I am starting a spring tour throughout the US doing exotic meat butchery. I want to dedicated my future endeavors on the importance of safe meat processing and whole animal butchery. Recently Texas Monthly did an interview with me on my history in the business. http://www.tmbbq.com/interview-tim-mikeska-of-mikeska-brands/ I would like to take advantage of that media along with my TV appearances on the Food Network, Travel Channel, CBS Early Show and the Emmy Award winning PBS Documentary "Masters of Texas Barbecue".
We processed whole carcasses in the 1960's before boxed beef. I was making sausage in 1967 (when I was 7) and by 1970 I was able to break down an entire animal. We were going through around 60 a week just to support our sausage production. My father was an expert at aging and curing whole ribeyes and strip loins. We used our skills in custom cutting, aging and preparing events for US Presidents, Governors etc... In the early 1980's we sold our custom meats all over Texas.
My father and I were both very concerned with the boxed beef wholesale/retail industry. So many young cutters lacked the knowledge of processing from slaughter to the plate. Therefore, we began to teach others the importance of being a true "butcher".
I then began a consulting business to bring custom butchery back to retail markets. In the last 15 years, I have focused on farm and ranch sustainability. Working with V-Bharre Ranch in Texas to showcase custom exotic meats. Over 18 different species.
Our USDA plant is a complete facility with slaughterhouse, processing, curing smoking and both wholesale and retail packaging.
My goal now is to teach the importance of safe slaughter, the knowledge of complete processing, sausage making, curing and rendering each muscle to a retail cut and finishing each cut to a restaurant plate. These skills have to passed on to our next generation.
I am most happy with a sharp knife in my hand and a carcass on the rail !
