Butchering Poultry, Rabbit, Lamb, Goat, and Pork by Adam Danforth

Author:Adam Danforth
Language: eng, eng, eng
Format: epub, pdf
Publisher: Storey Publishing, LLC
Published: 2014-02-19T16:00:00+00:00

Option 2: Boneless Breasts

Often the preparation of a dish will require the breasts to be boneless. It is easiest to remove the breasts after you’ve removed the wings and legs but with the spine still attached, giving you a more stable carcass to work with. The grain of the breast meat runs in from neck to tail; make your cuts in the same direction if you want the underside to be presentable.

1. Cut along the keel bone. Feel around the top of the breast to find the middle ridge of the keel bone. Make two cuts the full length of the keel bone on either side of this ridge. (You can find the wishbone with the tip of your knife and use that as a starting point.)

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