l.lyle
Banned
Registered: Mar 2009
Location: s.c.
Posts: 6984 |
Re: Straight from the butchers phone
quote:
Originally posted by okcountry
As a butcher by trade, the proper way to clean one is hanging by the hocks. You may see more blood at one time hanging by the neck but it bleeds more hanging from the hocks. Once the caroid artery and jugular vian are severed blood that is inside the meat on either side of the hearts pumping loop can drain more completely. The sooner they are bled the more completely they bleed out. The race is to beat its clotting time. To properly quarter one you would split it down the back and then cut it apart between the 12th and 13th rib (the top two ribs if it is hanging by its hocks). It doesn't matter witch way you cut it in half first (between the ribs or down the back). On the front quarters you have ribeyes, chuck roast, arm roast, top blade steaks brisket, chuck tenders a slew of stew or grind meat (mostly neck meat), and rack of ribs (often boned out and ground). On the hind quarters you have kc strip steaks, filet mignon (tender loins), sirloin steaks, tri tips, tip roast (good steaks too) top or inside round, bottom round, eye of round, flank steak and shank meat (good for stew or grind). The hind quarter is also where your good jerky meat comes from. my trick of the trade is to always take the meat apart at a seam. You should never be cutting through meat to separate mussels. Find which way the grain runs and cut it against the grain. This makes for a much more tender cut of meat. There is a flap of meat and fat between the ribs and hind legs. This flap often gets thrown out. There is a really good flank steak in each one of those flaps. Also this is a good fat top put in your grind. The fat astound the tenderloin inside the animal is also good for grind. I personally cut my deer into the primal cuts of beef.
OK, I defer to you. My poll was just a question trying to learn so thank you for sharing. I am convinced you know what you are talking about. I'm glad I started this poll now even though I was interested in how it get done regionally, with persanal opinions and how Daddy taught me, and all of that. It is good to know the right, "proper" way to do it. Like a Walts, kind of.
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12-17-2012 12:42 AM
