The meat, separated from the bones, is used in the preparation of various types of dishes. Prepare a sharp knife and cutting board for cutting meat. You can separate meat from bones in several stages.
It is necessary
Sharp knife, cutting board
Instructions
Step 1
Prepare a small, sharp knife to butcher the lamb. The meat separates from the bones quite easily. Some pieces of meat can even be removed with your fingers. But it is better to separate large layers of meat with a knife, tightly pressing its tip to the bone. This will cut off most of the meat, leaving the bone practically bare. Certain skill is required when cutting the neck. The cervical vertebrae are cut in turn with a knife. Lamb brisket is relatively easy to remove bones. To remove it, you must first separate the edges. They are carefully twisted by hand. Remove the bones from the shoulder blades so that you have a flat piece of meat. As a rule, the bone from the leg of the lamb is not removed. But for convenience, you can cut the shin bone above the ankle. The pelvic bone is removed when it is necessary to cut the meat into thin pieces. If the back quarter of the carcass has a renal back lobe, the pelvic girdle is not removed.
Step 2
Begin cutting the pork by cutting out the ribs. Then free the bone from the remaining meat by sliding the blade of a knife under it. The direction of movement of the knife is from the edge of the rib to the spine. This way you can remove the meat under the rib. With one hand on the vertebral bone and the other on the rib, pull the rib to the side and separate it from the spine. Remove the rest of the ribs in the same way. If you want a fillet attached to the spine, cut the connective tissue first. The vertebral bones protrude through the meat near the ribs. Therefore, when cutting, be guided by the location of the rib bones. Trim the meat by guiding the knife as close to the bone as possible. This will allow you to cut the fillets without damaging them. Gently move the vertebrae away from the meat and trim the bonding tissue.
Step 3
Butchering the chicken shouldn't take long. Place the carcass breast side up and make cuts with a knife on both sides of the keel bone. Cut out the tail. Then trim the spine and ribs. Try not to damage your skin. Separate the pelvic bones. Grasp the back of the chicken and, along the way, trim the tendons, separate it from the carcass. Remove the remaining bones along with the cartilage.
