How to cut a rabbit?

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If you are going to breed rabbits, thenit is mandatory for you to know how to cut a rabbit, because afterwards this procedure is inevitable, regardless of whether you sell meat or parts. This is not so difficult, and experienced rabbit breeders do the cutting in no more than 20 minutes, but beginners have to work hard. Cookers are also concerned, because so often rabbit meat is sold as a whole and if you are not going to cook it whole, you will need to divide it into pieces, which is also not an easy task.

Primary processing of rabbit meat

So, talking about how to properly dividerabbit, note that you will need a sharp, heavy knife with a wide blade, and a hatchet hatchet. Next, directly, proceed to the procedure itself, dividing it into stages:

We cut the peritoneum, conducting a knife along the white line and reaching the sternum.
Separate from the muscles and take out the insides.
We listen to the liver, heart and lungs and leave them for culinary purposes.
Feeling the first vertebra, we cut off the head on it.
We wash the carcass and cut into pieces, the size you need.

Remember that the kidneys remain inside the carcass. Also, you can not cut and remove the gallbladder and bladder, otherwise, in case of getting substances from them on meat, it will deteriorate, the taste will be more terrible.

Rabbit carcass parting

Now let's move on to the question of how to cut a rabbit's carcass into pieces and imagine in more detail each step:

We put the carcass with the breast down and cut off the front legs.
Cut the meat from the sides of the carcass.
We take a hatchet hatchet and separate the front part along the line, behind the shoulder blades.
We take the remainder of the carcass and divide it in two.
By the line of the sacrum, that is, where the hips join, we cut off the middle part.
Cut off the hind legs and cut off all excess fat.
Freeze the meat, if not immediately going to cook it.

It is also worth noting that the hind legs, the middle andthe back part, it is best to bake in the oven or fry in a skillet. As for the front part, it is most delicious by extinguishing, since it has very hard meat. We do not remove the kidneys from rabbit meat and cook with it.

With regard to freezing, we can not say,that the preparation of meat dishes from a rabbit implies a fresh meat, and not frozen. Since with this procedure, meat not only loses its flavor, but there is a risk that bacteria will multiply in it. Therefore, be extremely careful, and if you decide to cook such meat, then do it until it is fresh. In this case, it is worth making sure that buying this meat, it did not lend itself to freezing earlier.

Now you know all the subtleties of how to cut a rabbit.