Texas leading mobile slaughter unit Cearhall Home Slaughter is proud to announce the launch of our new online butchery and meat cutting classes for deer, pigs, calves, sheep, goats, cows, and even bulls.
This is not commercial style meat processing where you will need expensive or huge amounts of equipment. All you need is a high place to hang the animal in a fixed location and sharp knife. We teach the hang and break method of traditional butchery before modern commercial aids of rails and walk-in coolers. This method is favored among hunters, homesteaders, and do it yourself meat processors, because large animals can be broken down hanging with little to no help.
If you truly want to take your do it yourself, all by yourself meat cutting of pig, deer, goat, and cattle these videos will teach you how.
Note: deer processing videos will be available in Fall of 2023
Frequently Asked Questions
Why is the animal not field dressed first? The removal of guts first makes the skinning process more difficult by reducing the amount of leverage that holding the skin or hide away from the carcass aids. The harvest of organs is not only easier but more sanitary.
Why is skinning done in the hanging position by the hind legs? This position allows for the hide to fail naturally with the largest part of the animal at the top. "V" position It's like walking uphill versus downhill or in our case skinning downhill.
I don't have a rack or hoist can I still skin an animal? You don't need to invest in racks if there are tall enough trees around. The front end loaders of tractors and skids steers are useful also. A simple pulley and cable on high tree limb connect to a truck to raise the animal will work for do it yourself.
Do I have to have a walk-in cooler to hang the animal? If you're going to be processing multiple animals in a day and/or you need to store the entrails (guts) until a rendering company comes to dispose, then yes you do. But if all you're doing is one animal at a time, ice chest will be sufficient to cold the meat down before freezing (minimum of 24 hours)
Can the meat soak in ice water? The key word is ICE. It must always remain cold. There are several different schools of thought on ice watering or bath for meat, but really they are personal preferences. I can advocate for both ice soaking and just icing down.
How long can meat be sitting on ice or ice water? I recommend no longer than 5 days with a minimum of 24 hours.
Can a pig, deer, or cattle go from skinning to final cuts and ground on the same day? Yes. The meat must still be packaged and ice for 24 hours before placing in the freezer or you will ruin your freezer by over working.
Click Here for Online Butchery and Meat Cutting Video Classes
Cearbhall Home Slaughter Services a Mobile Slaughter Service serving Central Texas can be reached by phone or text at (830) 263-2200
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