Download Basic butchering of livestock & game by John J. Mettler PDF

By John J. Mettler

This advisor takes the secret out of butchering, masking every little thing you want to understand to provide your individual professional cuts of red meat, venison, red meat, lamb, bird, and small online game. John J. Mettler Jr. offers easy-to-follow directions that stroll you thru each step of the slaughtering and butchering technique, in addition to lots of recommendation on every little thing from find out how to costume video game in a box to salting, smoking, and curing suggestions. You’ll quickly be having fun with the satisfyingly greater flavors that include butchering your individual meat. 

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44 CHAPTER 3. HOGS Figure 3-5. Tilt the scraper and work the hair off in the same way you would when shaving. Figure 3-6. ” CHAPTER 3. HOGS 45 Figure 3-7. Try to keep the saw parallel to the line of the breastbone to avoid cutting the inner organs, and do not cut beyond the chest cavity. Either now or after you hang the hog by the gambrel stick or singletree, cut the belly wall from the pelvis, forward from inside out, being careful not to puncture intestines or stomach (figure 3-8). With the hog hanging, reach up and grab the bung with your left hand, and by either blunt dissection with your right hand or with your knife loosen the bung and pull it down with the bladder and penis.

If you wish, dissect the cheek meat away from the jaws. It is good meat for stew, or you can feed it to the dog. If you are not sure you have removed all of the neck debris from the pelvic canal, with a saw you may now split the pelvis on the midline in the area where the testicles or udder hung. This will make it easier to trim away visible nonedible material such as glands, portions of the penis, or tissue contaminated with dirt or manure. Now, with cold water from a hose or thrown from a pail, thorhead oughly rinse the inside of the carcass to remove any loose blood clots or contamination from dirt or intestinal contents.

To make the rolled rib, in addition to removing ribs and backbone, you must remove the yellow back strap and the cartilage that makes up the top of the shoulder blade (figure 2-14D). Cut the plate into 2-inch strips for short ribs (figure 214E). Bone the rest for stew or use it as soup bone. Cutting parallel to the backbone, separate the shank and brisket from what remains of the forequarter (figure 2-14F). Bone the brisket as pot roast or, better yet, corn it (see page 141). Divide the rest of the forequarter into the arm and block.

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