By John J. Mettler
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Extra info for Basic butchering of livestock & game
Raise the carcass a bit, and skin to the point shown. With your fist holding the knife in and the blade out, open the abdomen on the midline all the way to the rear part of the breastbone. CHAPTER 2. BEEF 17 bung Figure 2-9. Reach up into the pelvis from the inside, find the bung, and pull it down into the open cavity. Dissect the bung and other visible organs from their attachments, and roll them onto the ground. 18 CHAPTER 2. BEEF Spread the breastbone with a stick and cut the skirt (diaphragm) close to the ribs and remove the “pluck” (heart and lungs).
Generally, it is desirable to have about 15 percent fat in ground beef. Remember that when you trim for grinding. Fat does not keep well in the freezer, and it is better to throw some fat out or buy some lean lower-quality beef to grind with the fat than to try to freeze too-fat ground beef. Further, if there is any question as to the quality of a piece of meat (dirty, bloodshot, dry, or foul smelling) don’t grind it, because it will spoil the entire batch. CHAPTER 2. BEEF 37 chapter 3 HOGS HOG KILLING IS AS MUCH an American tradition as Thanksgiving and the Fourth of July.
Any really bad mistakes in cutting can always be made into stew or hamburger, so nothing is wasted. The percentage of fat in ground beef depends on how much fat you leave in the trimming. Make the ground beef as lean as you prefer. Generally, it is desirable to have about 15 percent fat in ground beef. Remember that when you trim for grinding. Fat does not keep well in the freezer, and it is better to throw some fat out or buy some lean lower-quality beef to grind with the fat than to try to freeze too-fat ground beef.