Melondy Phillips
Staff Writer
I am a major animal lover as well as a certified Wildlife Animal Rehabilitator from several years back. There have been many times over the years when our house more closely resembled an animal rescue center than a home because of all the strays and injured animals I kept picking up and caring for.
With that being said, and although I am not a big meat eater, I do eat meat. I also do not feel it is wrong or inhumane to do so. There are six enzymes in the stomach that are there specifically designed to break down and digest meat and protein; one of which is called pepsin, or proteases. Most humans, if they chose to do so, can eat and digest a small amount of meat every day.
Over the years, wastefulness has increased exponentially, however; it wasn’t very long ago when the norm of daily living was to use everything possible, from every resource, especially meat. This economic stewardship is once again gaining popularity.
We have butchered many of our own animals including deer, turkey, chickens, rabbits and a pig to name a few. We never buy beef from the store. But since we don’t have the room to raise our own, every so often we’ll purchase a whole cow from a local farmer we know. When we do purchase a cow, I always ask for everything, including bones, fat and internal organs. I would also get the hide, but they are contracted to go to a different processor. From time to time we may hunt for meat, never for sport. When we do harvest meat, I make sure that every part of the animal is used.
Rendered beef fat is called tallow. Pigs have different types of fat. Fatback is a hard layer of solid fat under the skin. Granny would often fry up fatback because it was a favorite food of my grandfather. Leaf lard is high quality lard rendered from the fat around the kidneys. Leaf lard is light in flavor, clean and white in appearance, creamy in texture, and is the best lard for making pastries. All other types of fat rendered from pigs are collectively referred to as lard.
Broth made from the bones is considered very healthy, containing many minerals that support a healthy gut and joints.
To make broth from beef bones:
First, roast, broil or lightly fry any bones that have bits of meat on them. This improves the finished product’s flavor. Place all the bones into a large pot so they can be completely covered with water. Add 1 or 2 tablespoons of apple cider vinegar to the pot and cover the bones with water. The vinegar helps to break down and pull out more minerals from the bones. Bring the pot to a boil for a few minutes and then reduce the temperature so it maintains a very light simmer. Impurities may rise to the top and can be removed with a spoon. Beef bones should remain at a very low simmer for 48 to 72 hours. Boiling the broth for extended periods may emulsify the fat which can make the final product cloudy. Water may need to be added occasionally to keep the bones completely covered. During the last 30 to 60 minutes of cooking, different vegetables may be added as flavor enhancers but it isn’t required. Items such as celery, carrots, onions and different herbs are common flavor enhancers. When the broth has finished cooking, use a colander to strain the liquid from the bones. To further clarify, strain this liquid through a fine mesh strainer or cotton cloth. The fat can be removed by several different methods. One easy method to remove the fat is to allow the liquid to completely cool and then place it into the refrigerator. The next day, the fat should be a solid layer on top of the now gelled liquid. Use a spoon to remove the fat layer.
If the broth comes out cloudy due to the fat emulsifying, it is still perfectly fine to use. I normally use any cloudy broth for making gravy or adding to stews. Nice clear broths are great for making clear soups and bone broth drinks.
Chicken bone broth has the same process but requires less simmering time. Most chicken broth can be finished in only 12 to 24 hours.
The left-over bones from making the bone broth are usually very soft, since most of the minerals have been removed. These bones can be placed into a high-powered blender, covered with some water, and pulverized. This liquid bone meal can then be added to composts or straight to the garden.
The meat, fat and bones make up the majority of an animal – but wait, there’s more!
Beef and chicken livers are high in iron and other vital nutrients but not readily acceptable to be eaten by many, including myself. One way to reap the nutritional benefits of liver without eating it is to powder it and take it in capsule form. A dehydrator, freeze dryer, or even an oven on its lowest heat setting will work to dry the meat. After cleaning the liver, slice it thinly and place it on whatever trays are being used; process until completely dry. Place the dried liver into a high-powered blender and pulverize into powder. Use the dried liver power to fill capsules and store them in the refrigerator or freezer until used.
For many years, other internal organs were not typically sold in stores due to the lack of consumer appeal. However, over the past couple of years, as consumers are becoming more aware of their usefulness; some internal organs have once again begun making an appearance in select stores. Some people grind the heart into tiny pieces and add it to hamburger. I only use the heart and other internal organs, minus the liver, to make pet food. While cats generally prefer poultry and fish, dogs favor beef and other red meat items.
The skins of many animals can be turned into leather or pelts. Hides can be processed into leather by a several different methods according to how the final product will be used. Pelts are generally the hides of furred animals, such as a rabbits, minks, and foxes, where the fur remains intact.
Any leftover bones, tendons, hooves, antlers, and pieces of skin can be used to make glue. Clean each piece of scrap with clean water and place it into a large pot. Cover all the bits with water and bring it to a very light simmer for several hours (8 to 48 hours depending on the amount of collagen in the bits). Water may need to be added to keep everything covered as it evaporates down. The water will become cloudy as the collagen seeps out of the animal parts. This may have an unpleasant smell and is best done outside if possible. After the bits have simmered for several hours to around two days, strain the liquid through a colander and then again through a cloth to remove all the solid bits. Pour the cleaned liquid into a pan and allow it to cool. The cooled liquid should be very gelatinous. Remove any fat that may have congealed on the top and cut the gelled liquid into small pieces. Place the pieces on a rack or pan and completely dry them before storing in an airtight container for later use. To use, place pieces of the dried glue into a glue pot or double boiler and add just a little bit of water. Heat slowly on low until the dried glue melts. Maintain the temperature around 140-150 degrees while using it.
To make homemade gelatin, follow the same process as for making glue. The gelatinous liquid can be used right away or frothed into eggs whites, boiled a little, and strained again to clean it further. This type of collagen bases gelatin contains protein, amino acids, calcium, iron, folate, selenium, choline and magnesium, and can help strengthen the gut lining, aid digestion and support a healthy gut micro biome. Some studies have shown it to reduce liver damage, inflammation and joint pain.
