1 x Buck Hindquarter Yields.....

Описание: Some people get excited about Antlers, I get excited about HINDQUARTERS for all of the different cuts of meat I’ll be able to make. A surplus of protein in the freezer means we’re one step closer to self-sustainability, for the time being. Much more meat is yielded from all four quarters, neck, organs, and the body cavity.

For me, hunting is the pursuit of nutrient dense, ethically sourced, free-ranged, and culturally significant source of bio available protein.

Venison from the mule deer buck has been one of the prized forms of protein for us O'Odham People since creation. Historically, most of the year protein was acquired from cottontail, jackrabbit, quail, and javelina. Keli Wuavi (Mule Deer Buck), Keli Si:k (Sonoran Whitetail Buck), Ku:vid (Desert Pronghorn), and Cesan (Desert Big Horn Sheep), where only hunted seasonally and under certain conditions (spiritually). The meat from these animals was highly prized and was usually eaten on immediately and some dried for storage.

I was able to yield this much cuts of meat from a 9lb ku:vid (Antelope) Hindquarter. People weren't lying when they said Antelop was amongst the best of all the hunted meats. This ku:vid tastes delicious! We've been enjoying it in our household.

I get excited about HINDQUARTERS for all of the different cuts of meat I’ll be able to make. A surplus of protein in the freezer means we’re one step closer to self-sustainability, for the time being. Much more meat is yielded from all four quarters, neck, organs, and the body cavity.

The O’odham Ha’icu T-huk, also known as the slow foods culture, has taught me to value food on a deeper level. There have been many lessons, too numerous to share in a single post but one that stands out is the difference in portion size between hand-harvested food and food obtained from a store or restaurant. Seeing the amount of work required to produce just a small amount of food has forever changed how I view food produced through industrial agriculture and general food processing (but I’ll still eat a feedlot beef steak when I eat out, cancel me) This, coupled with the oral traditional knowledge of portion sizes, choices, and meal timing, has exposed the imbalance in our current eating patterns and our political, economic, and social views of food. These concepts are based on my own lived experiences and there is much more to say.

Gratitude, growing, hunting and harvesting food teaches us about the essence of the human experience.

I share to inspire and another perspective on the slow foods culture and it’s importance in our lives today. I hope your hunt season has been plentiful.