Harvesting animals is not our favorite part of homesteading, but it is a necessary part. We think the aspect of harvesting, processing, slaughtering, and butchering provides the deepest connection with the land. It is the thing that makes a connection with food the most real.
This is the second blog post in an alphabetically organized introduction to homesteading. It covers how and why to raise Pekin ducks for a quick and easy introduction to home butchery, food preservation, egg production, and soil improvement.
I never butchered a deer before, having always spent the money to have someone else do it. But I discovered it is surprisingly easy and worth the extra effort.
The emotional realities of butchering and processing your own livestock.
Vermont farmer Walter Jeffries details all the cuts of meat on a pig, as well as many other uses of the animal, from working the soil to providing delicious lard for baked goods.
Cole takes you through the first steps in learning to cut your own meat - sourcing.
Donna Pellegrin shares her mother's stories of growing up on a fertile, bountiful farm during the Great Depression, and of the homesteading skills that kept them well fed.
Cole talks about the horrors he's seen when people butcher their own deer.
Cole announces an upcoming butchering workshop.
Should The Gourmet Butcher produce a deer butchering DVD?
Cole Ward - AKA The Gourmet Butcher - introduces himself
Fond memories of a self-sufficient farm in Armstrong County, Pa., show how hard work and family together results in a truly meaningful life.
We raise broiler chickens from hatchlings for a 4-H fair project every summer. This is a fun, managable project that provides us with some fresh poultry meat as well.
The further degradation of our societal food skills are examined here, with small town food craftsmen becoming an endangered species, in this case, my local butcher.
Keeping feeder pigs over the summer is a good way to use garden leftovers and produce great tasting home-grown pork!
Sherry’s son worked hard to raise a goat. Read how he, with the help of family and friends, butchered and prepared the meat for a homegrown Chevron treat.
As New Year's Eve approaches, friends butcher the ducks they've raised in their rice paddies and share some thoughts on "The Power of Duck."
Hog butchering was a common farm chore done in the early winter. It provided much of the family's meat in the wintertime. It provides healthful food, exercise and a wonderful experience of community.