[rawfeeding] Re: Hello new here a minced beef question please? - Lynda

Hi, Lynda!
NPs ; )
Links to pics of cut up chicken parts:
http://www.recipetips.com/kitchen-tips/t--334/chicken-parts.asp
http://missvickie.com/images/chicken_cutup7.jpg
equipment - cutting board, heavy kitchen shears, disposable or
dishwashing gloves, plastic bags for fridge/freezer storage. Open the
bags and 'pop' them so that will they stay open. Put a damp kitchen
towel under the cutting board so that it doesn't slide around.
It helps to have everything set up and in place before you get your
hands icky, otherwise, you're always washing your hands/gloves and
changing them.
Place the chicken on the board with the large cavity facing you.
Cut from the top middle away from you until cut through.
Place your hands on either side of the cut sections and press toward
the cutting board.
Place the shears at the bottom center of the chicken.
Cut away from you until cut through.
Take 1/2 of the chicken and cut through the skin & back between the
breast and leg.
Do the same with the other half.
If you have a large breed puppy, you might want to stop here. If
you've got a smaller pup, keep cutting. : )
Take a breast/wing section and cut the wing off, but take a biggish
chunk of the breast meat with it. You'll have 3 pieces - 1 bony, 2
mostly meaty.
Cut the remaining breast piece in half. 6 pieces so far.
Do the same with the other breast.
Take a leg quarter by the drumstick and flex the joint that connects
it to the thigh.
Cut through the joint.
Flex the thigh and back section, and cut through the joint there, too.
3 pieces - 2 bony, 1 meaty.
Do the same with the other leg quarter. 3 more pieces.
You should have 12 pieces total. 13, if you have the neck, too.
Pull the skin from it, or cut part of it off. You'll also have the
gizzard, heart and liver.
You can store the pieces in bags however you want, depending on the
size of the bags. By meal, by day, enough for a couple days, that
depends on you. Put the gizzard and heart in with the bonier pieces.
Cut the liver up into several pieces and add it to some of the meals, too.
Wa-La, done!
TC
Giselle

> Hi Giselle

> Thank you for your response again. Yes, this makes sense. Thanks
for taking the time to spell it out to me.

> You said ...

> I say ...
>
> I, too am a vegetarian and have been for 21 years. I am very
ignorant of how to cut up a chicken. I read your post offering to
direct Petra how to do this. Would you be so kind ??????? I have
found I don't really have an aversion to meat when it comes to feeding
animals so that's not a problem for me ...... I don't think. I just
don't have the 'know-how'.

> Thanking you
> Lynda (NZ)

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