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The USDA NAL has this to say: Refuse: 20% Refuse Description: Bone In addition, you can compare the serving size weight of the breast with skin (145 g) to the weight of the breast with meat only (118 g), each derived from 1/2 chicken breast, so the skin accounts for about 18.6% of the deboned breast and 14.9% of the bone-in breast (accounting for ...

A suckling pig would have the same cuts as an adult, but they would obviously be much smaller and thus fiddlier to butcher. Wikipedia reports that suckling pig meat is also quite gelatinous, so you might take all the time to butcher the thing and end up with meat you don't want to eat. You could always start with half a pig, since they are obviously ...

Lucky you. I usually have all the shoulders split in two, cured and smoked, hocks and shanks smoked, belly smoked (bacon). Some roasts and the rest into chops and steaks. Your cut and wrap (butcher) will put things up the way you ask, so have him put up meal size bits. The usual way to receive custom cut and wraped meat is frozen, haven't heard of anyone ...

Alton Brown demonstrates using a piece of string to scrape the bone clean. First he cuts and trims the bulk of the meat down to where he wants it. Then, he uses a string tied to a garage door handle (very cheap at any hardware store). Loop it around the bone a couple of times and pull, and it cleans it right up.

I would base my decision on when you plan on eating it... If you'll be eating it in the next 2 or 3 weeks, then I would have it sliced to what your ultimate goal. Larger chunks of meat should store better, so if you plan on storing it for awhile I would have it cut into larger slabs and then shave off what you need when you need it... I don't know if ...

If you're just separating a chicken into pieces, you don't need to cut through any bone, and a chef's knife or a boning knife will work fine. You need to aim for the joints in between the bones, and cut the softer connective tissue. If you're actually trying to hack legs and thighs into pieces (some indian curries, stocks, and other preparations do well ...

As you can see here, you can do it with a chef's knife. I think you must try to cut between bones or around them, not through them. Gristle shouldn't be a problem for your knife.

Veal and beef cuts are completely different, the terminology is not the same at all. With veal the tendron is part of the breast, which includes the foreleg and the front of what would be considered the flank on a full-sized animal, in other words the part that does the most work. The tendron cut includes the lower-front part of the ribs. As for what to ask ...

Depends what sort of "chicken" you want to make. If you roast chicken on a rack or rotisserie and make some slashes in the skin, most of the surplus trimable fat will drip away during cooking. Most of the visible fat is directly under the skin Other form of cooking generally do not allow enough fat to drip away, so skinning and trimming is the answer ...

The nature of veal, being a milk fed calf, means that the meat is going to be extremely fatty. It is the nature of the meat and not a function of poor butchering. If you don't like the flavor I would suggest that almost anything that calls for veal can be made with pork chops or other lean cuts of pork, although you might see a rise in the toughness of the ...

There are a few ways to get less fat from your chicken: Cooking method (rack/rotisserie mentioned above) Eat only the white meat (less fat) Remove the skin when you eat it (some fat remains in the skin) Eat less of it (easy fix) Raise your own chickens (and avoid feeding them grains)