im looking for a old fashioned butchering block or ideas to build one or buy new eny thoughts appreicated.Bob in se.ks.

-- Bobco (bobco@hit.net), January 10, 2001

Answers

Response to butchering equopment

I made our first one out of 2x4's. Later learned that pine isn't exactly the best for food prep, but we didn't suffer that I know of. I got (with a lot of searching at the home improvement imporium near here) as straight a set of 8' 2x4's as I could get. didn't mind slight bows, but no twists. I cut them in half, elminating most of the slightly bowed ones. I measured in 4" from each end, in the middle and then inbetween the end and the middle and drilled 5/8" holes. On the 2 outside boards I countersunk for a flat washer & lock washer. I used 1/2" all-thread rods as bolts to squeeze the whole thing together. The slightly oversized hole let them self level a little. Finishing was with a belt sander then a liberal amount of mineral oil applied over and over again until it wouldn't soak in anymore. Left it for a few weeks and finished it off with 1 1/2" galvanized pipe legs and flanges for the top & floor.

-- Willy Allen (willyallen2@yahoo.com), January 12, 2001.

Response to butchering equopment

In watching The Iron Chefs on the Food Network, one uses what appears to be a cut out chunk of a tree bore as a butcher block. Looks like maybe 4" thick by 16-18" wide. Trees which don't have a tendency to crack would be best.

-- Ken S. in WC TN (scharabo@aol.com), January 14, 2001.

This isn't an anser to the question, but I don't know how to get into your question section, for please wexcuse this interruption. I'm looking for a beef tree to hang a 1200 pound bull safely for butchering. Does anyone know where I can get one? Thanks

-- Matt Cormons (cormons@intercom.net), March 08, 2002.