Hello Everyone, what is the price range for having a roe carcass butchered? Assuming I'd like some pork fat and spice added to the sausages and also that there will be steaks and roasts cut, no burgers. All would be vac packed.
I make my own ham, bacon and bresaola. I slice it and then vacuum pack it.
Unfortunately some of it (particularly bresaola) sticks together when vacuum packed and is difficult to peel apart.
I've seen butchers use thin plastic sheets to separate meat when they pack it.
Any ideas what the...