Setting Up Shop
“Ok, we’ll start with the back legs first.” Jay said, brandishing one of his many butchering knives.
He spent the next hour showing Trenly how to butcher; starting with the leg, then moving onto the rump, flank, brisket, ribs, backstrap, foreleg, chuck, and finally the neck.
“The shanks are good too, but I usually save them for myself. They make a good little snack, and people don’t typically buy them.” Jay handed Trenly two shanks.
“Thanks.” Trenly smiled, adding them to his inventory.
Clearing the table, Jay prepared it for the next carcass.
“Make sure you always wipe down the table. People can taste the difference otherwise. Have you got the ox-badger?”
Trenly nodded, bringing out the large ox-badger.
The ox-badger had the body and head of a badger with the legs and horns of an ox. It was not as big as an ox, about the size of a sheep.