09-23-2014, 02:14 PM
I butcher my own because I'm the fussiest guy o know when it comes to my animals being processed, but there is one guy I will use if I absolutely don't have time and his name is Rick Christiansen out of Montpelier Idaho. He is very good and concientious of keeping your meet clean and high yield. He will cut it however precise you are willing to give him instructions for. I always have him grind my scraps into burger and do a 80/20 game to beef fat mixture.
Now at home, I butcher the most prized cuts (straps, tenderloin, top round) into whole roasts and chops and bottle most of the rest. It tastes like pot roast and my kids absolutely love it.
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Now at home, I butcher the most prized cuts (straps, tenderloin, top round) into whole roasts and chops and bottle most of the rest. It tastes like pot roast and my kids absolutely love it.
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