Poorly, if he won.How was it judged?
Poorly, if he won.How was it judged?
The suspense continues……If you were placed you might not yet have heard. Deanne said it would most likely be Tuesday or Wednesday before she got around to phoning all the prizewinners. The only reason I know I won is because I happened to be still on site late on Sunday afternoon when they totted up scores, so they rounded me up for a photo shoot.
So keep your fingers crossed, you may yet be lucky
Which station were you on Saturday morning? I had a look at them (checking out the opposition) and there was some good work on display there.
There was a very good one I thought, at station 4 or 5 on the Saturday morning (I forget which it was), so you may still be in with a chance.The suspense continues……
I was station number 5.
Congratulations and thanks for the update.
Oh, so it was you guys who blunted the knives so us Sunday competitors had to struggleI was just glad to be walking away with my fingers still intact!
The knives I had were surgically sharp and had a nice feel in the hand.
To be honest, I did a bit of a poor job getting the silverskin off one strip, but luckily I was able to salvage it.How was it judged?
I should add that your presentation is amazing. I dread getting the sinew and silver skin off fillets - possibly hate it even more than extracting from clear fell! If at all possible I get the vet (my wife) to do it. She just seems to airily float a blade about a bit and presto! Beautiful meat. When I do it, it looks like road kill.
Love you tooPoorly, if he won.![]()
Well done TimYes, that was Sunday morning, station 2.
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I would have liked to have cleaned those bones up a bit more, but everyone else had long since finished and gone, and I was beginning to feel a bit of a tit beavering away on my own!
Ok, serious question. I have the skill of a horse with a blunt knife, so I am interested to know the rules as I was watching people being very detailed with getting the meat off the bone and watched somebody scraping the straps to makes it look really neat.Yes, that was Sunday morning, station 2.
View attachment 415564
I would have liked to have cleaned those bones up a bit more, but everyone else had long since finished and gone, and I was beginning to feel a bit of a tit beavering away on my own!
Basically, we were provided with a long saddle of muntjac and were asked to remove the loins and tenderloins, and trim them up properly. In my case, I didn't do anything any different in the competition as I do at home when butchering a carcass for sale. Presentation is important if I want people to buy it!Ok, serious question. I have the skill of a horse with a blunt knife, so I am interested to know the rules as I was watching people being very detailed with getting the meat off the bone and watched somebody scraping the straps to makes it look really neat.
Just interested to see, what is the aim? Also, the 4 piles at the top? One is silver skin, what are the others?
This is new to me, so I was intrigued to see how detailed people were working
There was no set time limit.What time are you given to complete the task ?
I looked at the work Sunday lunch and remember commenting on the one that had the rib bones trimmed back, so very likely was VSS's.![]()
It's a skill we have!How was it judged?
I should add that your presentation is amazing. I dread getting the sinew and silver skin off fillets - possibly hate it even more than extracting from clear fell! If at all possible I get the vet (my wife) to do it. She just seems to airily float a blade about a bit and presto! Beautiful meat. When I do it, it looks like road kill.
I'm sure you have.It's a skill we have!
Check out Scott Rea on YouTube. That’s how I learnt and it is sooooo easy. I was gobsmacked. Mine is still not a work of art, but it spread up the process a hell of a lot.How was it judged?
I should add that your presentation is amazing. I dread getting the sinew and silver skin off fillets - possibly hate it even more than extracting from clear fell! If at all possible I get the vet (my wife) to do it. She just seems to airily float a blade about a bit and presto! Beautiful meat. When I do it, it looks like road kill.
Actually it's a skill some have better than others. Halstead's principles are the basis of surgery and most of it is just a logical approach to ensuring a would heals well. It can be summed up as "respect the tissues".I'm sure you have.
However there's a vet in a practise local to me who I wouldn't trust to take the skin off a rice pudding.
"Respect the tissues"Actually it's a skill some have better than others. Halstead's principles are the basis of surgery and most of it is just a logical approach to ensuring a would heals well. It can be summed up as "respect the tissues".
If you watch a master butcher at work, someone like Mike Hitchmough, all round gent and good egg, there is a minimum of cuts. There's a vet on here that's really a mechanic, but has the same minimum cut approach to getting to fracture sites."Respect the tissues"
I like that!
A good motto for when butchering a deer.
This is exactly what she says, and finds it baffling that I’m so ham fisted.It can be summed up as "respect the tissues".

Well done!I just had the call from Deanne......Second place (again)! So that's an SD 1-2, so far. I'm made up.
I thought it was good enough for a top five place, but didn't expect a place in the prizes. My 'chains' (whatever they are on a muntjac): were virtually non-existent.
Not sure what I've won precisely, but it's one in the eye for whoever that bloke was tutting and criticising me throughout. Cheers mate.
The chaps from Lincolnshire game came up whilst I was working and said that I was doing well. Mind you, I'd been at it for over an hour and we agreed that they definitely wouldn't hire me on an hourly rate
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.(That's a bit of glare there BTW, not sinew. Heaven forfend; evil stuff.)
Congratulations again Tim @VSS . A worthy winner.
That's very kind of you, but your chains are a lovely bit of work. A worthy winner. Quite a comeback from your earlier 'knife-work'. A good story.I'd have placed you above myself with that, to be honest.
What are the small things to the right of what I think are the tenderloins?Yes, that was Sunday morning, station 2.
View attachment 415564
I would have liked to have cleaned those bones up a bit more, but everyone else had long since finished and gone, and I was beginning to feel a bit of a tit beavering away on my own!
Should be the "chains".What are the small things to the right of what I think are the tenderloins?