Tips and tools for prepping meat

July 28, 2015

You can save some money if you buy a whole animal. All you need to do is prep the meat for however it's getting preserved. here's how:

Tips and tools for prepping meat

Get the right tools

Turning meat into sausages or cutting it into manageable pieces is much easier with the proper tools. Here is what you'll need:

  • stuffing tube
  • electric mincer
  • manual mincer
  • butcher's saw
  • oyster knife
  • filleting knife
  • boning knife
  • general purpose cook's knife
  • sharpening steel
  • sharpening stone
  • meat cleaver
  • poultry shears
  • kitchen scissors

Prep your tools

  • When handling meat and fish, make sure that your hands, tools and utensils are scrupulously clean.
  • To prep a wooden cutting board, scrub or scrape it, wash with hot soapy water and scald with boiling water before and after each use. Dry the board in the sun if possible.
  • A nylon cutting board in good condition is more hygienic and easier to clean.
  • Knives should be kept clean and sharp.
  • Carbon-steel blades can be sharpened to a much keener edge than stainless steel. Be aware carbon-steel blades will rust if left moist and will discolour on contact with acid.
  • High-carbon stainless steel knives are unaffected by moisture and acid, and these knives can be sharpened by hand to have a razor's edge.

Don't take any chances

  • Instructions for the various methods of preserving meat, poultry and fish should always be followed to the letter.
  • The chance of an imperfection occurring in the preservation of flesh is greater than with fruit and vegetables.
  • You should cure and smoke meat and fish to bring out the flavour, as a sure-fire way to preserve the life of the products.

Buying a whole or half sheep or a pig carcass, or part of a cow, is an economical way to acquire meat supplies. And with the right tools and tricks, that meat can last you for much longer.


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