weeman
Well-Known Member
My way of doing this if it helps you out.....
Carcass hung. Shoulders off. I then take the strips of meat between the ribs up to the loin. I add this to my other to make the mince. Once the strips of meat have been cut, I then cut the rib cage bones in line with the loin meat vertical and off while the carcass is still handing both sides. This way gravity is helping also. Levering you left with a whole rack neatly cut.
Roughly every four chops high I saw off horizal against the spine in sections to done allowing easier to handle.
Then either a cleaver or saw holding your sections straight through the middle of the spine creating chops. I've tried several ways and I find this the easiest to handle. Some I've seen handle the whole cage which is to awkward and to much handle ing.
Carcass hung. Shoulders off. I then take the strips of meat between the ribs up to the loin. I add this to my other to make the mince. Once the strips of meat have been cut, I then cut the rib cage bones in line with the loin meat vertical and off while the carcass is still handing both sides. This way gravity is helping also. Levering you left with a whole rack neatly cut.
Roughly every four chops high I saw off horizal against the spine in sections to done allowing easier to handle.
Then either a cleaver or saw holding your sections straight through the middle of the spine creating chops. I've tried several ways and I find this the easiest to handle. Some I've seen handle the whole cage which is to awkward and to much handle ing.
