Cutting the Carcass

Abstract

There is no “best way” to cut a carcass. The choice depends on how the meat is to be used. If it is to be sold, the cuts should conform to local preferences. If the meat is to be preserved by freezing, each piece should be of a size and character suitable for convenient cooking. The methods described here show how to make the major cuts, and suggestions are offered for using them in order to produce the maximum amount of meat that can be preserved by curing, smoking, or refrigeration.