Butchers & Butchery

[sauer]

Listening to a Scotland outdoors podcast & was a piece on butchers .... lack of & problem getting apprentices ..... then once trained keeping them!

Got me thinking .... to say Its trade in it’s own right but the rates of pay don’t hold with other trades .

Now I butcher my own beasts and do burgers sausages etc etc but mostly self taught & Scott Rea videos.

I’m lucky with space and equipment I have .....

But I’d love to do / learn more ..... would love to do butchery course if one was local ( Angus)

Apparently if you have butchery skills you can walk into a job .

Must admit it’s the whole point of stalking for me

Let’s see your creations & butcher spaces
Here’s my space

 

[jb1]

Now your winding us up
I wish i had the setup you have. Very nice indeed.

 

[Woodsmoke]

My setup is a work in progress at the moment, as you can see. We've not long moved onto a small farm, and my time is being variously taken up with building stable partitions, repairing fences, installing electricity into my barns, and setting up my butchery room. Plan is to put up wet wall panels, seal the concrete floor, move the knackered old freezer next door, and put up stainless shelving, as well as install a chiller. We'll get there eventually!

 

[sauer]

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Waaaaay cheaper than bathroom wet wall ... this place does all the joining strips etc

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Paul

 

[sh1kar]

and tile the floor - big non slip ceramics saves having to keep sealing

S

 

[biffo]

Listening to a Scotland outdoors podcast & was a piece on butchers .... lack of & problem getting apprentices ..... then once trained keeping them!

Got me thinking .... to say Its trade in it’s own right but the rates of pay don’t hold with other trades .

Now I butcher my own beasts and do burgers sausages etc etc but mostly self taught & Scott Rea videos.

I’m lucky with space and equipment I have .....

But I’d love to do / learn more ..... would love to do butchery course if one was local ( Angus)

Apparently if you have butchery skills you can walk into a job .

Must admit it’s the whole point of stalking for me

Let’s see your creations & butcher spaces
Here’s my space

What’s that In last picture ?
pate ??

 

[sauer]

What’s that In last picture ?
pate ??

Copied from Scott Rea video

“Head cheese” or “ fromage d’tete”

Or brawn as we call it

Pigs heads quartered brain scooped out and add a trotter for gelatin

Simmer for hours then pick out all good meat
Mix with whatever you fancy ... chili’s in that case above and adds little of the fluid which helps set
Add to loaf tin etc lined with cellophane and refrigerate overnight

Can be sliced and fried or soft enough to spread like pate


Paul

 

[biffo]

Copied from Scott Rea video

“Head cheese” or “ fromage d’tete”

Or brawn as we call it

Pigs heads quartered brain scooped out and add a trotter for gelatin

Simmer for hours then pick out all good meat
Mix with whatever you fancy ... chili’s in that case above and adds little of the fluid which helps set
Add to loaf tin etc lined with cellophane and refrigerate overnight

Can be sliced and fried or soft enough to spread like pate


Paul

Wow! Beyond my skills....never shot a piggy!

 

[sauer]

Neither have I !!!!

Brother reared a couple and heads destined for dogs till I saw video


Honesty it’s easy watch video

If I can do it anyone can !





Paul

 

[Woodsmoke]

White wall hygienic cladding

That's actually exactly what I've got. I just couldn't remember what it was called

 

[gelert]

Been butchering my own, and friends deer for years. Usually tend to make sausage and burger from the Roe. Sika and Red are steaked and best roasting joints.
Have been fortunate to updrade to a proper walk in cold room this last week, just need to fit it under the door frame of the shed