Butchery advanced Vol. 1

This test is made to get you to think, Sorry for that.

Watching the videos and studying the different techniques and methods is cool and will hopefully put a good amount of knowledge in your back packs. But a test is a fantastic way of locking the information inside your heads.

Please answer as true as possible, and note, that we will be paying extra attention to the places were you can write your own comments and input.

 

Thank you for your time and trust.

What are the main freshness signs of deer or venison?
To remove the front legs, you do what?
What should you remember or be aware of when removing the hind legs in one piece?
To divide the back legs from each other, you do what?
What can YOU do with the whole hind leg?
When cooking the leg whole, what should you pay attention to?
If you are grilling or pan frying deer or venison, what should you pay attention to
Where do you find the venison chop or cutlet
Where do you find the venison filet
What cuts and pieces do you get from deboning the venison leg?
Where is the inner thigh located?
Where is the belly meat or flap located?
Can you debone the venison neck whole?
Can you butcher or break down other animals and wild game by using the step by step method you learned here?
X
Y
Time