Meat is Murder.
Discussion
My Arse.
Meat is why men are the hunters.
So a brisket for corned beef. A silverside for bresaola. Another silverside for Biltong. A pork belly for bacon, and a pork loin which I will decide it’s fate later.
The beef from our amazing Belted Galloways, the pork from our home reared Saddlebacks.
I will add to this throughout the processes. When I remember to take the pics.
First is the corned beef. Dead simple, immerse is a 50/50 salt sugar brine for 7 days then wash and boil for 3-4 hours.
The Biltong sits in a vinegar bath for 2 hours, then covered with a salt / black pepper / coriander rub and hung in the dry ager.
I will sort the bacon and the bresaola tomorrow.
Meat is why men are the hunters.
So a brisket for corned beef. A silverside for bresaola. Another silverside for Biltong. A pork belly for bacon, and a pork loin which I will decide it’s fate later.
The beef from our amazing Belted Galloways, the pork from our home reared Saddlebacks.
I will add to this throughout the processes. When I remember to take the pics.
First is the corned beef. Dead simple, immerse is a 50/50 salt sugar brine for 7 days then wash and boil for 3-4 hours.
The Biltong sits in a vinegar bath for 2 hours, then covered with a salt / black pepper / coriander rub and hung in the dry ager.
I will sort the bacon and the bresaola tomorrow.
Edited by AlvinSultana on Friday 5th February 20:03
Edited by AlvinSultana on Friday 5th February 20:05
Louis Balfour said:
Aren't you allowed to slaughter on your premises for personal consumption?
Yes.But the rules on disposal of the waste are onerous.
Further we are exceptionally fortunate to have a small old fashioned abattoir locally which caters for small producers. Further they have a cut and kill service.
E.g £15 to humanely kill a sheep, dispose of everything legally, skin and hang the carcass for 3 days prior to collection. Then should you require butcher as per your requirements for another small fee, and you collect your meat in the manner of your choosing.
For us, the idea of killing a 900kg bullock. Hoisting it into a building. Then skinning, gutting, removing the stomach / lungs / heart / bowels etc etc. Cutting off the head, the hooves, etc. Removing the BSE elements legally and correctly.
The lean meat weight of a beef cow is 40-50% of its dead weight. Everything else has to be disposed of. Some of it has value in the chain, some of it is a cost to be borne.
Or just send it to an abattoir and pick up the meat a week later......
Edited by AlvinSultana on Friday 5th February 20:48
AlvinSultana said:
Louis Balfour said:
Aren't you allowed to slaughter on your premises for personal consumption?
Yes.But the rules on disposal of the waste are onerous.
Further we are exceptionally fortunate to have a small old fashioned abattoir locally which caters for small producers. Further they have a cut and kill service.
E.g £15 to humanely kill a sheep, dispose of everything legally, skin and hang the carcass for 3 days prior to collection. Then should you require butcher as per your requirements for another small fee, and you collect your meat in the manner of your choosing.
For us, the idea of killing a 900kg bullock. Hoisting it into a building. Then skinning, gutting, removing the stomach / lungs / heart / bowels etc etc. Cutting off the head, the hooves, etc. Removing the BSE elements legally and correctly.
The lean meat weight of a beef cow is 40-50% of its dead weight. Everything else has to be disposed of. Some of it has value in the chain, some of it is a cost to be borne.
Or just send it to an abattoir and pick up the meat a week later......
Edited by AlvinSultana on Friday 5th February 20:48
Not sure what point you are trying make OP...
As a keen hunter and outdoors type and general blokey kind of bloke it’s my belief that as an adult if you aren’t willing to kill the animal you shouldn’t be willing to eat it (that’s not aimed at you for using the abattoir, I get that in your circumstance). I like to see the full life cycle of my food the same as you. It makes me extremely angry when I am criticised for hunting (which I eat) by someone who goes home and tucks into a packet of supermarket meat.
As a keen hunter and outdoors type and general blokey kind of bloke it’s my belief that as an adult if you aren’t willing to kill the animal you shouldn’t be willing to eat it (that’s not aimed at you for using the abattoir, I get that in your circumstance). I like to see the full life cycle of my food the same as you. It makes me extremely angry when I am criticised for hunting (which I eat) by someone who goes home and tucks into a packet of supermarket meat.
Drive it fix it repeat said:
Not sure what point you are trying make OP...
As a keen hunter and outdoors type and general blokey kind of bloke it’s my belief that as an adult if you aren’t willing to kill the animal you shouldn’t be willing to eat it (that’s not aimed at you for using the abattoir, I get that in your circumstance). I like to see the full life cycle of my food the same as you. It makes me extremely angry when I am criticised for hunting (which I eat) by someone who goes home and tucks into a packet of supermarket meat.
Strange post.As a keen hunter and outdoors type and general blokey kind of bloke it’s my belief that as an adult if you aren’t willing to kill the animal you shouldn’t be willing to eat it (that’s not aimed at you for using the abattoir, I get that in your circumstance). I like to see the full life cycle of my food the same as you. It makes me extremely angry when I am criticised for hunting (which I eat) by someone who goes home and tucks into a packet of supermarket meat.
We are prepared to kill the beasts we have raised and eat the meat. I this this thread illustrates the point. Unfortunately the regulations around disposal, and our lack of facilities and equipment to do it humanely and efficiently mean that an abattoir is the way forward.
If however the beast in question can be dispatched correctly at home that is what we do.
Behold the demise of the Christmas goose. Killed, plucked, and dressed and into the fridge.
Edited by AlvinSultana on Saturday 6th February 12:27
So Bresaola.
Trim the meat of any fat and sinew.
In a plastic container 50g of salt per kilo of meat. Crushed juniper and black pepper. Orange and lemon zest. Bay leaves and rosemary, and some chilli flakes. Finally a couple of crushed cloves of garlic.
Mix and then cover the meat with the mixture. Place in the fridge for 5 days turning the meat everyday and pouring of any excess fluid.
Trim the meat of any fat and sinew.
In a plastic container 50g of salt per kilo of meat. Crushed juniper and black pepper. Orange and lemon zest. Bay leaves and rosemary, and some chilli flakes. Finally a couple of crushed cloves of garlic.
Mix and then cover the meat with the mixture. Place in the fridge for 5 days turning the meat everyday and pouring of any excess fluid.
AlvinSultana said:
So Bresaola.
Trim the meat of any fat and sinew.
In a plastic container 50g of salt per kilo of meat. Crushed juniper and black pepper. Orange and lemon zest. Bay leaves and rosemary, and some chilli flakes. Finally a couple of crushed cloves of garlic.
Mix and then cover the meat with the mixture. Place in the fridge for 5 days turning the meat everyday and pouring of any excess fluid.
A great use of a tricky cut of meatTrim the meat of any fat and sinew.
In a plastic container 50g of salt per kilo of meat. Crushed juniper and black pepper. Orange and lemon zest. Bay leaves and rosemary, and some chilli flakes. Finally a couple of crushed cloves of garlic.
Mix and then cover the meat with the mixture. Place in the fridge for 5 days turning the meat everyday and pouring of any excess fluid.
Liking the inverted traffic cone device!
I love what you're doing. The only rearing I'm involved in is looking after the birds on our shoot. Having pinkfooted goose for tea tonight. This wasn't raised by me (obvs) but adds to our multi species diet.
Edited by oddman on Saturday 6th February 17:22
wen used to get pet lambs as kids 2 a year, reared them and killed one for the freezer and sold one. It's quite a good lesson I think. My job takes me in and out of abattoirs and knackeries, not pleasant places to be but necessary and many are very well run,
I do believe though that things should be killed as locally as possible. Sadly that's not always possible as there has been a demise of slaughterhouses due to the high running costs.
What I would say is support your local butcher, know the provenance of your meat. A lot of the "premium" online stores look rural and fluffy but are small arms of massive meat companies operating on an industrial scale.
I do believe though that things should be killed as locally as possible. Sadly that's not always possible as there has been a demise of slaughterhouses due to the high running costs.
What I would say is support your local butcher, know the provenance of your meat. A lot of the "premium" online stores look rural and fluffy but are small arms of massive meat companies operating on an industrial scale.
Having been in an abattoir a few times and seen the process, I don’t begrudge the OP for not wanting to do that at home. I also agree that the poster above who says that “if you’re not prepared to kill an animal you shouldn’t eat meat” is talking out of his arse and has obviously never seen the process of butchering a cow.
Regardless of the rules, the waste from a cow is ridiculous. A cow weighs between 600-800kg. As the OP has mentioned, nearly half of it goes in the bin. Plus, you need a literal crane hoist hanging from the ceiling to hoist it from. It also needs 3-4 men to do it properly, and a s
t load of space, time, and expert knowledge to butcher it properly. A deer is a whole different beast, a complete piece of piss compared to a cow.
Carry on OP looks amazing.
Regardless of the rules, the waste from a cow is ridiculous. A cow weighs between 600-800kg. As the OP has mentioned, nearly half of it goes in the bin. Plus, you need a literal crane hoist hanging from the ceiling to hoist it from. It also needs 3-4 men to do it properly, and a s
t load of space, time, and expert knowledge to butcher it properly. A deer is a whole different beast, a complete piece of piss compared to a cow. Carry on OP looks amazing.
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