My Butcher Table Set Up & Tools

From how to butcher in the field to fine dinning, tips and techniques you use. Types of cuts of meat, knives and aides you use, what parts, long term freezing storage, etc.
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k-villa
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My Butcher Table Set Up & Tools

Postby k-villa » Wed Dec 23, 2015 7:27 pm

Set up for 60-180lb deer.
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Last edited by k-villa on Wed Dec 23, 2015 7:34 pm, edited 2 times in total.
Concept Believer - faith in your archery equipment
Concept P50 - 9 for 11 on gray squirrels
Both bows are tack drivers!

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k-villa
Posts: 444
Joined: Tue Dec 08, 2015 10:48 pm
Location: New Jersey
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Re: My Butcher Table Set Up & Tools

Postby k-villa » Wed Dec 23, 2015 7:31 pm

For the Record:
Not racist - scrap bag being a black history month bag going to the vultures.
I keep all shop-rite bags for coal ashes (it fits my stove pan perfectly). On this bag I thought that the art on the cover was well done and reason in photo. I didn't make a connection until now when all is cleaned up. In addition, I was also listening to my favorite blue artist all morning, John Lee Hooker.
Concept Believer - faith in your archery equipment
Concept P50 - 9 for 11 on gray squirrels
Both bows are tack drivers!

RockZ
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Joined: Sat Nov 21, 2015 10:08 pm

Re: My Butcher Table Set Up & Tools

Postby RockZ » Thu Dec 24, 2015 5:18 pm

It looks as though you might have done this before? Ha Ha.
The meat looks cut clean and you look like a pro. I have a friend who owns a butcher shop and he does some of the best work and the quality of his meats are much better then any grocery store. Looks good and bet it tastes good also. Rock on.
____>>>____
Rock On. RockZ.

Russman
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Re: My Butcher Table Set Up & Tools

Postby Russman » Sat Dec 26, 2015 1:43 am

Here's my set up. We'll how it was I've moved into the kitchen now once they are quartered.
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k-villa
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Re: My Butcher Table Set Up & Tools

Postby k-villa » Thu Dec 31, 2015 5:16 am

child labor is great. Tris is good for about 10 cuts.

I'm still so undecided on a board. I bought a few different plastic, made in the USA btw, boards and possibly better than my larger heavy marble board I usually use. What was the name of that white board your using?

Still thinking this wooden block is the way to go. No room and real heavy to move. Great to do in the temperature controlled kitchen as well and know the wife won't approve as a second kitchen island. Prob wouldn't look good as a selling point on our home either.
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Concept Believer - faith in your archery equipment
Concept P50 - 9 for 11 on gray squirrels
Both bows are tack drivers!

Russman
Posts: 151
Joined: Wed Nov 25, 2015 9:50 pm

Re: My Butcher Table Set Up & Tools

Postby Russman » Sat Jan 02, 2016 7:34 pm

I use a peice of formica solid surface counter top material. It's softer and easier on your knives then other solid surfaces. It has no pores therefore no bacteria


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