Comments on: Everything But the Squeal

By: 10 Things to Tell People that Don’t “Get” the Primal Diet | Mark's Daily Apple

Tue, 09 Jun 2009 16:14:13 +0000

[...] Nonetheless, healthy is healthy.) “We didn’t invent factory farms, and I support using the whole carcass. Organ meats – yum. Waste not, want not, as they [...]

By: Concentrated Animal Feeding Operations | Mark's Daily Apple

Concentrated Animal Feeding Operations | Mark's Daily Apple — Mon, 11 May 2009 21:32:04 +0000

[...] And, as we always say: waste not, want not. We whole-heartedly believe in using the entire carcass. Organ meats? Cook ‘em up. Bones? Throw ‘em in a pot for [...]

By: It’s Not So Offal | Mark's Daily Apple

It’s Not So Offal | Mark's Daily Apple — Thu, 19 Mar 2009 16:07:35 +0000

[...] Everything but the Squeal, Thrift Cuts, Hunting Ethics… it would seem that in recent months we’ve spent a good deal of time talking about the benefits of feasting on the entire animal, but we’ve kind of side-stepped the fact that eating the whole animal also means eating the organs. [...]

By: Trinkwasser

Trinkwasser — Sun, 15 Feb 2009 16:22:57 +0000

We’re still pretty tribal around these parts, I’m quite happy to let the butcher do the butchering especially since I can find out the origin of everything he sells. I do the eating and the going yum yum! To do it properly you need some space, and some time to hang the meat until it’s at its best, an important step often left out of supermarket processed and packaged meatlike substances.

Once I watched a captivating film about the slaughter and use of a pig. One half was the pork side used for immediate meat, the other was the bacon side, salted and smoked for later. Some of the things they did with the brains and trotters weren’t so much fun though, but even the bristles were used (shaving and tooth brushes). And rumour has it they even found a use for the squeak: it was sold to British Leyland and incorporated in their cars

By: Ryan Denner

Ryan Denner — Fri, 13 Feb 2009 04:05:21 +0000

Very interesting Mark.

I thought about what it would be like to actually sit down and eat an animal that I chose to eat or butchered, and I think there would be a much greater appreciation for it. You’re right, it’s easy, especially for most of us, to just take it for granted that we can go down to the local grocer to get it. For many, they take it for granted that they can get any old meat. But to take this route seems a bit “more”.

Good post.

By: Chuck Neely

Chuck Neely — Fri, 13 Feb 2009 01:27:47 +0000

Great daily post Mark. Chuck the Hunter is also going to be Chuck the farmer…we are lookinjg into raising some natural livestock to help keep the fields down on my mountain property. I’ve been doing a lot of reading on Boer goats- and the fact that certain organic goat meats may be the next wave of gourmet carnivorous delights. Low maintenance animals by most standards, these goats have been promoted lateley by Bill Niman- pioneer in the natural meat market. Heres a good article on it!
http://www.nytimes.com/2008/10/15/dining/15goat.html?pagewanted=1&_r=2

By: nonegiven

nonegiven — Fri, 13 Feb 2009 00:10:52 +0000

DH got pissed at the packing plant, he thinks he wound up with way less deer than he brought in the last time so he started butchering them himself. He got a grinder and put an old motor on it so he can grind up all the bits we don’t want to cook some other way. I have to do the shrink wrap part. We’ve probably done at least 8 deer and a couple of pigs. Another pig was little so he smoked the whole thing in one piece. I don’t think anyone taught him how to butcher anything but fish, dove and rabbits.

By: David

David — Thu, 12 Feb 2009 20:44:12 +0000

Big fan of the traditional fabled butcher, the guy that knows his cut of meat, knows how to take apart an animal with his well-honed chopping skills. I’d assumed this man was lost like the blacksmith and the candle maker. Lost to a machine that boils and mechanically separates meat. Good to hear the neighborhood butcher is still in the neighborhood. If you live in Brooklyn.

By: ray paul

ray paul — Thu, 12 Feb 2009 19:39:16 +0000

That Newsweek article is fantastic.

It makes one want to hunt down a master butcher and learn thy ways.

It’s pretty scary that we are getting so far removed from the basics of survival.

I suppose if we were thrown into we’d have to (and would) adapt and learn quickly. But still pretty scary.

Great article. It’s amazing the amount of quality material you pump out every day Mark.

Thanks!

By: Rodney

Rodney — Thu, 12 Feb 2009 19:36:01 +0000

I would love to be able to raise some animals for personal meat consumption. It would be great to learn which animals taste the best, are most versatile, are most efficient (cheap to raise per pound of meat), and even least intrusive on the land/environment. What about rabbit, goat, lamb, turkey…you get the idea. I am sure there are great options that don’t require the space of a cow, bison or other large ruminant. Any ideas or experiences to share out there?