Basic Butchering of Livestock & Game by John J. Mettler

Author:John J. Mettler [Mettler, John J.]
Language: eng
Format: epub
Tags: Technology & Engineering, Agriculture, General, Food Science
ISBN: 9780882663913
Google: MCgvkgEACAAJ
Amazon: 0882663917
Publisher: Storey Publishing, LLC
Published: 1986-01-10T05:00:00+00:00

round

Figure 6-12I. Separate the femur from the meaty part of the round, but leave the meat below the stifle on the shank bone (tibia). Trim the meat off the shank bone and use it for stew or grinding.

Figure 6-12J. By following the natural separations of the round, you will obtain two large pieces of muscle. This muscle may be further trimmed into four roasts but are usually cut as round steaks.

chapter 7

POULTRY

CHICKEN IS THE MOST POPULAR of the various species of poultry eaten, so we shall discuss the use, slaughter, and butchering of chickens first, then explain the differences in handling between chickens, ducks, geese, turkeys, and game birds.

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