A meat hook (looks like a large metal clothes hanger), we also have a large stainless steel table...makes it easy to clean, etc. We do the large butchering on the hook and then the finer stuff on the table.
Sure. I've done it that way before, too. You just have to mess with the obvious grass and dirt if you don't have a tarp or plastic to do it on. Its really just easier to handle hanging.(chest height vs. leaning down or squating)
I'm not sure if there are any real reasons to not do it on the grass. If its for human consumption it is going to be cooked anyway. And if its for the dogs its probably going to be served on grass.
Does that answer your question? Its more insane that I had to google "primal cuts" to find out what that was. Some things I probably shouldn't admit.
Reg: 10-30-2005
Posts: 4531
Loc: South Dakota, USA
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Quote: michael_wise
Carol, your the one taking the BIG animals. What do you use?
We cut up most of it while it hangs on hooks in the shed with a saws all and my kit. The rest is cut up on a big wooden bench that I had a 1/4" piece of plexiglass cut to fit. I fasten the plexi with clamps and do what I need to do. Then I wash the plexi with Clorox Clean Up and rinse well with a bucket of clean hot water.......
Until The Tale of the Lioness is told, the Story will Always Glorfy the Hunter
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