www.sausagemaking.org

It is a way of classifying sausages; not what I'm used to, but that's OK. Have you read through the book QWF?

I have Phil, interesting read but suffers from 'the definitive guide' syndrome...effectively nothing of the sort and always makes you wonder if the publishers terms of reference are limited to the extent that they genuinely think it is, which deflates you a bit.

Funny classifications like you say

As headings for chapters in a book, they're fine. But anymore than that? I'm not sure.

Phil

Does look like it might be worth checking out from the library, at some point.

Sure, it must be.

I'm not criticising the book. It looks like it may be a good read and have lots of practical advice.

I think that I'm missing something here, how is "Whole Beast Butchery" different from the normal way of butchering? I know that I only buy half a pig at a time, but if I bought both halves how would that differ from "Whole Beast Butchery"?

I'm confused.

Phil

Phil, its a term that has become popular, post Fergus Henderson, in the US to suggest harvesting and using all parts (including those that would otherwise often have been considered 'waste').

To many who have always valued how much of 'the beast' is useable its nothing new - to those whose experience is based around typical 'money muscles' it perhaps is.

I thought that may be the case. Certainly the TV chefs are pushing the less popular cuts; the trouble is that the knock-on effect of it is that they increase in price.

Phil

wheels wrote:I thought that may be the case. Certainly the TV chefs are pushing the less popular cuts; the trouble is that the knock-on effect of it is that they increase in price.

Phil

How right you are Phil.

http://www.meat-prices.co.uk/wholesale/Liverpool

Looking at the pork prices listed here - it shows bellies @ 74p per kilo dearer than leg. Butt is even worse @ 88p per kilo dearer. It used to be that the further back you went on an animal the dearer the cost of the meat - not anymore. 35 years ago I was selling Pork leg at Christmas for £1.00 a pound (£2.20 kilo) and belly for 65p per pound. What will be next - offal ???

I guess that it shows that 'Whole Beast Butchery', although how I got that from the link that QWF posted is (now) beyond me.

Those prices are the first time I've seen 'butts' dearer than loins though - and since when did Liverpool become part of the USA - butts?

Phil

Having got to whole beast Phil, have you seen this?

http://www.amazon.co.uk/gp/product/1906 ... em_1p_0_lm

No, that's a new one on me; I've not seen it mentioned elsewhere as far as I can recall. Do you have it? Any good?

Phil

I have her book 'Fat' which I like a lot and if this is anything like that will be worth a good read.

Thanks, I'll put it on my 'to buy' list.

Phil