Meat cutting

Meat cutting — South Georgia

After the sacrifice, the carcass usually rests before being cut. An experienced cutter prepares pieces to suit your cooking: shoulders, legs, chops, pieces for tagine or couscous, and portions to share. On Helplease, you describe your needs and the workers offering this service in South Georgia are notified of your request.

What the service covers

• full carcass cutting;
• pieces for tagine, couscous, grilling;
• chops, legs and shoulders;
• minced meat, depending on equipment;
• portioning and bagging for freezing.

Depending on what you agree with the worker, the job can include cutting, boning if requested, portioning, packing and storing, and cleaning the work surface.

Key points

The right time

Cutting is usually done after the carcass has rested; agree the timing with the worker.

Storage

Have bags and freezer space ready; labelling portions makes them easier to use later.

What affects the price

• number of carcasses;
• level of cutting (large pieces or fine portions);
• any mincing;
• packing;
• travel.

The rate is agreed with the worker based on these elements.

Frequently asked questions

When to cut after the sacrifice?

Often the next day, after the carcass has rested; agree according to your habits.

Can I choose my cuts?

Yes, give your preferences and planned dishes.

Are bags supplied?

Specify with the worker.

What information should I give?

Number of carcasses, desired cuts, planned sharing and location.