Ok so your stalk went well. A clean kill and an easy grallock.
Its time to break the carcass down into convenient and recognisable joints. But knowing the best way to do it means you dont have to call in favours, try to befriend a 'tame' butcher or make a total **** of the process.
I spent a day with Andrew learning to make the most of a carcass, what to look for , how to produce the best results, and what cuts provide the best cooking.
As an experienced butcher his training has given me far more confidence in my ability to complete the skinning and breaking down process effectively and in an hygienic manner, what to look for and avoid, and how to ensure the best results.
Whilst there are a variety of (somewhat variable quality) vids on YouTube etc in order to ensure the best training its got to be a 'hands on' experience for me. I see we have some vids on the forum too if you look.
http://www.youtube.com/watch?v=tudPGNL9LK0
We started by skinning a sika that had hung for a couple of days in a cold room, so skinning was not as easy as on a recently shot and still warm carcass, then broke it down into its initial joints prior to my learning how to trim, joint and process the meat. Most informative with the whole process accompanied in a relaxed and easy manner accompanied by regular tea!
Indeed a great day and an excellent way to develop and improve the skills I'll need throughout my stalking.
To finish off the day we were planing on some shooting with different deer sized targets and at a variety of ranges up to 250 yards, which is difficult to find on a standard range. However the weather.. mainly the force 6 blowing hard from the left...! decided that there was little point ..so I'll definitely be back to repeat the experience soon.
Many thanks Buckbones.
Fraser
Its time to break the carcass down into convenient and recognisable joints. But knowing the best way to do it means you dont have to call in favours, try to befriend a 'tame' butcher or make a total **** of the process.
I spent a day with Andrew learning to make the most of a carcass, what to look for , how to produce the best results, and what cuts provide the best cooking.
As an experienced butcher his training has given me far more confidence in my ability to complete the skinning and breaking down process effectively and in an hygienic manner, what to look for and avoid, and how to ensure the best results.
Whilst there are a variety of (somewhat variable quality) vids on YouTube etc in order to ensure the best training its got to be a 'hands on' experience for me. I see we have some vids on the forum too if you look.
http://www.youtube.com/watch?v=tudPGNL9LK0
We started by skinning a sika that had hung for a couple of days in a cold room, so skinning was not as easy as on a recently shot and still warm carcass, then broke it down into its initial joints prior to my learning how to trim, joint and process the meat. Most informative with the whole process accompanied in a relaxed and easy manner accompanied by regular tea!
Indeed a great day and an excellent way to develop and improve the skills I'll need throughout my stalking.
To finish off the day we were planing on some shooting with different deer sized targets and at a variety of ranges up to 250 yards, which is difficult to find on a standard range. However the weather.. mainly the force 6 blowing hard from the left...! decided that there was little point ..so I'll definitely be back to repeat the experience soon.
Many thanks Buckbones.
Fraser
