Joined
·
1,823 Posts
We're getting pretty good at butchering quickly and efficiently. I've got my butcher station all set up so that the longest part of set up and clean is heating the water for scalding. :thumb:
2 of the kids are very interested in helping with the butchering outside. The others help in other ways. My 11 yr old boy has mastered skinning/plucking (whichever is called for that day) and butchering the cleaned chicken but not quite willing to pull out the guts yet. My 3 yr old girl is now an expert gutter though
: I do the cutting and her little hands do a most excellent job of getting right in there to remove the lungs along with the rest all in 1 shot. :thumb: She lays it all out after each 1 for me to inspect and we look together to find the bile sac and account for all the organs before I remove the feet. Then she puts it in the ice water while I start the next 1.
We did 10 today and I think Josh skinned half and Robin cleaned half. We finished all 10 along with cleanup in under 1 1/2 hour.
Practice makes perfect eh?
:
2 of the kids are very interested in helping with the butchering outside. The others help in other ways. My 11 yr old boy has mastered skinning/plucking (whichever is called for that day) and butchering the cleaned chicken but not quite willing to pull out the guts yet. My 3 yr old girl is now an expert gutter though
We did 10 today and I think Josh skinned half and Robin cleaned half. We finished all 10 along with cleanup in under 1 1/2 hour.
Practice makes perfect eh?