Butchery

#1

I’m achy and a bit proud of myself because…
yesterday I butchered
20 wood pigeons - breasts and legs
18 pheasant - skinned, breasts off, legs off, carcass - one whole one is kept for a post today
livers retained for a pate of some sort
stock made from the pigeon legs, pheasant hearts, two pig trotters and a couple of pheasant carcasses

It took a long time - but it’s made me wonder about how much butchery adds to the cost of meat.
If a dead pig costs £100
how much do I pay for the animal
how much do I pay to the abattoir
how much for transport
and how much goes to the butcher?

And then very importantly - how much of the good stuff is thrown away?

(Mary) #2

I can’t speak for the UK, but in Canada the butcher (who is often also the abbatoir) gets close to 25% of the value of the pig for cutting up. By the way, a pig is very easy to “cut and wrap”.
And can you really get an entire pig for 100 pounds (can’t find the symbol)?

#3

£100 - I guess it depends on the size of the pig.

25% - thank you - it’s important and skilled work - but I’m sure it can be learned. The posh butchers here in London offer butchery lessons, but a good book would probably do.

(Mary) #4

You Tube would probably be better…

#5

I’ve been using this chap