Thread: field butchering

Originally Posted by louiannz

When you bone out the legs is it best to keep the muscle groups together or separate them?

Is it best to separate muscle groups before or after you have left the meat to hang (in the fridge at home)?

Depends on the situation. I usually carry my animals out whole, butcher the next day and put entire leg in fridge, bone in. Leave in fridge for 3 or 4 days, keeping an eye on it and turn it over. Divide into muscle groups, vac pac and freeze.

Once seperated into muscle groups I find the surface dries out and leaves a 'crust' also more surface for dirt to get on if you transporting or handling it. Just sent a load to the butcher, asked if he wanted it boned out, he didn't mind (charges for the time to bone it out) sent them entire as the legs can get hung on a hook if needed rather than lots of little bags of meat