Cuts Of Meat - Carving Turkey, Chicken, Lamb, Beef, Venison. Identify the various cuts of meat with diagrams plus step-by-step instructions on how to carve beef, turkey, chicken, goose, pigeon, pheasant, lamb, venison and fish.
This page is also ideal for those who want to know more about home butchering and the various cuts that need to be made after the animal has been slaughtered. Carving meat correctly, and knowing how to cook the various meat cuts can make the difference between eating a wonderful piece of meat, or chewing something that resembles your shoe leather. Learn all about the various cuts of meat of the animal and the best methods of carving. A word about the care of carving knives: a fine steel knife should not come in contact with intense heat, because it destroys its sharp edge.
How to Cook the Different Parts of a Beef Hind Quarter CUTS OF MEAT for BEEF HIND-QUARTER. Chart: Beef Cuts Of Meat Made Easy (PDF) Chevron: Butchering a Goat. Last spring my son acquired a small herd of milking goats.
Among them was a Nigerian doe bred to a Boer buck. We have since learned that this combination is not healthy, as it could cause kidding problems because Nigerians are small. Nevertheless, this doe had two healthy Boer/Nigerian bucks that were soon banded, rendering them wethers. This fall we still had one of these wethers, and after a discussion with my son on the resources necessary to keep him, he had to choose to either sell him or butcher him. After a moment of contemplation, he replied, “I'm going to butcher him and take him to Bill's.” We all had been exposed to goat meat, called “Chevron,” but having never butchered one I knew we would need some advice and help. The day we chose was about 40 degrees and perfect for this chore.
Cuts were made to expose the tendons in the back legs (without actually severing them), ropes brought through and tied, then hung to a tree at arms height to make work easier. Step-by-Step Home Butchering for Sheep, Lambs and Goats with Images. This is an excerpt from a great homesteading book on home butchering of every description.
It is called "The Complete Book of Butchering, Smoking, Curing and Sausage Making" by Philip Hasheider, published by Voyageur Press.We have a book review of this book, and it comes highly recommended for those of you homesteading and wanting information on home butchering. Below is an excerpt from the book on slaughtering sheep, lamb and goats. Home Butchering and Choosing your Animal If you raised your own sheep or goats, you should be able to determine the healthiest one in your flock as a good candidate for butchering at home.
It should also be one with the most muscling and least fat. If you are purchasing a live sheep, goat or a lamb, be sure to examine it first. You may want to consider purchasing a female for home butchering to avoid removing the male sex organs. Lambs are typically marketed when they reach between 90 to 140 pounds live weight. HowTo Cut & Cure Pork - Sustainable Farming. Click on the Image Gallery for the referenced step-by-step photos.
OK, homesteaders . . . here's another installment of Morton Salt's superior booklet, A COMPLETE GUIDE TO HOME MEAT CURING. How to Butcher a Pig told you how to butcher, halve and chill a hog. This section takes you most of the way through curing the pork that results. Again, our special thanks to Murray J. Pearthree, Morton Salt Regional Sales Manager, for granting us written permission to reprint from the booklet. It pays to do a neat job of butchering and trimming The black guide lines in the picture show where the different cuts should be made for cutting up the carcass. There is both pride and pleasure in unwrapping a neatly trimmed ham, shoulder, or bacon side months after the meat is cured. Meat should not be cut up and put in cure until it is thoroughly chilled. Start cutting up the carcass at the shoulder (figure 1), sawing through the third and fourth ribs at right angles to the back (figure 2).
Removing Back Fat. Processing A Wild Hog From Start To Finish. A million uses for pig fat.
Well, maybe there aren’t so many. But it was an interesting discussion as part of The Human Path’s recent day-long class on processing large game taught by wildlife biologist Greg Pleasant. In the class, we learned how to humanely kill, bleed out, quarter, butcher, and render an entire wild hog. Many of the day’s students have never gone hunting (including me), so this was the first time we had ever participated in something like this. As one person commented, the only time she’d ever used a knife to cut open her meat was when she cut open the plastic wrappers. And just as it was new, it was also difficult.
How To: Gut, Skin & Field Dress. Butchering and Meat Preservation.