Hi guys. I've been thinking recently that my gralloching methods are probably not that refined so wanted to learn to do it properly. I had a look on Youtube for tips. Turns out I don't think my method is so bad after all! I still want to fix mine though, so have a few questions which I'm hoping someone will help me with.
For a start I always bleed out through the front of the chest. Then I tie off the food pipe (I can say it but can't spell it!). Then I cut out and tie off the other end. After which I run my cut down from the breast bone and around the udder if it's there. Then I split the ribs so I can see what I'm doing. I tease out the intestines and roll out the stomach and bottom half, then pull out the pluck and the rest of the front end.
My problem is I'm always left with the bladder. It seems like a really well attatched and I've broken it once or twice. Is there a simple fix to getting it out or should I just be more slow/careful with it? Generally I try to position the carcass so if I split it then it just falls out of the cut but I'm thinking that's not ideal!
One last thing. You always cut around the udder don't you? One guy I was watching just hacked straight through it? I thought that spilling milk all over the meat was bad?
I've been shooting Deer for a while now and want to do it properly. If I'm butchering for my own consumption then it's my own problem, but when I give it away I'd like to think I've done the job properly! I need to do the DSC when I can afford it!