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Until you are under quarantine for a little virus and everyone cleaned out the super market right before hand :lol:

I did Jim. :) Yeah, went down to a restaurant supply and got a proper hook. It does help.

Might be too many years of doing it. Meat is a bit slippery too. So you clamp tighter and hold tighter to keep your fingers from getting nicked. Wielded my knives for a lotta years before saws....

I would love to visit Jim and help with one to get a better understanding and pick his brain. My hands won't take that much abuse anymore. I did two goats a couple seasons ago, and I could barely hang on to a rope after that. Granted, primitive tools, but the hands were on fire from running a knife.

We've had some not so good experiences and we found some that do better than others. Some just don't follow instructions, like, we want the fat to render down for cooking and dog food. Hmmmm no fat? ok, road trip to get fat. Or.... why mostly hamburger and where the back strap go? Road trip to...

Images of the distasteful use of a chainsaw comes to mind :lol:

Another way to find a good butcher or processor is talk to a local 4H project leader. They often know who to go to.

If you know someone that has done a quarter, or split a cow etc and had it processed, besides yakking with Jim who is expert supreme in the matter as it is what he lives by, I would talk to someone about their experience with whom they had butcher and process. You might find that each person has...