Most of the time, eating meat seems simple. After all, processed meat in the grocery aisle is neat, clean, and offers us little in the way of reminders that we are eating something that used to be alive, that had a head, feet, fur or feathers.
Deer in Ithaca are so populous that they’re essentially pests – destroying gardens, disrupting the ecosystem, and all too often meeting unfortunate ends in car accidents or starving in the winter. When Daniel’s dad offered Dan the chance to go deer hunting, we were all thrilled. Now, before you close the book on us savages, let me say this: we don’t believe in hunting for sport, or for trophies, but we loved the idea of getting another step closer to our food, and decreasing our dependence on factory farmed meat.
So, a few weekends ago, the Ithaca FamilyStyles gang experienced just how complicated and incredible meat really is. Sure, we’ve gutted fish and cared for livestock that would eventually become food, and I like to think that we’re thoughtful about and appreciative of the work and care and life involved in producing meat. But, butchering the deer that Daniel killed (with one shot, by the way) on his family’s land, was a whole new, up-close and personal experience for all of us. This time, we were responsible for seeing the animal through from death all the way to neat packages in the freezer.
And it was fascinating. For more pictures, and the occasional rumination, down the rabbit hole we go!
Warning: These pictures feature meat in a pretty serious way – view at your own risk! (Just so you know, I considered making a joke about “rawness,” but decided against it. You’re welcome.)