Some of you may remember that it was recently Ian’s birthday, and one of his presents from Becksie was 2 tickets to a butchery masterclass at Millets Farm.
Ian was uber excited. He has had a go at the odd bit of butchery, the odd deer, pheasant, pigeon and rabbit, and has picked up the bare bones (!) of butchery. That said, the meat always had a slightly hacked appearance, and although we all know the important thing is really how it tastes, not looks, it would be nice if he had a bit more of a clue exactly what he was doing and how to do it a bit quicker (the last deer took a combined total of about 6 hours).
So off we went for a masterclass demonstration in how to butcher a lamb and a pig! The speed and skill of the proper butchers (with 70 years experience between them) was very impressive, and in no time at all the hung carcasses were turned into a fine display of meat ready for sale in the shop. Handy hints were garnered about how and where to cut and how to prepare various cuts of meat, how to de-bone and how to properly sharpen a knife!
The butchers take a whole carcass, make joints and chops, and trim all of the rest of the meat off to use in sausages and burgers, no waste whatsoever! Even the bones get collected by a rescue centre for their dogs, amazing! No waste is what Team Pugh like.
Having taken on a variety of animals Ian has flirted with the idea of buying a whole pig to butcher up himself, the advice on doing this from the people in the know? Don’t bother! Apparently it is not worth the hassle and you are paying for the head, bones and gristle that will just go to waste, and that it is almost as good value to buy it straight from the butcher. Now whether this is just a ploy to get people to buy their meat who knows, and having watched it being done properly Ian is even more tempted to give it a go…..
What was really interesting was that throughout the 2 hour course the topic of supermarket meat came up several times and………. both butchers said they would not buy supermarket meat…….. intersting!