Tips and tools for prepping meat

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:

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

• 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.

• 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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