WADR, Heinrich, I would never let a butch touch my kill! I bone out the meat, not saw it, because I don't want bone sawdust covered in bacteria in my meat, Thank you. I trim off all fat, sinew, and tendons, and any other white tissues that are around and between muscles. Those tissues do not store well, have enzymes that continue to spoil the meat, and do not stop even when frozen. Leave them on, or in, and they toughen the meat. Remove them, and your meat is tender, and tastes sweet, once you bleed it out of blood. I do that by soaking the meet in water, with some salt, then vinegar, and then plain water as a rinse to remove the salt and vinegar. Then I dry the meat, and store it in a refrigerator for a week, turning and pouring out any more blood that comes out, and then cleaning off and drying the meat, before rotating it in the contain and returning it to the refrigerator. I rotate every 12 hours for 7 days. This Ages the meat and tenderizes it. I then package the meat for freezing until use. I use the scraps, and small meat sections mostly off the fore shoulders to make sausage, or ground " burger ". You can find my recipe for sausage elsewhere on the forum.
