On this episode of Huntavore. Nick chats with Anna Borgman of Chaos Farms.  Anna and her boyfriend Jesse took a huge leap in starting their own custom exempt shop.  Butchering animals for the community and processing wild game for hunters.  Nick and Anna talk shop for a while, as we hear the story of how Chaos came to be. Nick asks some butchering specific questions as he prepares his garage for deer. Anna lays out what would be ideal for hunters to do, before bringing their animals to processing.  A lot of info here to digest on this episode of Huntavore.

Anna Borgman, owner of Chaos Farm and Butchering in Montana, discusses her journey as a small business owner in the domestic and wild game slaughter industry. She emphasizes the importance of taking care of the meat from the moment of harvest, including leaving the hide on to protect the meat and being mindful of cleanliness. Anna also talks about the challenges and rewards of offering sausage making services and the need for proper equipment like grinders and stuffers. She shares her passion for providing high-quality cuts of meat to her customers and the importance of pre-planning and careful butchering techniques. In this conversation, Anna Borgman and Nick Otto discuss the process of setting up a shop for meat processing. They talk about designing the shop layout, using hoists and cutting tables, and the importance of having a dedicated space for processing. They also discuss the use of chemicals for cleaning and sanitizing, the importance of sharp knives, and the satisfaction of providing high-quality meat to customers. Anna shares her favorite meal, which is slow-braised beef cheeks.

Takeaways:

• Take care of the meat from the moment of harvest by leaving the hide on to protect it and being mindful of cleanliness.
• Invest in proper equipment like grinders and stuffers to make the butchering process more efficient and enjoyable.
• Offering sausage making services can be a profitable addition to a processing business.
• Pre-planning and careful butchering techniques are essential for providing high-quality cuts of meat.
• Understanding the different regulations and inspections for domestic and wild game slaughter is crucial for operating a successful processing business. Designing a shop layout for meat processing involves considering the equipment needed, such as hoists and cutting tables.
• Using the right cleaning chemicals, such as Dawn soap and bleach, is important for maintaining a clean and sanitary processing environment.
• Having sharp knives is crucial for efficient and safe meat processing.
• Beef cheeks are a delicious and underrated cut of meat that can be slow-braised for a tender and flavorful meal.

Listeners can find more information about Anna Borgman and her farm on her Instagram accounts: @annaborgman and @chaosfarmsmt.

Show Partners

Umai Dry

Instagram: @umaidry

Website: bit.ly/3WhfnnX

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