[Sca-cooks] dismantling animals

[Mark S. Harris]

Phlip commented:
> If you find one, Cindy, please let me know. I think it
> could be very interesting- however, considering that
> there is a distinct difference in the way Europeans
> dismantle and part out an animal, and the way
> Americans do, that you might actually find several- if
> you find any, at all.

Oh? I know that some cuts are actually combinations of other cuts,
but this is the first I've heard that such differances might be
regional. How does American and European cutting of meats differ?
Gorgeous, you taught a class that had one method of cutting a
chicken I wasn't aware of. Anyone else? About the only animal I
have a good idea of how it is cut up is a chicken and I usually
don't end up with the chicken looking like that, anyway. But if
you describe both the American and European methods for a different
animal, I may understand that.

After Gorgeous' Pennsic class I may try that boning of the whole
chicken/turkey method sometime.

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas          stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****