Hi Dave,
You're right about the equip...pretty basic stuff. As for the wrap...we've
had great success double wrapping cuts of meat. First in saran wrap and
then in white butcher paper.
Beth in snowy central OR
Beth,
Thanks for the reply, I looked it up on the internet and it doesn't
Hi Oneta,
What kid of cuts will you mostly use? If you're serving more than two
people, then a leg roast is popular. In constrast, since I'm single, I have
all my legs/shanks cut into steaks and packaged two to a package. I like
making stews and curries, but rather than having any meat
That's very interesting, Ray. When you were in the sheep business, was it
with hair or wool sheep? Yes, I suppose that there is an appropriate method
to just slitting animal throats. I think back to the very first animals God
used to make clothes for Adam and Eve and have often wondered how
The $65-75 fee includes the kill cost plus the cutting wrapping.
Really don't want to do our own slaughtering-- I don't have issues
bringing them home in packages but have a hard time with the killing
and the mess. We don't even do our own chickens/turkeys. My husband
would probably seriously
@lists.blackbellysheep.info
Sent: Friday, August 18, 2006 11:22 AM
Subject: Re: [blackbelly] butchering our Ram
The reason we were watching her so closely last
night was because our meanie ram had singled her out and wouldn't
leave her alone. Kept following her and sniffing her butt then
growling. So we
Stephanie-- ahh, hormone changes, didn't dawn on me but makes
perfect sense. No baby as of Friday evening but we are watching
closely.
Elizabeth
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Hi Elizabeth,
I have never eaten a 5 year old ram. The oldest I've eaten is a 3 year old
ram. My 3 year old ram was 50% Polypay (wool sheep) 50% Dorper (hair
sheep). I would think this 3 year old ram would taste stronger than a
Blackbelly of similar age. We ground the meat up and it tasted
Hi Elizabeth, I do my own slaughterting and butchering and the job is not to
hard. I know you say you don't want to do it yourself but the kill cost seems
high to me. Do you have any friends that are deer hunters? If so see if they
might be willing to do the job for part of the meat. 22
Hi Elizabeth,
The butcher who told you a 5-year-old ram is too old to eat may not have
any experience with blackbelly sheep. This could be a learning experience
for both of you. If you do decide to butcher him, please let us know how
it turns out--his hanging weight, the amount of packaged
compartment, which reduces the area you
have to hang a full carcass. Even our old freezer has two
non-removeable shelves.
Barb
- Original Message -
From: Terry Wereb [EMAIL PROTECTED]
To: blackbelly@lists.blackbellysheep.info
Sent: Monday, May 15, 2006 9:40 PM
Subject: Re: [blackbelly
-removeable shelves.
Barb
- Original Message -
From: Terry Wereb [EMAIL PROTECTED]
To: blackbelly@lists.blackbellysheep.info
Sent: Monday, May 15, 2006 9:40 PM
Subject: Re: [blackbelly] Butchering
Okay, what is a 'freezer tamer'? Its a way of
regulating temp so the carcass
Barb,
Yes! Ted handles the knife - I hold the carcass That is my job. He uses
an old hunting knife and then ( since he is a taxidermist) he will also use
a scalpel for close/small areas.
I can't be there for the shot either I wait til its all done and over
with before I appear!
Glad
Glad to hear your freezer worked well for you. I have a question
though. We
have an older upright freezer that just wasn't keeping his 'animals'
that
needed to be mounted frozen enough. It would still cool but not keep
them
froze. Would that 'freezer tamer' gadget work in an upright
Barb,
How did the butchering go today? We had three that we were going to butcher
a few weeks ago. We had been waiting on a friend that wanted to come watch
and learn. When he didn't show, I thought we had lost our window of
opportunity, since the weather now is so warm. However, we realized
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