Wild game butchering

The large blade is great for big animals like elk and moose, but if all you plan on butchering is whitetails, consider downsizing to a 6-inch version. A fish finds its way onto my butchering table every now and then, but this is really my go-to knife for breasting waterfowl and upland birds. Specialty blades need a specialty knife bag that keeps everything where you can find it in an instant. This one is even available in camouflage, as well as solid colors. Even the best blades frequently need a touch-up.

In the middle of a big job, the best way to hone that edge is with a sharpening steel. There are quite a few things to consider when looking for a new climbing tree stand. Review our expert recommendations to ensure you get the right one.

The best camping cots of to make your next adventure more comfortable. Unfortunately, this is not always possible or practical, particularly in the area of the front shoulders and along the brisket. For this type of meat, you might want to employ some form of meat tenderizing. These do a great job for a lot less money.

Recently, vacuum packing units have become very popular. These are great to ensure airtight packaging, but while they work extremely well, they are also quite expensive to purchase and the bag material is equally costly. I like to cut my wild meat steaks fairly thin so they cook quickly. After slicing the meat it should be soaked for several hours in very cold water. A few ice cubes added to the water helps to ensure that the meat stays good and cold.

Some people like to add a couple of tablespoons of salt to the water, particularly if the meat appears to contain a great deal of blood. Over time the water will draw out a significant amount of the blood, leaving the meat pale in color and mild flavored. After the meat has soaked, lay it out on layers of cloth or paper towels in order to partially dry.

If your animal was an old one, or you suspect that the meat could be a bit on the tough side, you might try sprinkling it with meat tenderizer, then allow it to set for an additional hour or two before cooking.

For seasoning take a cup of flour and add salt, pepper and your favorite spices. After thoroughly mixing the ingredients, place the mixture in a paper or plastic sack along with the steak and shake it vigorously until the meat is completely covered. Add four or five tablespoons of olive or other oil to the frying pan and turn the heat on high.

Olive oil is my favorite. Once the steaks are browned on one side, turn them over and do the same to the other side of the meat. This will seal the natural juices inside the steaks. Once thoroughly browned you can turn the heat down in order to finish cooking.

It is important, however, that the steaks cook quickly. You should never cover the pan with a lid because this will cause the flour and seasoning to separate from the meat. One of the worst things you can do is over cook wild game meat. This will result in making your meat tough and dry. That is not to say that you should eat your game meat rare.

It is important that you always cook wild meat thoroughly, but not to a point of total destruction. Over the years I have eaten literally tons of wild game meat, including everything from rattlesnake to porcupines to wild and feral sheep to giraffes to Cape buffalo. Certainly, some of the meat has been better than others, but proper care of any meat is essential if you want it to taste good. After proper aging the venison is ready for butchering. With practice and the right tools, you can achieve these cuts and butcher easily and consistently.

We put small pieces of meat in stainless steel mixing bowls and cover them, place in refrigerator until ready to grind. Our Electric Meat Grinders will save you time! The 14 inch long wide blade is crafted from high quality German alloy steel.

Lifetime Warranty. Chef Notes: A sweet knife for the price, the stamped blade in thick and strong at top and tapered thin. This is a great knife for quartering our large pieces of beef, elk, moose, bear or anything big. Nonslip comfortable knife. Also works for clearing brush and saplings. Our Chefs have used most every knife made - we conclude these are very high quality and comfortable to use. Each stone is 11 inches long and has a rotating set of three stones.

Video below. The stones lock in place and have an oil bath underneath. This is the best way to sharpen your fine cutlery. Electric grinders remove a lot of metal, a stone does not.

With a dull knife, we start with the rough stone, then the medium and then the fine stone. We finish our cutlery with a diamond sharpening steel.

It can be used with oil or water water requires air drying after each use. Featured Video Review shows you how to get your knife even sharper using the tri stone. Click Here for handmade Japanese Chef Knives! Notice, the knife is very sharp and cuts very easily. A sharp knife is required by every Chef and Gourmet cook.

These cuts will take you practice to master. This reversible board is NSF certified and will not dull your knife! With proper care, this Maple board can last for life! Oiling it with Mystery Oil or Board Cream will keep it looking new. This board is the ideal size for most counter tops.

Did you know that maple cutting boards naturally kill bacteria? Chefs Note: A great board for butchering, then flip it over and carve a large turkey, roast beef or prime rib. Also an excellent choice for a gourmet BBQ. This is a professional Butchers meat saw. It is 21 inch long overall with a 16 in. These saws will quickly and easily cut through meat and bone. Each saw is made of hardened stainless steel with a razor sharp high carbon stainless steel blade and heavy duty riveted handle!

Chefs Note: With proper care these saws will last forever! We have used our saw for over 15 years with the same blade, but we keep a spare blade handy. Click Here for lb. Butcher Blocks! The edge grain butcher block construction is amazing! Cherry Wood has a beautiful rich color. Oiling it with the special blend of oil below, will keep it looking new for many years!

Available in 3 sizes below! These boards are in stock, ready to ship. Cherry Cutting Board Quantity: 20 in. Cherry Cutting Board Quantity: 24 in. Our new Cucina Culinary Cart measures 30 in.

The tops is removable and reversible! There are 3 ways to use this cart! Use it as a kitchen cart for cutting and chopping meals. Use it as a serving tray to present what you prepare and easily move the top to a counter or table for dining!

Use it as on the patio for BBQ and it's ideal for bar service! Measures 35" high overall. This table has a Food service grade stainless base and shelves and it is equipped with four locking 3" commercial-grade caster wheels.

There is a towel bar and a bar to hang utensils. This table combines style with function, it is simply amazing! Click Here for more Butcher Blocks Carts! We can ship your new table in aprox. Free Shipping in Cont. You will like this knife! Click Here for Boning Knives! It can be used for chopping, dicing, carving and serving!

The juice groove is handy for carving meats and turkey, reserving juices for serving the natural aujus! John Boos premier cutting boards are all made in USA!

Your New Kitchen - Butcher Block is here! Click link Perfect for cutting various meats like pork, beef and mutton. Commercial table style meat cutting machine. Commercial grade stainless steel. Comes with your choice 4mm , 6 mm , 8mm , 10 mm , or 25 mm cutting blades, call us for details. Another exclusive item, best price guarantee. Call for other models. Suitable for busy restaurant, food truck, catering, cafeterias, etc. Simple to operate.

This unit comes with a V. Easy to clean. This machine allows you to make fajitas, stir fry, stews and jerky faster, use the the oven, dehydrator or smoker marinated is best. Our Marinated Jerky is pictured here! Nothing better on a hunting or camping trip! Free Game Recipes and Marinates are here!