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Thread: Question to those that butcher....

  1. #1

    Question to those that butcher....

    On HFW's 'River Cottage' his buther bloke (can't remember his name) obviously knew his stuff, and he had a rounded/curved knife that was semi-circular in blade to cut around bones to 'bone-out'. For the life of me l can't remember what he called it (if indeed it may have been something antique/bespoke made).

    l would like one to bone out the rumps so that the meat is then undamaged to make really good steaks!!

    Any ideas as to who might sell them?

    Tom

  2. #2
    SD Regular willie_gunn's Avatar
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    Tom

    Didn't see the program, but do you mean a knife like a ham boner?

    http://www.proknife.co.uk/products/B...Dick_ham_boner

    or like this one (look under Specialised Knives - the pics take a while to load):

    http://www.awsmith.co.uk/Utensils/Catering+Utensils

    willie_gunn

  3. #3
    Its used to tunnel bone hams, not really worth getting unless your going into processing and doing lots of hams or haunches.

  4. #4
    Willie sir,

    That's the bit of kit - thank you for pointing it out for me -

    Deerman - i'm not planning to bone-out many Ham's but its got to make a better job than what l do at the minute on venison haunches so a worthwhile investment for making good steak!

    Tom

  5. #5
    just buy a standard boning knife
    will do pretty much the same job after a little practice
    and to be honest, the steaks will not look any different anyway
    ATB

  6. #6
    Tommo, if your going to make the haunch into steaks don't bother with the tunnel boner! Follow the natural seems in the muscle and brake it down into a topside silverside and salmon filet. A much better option and once trimmed up makes excellent steaks.

  7. #7
    Quote Originally Posted by deer man
    Tommo, if your going to make the haunch into steaks don't bother with the tunnel boner! Follow the natural seems in the muscle and brake it down into a topside silverside and salmon filet. A much better option and once trimmed up makes excellent steaks.
    sorry deer man might need a bit more info here
    one thing we never asked , is what species of deer Tommo wants to make steaks from the haunches of
    as Roe , Muntjac and cwd are better i find boned out then chilled/semi-frozen before cutting into steaks
    where Fallow and Reds i find i hav a lot more difficulty in sorting out by trying to cut down the seams
    this could be a more interesting and informative as the thread goes on
    regards

  8. #8
    Good point stone!

    Muntjac, don't cut into steaks, better of butterfly and BBQ or grill/roast.

    Unless your selling the steaks it does not matter how they turn out as it is you who is going to eat it but I would suggest you practice following the seems. It makes a far superior steak with no sinew as apposed to simply slicing through several muscles which are joined together.

    Be careful if you are going to freeze the joint and cut as this could lead to unacceptable levels of bacteria when you defrost refreeze defrost. Remember to defrost in a fridge.

  9. #9
    At the minute i mainly butcher the Munties and a few Roe that come home with me. All the fallow/most of the Roe l shoot go off to the GD or the GD with whom-ever i'm stalking with. But i think the odd Fallow will be making an appearance at my butcher table soon - got to shoot a few more of them!

    I know what you mean about the seams on the Munties haunches - they seporate very easily for slicing up (i do all mine pre freezing) Roe are slight more 'steakable' and in younger animals where the meat (i think) is at its best using a boning tool would be a good idea to get the best results.

    I've not had the opportunity to butcher anything really large like a sika/red but would love the oppertunity (which i'm sure will come) to see how the meat differs from the smaller species ~

    T

  10. #10
    Maybe not the tunnel boner but Dick make an excellent rib stripper which is great fro getting the last bits off the ribs for use in mince. Much quicker than using the boning knife.

    Regards

    Gareth

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