Sunday, April 10, 2011

Whole Rabbit Cutting - The Cooking Inn





For new beginner, please follow below steps:
Cutting the carcass:

Rabbit carcasses are usually classified as "fryers or young rabbits" and as "roasters or mature rabbits." A fryer is usually a domestic rabbit weighing 1 1/2 to 3 1/2 pounds (<12 weeks of age). Its flesh is fine grained, a bright pearly pink color and tender.

Roasters usually weigh 4 pounds and are from animals at least 8 months old. The flesh of a roaster is more firm and coarse grained than that of a fryer. Roaster carcasses may contain a cream colored fat, have a slightly darker colored flesh, and be less tender than that of a fryer.

The following cutting diagram and description yields portions for individual servings

A. Remove Rear Legs and Tail
Cut parallel to and on each side of tail forward until knife contacts leg bones.
Cut perpendicular to spine in front of hip joint on each leg.
Remove by twisting to separate joint.
Cut through spine to remove tail and tail head.

B. Remove Back and Flanks
Cut through spine and along ribs.
Remove flanks by separating thinner flank from thicker muscles of back.

C. Remove Front Legs through the natural seam between the foreleg and ribs

D. Split the Rib with a cleaver or large knife by cutting through and parallel to the spine.

Most recipes call for the rabbit to be cut into 9 or 11 pieces.Well done

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