My new butchering trick/technique (contains photos)

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As an add on to this thread when you have the backbone out you can just cut about a half inch deep on the front cartilage by the wish bone and the grab each half and spread apart. This exposes the keel bone and it and the cartilage will pull out (some easier than others). Sometimes just running your fingers along each side helps to free the meat.
 
aart said:
I tried this recently with a necropsy.....was difficult and only partially successful.....but it did work.

You're right they don't cut thru skin worth a hill of beans after you've cut thru a few joints or bones. Probably should have used knife thru skin and meat first.
I will try it again when I butcher hens this fall.
Mine are very similar to yours and I cracked the loop handle pushing on counter for leverage while parting out a turkey.
Wish there was an easy way to sharpen them well before every use.
Have you found the OXO holds a good edge @HummingbirdHill ?
Click to expand...
Sorry, somehow I didn't realize that there was activity on this thread until this evening.

Yeah, I usually cut the bone with the shears and then slip a knife in from the neck cavity, sharp side up and poke it through the skin about an inch or less from the anus and cut upwards, cutting the skin and then the whole thing opens cleanly and easily.

I also wish there was an easy way to sharpen them. I've used mine for about a year while butchering probably 100 chickens, 10 ducks and 11 turkeys, plus we raw feed our dogs, so I've cut up numerous chicken leg quarters plus whole, store-bought chickens and they are becoming dull.
 
Hummingbird Hollow said:
Quote: I've found most poultry 'shears' won't cut thru skin after they've cleaved a few bones/joints.

Same goes for other scissors I keep separate for cutting hair and cloth,
they are not used on paper or anything else to keep an absolutely keen edge for the more delicate objects.
Click to expand...
 

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