rbljack
WKR
After numerous years of dealing with less than stellar knives around the house for meat processing, I finally decided to say the hell with it. I didn't draw any tags this year, so I might as well upgrade my knife game. Timing was good too because the wife was complaining about our "crappy steak knives"....SO....
Started with the 7 piece Victorinox Fibrox pro BBQ set on amazon. Then I added extra Butchering knives ( 6" semi stiff boning knife, , 5" Flexible boning knife, 8" fillet knife, the 10" Granton Butcher knife for large cuts, the 7" Granton Edge Santoku (chopper), and yes, the set of 6 steak knives! I debated higher end forged knives and making the purchases in stages, but the Fibrox Pro handles that are dishwasher safe seemed to be the best value in a decent knife set.
Pretty excited about this purchase. Its been a few years "in the works" that I kept putting off...but no more! I've been processing my own game animals for years and this upgrade is WAY overdue!
For those wondering what else goes into a processing kit, here is what I have put together that I find useful:
1. Two of the large grey tubs for meat with lids. (during off season...they store some of the kit contents listed below.
2. A decent sized meat grinder (go as big as you can afford), Ok....correction...buy once, cry once is more appropriate here. If you are doing elk and larger game, scale up the grinder to match the amount of game meat you have to process. Back in the day..we processed two elk with an OSTER kitchen center that had a grinder attachment> We flat wore that thing out! And the smaller hole means more work with the push stick. It took a LONG time to grind up to elk trim piles! The larger throat grinders will process meat faster/quicker typically.
3. Add the packaging system with the 2" stuff tube and Tape Dispenser for quick packaging of Ground Meat.
4. Dehydrator
5. Meat slicer
6. Proper Knives, steel, and sharpeners
7. Zip lock bags, plastic wrap, freezer wrap, sharpies, and freezer tape.
8. Butchers twine for tying up roasts.
9. A few cutting boards.
10. Last year I added a portable fillet table from Cabelas that folds up when not in use. It works well for extra "counter space" in the kitchen when processing time comes around. Lots of other uses year round too.
I still don't have the sausage stuffer kit but can make due with the grinder for now. Eventually a 15 pound vertical sausage stuffer will be added to the list.
Started with the 7 piece Victorinox Fibrox pro BBQ set on amazon. Then I added extra Butchering knives ( 6" semi stiff boning knife, , 5" Flexible boning knife, 8" fillet knife, the 10" Granton Butcher knife for large cuts, the 7" Granton Edge Santoku (chopper), and yes, the set of 6 steak knives! I debated higher end forged knives and making the purchases in stages, but the Fibrox Pro handles that are dishwasher safe seemed to be the best value in a decent knife set.
Pretty excited about this purchase. Its been a few years "in the works" that I kept putting off...but no more! I've been processing my own game animals for years and this upgrade is WAY overdue!
For those wondering what else goes into a processing kit, here is what I have put together that I find useful:
1. Two of the large grey tubs for meat with lids. (during off season...they store some of the kit contents listed below.
2. A decent sized meat grinder (go as big as you can afford), Ok....correction...buy once, cry once is more appropriate here. If you are doing elk and larger game, scale up the grinder to match the amount of game meat you have to process. Back in the day..we processed two elk with an OSTER kitchen center that had a grinder attachment> We flat wore that thing out! And the smaller hole means more work with the push stick. It took a LONG time to grind up to elk trim piles! The larger throat grinders will process meat faster/quicker typically.
3. Add the packaging system with the 2" stuff tube and Tape Dispenser for quick packaging of Ground Meat.
4. Dehydrator
5. Meat slicer
6. Proper Knives, steel, and sharpeners
7. Zip lock bags, plastic wrap, freezer wrap, sharpies, and freezer tape.
8. Butchers twine for tying up roasts.
9. A few cutting boards.
10. Last year I added a portable fillet table from Cabelas that folds up when not in use. It works well for extra "counter space" in the kitchen when processing time comes around. Lots of other uses year round too.
I still don't have the sausage stuffer kit but can make due with the grinder for now. Eventually a 15 pound vertical sausage stuffer will be added to the list.
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