
Herd Master
I got all the legs done yesterday, shoulders and hams, plus some backstrap. I cut the bottom shank of the legs off for soup and stew.
Kyle brought his pruning loppers when we slaughtered the lambs. I was amazed with how easy it made cutting off the lower legs and cutting through bones. I have several, so I picked a likely pair, sharpened it and used it in the house. So much better than hacking at bones with a hatchet, cleaver and much easier than a meat saw or hack saw. I'm gonna buy a brand new pair and keep them in the house just for slaughter.
After I take my SIL to PT, I'll come home and finish up. Now it's all the small pieces, flanks, trim and such. Time for the meat grinder. I'm weighing pieces as I vacuum seal and I'll total it all up when I'm done.
www.acehardware.com
Kyle brought his pruning loppers when we slaughtered the lambs. I was amazed with how easy it made cutting off the lower legs and cutting through bones. I have several, so I picked a likely pair, sharpened it and used it in the house. So much better than hacking at bones with a hatchet, cleaver and much easier than a meat saw or hack saw. I'm gonna buy a brand new pair and keep them in the house just for slaughter.
After I take my SIL to PT, I'll come home and finish up. Now it's all the small pieces, flanks, trim and such. Time for the meat grinder. I'm weighing pieces as I vacuum seal and I'll total it all up when I'm done.
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