Preparing Whole Meats for Freezer or Cooking
There are many folks out there reading who haven’t ever cut up a chicken. The convenience of our modern food system has people who not only will do that for us, but it can be bought cooked and refrozen so we just heat and eat. (A warning – this post will deal with cutting up dressed meats…including rabbit and chicken.)
Many in today’s world are stepping back a step and wanting to turn to home processing. When you take a beef steer or hog to somewhere like John’s Custom Meats, you get the animal back cut and packaged according to your wishes. They have the equipment and ability to process it efficiently for you.
With smaller stock – rabbit and poultry – you usually will get the whole animal, dressed out. This can leave some confusion how to break that down to pieces. For some, the small bones of rabbit means preferring to debone rather than cut up. There are many wonderful recipes that are prepared either way…if you’re patient to eat around the bones then simply cutting into serving sized pieces works well! There are also recipes that you can prepare the carcass whole.
How to cut up chicken:
Lamb or goat is a bit bigger – a quick overview can be seen here of one way to break it down:
Once you are familiar with cutting up chicken and rabbit and small stock, it further empowers your food choices. A whole chicken at the store is often cheaper than fryer pieces or other cutting and processed chicken, because they’ve had to do less with it. If you buy at the store, you can save a little money buying whole. If you are willing to learn to cut up these on your own, you further empower food choices as you can buy direct as well as from the store.
As always, food choices are good!