Butchering

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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
  1. (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

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