Tag: butchery
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How Do I Butterfly Or Spatchcock A Chicken
A whole chicken, especially the larger birds, can take longer to get all of the meat to a safe temperature.
So, a great way to have a roast chicken on the bone, in less time, is to butterfly or split the whole bird. This is also called spatchcocking. It is almost as simple as cutting the chicken in half but the result is a flat profile that cooks evenly.
Chicken Halves
Halving a chicken is still a good skill to learn. Simply place the whole bird length ways in front of you, breast side up. Using a long sharp knife or cleaver simply cut straight down through the middle. The breast bone will guide you.
You could even flatten each half out a bit with the heel of your hand.
Butterflyed\Spatchcocked Chicken
Place the whole bird length ways, breast down. Using kitchen shears, cut along each side of the backbone, removing it entirely.
Then slice in into the cartilage at the top of the breastbone (see the next photo) and pop the breastbone out. Run your finger along the soft part of the breastbone and it should come out in one piece. I have embedded the excellent YouTube video that taught me how to do this at the bottom of the post.
Tidy the fat and skin up. Flip the chicken over and flatten it slightly with your hands.
Enjoy,
PK
How to remove the breastbone easily:
Here are more chicken primal cuts and uses of butterflied chicken:
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Bacon
In Australia, the most common types of bacon comes from a section along the side and back of the animal called ‘middle cut bacon’ or the back of pork only called ‘short cut bacon. Both are salt cured and require cooking before consumption.
Middle bacon has a bit more fat than the loin only short cut bacon. The pork loin is a lean cut.
Middle cut bacon:
The eye part (oval shape at the top of the rasher) is from the loin with the tail end running down the animal into the middle rib area. It is from further to rear of the animal than short cut bacon.
Short cut bacon:
Features just an eye from the loin area i.e. no tail (see the photo above) and is from closer towards the front of the animal than middle cut bacon. It costs more but many people buy it as a “healthier” option.
More Bacon Goodness
You might have heard about other types of bacon (such as gammon or speck) and wondered what they are. Bacon can also come from the pork belly and cheeks and there are many ways to cure it.
Streaky bacon
Is from the pork belly and is the most commonly consumed bacon in the United States.
Gammon
Is a hind leg joint that has been dry cured by packing it in salt. It may sometimes be smoked too.
Related Links:
- see all recipes using bacon here
- see all ingredients here
- see pork posts here
- see all MeatMatters here
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25cm Victorinox Swibo Rigid Butchers Knife: PK Reviews
I have to say that as a home cook, that buys meat in bulk including whole primals, I love this knife. As soon as you hold the handle you can tell it is not a general purpose kitchen knife. The grip is suited for slicing thick pieces of meat or through joints and not for slicing vegetables. This makes it excellent for the task it was designed for.
Turn the knife to the vertical hold and you have a knife perfect for following the line of bones and meats’ natural seams. It is rigid but I found it just fine for skinning and removing fat and silver.
I am an awful “butcher” but this exceptionally sharp and well designed knife helps me get the job done with minimal wastage.
This is not a paid post. I bought mine online from http://www.kitchenwarehouse.com.au for $59.99 AUD with free delivery to my local store.
Product Reviewed:
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25cm Victorinox Swibo Rigid Butchers Knife
Pros:
- Tough carbon steel perfect for slicing (Rockwell rating of 56-58).
- Holds an edge for a long time.
- Moulded nylon handle that is easy to clean and doesn’t hold meat particles.
- Curved end design for following seams.
- It comes in a plastic sleeve that I use to store it in.
Cons:
- Being a novice and not having anything to compare it too I can’t find any
The Verdict:
Great product at a reasonable price. Suitable for commercial environments and home butchery.
I hope this review helps you and feel free to send me any comments if you want to add to it.
PK
Related Links:
- See more knife posts here
- See more kitchen kit posts here
- See our other product reviews here
- See more growing, catching and cooking equipment here
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PK Reviews: 25cm Victorinox Swibo Rigid Butchers Knife
I have to say that as a home cook, that buys meat in bulk including whole primals, I love this knife. As soon as you hold the handle you can tell it is not a general purpose kitchen knife. The grip is suited for slicing thick pieces of meat or through joints and not for slicing vegetables. This makes it excellent for the task it was designed for.
Turn the knife to the vertical hold and you have a knife perfect for following the line of bones and meats’ natural seams. It is rigid but I found it just fine for skinning and removing fat and silver.
I am an awful “butcher” but this exceptionally sharp and well designed knife helps me get the job done with minimal wastage.
This is not a paid post. I bought mine online from http://www.kitchenwarehouse.com.au for $59.99 AUD with free delivery to my local store.
Product Reviewed:
-
25cm Victorinox Swibo Rigid Butchers Knife
Pros:
- Tough carbon steel perfect for slicing (Rockwell rating of 56-58).
- Holds an edge for a long time.
- Moulded nylon handle that is easy to clean and doesn’t hold meat particles.
- Curved end design for following seams.
- It comes in a plastic sleeve that I use to store it in.
Cons:
- Being a novice and not having anything to compare it too I can’t find any
The Verdict:
Great product at a reasonable price. Suitable for commercial environments and home butchery.
I hope this review helps you and feel free to send me any comments if you want to add to it.
PK
Related Links:
- go to all reviews
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