Butchering(3)

butchering 1: haunch preparation. The aitch bone should be carefully removed without any incisions into the underlying muscles of the haunch

butchering 2: Opening the stifle joint between the shin and the main part of the haunch

butchering 3: The shin is removed using the Tender Heel method by first cutting the Achilles tendon and then following the seam leading to the opened stifle joint. After removal the shin is deboned

butchering 4: The haunch is divided firstly by the seam indicated by the blue area on top of the Thick Flank muscle

butchering 5: This picture demonstrates the correct seam to be used.

butchering 6: Use a boning knife to detach the muscles attached to the femur. When the bone is fully exposed the whole of the bone can be viewed from end to end

butchering 7: The femur bone can be removed by carefully detaching the muscle with the boning knife and then using a ‘finger boning’ technique the bone is removed clean from the haunch. The patella or knee cap is the removed to produce a boneless haunch

butchering 8: The Thick Flank muscle can then be removed following the silver wall gristle in the middle right of picture

butchering 9: After removing the rump the Topside and Silverside can be split by the seam shown

butchering 10: Haunch muscle group: 1: Thick Flank | 2: Tender Heel | 3: Silverside | 4: Salmon Cut | 5: Hind Shin | 6: Topside | 7: Rump/Chump

butchering 11: Thick Flank preparation. Remove the internal muscles next to the femur bone be the seam as shown in the picture

butchering 12: The joint can then be prepared for roasting using either strings or roasting bands. The Thick Flank can also be used as steaks

butchering 13: Silverside preparation. The Tender Heel is removed by the seam (shown in lower half of picture). The silver wall gristle should also be removed. Any internal fat can also be removed at this point

butchering 14: Salmon Cut removal. The small circular salmon cut is removed from the silverside by the seam shown in the picture

butchering 15: Salmon Cut Medallions. Similar to tenderloins but slightly less tender so will require longer cooking

butchering 16: Silverside roasting joints. This joint can then be prepared for roasting using either strings or roasting bands.

butchering 17: Topside roast. This joint can then be prepared for roasting using either strings or roasting bands.

butchering 18: Stir Fry strips. Using the topside muscle cut strips no thicker than 5mm and approx 50mm in length.

butchering 19: Tender Heel muscle. Cut into dice for asserole

butchering 20: Diced venison haunch

butchering 21: Rump/Chump preparation

butchering 22: Slice evenly into steaks for grilling or frying

butchering 23: Hind Shin

butchering 24: Cut into rings for slow cooking

butchering 25: Shoulder block preparation. The shoulder block consists of 3 sections containing the blade bone, humerus bone and the fore leg

butchering 26: These are removed separately starting with the blade bone. When completely bones the muscles are divided into and are numbered on the picture

butchering 27: Shoulder Block Muscle group (clockwise from left) Inner blade - Diced | Feather – Diced and casserole | Blade – Diced and casserole | Flat blade – Diced and Mince

butchering 28: Shoulder Block Muscle group (clockwise from left) Feather – Diced and casserole | Blade – Diced and casserole | Thick rib of LMC – Braising steaks | Clod - Mince | Fore shin – Shin and Mince |Flat blade – Diced and Mince