Former Meatcutter Here!

[Tru-N-Sea]

Hi all! Just thought I'd let everyone know that I have 8+ years experience in the meatcutting field, both cryo-vac or boxed and "on-the-rail". So if anyone has any questions about butchering their own deer or anything else meat related, don't hesitate to ask! I'll be more than happy to help.

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[STEINFISHSKI]

Thanks and welcom to the site catpn

[Neal]

Hi all! Just thought I'd let everyone know that I have 8+ years experience in the meatcutting field, both cryo-vac or boxed and "on-the-rail". So if anyone has any questions about butchering their own deer or anything else meat related, don't hesitate to ask! I'll be more than happy to help.

Captn---

Thanks Captn,

A couple years ago a bunch from the site met in my garage for a deer processing demonstration. If we do that again I'll let you know.....we could use your knowledge.

Welcome to the site,

Neal

[Kenneth61]

do u have the knowegde or exsperince i was in a slaughter house in paris tenn, all we done was private cuttings but to make afew bucks .i did what was season be glad to lend a hand if needed

[Tru-N-Sea]

I have the actual "hands-on" experience. Started out on sides, 1/4s and shoulders. Then, as the packers changed (Excel, IBP, ConAgra and Cargill), the pieces are smaller and vacuum sealed. So technically speaking, if you needed to cut t-bones and porterhouse steaks, you no longer have to break a hind 1/4 to get them...just go get a "shortloin" out of a box and start cutting!

I guess you can also say that I have knowledge as well. For instance, Ive had people ask me what the difference is between a t-bone and a NY strip. The differences are 1. a bone and 2. about $2-3 per pound...New Yorks are higher.

Neal, if you do that demonstration this year let me know, Id be more than happy to help out!

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