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Non-Cattle Specific Topics
Coffee Shop
i wonder how much trouble to learn butchering
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<blockquote data-quote="pwilli3" data-source="post: 676754" data-attributes="member: 8647"><p>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.</p><p></p><p>I know it is sparse advice, but it ain't rocket surgery. The cooler space you mentioned would be the biggest problem.</p><p></p><p>Good luck! Let me know how it turns out.</p></blockquote><p></p>
[QUOTE="pwilli3, post: 676754, member: 8647"] 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. [/QUOTE]
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i wonder how much trouble to learn butchering
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