You can choose, if you like, to just skin your poultry.


You can choose, if you like, to just skin your poultry.

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The hindquarter, or haunch, is one of the back halves of the carcass.The haunch is the whole hind leg and loin of the animal.You need to cut the haunch off ahead of the hip joint.Begin just below where the ribs end.You’ll need to use a meat saw to cut through the bone.Once you’ve separated the haunch from the rest of the carcass, cut the haunch in two places to make thirds from top to bottom.The top third is where you will get your round steak.Cut right across the grain and through the bone to the other end of the haunch.Another way you can process this cut is by separating the bundles of muscles.This option allows you to get the meat without having to cut through the bone for every steak.The largest bundle consists of the top round and the bottom round cuts.You can either separate them into top and bottom and cut into steaks, or leave them attached to each other and cut into steaks.The remaining bundle is the sirloin.You need to cut across the grain for your sirloin steaks.The middle third of the haunch is generally made into roasts.The bottom third of the haunch is used for hamburger or jerky, and the bone is used for soup.Once the haunch is processed, the remainder of the hindquarter is ribs and the two strips of meat along the backbone.The strip on the outside is the most tender meat in the animal.You can then saw the ribs and the backbone to your preference.You can use this meat for soup bones, spareribs, and dog food.If your venison has a strong, gamey taste, there are several ways to tone it down.You can soak the meat in salt, vinegar, and water for several hours before cooking to help make the flavor milder.Use seasonings and marinades.Marinades tenderize the meat and disguise the gamey flavor.Front QuarterJust as you removed the haunch for the hindquarter, you will want to remove the leg of the front quarter, also known as the arm.Cut the arm away by pulling the bone away from the body at the joint and then cutting the bone at the joint until it is detached across the line where it joins the chest.Saw the arm into three pieces, just as you did the haunch.The upper portion can be used for either roasts or hamburger.The middle third is generally made into an arm roast, and you can use the bottom third for hamburger, jerky, and soup bones.The remaining meat in the front quarter can be divided into two kinds of meat.The meat along the backbone is an extension of the tenderloin you had in the hindquarters.You can slice that into steaks or tips depending on your preference and the size of your animal.The other meat is basically bone, and can be made into soup bones.You can use the rib area for stew meat or spareribs.Small GameIf you are truly relying on hunting to supply you and your family with food, the most plentiful animals to hunt are small game like rabbits, squirrels, raccoon, and opossum.There are some basic rules for harvesting small game.Never eat a small animal that is already dead.You don’t know if the animal died of a disease that can be passed on to you and your family.If an animal isn’t active and healthy looking, don’t hunt it.If you hunt and kill small game, examine it closely to ensure that it doesn’t look sickly.If there is any question in your mind, discard it.There are some infections that small animals carry that can be passed on to hunters.The likelihood is less in the winter, but whenever you handle small game you should wear gloves when you process it in order to protect yourself.When processing a small animal, it is important that you check the health 370 Views

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