SC - Butchering for beginners

[Par Leijonhufvud]

On Wed, 24 Jun 1998, Charles McCathieNevile wrote:

> Actually, I'd recommend geting a professional. It's not fun. And I'm not 
> an expert - I did it once, and thought I'd tell what happened to me.

I can only think of three things to add to your description:

* I was taught to tie off the digestive system in both ends before
  removing it, since this reduces the chance of tainting the meat.

* If you want to save the hide be very carefull about how you use skin
  it: many hides are ruined by "hack and slash" type skinning. In many
  cases it is possible to just pulle the hide off, with no use of a 
  knife.

* If you leave the outer membrane on the meat intact (as in e.g. just
  pulling the hide off, rather than cutting) it will recieve less
  attention from flies and suchlike while hanging. 

/UlfR
(oh, and lanolin does *not* improve the taste of mutton ;-)

- -- 
Par Leijonhufvud                           parlei(at)algonet.se
http://www.algonet.se/~parlei
"Stop! Think! There must be a harder way to do this"

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