Breaking down whole animals


Wow! Yea that is quite a scene to walk into! “So whats first chef” was my first reaction.  The chef had gone to a local farm in Barnwell SC, to pick our whole animals.  Hailing from Mibek farms the cow is pasture and humanly raised and had been slaughtered for us three days before.  None of us are even sure yet of what we will do with 700 pounds of beef and bone.  The pigs came from the same slaughter house and were raised by farmers in the surrounding area.  Sweet!  Four cases of boneless all natural raised beef ribs come to us at about five dollars a pound due to an over-order at one of our purveyors. Awesome!  And all that beef suet will be rendered to fry the potatoes for our filet dish and maybe saved to rest some steaks in.

The first order of business is to get everything in the fridge.  Those legs alone must have weighed close to a hundred pounds each,  as well the whole, un-split, front saddle which must have weighed almost two hundred.  That beef is going in the walk-in to age in front of the fans for at least another week or so. (I’m not going to forget about you I’ll update you every step of the way!)  With the beef in the walk-in we get the pigs, there heads already came lobbed off ready to be made into our favorite pressed meat charcuterie.  The front shoulders and leg are taken off whole then the pigs are split, then we took off the hams and rounds off whole from the middle section.  Damn, that is a lot of meat! The collars are removed from the shoulder and the rest of the leg is deboned  and cubed to be made into sausage and sold to our sister restaurant.  The middle, being to big for porchetta becomes belly for roasting or curing an the chops are left with the bones on and the skin on to be brined then smoked, smoked, and then skin crisped ( a crucial part to me!).  At around a dollar fifty a pound, with meat almost as dark as our fresh cow, and skin perfectly cleaned we are happy then pigs in shit to have these guys!(Pun intended)

There is gonna be some great products produced from these products on the coming menus and I’m really looking foward to being part of it and seeing what happens.  The ribeyes have their caps taken off and sliced in fifteen ounce portions as we need them.  Due to the mix up at the warehouse they have already been aged for almost fifty days.  I’ll be sure to post all our finished products as they come on the menu and are fabricated. So here is all our animals at the end of the day..



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November 2008
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