Where's the beef?

[Tim Merritt]

A strange question regarding test cutting with meat--where, and what kind do you get? I’m not a hunter, but do traditional target archery, and the stateside archers are almost exclusively hunters, so I may be able to score some parts from them. But if I go down to the local supermarket, what should I get, that’s also cheap? I don’t even buy meat to cook—my wife does, I ruin any cooking venture—so I’m clueless. Any suggestions?

[Webmaster]

You should get something with a bone in it for a more realistic test cutting experience. It also helps your target last just a little longer, since a boneless brisket would pretty much be ribbons in very short order unless you're putting cloth and mail over it. If you are, though, brisket's cheap and fairly large. Otherwise most of the test cuttings I've been involved in were on pork shoulder.

[Chris Readle]

You should also be able to get fairly large pieces of meat (both with and without bone) from your local warehouse store, such as Sam's Club or Costco.

crr

[GaryGrzybek]

Hi Tim,

Many of us including myself have had good results test cutting on pork shoulders. This is a large target (upwards of ten pounds) with thick skin and a very large bone. You can hang it up with rope and swing away. I've done tests by wrapping them in leather or moving blankets to simulate protective clothing. With good technique and a decent sword you will be amazed at the results. I have a whole new respect for my weapons <img src="/forum/images/icons/smirk.gif" alt="" />

Anyway, check out your local Shop Rite. They seem to be more available in the summer months.

[Joachim Nilsson]

Gary,

Have you done any test cutting with that Baron of yours yet? <img src="/forum/images/icons/tongue.gif" alt="" />

Cheers,

[GaryGrzybek]

Hi Joachim,

Nothing more than a few water bottles and styro foam pool noodles. Some more extensive test cutting will be done very soon, especially since the weather is getting nice. I'll be sure to get some pictures <img src="/forum/images/icons/grin.gif" alt="" />

So far it's been obvious that she's one mean cutter <img src="/forum/images/icons/wink.gif" alt="" />

[Joachim Nilsson]

Hi Gary,

I can imagine she(?) <img src="/forum/images/icons/tongue.gif" alt="" /> is! Most definately. Be sure to post some pics when you do get new material. I'm already looking forward to that. I'm still waiting for my Duke, but I'm thinking of maybe start looking into the possibilities of maybe purchasing an entire pig. Don't know what that will cost though. But it will sure be some prime test cutting material.

Cheers,

[GaryGrzybek]

A whole pig? <img src="/forum/images/icons/crazy.gif" alt="" />

Make sure you invite all your friends over so you can roast up the choice cuts for a nice dinner <img src="/forum/images/icons/grin.gif" alt="" />

Sorry, I sometimes refer to objects as "she" but that should be discussed in another thread <img src="/forum/images/icons/wink.gif" alt="" />

[Douglas S]

Does anyone have a link to any reliable website that describes such test-cutting? I seem to recall seeing something a while back, but... such things go the way of all flesh sometimes...

Thanks!

[Randall Pleasant]

Douglas

To the best of my knowledge, this very site has published the most realistic test cutting information. Check out the Summer Test-Cutting Gathering page.

[Joachim Nilsson]

Gary wrote:

A whole pig?

Make sure you invite all your friends over so you can roast up the choice cuts for a nice dinner

Yup. That would be prefarrable. It'll give me plenty of flesh, muscle, sinews and bones to work my way through. It would also offer opportunity to try out cuts like Zwerchau against the pig's head and see what kind of damage a forcefull, false edge cut does to the face/head area.

And yeah, I can have a big roast afterwards too. <img src="/forum/images/icons/grin.gif" alt="" />

Sorry, I sometimes refer to objects as "she" but that should be discussed in another thread

Sometimes I do that too actually. I actually missed that you referred to the Baron as "she", and while referring to your sword as a "she" myself, I wasn't really sure if you would like to have me calling the Baron a "she". But like you say: that's a whole other thread. <img src="/forum/images/icons/smile.gif" alt="" />

[Shane Smith]

You guys could always take up hunting like me and many of my fellow citizens here in the southeastern US.We are able to take 5 deer a year in my State.Thats alot of cutting I bet(I will endevour to do so this year).Those of you in the west have the javelina/peccary AND deer to choose from. <img src="/forum/images/icons/wink.gif" alt="" />

[Joachim Nilsson]

True, true. As a study group we actually have access to people carrying hunting licenses, so for quite some time I've been playing with the thought of maybe looking into the possibilities of maybe acquiring a roe deer or two. Perhaps it's due time for me to actually ask that person if he would consider shooting one for us. <img src="/forum/images/icons/smile.gif" alt="" /> Although, if I'm correctly up to date on Swedish hunting laws that would have to be in the fall when the hunting season (and the not too good weather for steel swords <img src="/forum/images/icons/frown.gif" alt="" /> ) begins.

[David Kite]

There's that, and don't forget also Test Cutting Experiments which has even more of all kinds of test cutting, including meat.

David Kite
ARMA in IN

[Douglas S]

Thanks!