What knives is everyone using these days for processing?
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Meat grinder advice wanted.
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Critter Picker
Well-Known Member
When I hunt I take my trusty old Buck. My don't leave home without it, is a Kershaw.
Should of said for processing.
Critter Picker
Well-Known Member
Buck and Gerber fillet knives.
M1A1ABRAMS
Well-Known Member
Knives for the grinder ?
LEM Makes great products, meat mixers connect to. The grinders, I've a 3/4 hp grinder, meat mixer & sausage stuffer
akmtnhnt
Well-Known Member
Almost all the grinders are made at the same factory in China. The difference is some are spec'd slightly different.
There is a reason the cabela's accessories work perfectly on the MEAT! grinders.
Just pick one and go with it, the brand is almost irrelevant.
There is a reason the cabela's accessories work perfectly on the MEAT! grinders.
Just pick one and go with it, the brand is almost irrelevant.
I used to do my own elk processing but have come to the conclusion the most cost effective thing is to bone out the elk to get it off the mountain, then take the meat to the local butcher for processing. Keep the back straps and let them cut the roasts and grind the burger.
Why spend a whole day messing with it when we can pay a pro to cut and wrap it for a couple hours of wages.
Why spend a whole day messing with it when we can pay a pro to cut and wrap it for a couple hours of wages.
akmtnhnt
Well-Known Member
Because you want it done right and you want the meat treated how you'd treat it. You want your meat back, all of it, and you don't want it touching someone else's who didn't give it the care it needed.
The biggest reason not to, IMO, is the butchers are extremely unimaginative and boring with the sausage offerings. But so is the general American pallet, so I'm sure they're just offering what's most profitable.
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M1A1ABRAMS
Well-Known Member
There are reasons such as trying different seasonings. Different cuts for smoking or perhaps jerky. Perhaps a rear quarter to be made into chips for gravy. You have taken the easy button. And the local butchers thank you. Being I help one from time to time. We always appreciate the work.
Hand Skills
Well-Known Member
Most of the professionals I know use Victorinox,
Their handles and blade geometry are excellent.
I get the most use out of the 5" curved semi-flex boning knife. I have a couple of 6" too, but I find 5" gives better leverage and better control. I'm more accurate, and less fatigued after a long day of cutting.
Not much I couldn't do with a 5 (or 6") boning knife, a 10" scimitar and a butcher saw.
lilharcher
Well-Known Member
A 1 hp is more than enough and you will be very happy with it. I currently have a 3/4 ho #12 commercial grade grinder and it works like a charm……have done 3 elk, 5 deer, 3-4 antelope, and a huge bison with it over the last 5-years. No issues. That additional 1/4 hp will give you that much more bang for your buck.
Somewhere in your town or close you may have a restaurant supply store and or a butcher supply. They are best places to go see what the people in the industry are using every day.
Been using a turboforce 3000 for the last decade. No issues. Not pricey at all.
