Butchery

**300wsm for life** · 10-04-2021, 09:11 AM

Can anyone recommend some literature for identifying muscle groups? Teaching a mate how to break down an animal and I always seperate out the individual muscles. So rather than me saying which muscle is good for steak, casseroles etc I would like to let him know which muscle is which.

**hunt08** · 10-04-2021, 02:13 PM

The boy's went through it in the nz hunter in the ruhnies when they where been like the cullers

**300wsm for life** · 10-04-2021, 02:32 PM

Yes I remember that, maybe I should talk to nz hunter and see if they have info.

**McNotty** · 10-04-2021, 02:50 PM

Won’t get a better video than this.
https://www.newzealmeats.com/Venison-Denver-Legs.html

**SPEARONZ** · 10-04-2021, 05:22 PM

I was taught that cuts with small muscle fibres are good for steaks and long muscle fibres are good for low and slow. Easy rule of thumb for when it all gets mixed up in my pack.

Thanks for the link above, I wish I had a silver skinning machine haha

**charliehorse** · 10-04-2021, 06:40 PM

I've seen what those machines do when you run your hand over it, messy. And you basically have to do it again when they take a skin graft off you. If you've ever seen how they take the skin off your thigh/ass it'll make you shudder

**Micky Duck** · 10-04-2021, 07:16 PM

saw a fella get arm caught in a skate/stingray skinning machine....picture roller of 7mm thick skillsaw blades 80mm across just skimming past a blade...it peeled his arm from wrist to elbow,.....still shudder at memory of it.

**Brian** · 10-04-2021, 07:20 PM

P M your address I'll post a chart.

**ebf** · 10-04-2021, 07:20 PM

https://www.youtube.com/watch?v=Ubxppdxfx0w

**300wsm for life** · 10-04-2021, 09:39 PM

@SPERONZ that's how I know all the meat groups. Just thought it might be nicer to show them the correct name so they can make those decisions more educated.
I have pm'd @Brian.
Thanks all