AmysMacdog":qgc2jucs said:
Grumpy are you going to make it available on DVD? Would love to buy one!
Yes.......I will. I jumped the gun. So to speak.
I made this video as an instructional tool for
a processor trying to get USDA certification for
rabbit slaughter here in Missouri.
Since I "own" the video and any consequent DVD's
I opted to share the "rough-cut" version on this site.
Once the final approval is granted on the video,
I'll send one of the DVD's to the processor and USDA
inspectors for them to use in developing their protocols.
It will be a few more days before the final version
is ready. Keith likes to scrutinize the video almost
frame-by-frame. He's that meticulous.<br /><br />__________ Wed Jun 12, 2013 4:26 pm __________<br /><br />
Demamma":qgc2jucs said:
Thanks for posting this Grumpy. I have had the hardest time removing the tail and such. I always wasted so much liver cutting out the gallbladder. Thanks for showing me a better way. Next time I butcher I will review your video and do it your way.
Most folks have trouble in the tail area.
By leaving the tuft of hair on the end of the tail,
you've got a 'handle' so to speak to hold on to.
Just carefully cut down to the tail-bone, keeping
a slight downward pressure on it and you'll feel
the bone detach and will hear a slight snap.
Then, it's just a matter of trimming the lower intestine
along with the major arteries in that area away from the
body. Once you trim down to the kidneys, you can let
the lower-gut and bladder rest on the exposed intestines.
Going in behind the stomach..in front of the liver..is a
little tricky. But, once you sever the main connection,
the entire gut pile falls swiftly away from the meat and
into the bucket.
Grumpy.