The six major carcass cuts are: Neck (about 1 1/2 pounds of meat) which is cut into sections like oxtail or deboned for ground. Rib Cage – 3 pounds trimmed for ground.  This includes the strip running along the backbone. 2 Thighs (see cuts 1 through 7 on the chart below) 2 Drums (see cuts…

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RDI5 Venison1 Ostrich1 Emu1 Bison1 Beef2 Turkey2 Elk1 Protein (gm) 50 26.5 26.2 28.4 24.2 25.0 27.4 26.6 Fat (gm) <654 8.2 7.1 4.7 14.8 16.4 13.2 8.4 % Saturated fat3 — 52 30 25 44 39 26 48 Cholesterol (mg) <300 98 83 87 85 81 102 78 Iron (mg) 18 3.4 3.4 5.0…

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