I have always thought it was important to know where your food comes from. I want to intern at a butcher/slaughter house but until the summer i dont have the time. butchery is something i have always had an intrest in, and i have always learned best by diving in head first. Which leads me to why i am in need of help. Today we have a kill date for one of our steers and want to take the oportunity to break down some of the meat myself. Im not sure if i should start with some subprimals or start a little smaller. I need to know what cuts you would get and where is best to start. Any advice you have will be great!
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4/30/13 at 7:43am