Any Reason Not to Cut Up at Butcher Time?

[Ridgerunner]

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

 

[Mosey2003]

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

 

[trudyg]

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.

 

[Newyorkrita]

Great information on here. I have wondered why no one cuts up the chicken at butchering time and therefore gets rid of the guts more easily. Apparently lots of you do that exact thing. And have your own best methods for doing so.

 

[LilyD]

Great information on here. I have wondered why no one cuts up the chicken at butchering time and therefore gets rid of the guts more easily. Apparently lots of you do that exact thing. And have your own best methods for doing so.

I do some cut up and some that are whole since we like to roast birds. You can also butter fly them and put them in bags already ready so you can cook them on a grill as well. It all depends on what you want.