One of the things about hunting season that gives me joy is that I get to hang out with VERY cool people.
Like my nephews.
We went out to lunch and both of them expressed a desire to become more proficient at "butchering". Our conversation at lunch touched on farmers not getting decent money for their animals while consumers are paying big money for meat because there are not enough professional butchers.
Both of them can cut up a deer (sort of kind of). The cuts that don't work out become hamburger or stew meat.
But they find the idea of breaking down a steer with a hanging weight of 600 pounds to be daunting.
We all know that there are probably a half dozen strategies or practices that can reduce the anxiety and calorie burn to half or a quarter of what a rookie will experience.
So, a question to my readers...can you recommend any videos or books that are worth the time to watch/read? I don't need a college level course. We don't aim to be professionals.
Rather, we want to minimize the risk of job related injuries, minimize the calorie burn, minimize the waste and maximize the high-value cuts.
Even ideas as obvious as power winches (optimum way to set them up) or moving carcass up-and-down to be keep cutting in the ergo envelope or the order of breaking-down the carcass in a logical and rational way.