The art of butchery
aeon.co
The art of butchery
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Re: The art of butchery
#2I've long wanted to learn butchery. I wouldn't want to do it for a living, but it seems a good way to become familiar with how we're all put together (by taking an animal apart.)
Re: The art of butchery
#3Squirrel is difficult to skin. I'm impressed that she did it with hands and knife alone. Typically we would nail the front feet to a solid post or similarly immobile piece of wood, in order to use both hands on the hide.
Re: The art of butchery
#4I've long wanted to learn butchery. I wouldn't want to do it for a living, but it seems a good way to become familiar with how we're all put together (by taking an animal apart.)
I would recommend you start by butchering to pieces a whole chicken or rabbit. They're the closest you can easily get to an unbutchered animal, as they're available at most butcheries, supermarkets, etc. They would already be cleaned of feathers or pelt and emptied of viscera, so it would be a simple exercise of cutting into pieces, separating meat from bones, and so on - literal hacking. If someone who knows how to do it cannot show you, there are Youtube guides.
Re: The art of butchery
#5I've long wanted to learn butchery. I wouldn't want to do it for a living, but it seems a good way to become familiar with how we're all put together (by taking an animal apart.)
I would recommend you start by butchering to pieces a whole chicken or rabbit. They're the closest you can easily get to an unbutchered animal, as they're available at most butcheries, supermarkets, etc. They would already be cleaned of feathers or pelt and emptied of viscera, so it would be a simple exercise of cutting into pieces, separating meat from bones, and so on - literal hacking. If someone who knows how to…
Speaking from personal experience: start with a chicken, but the first couple of times, do it completely without instruction/youtube/etc. Then look up proper technique, and 1) you are less likely to misinterpret advice, 2) you are more likely to disregard bad advice.
Re: The art of butchery
#6This article makes some dubious claims like lack of butchering our own meat to a rise in slasher films. It reads like nonsense speaking from some unknown authority.
Re: The art of butchery
#7When I was a kid one of my friend's hunted. I remember going over to his house and helping butcher - skin would be the word I'd use - squirrel and rabbit. It seemed more like and anatomy lesson then anything else.
Re: The art of butchery
#8This article makes some dubious claims like lack of butchering our own meat to a rise in slasher films. It reads like nonsense speaking from some unknown authority.
Well Texas Chainsaw Massacre has been admitted by the creators to be allegory about working in a slaughterhouse ...
Re: The art of butchery
#9I've long wanted to learn butchery. I wouldn't want to do it for a living, but it seems a good way to become familiar with how we're all put together (by taking an animal apart.)
Be my guest. This is a good start.
Re: The art of butchery
#10I've long wanted to learn butchery. I wouldn't want to do it for a living, but it seems a good way to become familiar with how we're all put together (by taking an animal apart.)
I would recommend you start by butchering to pieces a whole chicken or rabbit. They're the closest you can easily get to an unbutchered animal, as they're available at most butcheries, supermarkets, etc. They would already be cleaned of feathers or pelt and emptied of viscera, so it would be a simple exercise of cutting into pieces, separating meat from bones, and so on - literal hacking. If someone who knows how to…
Agreed, and specifically I remember finding an Alton Brown Good Eats segment where he compares the chicken anatomy to a little two legged dinosaur model that most everyone saw in childhood while butchering. Easy way to visualize and "sticks" with you.