Re: [RC] The Old Way (was: Spanish Mustangs) - Barbara McCrary
I'm not sure just who wrote this part of the
discussion, but I'm here to say that I was an expert at plucking, singeing and
eviscerating chickens when I was 8 years old, and I can still do it to this
day. When our daughters raised chickens in 4-H and I helped with the
processing...gutting was my specialty. I have also butchered and gutted
wild pigs that my husband shot on our ranch. While I have never butchered
a cow, I'm sure it can't be much different than a pig, other than it is much
larger. So count me in the less than 20% who has "gutted, butchered, cut
and wrapped any animal other except fish." As for the final sentence, if
it were necessary, I would do all the labor and it wouldn't ban my consumption
of the meat. As it is nowadays, we buy our meat, simply because butchering
one of our own cows yields more meat than we could eat in a couple of
years.
I repeat an earlier message, most of us just
aren't hungry enough to put the effort into killing our own food, but if we
were, you'd bet I'd do it in a heartbeat.
Subject: Re: [RC] The Old Way (was:
Spanish Mustangs)
*I would be very willing to bet that over 80% of
Americans have never killed, gutted, butchered, cut and wrapped any animal
except fish. Most hunters who harvest large animals stop their
processing when the animal is gutted, and hire a professional to do the
rest. When you choose one species of domestic animal and effectively
force folk to do all of the labor involved in the preparation for
cooking you effectively ban its consumption.
Ed & Wendy Hauser 2994 Mittower
Road Victor, MT 59875
