Meat Aggregation


“You must be the change you want to see in the world.” ~ Mohandas K. Gandhi

There are two main purposes for this aggregation of meat information: 1) for my own quick-reference use (as is the case with my other aggregations, and 2) to radically reduce online research time for any interested people who happen to stumble across this website. By making these kinds of aggregations, I don't have spend nearly as much time searching for information which I might have forgotten to archive in my system of folders, files and bookmarks.

I suspect this blog article might not be appreciated by animal rights activists, but I thought it was important to include my story because I am knowledgeable in the subject matter. It's also partly philosophical because I'm a person who spent much of his life in the meat industry, but, at the age of 70, is now making major dietary changes in the interests of health, wellness and longevity. I was always involved with the USDA grading system, and a huge fan of USDA Prime meats. But last Christmas we bought a grass-fed standing rib roast, and, much to my surprise, the meat actually tasted noticeably more flavorful in addition to being very tender. For what little meat I do eat, I am an enthusiastic convert to the grass-fed, sustainably-raised, food-freedom movement. Abolish the FDA! IMO, they are tyrant-minded bureaucrats who couldn't care less about people, animals or the U.S. Constitution.

In my younger years, I spent more than two decades in pretty much all aspects of the meat industry, from the kill floor to wholesale boner, to high-end full service meat counters where rich folks used to have their chauffeurs park their limos outside while the "upper crust" would come inside the market and get what they wanted. I guess they enjoyed interacting with the peasantry. That type of person (mostly women) expects the very best, and they don't bother with money, the butcher shop just sends them an itemized monthly statement. In that nameless shop which comes to mind, I was a favorite (I had lots of good recipes memorized), and had the names of several hundred customers committed to memory. (You may have noticed that the lamb loin chops in the picture above were all identically cut so the knife went through the disc cartilage between the vertebrae. I used to cut lamb and veal that way for maximum eye appeal. Meat also looks MUCH better cut with one smooth accurate cut of a sharp knife or cleaver than on an electric band saw and then wiped off with a cloth.)

The skills needed for the kill floor are totally different than the skills needed for retail meat cutting. I only worked on a kill floor for a few weeks covering vacations, and the only job I could keep up with the assembly line on was killing the animals. There is something about that job which I believe is harmful to an intellectually curious person. I would never do it again. I tell some of my closest friends that I'm the "Apostle Paul" of animal killers. I'll spend the rest of my life being nice to animals so I can look them in the eye and tell them I am their friend.

Then why am I posting this aggregation, some might ask? Simple: because I am not a dogmatic control freak. I realize I can't control somebody else's nutritional awareness and/or dietary choices. Experts disagree. Some say a raw plant-based diet is best. Other say the human critter needs some animal-based food. Personally, I just want to know the whole nutritional truth about my body type. Having said that, I will also say that as a spiritual matter, I would prefer to not eat animals if my body doesn't require some nutrient available only from an animal source. We keep a couple of dozen friendly, pastured "lap" chickens. So I eat "organic" egg whites and an occasional yolk to supplement plant protein. I'm currently researching to determine whether or not I need a glass of raw milk in a smoothy for breakfast. If so, we will introduce a couple of sheep on our one hectare (2.5 acres) "hobby" farm.


The Gourmet Butcher's Guide to Meat: How to Source it Ethically, Cut it Professionally, and Prepare it Properly (with CD) Hardcover, by Cole Ward & Karen Coshof. Also available at Acres Magazine

Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering by Adam Danforth

Great Sausage Recipes and Meat Curing, by Rytek Kutas


The Sausage Maker - This is a fantastic resource. I have made numerous purchases and never been disappointed with either the products or the service. "The Sausage Maker, Inc. is the ultimate resource for hunters, gatherers, anglers, farmers and just about anyone else who likes to take game, meats, fruits and vegetables and transform them into the sausage, cider and vegetable recipes that have been handed down by generations of like-minded folks."

Allen Brothers - "Allen Brothers is the premier purveyor of the finest prime meats and other quality foods. In addition to our award winning steaks, we also offers the finest, Heritage breed veal and lamb as well as pork, seafood and ready-to-eat entrees and side dishes and prepared desserts that bring an element of convenience as well as quality to the table."

Lobels of New YOri - "For over 60 years, Manhattan’s elite have trusted the Lobel family to be their source for the world’s best meat and old-fashioned, personalized customer service. Whether we’re recommending a particular cut, suggesting a recipe, or sharing cooking tips, our goal is to provide every customer with a peak dining experience—every single time you purchase from us."

Master Purveyors, Inc - "Master Purveyors specializes in fresh hanging USDA prime beef, both wet and dry-aged. With dozens of different breeds of steer in the United States that receive a prime grade by the USDA, Master Purveyors only receives prime graded cattle with Angus or Hereford influence."


SHAMELESS SELF-PROMOTION: See John's Twitter for one of the web's most eclectic mashups of interesting real-time news articles. I surf the web for interesting real-time news stories and informative tidbits so you don't have to.

How To Butcher A Lamb. ( The Ultimate Lamb Butchery Video)

How To Butcher A Pig. (The Ultimate Pig Butchery Video) - See

How To Butcher A Deer, At Home. (The ultimate deer butchery video).VENISON

Part 1 - How to bone a hind quarter of beef demonstration by Master Butcher Michael Cross

Part 2 - How to bone a hind quarter of beef demonstration by Master Butcher Michael Cross

Part 3 - How to bone a hind quarter of beef demonstration by Master Butcher Michael Cross

Part 1 - How to bone a Forequarter of beef demonstration by Master Butcher Michael Cross

Part 2 - How to bone a Forequarter of beef demonstration by Master Butcher Michael Cross

Part 3 - How to bone a Forequarter of beef demonstration by Master Butcher Michael Cross

Joel Salatin Processes Chickens - MOTHER EARTH NEWS FAIR

Polyface poultry evisceration w/ Joel Salatin

Polyface poultry parting w/ Daniel Salatin


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