Where the heck does
your meat come from?
Part Two: Cut and Wrap
OK Now that this tasty lil' critter
has been hanging outside in the cool mountain
air for two weeks it's time to cut up the carcass and wrap it up.
After two weeks, it's off the rack and in to butcher
We have two tables, one to process
and one to cut and wrap
Carcass is unwraped, cleaned and marked for cutting
Cutting into sections to facilitate easier handling
Once the carcass is cut.......
Then the excess fat is removed from the exterior....
Retail cuts of lamb
Full rib "roast"
Cut into lamb chops...
We prefer to vac seal....
Preserves meat for up to a year
This is the complete butcher: one lamb neatly packed and ready to eat....
Shepherd's Pie
Damn... seems we eat a lot of lamb......
And drink a lot of wine......
Return to Meat:
Page One
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Vaqueros and Buckaroos
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