How to Butcher Your Own Meat

Butchering meat requires a clean and large workspace.

The general move back to local, sustainable agriculture has also produced a growing amount of people who desire to see their meals from beginning to end, butchering the very cut they will consume that night, according to a report in the New York Times. This not only allows individuals to personalize their cuts and increase their knowledge about the animal itself, it also saves money. With time, the right tools and some strong biceps, you can butcher your own meat at home. Does this Spark an idea?

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Fresh meat, cavity-cleaned
Large cutting board
Bone saw
Sharp kitchen knife
Plastic Wrap

Instructions

- 1
  
  Consult a chart for the specific animal you are going to butcher.
- 2
  
  Place the meat on the cutting board. Remove the skin on red meats such as beef and pork and discard it.
- 3
  
  Cut off the legs of the animal, using the bone saw to cut through the cartilage if necessary These are generally covered with little meat and are perfect for creating stock. Set them aside.
- 4
  
  Remove the haunches (hind quarters) and shoulders from the carcass. On larger animals, this is generally its own prime cut and can be broken down into smaller cuts. Debone it, removing the bone by cutting around it using the knife if desired.
- 5
  
  Slice each haunch into smaller cuts of meat by running the knife along white lines in the meat, which generally separates muscle groups from one another. Repeat this with the shoulders.
- 6
  
  Cut the meat off above the ribs. Slice it into smaller cuts, leaving the tenderloin intact. Saw off each side of ribs to create a rack. These can be sliced into individual ribs or left whole.
- 7
  
  Wrap each cut of meat in plastic wrap, ensuring it is not exposed to any air. Wrap it again in butcher's paper and secure it with twine, cutting off the excess string. Place it in the refrigerator and use within one week, or in the freezer and use within six months for optimal taste.

Tips & Warnings

For larger animals, such as a cow, it is better to purchase half of the animal and butcher it due to the large amount of meat you need to handle.
Always be careful when handling the saw and knife, as they can easily slip from the meat and cause injuries.