[Buffy the eggs layer]

Having collected my butchered lambs from the abattoir today I am determined to do my own butchery next year. Can any of you recommend the best way to go about this?


 

[Big Light]

Here's a reasonable link

http://www.theguardian.com/lifeandstyle/gallery/2008/nov/19/foodanddrink

i usually split it down the spine first and do a half at a time but pretty much you have 3 bits the leg / then chops /rack /ribs flank etc and then shoulder / neck fillet. If you don't have them buy sharp knifes or sharpen your own, a meat saw and one metal glove ( can be cheap of ebay or similar).

There's probably plenty other on line tutition - find something that suits what you want to do - cut your joints to a size that suits you - if its too big split it! - if you want to roll the meat then just buy the meat bands  ( elastic style bands can get on ebay etc), you can practice your butchers knot next time

[Slimjim]

Thanks for that link BL! Very useful- I now know what I don't get back from my butcher!

[Big Light]

As long as its not legs lol

[devonlady]

Thanks for that link BL! Very useful- I now know what I don't get back from my butcher!

Though it sometimes works both ways, I once sent off four lambs and got nine shoulders back!!
Buffy, google Scott Rea, his "lessons" are very good too.

[Foobar]

http://www.qmscotland.co.uk/cutting-guide?shs_term_node_tid_depth=22  Select the appropriate bit of animal from the drop down list and watch the videos


You'll need a steak knife, a boning knife (flexible is best) and a sharpener.  And maybe a cleaver.  Oh and a saw   (http://www.weschenfelder.co.uk/butchers-sundries.html)

[Buffy the eggs layer]

Thanks everyone.


   I am booked on a sausage making and charcutere one dayer in Nov but Im not sure how much I will learn in a day. Is a set of knives and a youtube video sufficient to do a good job of butchering cutsband joints for paying customers do you think? I want to do a proper job of it and produce really well trimmed and presented cuts.


I had a look on line for knives etc but there were lots of different sizes and I wasnt sure which one was best for me and my carcasses.

[Big Light]

The 6 inch boning knife - i have curved and uncurved they are both handy - you definatley need a saw - knife and bone = blunt knife

[Foobar]

Is a set of knives and a youtube video sufficient to do a good job of butchering cutsband joints for paying customers do you think? I want to do a proper job of it and produce really well trimmed and presented cuts.

No   ... you will need to practise first!  Maybe see if you can find a butchery course?

[Hevxxx99]

Try "The mobile Butcher" on here.

He used to run the abbatoir in Egton so knows his stuff.

[Backinwellies]

Thanks everyone.


   I am booked on a sausage making and charcutere one dayer in Nov but Im not sure how much I will learn in a day. Is a set of knives and a youtube video sufficient to do a good job of butchering cutsband joints for paying customers do you think? I want to do a proper job of it and produce really well trimmed and presented cuts.


I had a look on line for knives etc but there were lots of different sizes and I wasnt sure which one was best for me and my carcasses.

If you are really going to butcher for others and go through the necessary legislation hoops (and expense on premises which will pass inspection)  then I guess maybe it is worth going along to a butchery course

some info....http://www.fwi.co.uk/business/so-you-want-to-process-your-own-meat.htm

[mebnandtrn]

We have only had sheep 2 years, last years lambs we had as a mix of kill and kill and cut from the abattoir. The kill and cut were really poor, and the rest we did using YouTube. The link is below. This year we did all 6 lamb carcasses ourselves, and the results were pretty good, if I say so myself. (see picture of a half lamb I did this year) We have sold several half lambs this year with no complaints. We have 2 butchers knives and a bone saw. The saw is a family heirloom, so was free, but the knives are good quality and though a present I think they would be less than £100. I bought a chain mail gauntlet as well. That was £80 ish, but every time I hear the blade slide against the metal it reminds me its money well spent! That cost will, over many years, average out at a few pounds a year a carcass. If you want to know more PM me and we can talk on the phone etc.
https://www.youtube.com/watch?v=Nhp2wcWtR0s

[mebnandtrn]

In terms of legislation, we phoned trading standards and told them what we were doing. They asked us to register as a food business, which we did. A month or so later we had an inspection, which was arranged a week in advance by the officer. After much cleaning we were awarded 5 out of 5 stars for hygene. A bit nerve racking but generally fairly easy really.