Butchering: Bare-Bones Basics

(Page 3 of 3)

November/December 1984
 
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SOUNDS EASY . . .

And it is. The "secret" of this technique, again, is taking the animal apart more or less the way it was put together. And when you're finished, you'll have the justifiable pride of the self-sufficient, a freezer full of custom-butchered meat . . . and a smiling dog with a weight problems

RELATED CONTENT

Coming up...

InMOTHER NO. 91,David Harper will conclude his three-part series on biggame and midsize livestock processing (which began inMOTHER N0. 89with field-dressing and skinning techniques) with a look at the tools of the butcher's trade, an overview of sharpening implements, and a discussion of knife-sharpening techniques.

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  • jeff 12/14/2007 9:30:52 PM

    no otherway to do it.it gets no better Ive done this method for
    years.tried and true works excellant everytime.sounded like i could
    have written this myself

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