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tahir



Joined: 28 Oct 2004
Posts: 45389
Location: Essex
PostPosted: Wed Aug 23, 06 1:13 pm    Post subject: Butchering Reply with quote
    

So, looks like the Hereford deal's a goer, how should I get it butchered?

Bodger



Joined: 23 May 2006
Posts: 13524

PostPosted: Wed Aug 23, 06 1:21 pm    Post subject: Reply with quote
    

Do you fancy a go at it yourself ?
I can recomend a nice little book that I've found.

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Wed Aug 23, 06 1:22 pm    Post subject: Reply with quote
    

Do you mean how do you find a butcher or which cuts should you ask for?

tahir



Joined: 28 Oct 2004
Posts: 45389
Location: Essex
PostPosted: Wed Aug 23, 06 1:24 pm    Post subject: Reply with quote
    

bodger wrote:
Do you fancy a go at it yourself ?


Yeah, but ain't got the time. What's the book?

tahir



Joined: 28 Oct 2004
Posts: 45389
Location: Essex
PostPosted: Wed Aug 23, 06 1:24 pm    Post subject: Reply with quote
    

judith wrote:
which cuts should you ask for?


Yup

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Wed Aug 23, 06 1:27 pm    Post subject: Reply with quote
    

Dunno. Don't eat much beef

Nanny



Joined: 17 Feb 2005
Posts: 4520
Location: carms in wales
PostPosted: Wed Aug 23, 06 1:28 pm    Post subject: Reply with quote
    

bodger wrote:
Do you fancy a go at it yourself ?
I can recomend a nice little book that I've found.


"not basic slaughter and butchery made easy" is it

an american book that tells you haow to do everything from squirrels to buffalo?

we use that one

don't know it i would do a whole steer though

tahir, usually the butcher will sort of know what the normal cuts are unless you ask for something specific

tahir



Joined: 28 Oct 2004
Posts: 45389
Location: Essex
PostPosted: Wed Aug 23, 06 1:29 pm    Post subject: Reply with quote
    

judith wrote:
Dunno. Don't eat much beef


Err, fanks, a lot.

tahir



Joined: 28 Oct 2004
Posts: 45389
Location: Essex
PostPosted: Wed Aug 23, 06 1:29 pm    Post subject: Reply with quote
    

Nanny wrote:
tahir, usually the butcher will sort of know what the normal cuts are unless you ask for something specific


It'll be done at the abbatoir, and I doubt I'll be going there.

Behemoth



Joined: 01 Dec 2004
Posts: 19023
Location: Leeds
PostPosted: Wed Aug 23, 06 1:35 pm    Post subject: Reply with quote
    

HFW may have something to say about this in his book titled 'Meat', at least he has a photo of a cow with lots of dotted lines on it.

My advice would be to think about how you are going to cook it. If it's for big feasting joints of beef then off you go but if its for everyday family use you should be looking at ribs and steaks etc

tahir



Joined: 28 Oct 2004
Posts: 45389
Location: Essex
PostPosted: Wed Aug 23, 06 1:36 pm    Post subject: Reply with quote
    

Behemoth wrote:
HFW may have something to say about this in his book titled 'Meat', at least he has a photo of a cow with lots of dotted lines on it.


Good point, I've got that.

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Wed Aug 23, 06 1:40 pm    Post subject: Reply with quote
    

One sensible tip - for the joints, tell them how many people you are likely to be serving.

Behemoth



Joined: 01 Dec 2004
Posts: 19023
Location: Leeds
PostPosted: Wed Aug 23, 06 1:42 pm    Post subject: Reply with quote
    

An remember to plan for processing all the bits. Are you going to want the casings and offal etc. I do hope you're going to pickle the tongue.

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Wed Aug 23, 06 1:45 pm    Post subject: Reply with quote
    

Behemoth wrote:
I do hope you're going to pickle the tongue.


And don't forget to put a couple of pieces of rolled brisket in the brine too.

joanne



Joined: 28 Oct 2004
Posts: 7100
Location: Morecambe, Lancashire
PostPosted: Wed Aug 23, 06 1:47 pm    Post subject: Reply with quote
    

Which reminds me --- Rob - How is my half of Dexter coming along ?

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