Thread: Chopping boards

Ive got a couple of wattle ones my mate whipped out on his portable sawmill....they are about 10''x2'' and one 12'' long the other 18'' long.oil them up with cooking oil heaps and heaps to begin with and they last great...DONT use the meat cleaver on them.
I got a butcher mate to process a deer for me twice over the years,just purely to watch how.... the knack/trick is to seperate each muscle off one at a time then trim off ALL the silver skin. I use the kitchen sink to hold the steak and a 20ltr bucket on floor for any "non steak" bits...most in the bucket go through mincer with a course blade as do the off cuts when the steak is done,keep a couple of bags for casserole.