Butchering: Batoning the Tramontina

Technologically it would be simpler just to use a knife. But first I'd have to catch my sheep in the paddock. A bullet travels a lot faster than I can run. I also think that a bullet is quicker and kinder.

I have a silencer fitted to the rifle which cuts back a lot of the sound.
 
It has been my experience that an animal that has been bled is going to be better meat than an animal that has been shot. As for shooting to be more humane, that is a matter of debate, but if I had no choice before an executioner, I would prefer that he uses a sharp blade rather than a gun. I don't know what happens with an explosion to the head, but with bleeding out, the onset of unconciousness is very quick- a few seconds.

Never underestimate the power of food. If one is kind to one's animals and they have your trust. They are quick to respond to food, water or 'goodies', making them easier to manage for round up and separatation from the group.
 
I have used the 12 inch Tram for a lot of butchering work as well but mostly on cattle and big game animals. Great tools at a great price.:thumbup:
 
the best backbone splitter in the world is a sawz-all. dewalt does most of the work around here when youve got 10+ stinkin feral hogs to clean. shooting works best for animals if you cant catch them, and you get to bleed them where you want. if you can catch them, use either, or a captive bolt gun.
 
I've found that if you are quick, the animals still bleed properly immediately after they are shot.

The Tramontina blades certainly are good value for money. I am very impressed with the steel. And I reckon the 12" (or bigger) machetes would be really good for the heavier work.

WyattT.... do you make chops when butchering feral hogs? If so, how are they for tenderness? As a general rule, do your wild hogs get much fat on them?

Thanks in advance.... Coote.
 
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Hey Coote,
Thanks for the practical review:)
I find the info very helpful.

Beautiful and diligent doggy friend you have there.

Cheers Mate,
mark
 
Great write-up. The 10 - 12 inch Tramontinas are little different than the larger butcher knives, they just handle impacts better due to a softer heat treat. I have used my 12 inch Ontario to butcher deer in PA. They work great.

Nice sheath. A 10 inch machete is no embuggerance on a belt. Mac
 
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