Lamb on the live scale
Photo by Jeremy Koslow
Preparing the harvest room
Intake into the stun pen
Washing the carcass
Sawing beef carcass in half
Hanging beef on the rails
Paperwork and documentation
Fresh belly with walnut sage pesto
Hogs n Hops
Cutting off the jowls
Sawing off the hock
Cutting along a seam
At the Zia airstream
Master Case Competition runner-up
6 Chickens 6 Ways
Cutting the Birds
Sunshine & Meat
Beer & Meat
Peeling Spareribs from the Belly
Meat Chris meets Dario Cecchini
Welcome to Cochon 555 DC!
This is a cleaver.
Thank you to Brady Lowe, Clay Trainum, and Autumn Olive Farms
Going to need a new blade after this!
Admiring the handiwork
It's all in the wrist
Splitting the hog
Splitting a hog with a hand-saw
Removing the hock
Removing the front hock with a boning knife
Chris on the left, Jimmy on the right.
Chris scoring the outer skin on a pork belly
Cuts of pork in the fore-ground.
After skinning the head of the hog, Chris poses for the crowd.