some butchering pics

[berg]

get your haunch to this sate then take out the bone
like sothen take the small round mussel out call the thick,or top rump ,kuckle all mean the same this can be rolled as a mini joint or cut in steaks .That leaves you with the topside and silverside witch are what i use for cuting leg steak and i sell alot off them , best season with salt and pepper fried in butter with a bit of lemon juice then deglaze the pan with port or wine reduce by half add some redcurrent jelly and thicken with cream just like that ,this is a roe i do the same with muntjac but i dont remove the thick and i tunnel boned the rather than seem them out.Here are some other thing i like to do bone out the saddle as,a double piece then cut two off the pieces of the fillets from the neck end and larder trim then lay back in the middle now roll over and larder trim the sillver skin like so go to part 2

 

[tjm160]

That's really helpful Berg, thanks, particularly where/how to get the small steaks out of the rump. The best meal I've ever had was such at the Rafters Restaurant at Celtic Manor a few months back. I've been scratching my head ever since wondering what part of the animal they were taken from and also kicking myself for not asking. Mystery solved and first step towards attempting to recreate the recipe, thanks!

 

[berg]

That's really helpful Berg, thanks, particularly where/how to get the small steaks out of the rump. The best meal I've ever had was such at the Rafters Restaurant at Celtic Manor a few months back. I've been scratching my head ever since wondering what part of the animal they were taken from and also kicking myself for not asking. Mystery solved and first step towards attempting to recreate the recipe, thanks!

thank tjm the steaks are a must .also the shanks make a nice meal to slow cook them