Ho Ho Ho, just in time for the holidays, 4505 gift certificates are available for all announced and unannounced butcher classes. If you cant find a class or date that is right for the one that receives the gift, we will honor all gift certificates for all upcoming classes. FACT: Gift certificate holders get first dibs on all upcoming classes. Email us at meats@4505meats.com for more details and fine print. Get a schedule of all upcoming class dates here, we schedule classes 1 month before the date. Thank you and see you soon.
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Below is a short compilation of the tasty things you can do with some of the forgotten parts of the Shimaji. All of these methods work great with any other fish, but are spectacular with fatty white fish.
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- Fatty rich tasty blood line sometimes forgotten about, can be the best part of the fish
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- Blood line and fatty skin meat
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- Medium diced tale and end pieces
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- Add fatty skin meat, kimchi, scallion and sancho pepper
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- mix
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- Saran wrap and stuff a mold with fish mix
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- Twist tightly
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- Carefully unwrap and lay in shallow bowl
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- Lightly pour in a ponzu of your choice
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- Top with shredded seaweed and enjoy
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- Ginger, scallion, garlic and red onion
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- Add innard fat, liver and fermented vadovan curry
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- Yakitori mise en plas
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- Lightly mix all ingredents together
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- Skewer all ingredients evenly
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- Make sure your coals are red hot with no flames
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- Salt and sear on every side
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- Brush with a soy, sugar, rice vinager and chili mix everytime you flip
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- Good sear, caramelization of sugar and perfectly cooked MR
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- I opt to land this puppy between some hot tasty buns
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- + $$$ sauce and chicharrones = GOOD SHIT
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- Shimaji Kama
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- Chili, dark soy, sambal, cilantro and brown rice vinager
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- Grill till nice and charred
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- Tasty grilled Kama
70# Baby lamb
Remove the neck first
The neck is definitely my favorite part of the lamb
Cut through the rib cartilage on both sides
Remove the breast
Once breast is removed it will be easier to french the racks
Remove the kidneys and leaf lard
Now you can get to the tenderloins
Remove the tenderloins
Remove the shoulders
Slice the belly away from the leg
Remove the legs by following the outside of the hip bone
one by one
Nice and clean ready for cure if you wanted
Remove the hip bone
Ready to french
Make a small incision on the inside of the rib
Pop the top of the ribs out
Start to pull the belly away from the ribs
Wrap your finger around the rib, start to pull down
Pull all the way down
Frenched racks
Save for stock or soup
Deboned
Shoulder meat, belly trim, tenderloin, chili, herbs, salt and pepper
Cut the deboned lamb in half
Lay the meat mix in the belly below the loin
Roll and tie
Rub ancho chili puree and season the outside
Grill both the rolls, to get some nice char to add flavor
Grill evenly all around, only searing not fully cooking
Lay on sheet trey with rack and probe a thermometer in the center
Finish in the oven
Cook in a combi oven or Cvap at 145 f full steam or roast in regular oven till desired internal temp is reached
Once desired internal temp is reached let rest for 30 minutes
remove all strings
Slice and serve
Tags: butcher, CVap, lamb, spicy, whole animal
Please join us for another amazing event at Bloodhound on Tuesday, July 28th. We will be HANGING a 175lb, 100% grass fed steer from Magruder Ranch from the rafters. As the slab hangs Taylor Boetticher of Fatted Calf and I will butcher the whole forequarter, grinding fresh burgers and grilling up all the rest, Mmmmmm!
Tags: beef, burger, butcher, grill, whole animal
Shimaaji is one of my all time favorite Japanese fish, very smooth in flavor and is best eaten raw. If you must cook, do so on a coal hibachi or grill, dust with a little chili powder and salt. Striped Horsemackerel and Striped Jack is part of the Aji/Horsemackerel-Saurel family. Even though it is in the mackerel family the flavor is more delicate then the majority of its brothers and sisters. There is a good amount of fat and is best eaten in the winter but is still a excellent fish in the summer.
Remove all fins before scaling
Stabbing yourself with the dorsal fins while scaling is not cool
Get all the fins
Ready to scale
Remove the scales in a clean trash bag, easy clean up
Lightly rub the scaler back in fourth till all scales are removed, lightly rinse off
Shimaaji is a medium fatty fish, you can see the layer of fat protecting the innards
Start an incision at the poop shoot towards the nose to remove the innards
With your thumb carefully remove the innards sac with out breaking it all up
Nice and clean
Remove the head by first cutting behind the collar and then all the way to the neck
Once reaching the neck bone, repeat the same cut on the opposite side
Use a Deba or heavy knife to cut through the neck bone
A nice clean orchestrated decapitation
Soak the head, fins, bones and tails in ice water till later
Snip the rib bones with scissors as close to the spine as possible
Make the first incision starting at the belly towards the spine
Carefully cut around the spine and through to the top of the fish, repeat on the opposite side
When dealing with any protein especially raw fish it is very important to always keep a very clean board
When removing the ribs make your first cut UP to separate them from the pin bones
Turn your knife around and remove the ribs, slicing DOWN as close to the bones as possible
Always have a wet towel on hand while butchering
Remove the pin bones and slice in half
After removing the pin bones slice the side n half down the blood line
Pull a corner of the skin away from the flesh, carefully remove the skin with your knife
Slice the fish at a slight angle, keeping your board and knife very clean
Mmmmm… soy, rice vinegar, scallion and shichimi togarashi
Cut the bones up and soak in ice water,that will help pull out any unwanted impurities
cut the bones into pieces for stock
Head
Remove the collars and save for later
Remove the gills and discard
Cut the head in half, save for later
The innards sac covered in fat
Separate the fat and liver