- Aug 3, 2008
- Reaction score
- mountains of WV
Steak, Burger and Fajita which is the smaller stuff im Too lazy to grind. It all eats just fine.
That right there is how we approach meat. Never been one for fancy cuts and packaging. We strip the back strap and butterfly the steaks, then freeze them...those don't stick around long enough to worry about those. We may or may not freeze a neck roast or we will just as often remove the meat and grind it, jerk it or chunk it.
Since we can't depend on the power in these parts, we've taken to canning up most meats anyway so that nothing goes to waste if the power is off for a couple of weeks. Canning it immediately tenderizes all meat and tendon, seals in the natural juices and flavor and makes for an easy meal any time and for any recipe~no freezer burn, no thawing time, no worries about old meat at the bottom of the freezer, etc. We even can our ground meat now...since doing that, we find the meat much more moist, much more flavorful and much easier to get into recipes.
We've always hung our animals in a tree, yanked off the hide with the use of the truck, lawn tractor or ATV, and stripped the carcass right there in the tree, quartering and chilling the quarters in the extra fridge if the weather wasn't cool enough. The dogs get the head, legs, spinal column and any bones removed from the meat...mostly those scraps are what we store in the freezer, as it doesn't matter if those are lost to a power out.
Offal can be frozen until you can get it out to portion it out for the dogs or even for making homemade dog food, like Bay does.
Here's a vid that was made in my state wherein folks come together each year to butcher hogs...there's things on it I wouldn't do(these boys don't seem to know how to back a pig into a truck), or couldn't do, as we have no tractors and butchering equipment here, but overall it's just home butchering in a very plain way.