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The guinea I took weighed 2.3Lbs at death, One of the larger European mutts. Dressed out she weighed 1.2 Lbs including liver heart and kidneys. This gave me a yield of 50% for meat+fat+bone. Not the best, but these GPs were not breed as meat GPs. Still glad she gave me about a pound of meat.
The butcher style I used I call western skin-off, which means head and feet removed, along with the skin (I used open skinning). This is different to a western skin-on where the guinea pig is scalded and and the fur is plucked out.
GPs have a good amount of meat in the neck/head region. Because of this, when you dress a headless carcass, the best dress-out ratio is obtained by keeping as much neck on the body as possible. After examining the severed head, I did find that there was a single vertebra attached to the skull, even though I would have preferred to cut the head from the final vertebra.
Here are pictures of the final dressed meat carcass.
- guinea pig meat carcass ventral side
- meat-carcass-01B.jpg (39.59 KiB) Viewed 70 times
- guinea pig meat carcass dorsal side
- meat-carcass-01A.jpg (36.94 KiB) Viewed 70 times
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Failing might just mean you are trying to climb instead of swim https://youtu.be/evathYHc1Fg
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