Text 7421, 35 rader
Skriven 2006-11-09 01:49:44 av MANNY ROTHSTEIN (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Tricks of the Trade
===========================
-> MR> You don't bone out the meat to make transportation in the 
-> MR> field more convenient?
-> 
-> DS> You do?  I've never heard of that.
-> 

I've read about it, but I've only seen it done once. It was 
while I was hunting musk ox with the Inuit. (Oh hell, another 
one of Manny's me and the Inuit stories.) The two of them made 
the first cut along the skin of the backbone, not along the 
skin of the belly as most of us do. They opened up the skin 
along the back and down to the legs. Then they removed the 
back-strap and the legs and shoulders. Using only knives, 
they removed the front legs and shoulders in one piece and 
then butterflied the legs.I don't remember how they boned 
the shoulders. As they freed each chunk of meat, they tossed 
it onto a snow bank which kept it clean and quickly started 
the freezing process. Removing the front legs and shoulders 
was easier than it you would think. The shoulders are only 
connected to the body by ligaments and muscle so they were 
easy to cut loose if you knew where to cut, and they sure did. 
Cutting the rear legs loose using only knives was a little 
harder but no big deal since they knew exactly where to cut. 
Think of removing a turkey leg at the joint with a carving 
knife, but on a much larger scale. They butterflied the hams 
and then they were done. They never bothered with the viscera 
or the tenderloins. The temperature was 30 below, but that 
was not a problem. They worked so fast, it was all done 
before the meat had a chance to freeze. They didn't rush, 
they just didn't waste any motion. The musk ox wasn't butchered, 
it was dis-assembled, like a car being stripped in an ally.

Manny
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