Next, cut horizontally through these two holes at the base of the neck, then lift the backstrap and use a knife to scrape along the bone underneath to gather as much meat as possible. Removing the hindquarters, on the other hand, is much easier, especially if there is a table provided. Initiate this process by removing the legs by slicing along the hip and pelvic bones to locate the ball-and-socket joint. Next, insert a knife into the joint to extract the ball from the socket to remove the legs. To separate the silverskin seams between large muscles, start with the knife meat and remove the remainder of the hindquarters with wetted fingertips. To get neat, smooth pieces of meat, cut the muscles away from the bone. Finally, remove the shoulders and cut as much remaining meat as possible, which at best is used for stew and jerky, but is essentially for ground meat. Follow up by trimming any fat and keeping it cool, clean, and …show more content…
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