Meat Saw - Where to buy?

[mick miller]

That's just the way we do it, hang it up, unzip the belly, cut round the anus, saw through the breastbone, remove everything in one go, then down the neck, remove wind pipe remove head. This is how I was shown to do it by a time served slaughteman. I have glossed over some bits to save typing.

 

No doubt this isn't the 'correct' way to do it. But it works fine for us.

[Dunkield]

No doubt this isn't the 'correct' way to do it. But it works fine for us.

 

Many people do it this way Mick, everyone has their own 'right' version, you just use the one you like best

[mick miller]

Exactly. I've seen some lardered deer done by chaps with all the DSC doo-dahs and they've looked like right dogs dinners to me, but each to their own.

[Beretta28g]

I use a Sagan saw, brilliant bit of kit. you dont burst the gralloch or bladder with it either!

[al4x]

Ok I get the chest just about though you would be unlikely to burst anything important if you had already unzipped the beast but the bladder what are you cutting with a saw at that point?

[Beretta28g]

Pelvic H bone. It splits the pelvis and allows for easy cleaning.

I also open the chest before the belly.

[al4x]

Just shows how useful courses are really with regard to good practice, I'm with Gimlet really from the way I learnt to field gralloch which leaves most of the decent cuts with the best protection which is the skin. As I haven't got a larder I do tend to split the sternum once back at the truck but that is it with regard to DSC thingumys mick I have to say they don't teach you gralloching really its only getting out and doing that sorts that side of things. I did a number on a park cull and that was really useful, I still find muntjac a proper pain and fallow so much easier as everything is larger.

[Gimlet]

Its horses for courses. Most of my summer bucks tend to be shot for someone else when I'm taking out their clients. If they're going in someone else's larder they get gralloched the way they like it done which usually means small neat cuts, as much skin left on as possible and sometimes no throat incisions if the capes are to be sold. So I've learnt to do it that way. If you've got to empty the chest of a lowland red without opening the sternum and when you can't hang it up, its jumper off, sleeves rolled up and give it the full James Herriot.

My own freezer tends to get filled from winter culling, and like Alex I like to hang a carcase with as much skin covering as possible left intact to protect the finished meat. Though other people I shoot for moan about it, on my own carcases I leave the head on till I get them home because I'm very fond of the neck meat - makes a cracking winter casserole - and its never quite so appetizing when the stump is covered with grass, leaves and cow ****.

[Dunkield]

Its horses for courses.

 

Exactly. You shoot a red on the hill and just the absolute minimum is removed through the smallest of incisions, all of the rest happens back in the larder, it's different if you are in a wood surrounded by trees to do a suspended gralloch if you choose.

[mick miller]

As above. Not forgetting a nice handy vehicle nearby with a couple of clean trays ready so you can lift the carcasses straight in. Munties it's just guts out, the rest gets done in the larder.

 

Back on topic, the plastic end on the Sagan saw is what makes it so good, it's a simple design but a great one.