Grilling & Recipes: Butchering
(Okhissa Lake Specific)
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True butchers are getting harder to find, but are still around in rural areas that have livestock readily available with people needing their service. Where I'm from, slaughtering/ butchering operations don't necessarily keep retail hours, but provide a service for the local farmers. Some butchers are farmers with the necessary equipment and they do the work as a supplement to farming. When I was younger, my Grandparents would do their own slaughtering, quartering, and curing and then take the meat down the road to have it sawed, cut, and wrapped. I remember butchering hogs from start to finish right on the farm and Grandma had a chicken stump about 20 feet from the front door. Now, it is more common to drop off the steer or hog at the shop and come back a few weeks later for the finished product.
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