Processing Meat Rabbits – How to Skin and Gut a Meat Rabbit for Fur and Meat
Unknown: First I’m gonna takethe ears offCut them. How do you know whereto cut?I feel where the cartilage is. Okay. And just there. These go for dogs. So you place all the pieces inone bag. Yeah. And I’m gonna take tails. These are gonna be key chains. Then I’m gonna take the headsoff. You could use large gardenscissors and just crunch them. Or you can use knife it’s a bitharder with a knife becauseyou’ve got to find that rightspot. So don’t just push on the bone. And you’ve got to be carefulthat you don’t cut yourself. Because you’re gonna take yourhand off. So what would you recommend tojust beginners? Garden scissors?Yeah, maybe garden scissors soyou won’t hurt yourself. Yeah like a braYeah. Remember the first meat rabbitwith the garden scissors. . . withthe branch cutters. It was so gross. Yeah, the sound. Sound is really scary. Knife is cleaner in the way thatyou don’t get small bits fromthe bone because the scissorswill just crush the boneand the neck and there’s justtiny tiny tiny. Shrapnels of the bones. Yeah, that’s not nice whenyou’re eating. Yeah. So you have to be reallyprecise when you wash the meatinside. So they’re still dripping blood. Yeah. So not all of it comes out,right when you’re gutting them. Yeah. Now comes the rest. I’mgonna wash my hands again. So, now you change your knife. Yeah, this is a different kindof opening knife. With this. ,you don’t puncture that here,you don’t want to. Because first, I’m gonna takethe skin off. And this isanother kind of you would usethis part. Yeah. Yeah. I prefer this. Okay. I think it’s nicer. And that was handmade? Yeah. from somewhere in Finland?Yeah. From Lapland?Yeah. So first I’m gonna open herearound the leg both and then I’mgonnaslice a “v”. Yeah. And then, just trousers off?First so thick. and just be careful that yudon’t cut too much. Why?So that the rabbit doesn’t fall. They want to just cut the skin. I think my knife is a bit toosharp. Always the same with the firstone. So now that the skin is openinghere,I’m going to do it the same onthe other leg. Now the reason that you shouldbe careful not to cut too muchis because then you’re going toslice into the meat. Why is that bad?When you’re taking the skin ofpulling down, the muscles comewith the skin. Okay, so that’s why you don’twant to cut into the muscles. Yeah. Now, it’s like this. Then thisis dull. So I can juststick it between theor underneath the skinlike this. One leg open,Too sharp. How are we going to take a ripoff the skin, just hold it?Yeah, just hold. Oh it’s sharp. I just cut myselfand I didn’t even notice. So now we’re peeling away. Yeah. This is just my way of doingthis. I think there’s a millionother ways you could do. This is just what I’m used todoing. Do you find this the easier wayor somehow better in anotherway. I’m just used to doing this andthen in the backI’m gonnasqueeze my fingers throughand just got cut upward. Like this. There’s still some hair inbetween the legs. Yeah. And before you pull all the waythrough, you should remove thefront paws if you don’t want theskin there. Justgrab the paw, find the jointand just open it there. And again, you could do thiswith that the garden scissors. So much fur. It’s hard to find the rightspot. Not going well this time. There was the right spot. You’re not saving those?No. Not this time. I used to dry this also a keychains but people don’t reallythey want them. They prefer the tails, it’scuter. Okay. The paws isn’t so. I think it remind them that itwasa living and breathing animal. Yeah. They think that the tails isfrom another planet or somethingelse. Yeah. It’s just the tail is morelike just fur. Yeah. Although there is the tailbone. Yeah. And then you just grab up firmlyand pull down like this. Yeah, and then, upside down. Yeah. Do you keep them that way?Yeah. And on the, this black spot,there’s still fur changing. Oh. So when you’re processing thefuron these, theFur will leave?Yeah, it might leave. Yeah. And when the skin is white,that’s complete. Okay. I’m gonna wash my knife. And my hands. Then you just open the stomach. Like this. It’s kinda like a zipper. And then there’sthe intestines. I try to hold them in my hand. First take out all the partsthat you don’t want to eat. Peel the fat. and I usually do like this. I tried to get the poop in. I’m gonna cut this off. So I’m gonna try to get the poopso that I get a clean spot of. . . Intestine?Yeah. Then you got to tie itlike this. You’re tying a knot. So the poop doesn’t have any wayto come. . . Out. Yeah. And to contaminate themeat. Yeah. Yeah. Like this. And even though wetry to take away the pee, thebladder is still full so thenyou just get it between yourfingers. Twist a bit and cut above. And you got it nice and cleanout. So, then there’s the stomach. Cut it off. And then again, another bag. What do you have here?One bag is for fat. I’m gonnatry to make soap out of it. And one bag is for dog food. Okay. And these are for liver and. . . Munuainen. Kidney. Kidney. Yeah. Sorry, didn’tremember the right word. Yeah, here’s the kidneys. Just squeeze them out of the fatand cut. So you peel of the excess fatfrom the kidneys. Yeah, yeah. As you can see rabbit reallydoesn’t have much fat. All thefat is inside or in theshoulders. There’s not much fat in themeat. So it’s quite healthy to eat. These are a bit maybe too wellfed because there’s quite a bitfat. It could be a little less. And then the liver. Just get it in your fingers. And then there’s gallbladder. You justget it there and grab. Oh it’s not coming out as nicelyas I usually go. So this is the one you don’twant to break. It’s gonna tastereally horrible. So here we have the liver. Yeah. And the liver is theMaybe the best spot to look ifyour animals are healthy,because if they havecoccidiosis. It’s going to be filled withwhite spots and look reallygross. But this isclean. . . nothing. So that goes in one bag. The next is the lungs and theheart. You have to just dive in. And pull. So here’s the heartand here’s the lungs. And thisgoes for dog food. You could eat the heart, but Ithink it’s kind of nice to givealso to the dogs. And this wascertainly the one that was inthefirst this is pacreas. Pancreas?Yeah, yeah. Haima . Yes. And then just take off theexcess fat. More you do now the less youhave to do insideWhen you’re processing the meat. Just peel off the fat. Really soft and slippery. So now you still have the poopinside the. . . Yeah. Suoli Yeah, I’m teaching Finnish. There’s many easier ways to dothis but I think this is justkind of nice way to do. So what you’re cutting up nowthe genitals. Yeah, the rest of thatfur off from the tailbone. Like thisGrab carefully so that you getit loose. And now just. . . Nice and clean. Yeah. And you don’t have to crunch thehips and then nothing. It justcomes nice and clean. Yeah. Is there still some fat inthere? or? Yeah, this is fat. Yeah. That you can just rip offAnd the rest I’m gonna doinside.