Butchering 3

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  • haunch preparation. The aitch bone should be carefully removed without any incisions into the underlying muscles of the haunch
  • Opening the stifle joint between the shin and the main part of the haunch
  • 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
  • The haunch is divided firstly by the seam indicated by the blue area on top of the Thick Flank muscle
  • This picture demonstrates the correct seam to be used
  • 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
  • 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
  • The Thick Flank muscle can then be removed following the silver wall gristle in the middle right of picture
  • After removing the rump the Topside and Silverside can be split by the seam shown
  • Haunch muscle group: 1: Thick Flank | 2: Tender Heel | 3: Silverside | 4: Salmon Cut | 5: Hind Shin | 6: Topside | 7: Rump/Chump
  • Thick Flank preparation. Remove the internal muscles next to the femur bone be the seam as shown in the picture
  • The joint can then be prepared for roasting using either strings or roasting bands. The Thick Flank can also be used as steaks
  • 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
  • Salmon Cut removal. The small circular salmon cut is removed from the silverside by the seam shown in the picture
  • Salmon Cut Medallions. Similar to tenderloins but slightly less tender so will require longer cooking
  • Silverside roasting joints. This joint can then be prepared for roasting using either strings or roasting bands
  • Topside roast. This joint can then be prepared for roasting using either strings or roasting bands.
  • Stir Fry strips. Using the topside muscle cut strips no thicker than 5mm and approx 50mm in length
  • Tender Heel muscle. Cut into dice for casseroles
  • Diced venison haunch
  • Rump/Chump preparation
  • Slice evenly into steaks for grilling or frying
  • Hind Shin
  • Cut into rings for slow cooking
  • Shoulder block preparation. The shoulder block consists of 3 sections containing the blade bone, humerus bone and the fore leg
  • These are removed separately starting with the blade bone. When completely bones the muscles are divided into and are numbered on the picture
  • Shoulder Block Muscle group (clockwise from left) Inner blade - Diced | Feather – Diced and casserole | Blade – Diced and casserole | Flat blade – Diced and Mince
  • haunch muscle group: A: thickflank; B: tender heel; C: silverside; D:salmon cut; E: hind shin; F: topside; G :rump/chump
 
haunch preparation. The aitch bone should be carefully removed without any incisions into the underlying muscles of the haunch
haunch preparation. The aitch bone should be carefully removed without any incisions into the underlying muscles of the haunch
 

Haunch preparation

The haunch can be further broken down into smaller cuts.

Aitch bone removal

  • Carefully remove the aitch bone without any incisions into the underlying muscles of the haunch.

Shin removal

  • Open the stifle joint between the shin and the main part of the haunch
  • Remove the shin by first cutting the Achilles tendon and then following the seam leading to the opened stifle joint. After removal the shin is deboned.

Haunch muscle separation

  • Divide the haunch firstly by the seam indicated on top of the Thick Flank muscle.
  • 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.
  • Remove the femur bone carefully by detaching the muscle with the boning knife and then using the fingers to clean the meat from the bone, remove the bone clean from the haunch. Remove the patella or knee cap to produce a boneless haunch.
  • Remove the thick flank muscle by following the silver wall gristle shown.
  • After removing the rump, split the Topside and Silverside by the seam shown

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