Difference between revisions of "Butchering"
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Procedure for butchering lamb (or deer, goat or similar-sized animals) American-style (relying on the bandsaw as a primary tool.) | Procedure for butchering lamb (or deer, goat or similar-sized animals) American-style (relying on the bandsaw as a primary tool.) | ||
| − | <embedvideo service="youtube">https://www.youtube.com/watch?v=Uq_GB3ldQW8</embedvideo> | + | <embedvideo service="youtube">https://www.youtube.com/watch?v=Uq_GB3ldQW8</embedvideo> |
| − | + | *Slaughter is a separate function from butchering | |
| + | #(Optional)Split larger animals along the spine using a sawzall with a long (8"-10") coarse (4-5 tpi) blade. Be careful not to damage the valuable loin and rack cuts to either side. | ||
| − | + | ==Butchering Beef== | |
Revision as of 16:23, 29 December 2020
Butchering Lamb
Procedure for butchering lamb (or deer, goat or similar-sized animals) American-style (relying on the bandsaw as a primary tool.)
- Slaughter is a separate function from butchering
- (Optional)Split larger animals along the spine using a sawzall with a long (8"-10") coarse (4-5 tpi) blade. Be careful not to damage the valuable loin and rack cuts to either side.
