Any Reason Not to Cut Up at Butcher Time?

Discussion in 'Meat Birds ETC' started by wild chick, Sep 24, 2018.

  1. Ridgerunner

    Ridgerunner Free Ranging

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    Glad it worked. I use poultry shears when cutting the ribs and avoid dulling the knife.
     
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  2. Mosey2003

    Mosey2003 Crowing

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    I didn't even go so far as cutting the ribs, I just sliced up the side flesh to them, and it was easier than normal. It was 35 degrees, I was in a BIG hurry! Hahaha
     
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  3. trudyg

    trudyg Songster

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    You know, I think cutting the meat off as you go would be great if you want the carcass for broth and aren't worried about getting all the meat or getting nice pieces. I'd probably roast the bare carcass before making the broth, but that would make it all so easy. I'm all about easy.
     

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