Meat!

[curgoth]

If I'm going to continue to eat meat, I kind of think this is a good idea. Not that I have any delusions about regularly butchering my own meat, but it does seem like the sort of thing I ought to do at least once so I know what I'm doing when I eat dead critters. It seems like a decent compromise between the standard supermarket meat experience and actually killing animals myself (which would invariably be difficult, since novices would mess it up causing extra suffering to the animals).

Also, knowing how to cut meat would be helpful for the inevitable zombie apocalypse. One way or another.

Comments

[macman47.livejournal.com]

When were were in Cape Breton many would pay my dad for doing weddings and Funerals in trade. One time it was a Lamb. I was about 4 and I remember helping him with holding it as we sawed and cut it up. I also remember it being some of the best meat I ever had, though I suspect that had more to do with the good day that preceded it.

[pez-minotaur.livejournal.com]

I would be more interested if it was less observation and more "hands on".

[themusesbitch.livejournal.com]

If you do that, I highly recommend checking out the course offered via The Stop (yes, I'm the Chrissy who left the same comment on blogTO). If it meets your needs as much as the Cowbell version, you get the added bonus of all proceeds going to support The Stop's food bank, drop-in kitchen and other really cool programming helping both feed the less fortunate in Toronto, and also to edcuate the entire community on nutrition and healthy eating.

[icedrake.livejournal.com]

Whoo-eee. I will not be going that route. Note that I've butchered hogs as recently as six months ago -- it's a high-skill, equipment- and space-intensive undertaking. You'll get meat out either way, but if you're going for specific cuts... That's much more of a challenge. Certainly not something you can expect to master after a single class.

Now, if they were doing it UW Bike Shop style, where you would go in, get expert supervision, and pay for the time and equipment*, that would be a great notion.


*and space! Unless you're buying pre-cured meat, which I suspect is the case in this situation, you'll need a cooler in which to hang it for around 4 weeks.

[tamago23.livejournal.com]

[deleted/reposted to fix html fail. TWICE. the fail is strong with me today.]

I help the_axel with his dead animals for his yearly roasts - last year it was a pig, and this next year it will be a stag. It's actually a lot of fun.

Mmmm, the Porcine Mary. (I got to name her.)



I would love to do one of the classes you posted! It's a shame they're so pricey. :/