- Joined
- Jan 9, 2014
- Messages
- 527
You probably learned a lot by doing it yourself, that is one of the best ways to figure out what works for you. I'll second what 911 said about not sawing through bone (except ribs) and keeping your knives sharp! Trimming silver skin and boning is much easier with a sharp knife.
I'd add that a thin knife like a boning, fillet or light paring knife help a lot. You generally don't need a big heavy knife as you shouldn't have to cut through bones. Bone the meat out and dismantle at joints as 911 said. When I process deer in fall I use 2 knives: A boning/fillet knife to get the meat off the bones and to trim silver skin and an 8" chef's knife to cut the larger muscles into steaks or grind cubes. The vast majority happens with the fillet knife.
Nice of you to as a vegan to cut up half a pig for him! I know I couldn't get my vegetarian girlfriend to do that
On the other hand I enjoy it so I don't need her to. If you do it again you should get him to help you a little! I think it's healthy to be in touch with your food and know what is involved in putting a steak on the dinner table.
I'd add that a thin knife like a boning, fillet or light paring knife help a lot. You generally don't need a big heavy knife as you shouldn't have to cut through bones. Bone the meat out and dismantle at joints as 911 said. When I process deer in fall I use 2 knives: A boning/fillet knife to get the meat off the bones and to trim silver skin and an 8" chef's knife to cut the larger muscles into steaks or grind cubes. The vast majority happens with the fillet knife.
Nice of you to as a vegan to cut up half a pig for him! I know I couldn't get my vegetarian girlfriend to do that
On the other hand I enjoy it so I don't need her to. If you do it again you should get him to help you a little! I think it's healthy to be in touch with your food and know what is involved in putting a steak on the dinner table.