MARCARL - Could use your help

[RoadKill]

Carl,

Thought of you and how much better job you would be doing yesterday and again today. We are butchering 3 hogs and cutting up 1/2 beef! We do everything on the hogs and just cut up the beef. My cousin's raise hogs and this is an annual occurence. We get the beef from my cousin's friend and the meat locker shoots, skins and lets it hang for a few weeks. So 1/4 Beef and 1/2 Hog costs me about $300. Whole lot better than store prices. We have meat saw, grinder for sausage, hamburger, and cure the Hams, bacon. Its seems a lot of work, but cost wise worth it.

 

Do have a question for you. Do you have a supplier for those butcher gloves that help protect you from cuts? I had a friend that was head meat cutter for a supermarket that would get me some, but he was laid off when the store closed.

 

Thanks,

Have a good day.

 

Jay

[Squidley]

Jay,

Are you talking about the Kevlar or SS braided gloves that they wear when cutting?

 

http://www.chefdepot.net/latexgloves.htm

[RoadKill]

Jay,

 

Are you talking about the Kevlar or SS braided gloves that they wear when cutting?

 

http://www.chefdepot.net/latexgloves.htm

 

Kevlar I think. Definetely NOT the stainles steel.

[Squidley]

On that website just below the 1st pic is some Kevlar ones Jay, looks like $12 for 'em

[Marcarl]

On that website just below the 1st pic is some Kevlar ones Jay, looks like $12 for 'em

That's the ones I would go with, mind you we don'r wear any here at all, we find they dull the knives and then things go from bad to worse pretty fast, but then we do this all day and sometimes all night, so that would change the story somewhat. I find the safest way is to keep a sharp knive and when it gets even a little dull, just take a minute to sharpen it up again. In your case, where you would not have the experince etc. go with Squids choice. The stainless ones are a PITA, better that they used to be but still a real pain.

[RoadKill]

That's the ones I would go with, mind you we don'r wear any here at all, we find they dull the knives and then things go from bad to worse pretty fast, but then we do this all day and sometimes all night, so that would change the story somewhat. I find the safest way is to keep a sharp knive and when it gets even a little dull, just take a minute to sharpen it up again. In your case, where you would not have the experince etc. go with Squids choice. The stainless ones are a PITA, better that they used to be but still a real pain.

 

I agree with the sharp knife. I use a pocket ceramic stick sharpener that does a great job for me and its always with me, and a Steel at the start of the day and back from lunch.

 

I've been helping out with butchering for about 35 years now with family and friends. I wear a glove only on my left hand that holds the meat while I cut and like wearing the gloves for two reasons: 1 they help to keep my hand a little warmer and just a little extra protection if there is a slip.

I think the one I'm using now appears to be like the 1st one in that link, but I sure didn't think it was stainless. Oh, well I was in WallyWorld last night and noticed they sell them in the fishing dept pretty cheap too.

 

Later

[Guest KitCarson]

Yum!!! Fresh Pork.........right off the pig!! Dipped in buttermilk and rolled in flour and cornmeal and fried open top skillet, two hours after butchering the hog........used to make myself sick eating too much!!

Yes not fun to slice open your hand.......been there done that......mainly by getting in a hurry and not paying attention........the kevlar ones will slow it down but not stop a very sharp razor stroped knife.......the metal mesh ones are much better for that.....I have a pair I wear when cleaning a lot of fish, got them from Bass Pro Shops.

 

Do not forget the homemade biscuits and gravy...........they are fantastic! That is my idea for Turkey day........cook the turkey.....eat the homemade dressing and gravy and just throw the turkey away!!

[RoadKill]

Yum!!! Fresh Pork.........right off the pig!! Dipped in buttermilk and rolled in flour and cornmeal and fried open top skillet, two hours after butchering the hog........used to make myself sick eating too much!!

Yes not fun to slice open your hand.......been there done that......mainly by getting in a hurry and not paying attention........the kevlar ones will slow it down but not stop a very sharp razor stroped knife.......the metal mesh ones are much better for that.....I have a pair I wear when cleaning a lot of fish, got them from Bass Pro Shops.

 

Do not forget the homemade biscuits and gravy...........they are fantastic! That is my idea for Turkey day........cook the turkey.....eat the homemade dressing and gravy and just throw the turkey away!!

 

Sounds like you know what the menu is for today. Got the tenderloins all ready to go:thumbsup: