Thursday, August 22, 2013

The Art of Butchering

Laima and I both have an interest in eating healthy, local, sustainably grown food. We'd be full-time locavores if we could afford it, I'm sure. In the Midwest, we have access to a lot of staples, though in the winter local products are harder to come by. While we haven't gotten to it yet this year, one of our goals is to can fruits and vegetables to have over the winter. We love visiting our farmer's market here in Downers Grove and have started searching out local humanely-raised animal products as well. 

pork cuts

I've recently been reading a lot about butchery, taking whole or half animals and separating them into the typical (and some unusual in these days) cuts of meat. It definitely makes me squeamish, but I think it's a natural next step. Buying whole or half pigs is less expensive (sometimes) than shopping at the local grocers, and one definitely can see how the pigs have been raised. With GMOs, chemicals, and other nasty things that the commercial producers use in their animals and on the products, it's also nice to know we're eating healthier. Supporting local small farmers is also a great benefit - whenever one can eat local, it also supports a healthier environment.

I've started looking into butchering classes, turns out I'm not the only one that has an interest. The art of butchering is drawing other foodies like myself to source their food locally and take a hand in the preparation of it for cooking. The classes are not inexpensive, so it may have to wait for next year, but it's definitely something on my radar.


Where do you stand on butchery?
Interested in taking a class?
Already DIY?

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3 comments:

  1. Interesting--I think reading up on it would be fun, but I don't know that I could actually do the cutting! I'm off to the local farm for some eggs and chicken as we speak.

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  2. I too would love to learn this and more about canning! We have a container garden for now and I recently dried some peppers to store, which is my first experiment in preserving my own food. I would love to eat locally and raise/grown my own food too. I will be very interested to hear if you take this class and what you think of it! Thanks for posting about it.

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  3. Sounds like a good idea to me. Combine butchering with deer hunting and you are all set. If you end up taking the class, you'll have to post a bunch of bloody pics :-)

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