Thread: Back leg butchery

look down at your crutch...you cut from beside your scroat NO NO NOT YOUR OWN ONE...THE DEER OR GOATS!!!!

ok will try that again...looking down at yourself to get visual idea,,,you cut from inside of crutch,like beside your nutsack and push leg outwards,like opening thighs,and the ball joint will soon become accesable,slip point of knife in to ball joint and sever wee tendon on ball then keep working your way against bonefron tail right aroundleaving all meat on leg..skin is on,and as was said cut from inside to out....it allows you to have leg able to lay on ground...you do similar to front leg,called a banjo... in at brisket and stay against ribs...right back to the back steak,then slice through skin from inside to out...again it allows you to lay leg on ground to cool...do this on both sides and only back steaks and inside eye fillets left to get...if you take back steaks out first its easier still.
agree with the 30 seconds per leg bit.... really easy to deal with one leg at a time,only need small loop of string to hang it up a tree.