i wonder how much trouble to learn butchering

[dieselbeef]

maybe i could learn it thru some kind of govt retraining deal.
i could do it on the side til i cant keep up.
nobody hardly into it anymore...not locally

any ideas how to go about where to get trained. local trade scholl used to have one but i think its gone away.
any of ya ever ben trained to butcher?
im sure the regs are a killer but theres always a way around if ya walk long enuff.


.gary

 

[john250]

I'm thinking you'll want to apprentice yourself to someone who is already doing the job. At least in Indiana, they don't off butchering at Ivy Tech (the vocational college).

 

[dieselbeef]

i could not find anything offered in meat cutting in any fl univ or trade schools.

i cant apprentice as ive got a full time 7 day aweek job now besides messin with cattle so.. i could do a cpl nites a week at school maybe but not a program like that. besides the closest guy that is worth beans is about 50 mi away

 

[grand chaser09]

i don't think ther is anyone down here that teaches how to bucher. who do you use? just wondering

 

[dieselbeef]

hix in plant city. need anumber? where you located

 

[Jogeephus]

Here is a link to get you started. He has books and a step by step video. I bought it and its good. Everyone I've talked to who butchers has told me that pound for pound a cow is much easier than processing a deer as long as you have the equipment. I do most of mine in the field but they are later hung and cut up at the butcher shop. If you are interested I can let you know when we kill some and you can watch how we work it down to quarters. Takes about 30 minutes per calf.

http://www.askthemeatman.com/meat_cutti ... ng%20video

 

[dieselbeef]

thanks jo..the butcher i use now kills and qtrs here. i help what i can but he does most of the work. weve done 7-8 so far. i just was kinda wondering how i might get into doin it as a side job cuz it sure seems like there isnt anyone around gettin into it. theres guys STILL doin it but not too many new guys.
not ognna be any local schools round dont look like so i probly end up just hirin it out. walk in freezers aint cheap either..even just a small reefer truck setup would probly be hard on diesel for 3 weeks of hangin..but ill check it out jo
thanks
gary

 

[grand chaser09]

hix in plant city. need anumber? where you located

oh ok never used them. we've used peacocks and fussells. and im really close with the fussell family so i get discounts and stuff lol. there in arcadia im in ft. myers

 

[dieselbeef]

thought fussels got out of it..
never used em but have heard good bout em
i wont be goin back to peacocks

 

[alabama]

You can get a 4 year degree in it at Auburn.

 

[dieselbeef]

not exactly cost eff or conv....thanks tho
gary

 

[grand chaser09]

thought fussels got out of it..
never used em but have heard good bout em
i wont be goin back to peacocks

he was but decided not to. they do great work and if you want a hide back they keep it salted pretty good.
as far as peacocks goes. i will never send another one of my steers up there ever again. they got 3 of mine and lost/stole/sold/ruined my hides i wanted back off of them. they were all fair steers.
another one was still alive 3 months after the fair in a mud pen losing weight like crazy. i was livid. and that steer won reserve grand carcass.

 

[dieselbeef]

lol..yep..thats peacocks....i might try fussels..what he charge to process?

 

[pwilli3]

I butcher every day, but it is already cut to sub-primals. It would not be any different from a full carcass though. Just get a sharp knife and follow the muscle seperations for the quarters, then the primals, then the sub-primals. After that you are just cutting steaks. There are good videos on YouTube for how to save the hide.

I know it is sparse advice, but it ain't rocket surgery. The cooler space you mentioned would be the biggest problem.

Good luck! Let me know how it turns out.

 

[dieselbeef]

huh...cant be as easy as ya say cuz ive had some butchers completely ''butcher'' my beef. and not in a good way.
i get what yer saying and if it was only for me i might just do it..but for a customer i dont think they want me cuttin it w/o knowing what im doin...

i have enuff trouble with gators/deer/fish....much less something wieghing 1200lbs

 

[john250]

Here is a little motivation, DB
http://www.nytimes.com/2009/07/08/dinin ... ref=dining
Who would have thought butchers would make the NY Times, and in a good way.

 

[dieselbeef]

they make it sound like i could either cut meat or make porn....thats different concept the way they put it across isnt it....i never really thought of it as sexy and glorious...more like sloppy and gross...i guess the same could be said about both professions mentioned..

 

[john250]

they make it sound like i could either cut meat or make porn....thats different concept the way they put it across isnt it....i never really thought of it as sexy and glorious...more like sloppy and gross...i guess the same could be said about both professions mentioned..

:lol: :lol:
That would be a win/win, I guess.

 

[dieselbeef]

10-4...talk about niche marketing! :banana: :banana: :banana: :banana: :banana: