Thursday, April 3, 2008

Prompt: Sometimes


The butchering is a careful process. I do respect the life I take, and I like to avoid waste where possible.

First, I immediately bleed the animal. I cut off any clothing with my belt knife. Next I remove the internal organs, carefully saving kidney, liver, heart, and sweetbreads.

I neatly portion out the flesh; some goes in deep freeze, some I cook fresh or smoke.

If it’s a buck, and I’m in the mood, I might cook the animelles and eat them fresh. Or I might freeze them for later.

Sometimes you feel like a nut, sometimes you don’t.

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