Now What?


| 12/29/2011 10:13:50 AM


Tags: how to source meat, home butchering tips, Cole Ward,

 OK – you’ve bought The Gourmet Butcher DVD, and you’re ready to start cutting. Now what? 

Well, guess you'll need some meat. As in, a half-beef, whole lamb, or whole hog. 

If someone is going to try to cut their first carcass, I advise them to get references from as many people as they can regarding the source of the meat. Far too many people I know have bought meat they weren't happy with because they didn't get references beforehand. 

Think about it. If you were planning to do business with somebody — say, a plumber, or carpenter or insurance broker — wouldn’t you check them out first?  I know I do.  And this is a product that actually goes into your body.  So do your homework — get online, or ask around.  I guarantee you’ll find that all meat, and meat purveyors, are not identical. 

As for where the meat was raised, not a big deal.  Personally, I don’t think city versus country makes a lot of difference. It's much more important to know the reputation of your source.    

What to ask for ?  A product that was raised humanely (why?  read my post on dark cutters), with no antibiotics, no growth hormones, and (if beef) preferably grass-fed and finished. 




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