Offering advanced butchery and meat care techniques

[Vktully]

Hey everyone. Fairly new on here but I’m offering up some services. I’m a full time cook/butcher apprentice in Seattle. I work with whole cows every week, specializing in seam butchery. After processing I preserve and ferment various cuts of beef. I’m sure most people on here process there own meat and are very satisfied with the product. I’m offering to teach people different ways to treat specific muscles as well as making your own charcuterie. I go as far as taking trim that most people throw away as turn it into garum which is a soy sauce like product. All these things can be done at home with basic equipment. This is a free service, I just want to show hunters the potential of their meat outside of traditional techniques. My recent favorite is treating game hearts like ham. I respect whatever people choose to do with their meat but if your interested in some outside the box techniques let me know.

[kentrek]

This is pretty neat...have you considered a YouTube channel?

[full choke]

Sounds like a pretty cool stand up offer! 

Do you have any experience with waterfowl? Advanced tips for canada geese?

[b0bbyg]

This would make a cool video, hopefully we can get a member to take advantage of this and possibly have a write up on some techniques or a video.

I imagine there are many like me, steak cuts and burger and done 

[Vktully]

Sounds like a pretty cool stand up offer! 

Do you have any experience with waterfowl? Advanced tips for canada geese?

Definitely have experience with waterfowl. I like to hang my birds in the fridge for a month after plucking. Makes the skin super crispy.

[Vktully]

This is pretty neat...have you considered a YouTube channel?

Yeah I’ve considered it. If I’m not working I’m either fishing or hunting or doing projects so I don’t have much time to compose videos and all that. I want to start my helping local hunters and then maybe branch out to YouTube. Thanks for the interest!

[pianoman9701]

That's a great offer. Which restaurant were you at?

[Vktully]

That's a great offer. Which restaurant were you at?

I’m currently at Bateau on Capitol Hill. It’s a Renee Erickson restaurant. Definitely google us or instagram to see our program. Prior to that I was at Canlis and Ursa Minor on Lopez Island.

[Stein]

So, how would this work?  Would we bring the meat to you, chat on the phone or by e-mail or something else?  I would be very interested and hope to have antelope and deer to work with in a couple months.

[LastLookTaxidermy]

I am very intrigued by this. Would we come to you? It would be neat to have it taught like a class in a kitchen/butcher space. Maybe get a group of people together to watch and learn. I know a lot of folks that would be interested.

[Vktully]

I am very intrigued by this. Would we come to you? It would be neat to have it taught like a class in a kitchen/butcher space. Maybe get a group of people together to watch and learn. I know a lot of folks that would be interested.

Thanks for the interest. Unfortunately with covid I can’t have y’all come into the kitchen where I work. This would most likely be done at my home where I have a butchers block. Initially the plan was to come to you guys. I want to show people what they can accomplish within their own kitchen with their own tools. I don’t want to teach people to do things with commercial equipment. This is all good feedback. Wasn’t anticipating this much interest to be honest.

[Vktully]

So, how would this work?  Would we bring the meat to you, chat on the phone or by e-mail or something else?  I would be very interested and hope to have antelope and deer to work with in a couple months.

I could definitely help you out their email or over the phone. Ideally if you had an animal that you wanted to process I would come to you and show you what you could do with that things you have in your kitchen.

[Stein]

Great, that is super generous.  I'll certainly take you up on that if I get some animals in November.  I'm going to try to bring the antelope back as close to whole as possible but the deer will have to be boneless due to CWD.

[cem3434]

Following

[Buzz2401]

No offense but butchering beef and butchering deer and elk are 100% different.  Not saying you are not proficient at both but I've yet to find a cattle butcher that can cut game worth a damn. I also don't feel game can be cooked the same as beef.  Butchered over 100 game animals since I got fed up with multiple local butchers.