Thread: Back leg butchery

Just work one side of the animal lying down taking back steaks, front/hind legs off and hang in tree. Roll animal over and repeat. Then skin/bone meat hanging up. I don't believe you really have to gut an animal unless you have concerns on health for inspection or want access to heart/liver and loins.


On the meat eater series, they were boning out hind quarters and there was a white gland that they reckon can taint the meat if left on? Don't know the name of it but I was keeping an eye out for it the other day and found it I believe.

Also, the scent gland on hind leg (darker hair patch) should be avoided being touched with bare hands then touching meat. Hard mental note to not do, I find myself gravitating to grabbing it often.