FAQ
Can people actually process their own meat?
Sure, most folks processed their own meat up through around 1850. Industrialization, population shifts into cities away from a rural way of life likely was a key driver in this change.
Why should people process their own meats? Pros and cons. What meats can you reasonably process yourself. Processing difference for different meats.
The number one complaint I hear during hunting season either in person or online is “am I getting my own meat back”? Most often yes, in particular whole muscle. Ground wild game is sometimes combined into larger batches. Almost universally, wild game made into jerky, summer sausage, snack sticks is combined with others. It hurts those who excel at field care and maintaining meat quality from the field.
Commercially processed poultry is required to be sanitized;
Chlorine compounds (low concentration, similar to drinking-water levels)
Peracetic acid (PAA) – very common now
Acidified sodium chlorite
Cetylpyridinium chloride (CPC) – mainly for parts, not whole birds
Options to consider
Buying in bulk from a farmer. Beef and pork are usually sold as 1/4, 1/2 or whole. Allows you more control over how you want the beef and pigs processed
Buy primal cuts or sub-primal from big box retailers. Buy a beef rib roast and cut rib-eyes the thickness you want. Cut some into steaks and save a portion for a roast. Often this is less expense per pound.
A small flock of back yard meat chickens, quail or rabbits doesn’t take up much room.
Buying whole chickens and breaking them down yourself often saves money compared to buying parts or pieces.
Best ways to learn - YouTube, find a mentor (fb groups are great for this!), books.
YES all of the above. The best way to learn is to start and be open to not being perfect.
Can I safely process meat at home? People seem to think they are going to kill their family if they don’t buy it from the store. This applies to canning too.
The details depend on the meat or animal. In ALL cases it can be done safely at home.
In general meat can be stored refrigerated at 40 F or lower.
When processing wild game I prioritize the following: Cold, clean and dry. A best practice is to take bottles filled with water and frozen at home into the field when hunting. Bonus, you may have extra cold water but those bottles can be re-used and help keep the meat cold. I wouldn’t hesitate to use block or cubed ice if I didn’t have frozen bottles. #1 rule is cold.
When processing home raised livestok the meat is super fresh. With poultry for example do you know when the animal was killed? I would never know that for any meat bought at the store.
When canning meat, I follow guidelines published by Utah State University, a land grant school. Each State has a land grant school and would be a great first place to look. Science based information I count on in my home.
What equipment do you actually need? Do you need a full butcher shop?
Refrigeration is my first thought. If you live where winters are cold, The whole outside becomes a refrigerator. You can time your harvest for winter.
If you have room, a dedicated meat refrigerator is handy. In my area I can find older working refrigerators for $150-200.
Start small and see how it goes.
Partner with family, friends or neighbors to get needed equipment.
Usually the minimum for most things are:
A sharp knife
A bone saw if doing larger animals
A cutting board
A way to package meat, removing as much air as possible. Vacuum sealers or commercial food wrap are great affordable choices.
A grinder is a nice addition. Hand grinders that clamp to a table work just fine. $50-75 should do it.
