Lardering 1

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  • the carcass is often loaded onto a trolley as shown...
  • The first knife incision uses an upward facing blade through the skin only, thereafter the blade cuts down through muscle onto the sternum
  • Cut skin in a central line over chest from bottom of rib cage to the top of the sternum. Exposing the tab of cartilage at the bottom of the sternum may help find the centre line.
  • Saw open chest. To open the chest cavity saw through the sternum, from the bottom of t he rib cage to the top of the sternum following line of the cut.
  • Follow the line of the cut up from the top of the sternum to just below the jaw. This method is used to ensure hair does not attach to the exposed meat at this cutting point
  • Follow the line of the cut up from the top of the sternum to just below the jaw. This method is used to ensure hair does not attach to the exposed meat at this cutting point
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lardering
red hind
 

Aim

The aim of this guide is to provide the practitioner with detailed examples of the various stages involved in the lardering process to enable efficient and simple carcass processing. The order in which the various stages are carried out will be a matter of preference, however, the outcome of the task should be to produce a carcass that is well presented and has been handled in such a way as to minimise the risk of contamination. The BP Guide Carcass inspection should be viewed as an essential accompaniment to this guide.

Planning

  • Ensure there is capacity to hang the number of carcasses expected, and make alternative arrangements if necessary* .
  • Notify game dealer at the earliest opportunity of the number of carcasses likely to be collected.
  • Ensure that any waste produced can be disposed of in accordance with BPG Larder Hygiene and Waste Disposal.

Equipment

Ensure that the required equipment is ready for use prior to lardering. You will need some or all of the following:

Health and safety: Suitable protective clothing (e.g. apron, chain-mail glove, disposable gloves).| First aid kit.

Cutting: Sharp knife, with a fixed blade of no less than 4” or 10.16 cm and a non slip plastic handle. | Plastic scabbard. | Sharpening stone/steel. | Butchering saw.

Carcass handling: Scales of sufficient range to cover all species of deer culled | Bench/Table |Hoists/Pulleys | Stainless steel gambrels | Chest-spreaders | Stainless steel hooks.

Record-keeping: Trained hunter declarartion tag to be securely attached to carcass. An additional tag will be required if jaws are removed for ageing. | Record sheets.

Facilities

Larder

  • Ensure that larder is of adequate size for the processing and storage of the maximum number of carcasses normally handled.

Inspection and recording

  • When recording weight be clear and consistent in gathering and recording this data. Determine whether hill (gralloched, with head legs and pluck attached), or larder (gralloched, with head, legs and pluck removed) weight will be recorded.
  • Inspect carcasses and follow procedures outlined in BP Guide Carcass Inspection.
  • Label carcasses using tags to ensure traceability. Tags should ideally be attached into the flank as attaching it into the skin means that it may be accidentally removed further on in processing.
  • Maintain records as per BP Guide Cull Records.

Carcass handling & processing

Pre-lardering

  • Remove from vehicle.
  • Weigh now if weighing for hill weight.
  • Use hoists or winch to manoeuvre carcass onto bench.

Chest

  • Cut the skin along the sternum by inserting the knife with the sharp side of the blade facing upwards.
  • Cut through the remaining flesh by repeating the stroke with the sharp side of the knife blade facing downwards. Take care to avoid hair coming in contact with exposed meat.
  • Saw along cut on sternum from bottom to top. To find the centre line insert your thumb into the bleed hole.
  • With knife cut open skin from top of sternum all the way up the neck (this may have already been partly done during gralloching)** .

Key to symbols

  • This symbol highlights a legal requirement. It is an offence not to comply.
  • This symbol highlights an action or task required in order to safeguard public safety, food safety and animal welfare.  
  • This symbol highlights an action or task required in order to carry out the task effectively.

see further key to these symbols