- Thread starter jonclancy
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Migmac
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The tunnels for Fenn traps need to be made properly to stop unwanted species getting in. I’ve been trapping since I was a boy. I’ve never ever caught a bird in a Fenn. When I build the tunnel I use whatever is near hand and looks natural. Two entrances both just big enough for my target species to get in. Sticks can also be stuck I the ground infront of the entrances to stop unwanted species getting in.
Melvyn Best
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Now my cholesterol is low I think I’ll chance it
Seadog
Save the planet. It's the only one with rum!
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And?
badabec
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And so cousin Eddie has stopped eating squirrel, or squirl as they in Merica.
premmington
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AI Overview
Yes, squirrel meat is relatively high in cholesterol, often containing around \(71\) to \(103\text{ mg}\) to over \(160\text{ mg}\) per serving depending on the source. While it is a very lean meat low in fat and high in protein, it is comparable to or higher than domestic meats like pork in cholesterol content
Bouledogue
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I'm no doctor but I thought, hyper-responders aside, that the old myth about high-cholesterol foods causing high cholesterol levels in humans had been debunked over a decade ago?
premmington
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As I write this - Terry my local Butcher sold me a big bag of bacon offcuts (mixed smoked and unsmoked) for £1 - I took a sharp knife to it on a wooden board - reduced it to 10mm ish lumps. Just fried it up in butter the whole Kilo+ of it.
Gonna make Colcannon - Irish soup - bacon/potatoes/savoy cabbage - butter I fried bacon in will thicken the soup.
Pig - potatoes - cabbage - cheap filling proper food....
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Be honest Terry the Butcher likes me - I beg for his bags of odd shaped "mixed grill meat" - bits of liver/kidney/lamb pork chops/steak/gammon/short sausages - I don't care if it odd shapes and sizes - one trip into the frying pan with chips/mushrooms/tomatoes - you got a meal fit for a king...
Local Fishmonger does the same with me - bag of odd stuff for fish pie - wifey does this with cream sauce and potatoes...
I really like a trip to the Butchers - yeah you in there buying an expensive joint of topside or rib of beef for Sunday lunch - but when the 84yr old Butcher who is still working offers you something cheap for Tuesday tea - you in for a treat...
I have known Terry the Butcher all my life - I used to bike up to his shop as a kid to collect meat orders for my Mother and Grandmother/neighbours - Terry would have been in his thirties. I now 59 and he is a very old man...
premmington
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@Cobbler - Odd you say that - village just outside of our town - local Butcher is still at work - Mr Sargeant must be in his late 80's. He another nice chap. He outlived his wife and both of his sons - his widowed Daughter in law is in the shop every day. He was slaughtering on the premises up until about 15 years ago...
Interesting chap Mr Sargeant - he was an Army Butcher - he trained to slaughter in the field - if there was ever another land war in Europe - he and his squaddie mates would have turned French cows and bulls into good food for English soldiers.
Smart chap - always dressed well - coloured tie and braces to match - white full length apron - shirt sleeves all ways rolled up.
Cobbler
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I was talking to our local butcher a while back & he said that animals particularly pigs get stressed on the way to slaughter, they know what’s coming & that affects the quality of the meat. He reckoned it was far better the old way, one minute pig in field…. smack, one dead pig, a lot kinder. One of his employees has a slaughtermans licence, but there is no way he can do it.
premmington
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Lot of regs about slaughtering now - too many for a small family butcher/abattoir...
When I was kid - Terry the Butcher had land behind our house and bought cattle and raised them on for slaughter - he would be up early the morning feeding them - months late they would be in bits hanging in his shop window.
My Grandad raised pigs for slaughter - the noise sows made when you took there young away from them - would keep you awake as a child if you stayed there overnight.
But the other option is being a vegetarian and I don't wanna do that....
brightspark
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like the rest of us we all still eat meat but put it out of your mind and if you saw them being slaughtered it would make you feel sick and sadLot of regs about slaughtering now - too many for a small family butcher/abattoir...
When I was kid - Terry the Butcher had land behind our house and bought cattle and raised them on for slaughter - he would be up early the morning feeding them - months late they would be in bits hanging in his shop window.
My Grandad raised pigs for slaughter - the noise sows made when you took there young away from them - would keep you awake as a child if you stayed there overnight.
But the other option is being a vegetarian and I don't wanna do that....
premmington
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like the rest of us we all still eat meat but put it out of your mind and if you saw them being slaughtered it would make you feel sick and sad
I don't know...
We lived in poor rural Norfolk as kids - people had chickens and rabbits in terraced house yards for food.
I think if you have given an animal a good life - plenty fo space - plenty of good food - let it have good life - live it's life as it should. If it is destined for the table - if you end it's life painlessly and quick with no suffering. It is OK with me...
It is factory animal farming I got a problem with...
Pictures of battery hens in cages - and pigs in containment - farrowing crates sicken me....
brightspark
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the latter im on about ive worked on loads of farms and its pitifull not just picturesI don't know...
We lived in poor rural Norfolk as kids - people had chickens and rabbits in terraced house yards for food.
I think if you have given an animal a good life - plenty fo space - plenty of good food - let it have good life - live it's life as it should. If it is destined for the table - if you end it's life painlessly and quick with no suffering. It is OK with me...
It is factory animal farming I got a problem with...
Pictures of battery hens in cages - and pigs in containment - farrowing crates sicken me....
i dont mind shooting stuff as long as its quick
Onoff
In the land of the unfinished project I am King!
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Wasn't he an associate of the Krays?
Seadog
Save the planet. It's the only one with rum!
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It has been.
Or Doug and Dinsdale Piranah... somewhat on topic, remember 'Sandy Volestrangler' ?
addjunkie
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We have a similar view. We used to keep pigs and sheep, and would take them to a slaughter/ butcher down in Durham. He was apparently in the top 10 slaughter houses for animal welfare in the UK. Bizarre thing to be voted on but there you go. He would take delivery on a Sunday morning and bed the animals and slaughter on a Monday when theyd relaxed and calmed down after the trailer ride. He retired no one to take the business on. The next nearest Slaughterhouse was a different ball game….dead before youd finished the paperwork, butchering wasn't so good either. Last pigs we had did were slaughtered and delivered back to our local butcher.I don't know...
We lived in poor rural Norfolk as kids - people had chickens and rabbits in terraced house yards for food.
I think if you have given an animal a good life - plenty fo space - plenty of good food - let it have good life - live it's life as it should. If it is destined for the table - if you end it's life painlessly and quick with no suffering. It is OK with me...
It is factory animal farming I got a problem with...
Pictures of battery hens in cages - and pigs in containment - farrowing crates sicken me....
