finnish style meat cutter

last night i went to a workshop to learn how to butcher reindeer, sami-style. The Reindeer Meat Science and Processing Workshop was taught by Mr Heikki Muhonen from the Sämi Educational Centre in Finland.

i took notes and learned a few things. here are a few things:

- before you butcher the animal, try to leave the meat on the bones for at least 24 hours. this will help tenderize the meat and age it. aging it will keep it more juicy and give it a 'stronger' taste.
- lymph nodes; cut out the lymph nodes right away. they're in the 'underarm' and on the neck. the lymph nodes are part the immune system, and when punctured, can stink up the meat.
- back strap; between the 9th and 10th rib, cut through the ribs to cut off the neck part. after you cut this off, you can eventually cut out the backstrap.
- blood; cut the blood off the meat. i wasn't too clear on the reason, but blood is not good for the meat, perhaps for taste reasons.
- backstrap; hold down the sinew and cut away the backstrap. as you're holding down the knife, cutting away, pull the sinew at the same time.
- ribs; cut on the left side of each rib first, then cut the other side to save the 'rib meat blanket.' (if you're right handed, cut on the left side; vice versa for lefties)
- temperature; don't cook above 145 degrees F; don't overcook. this is the inside-meat temp.
- upper neck is the chuck roast. peel away the meat from ribs and cut away.
- on the legs, cut the bone OFF the meat, not meat off the bone.
- shoulder meat is good for jerky and dry meat.
- on the shoulder blade, first cut around the high parts of the blade, then cut blade off the meat.
- hindqtr; cut into 4 pieces.
- inside loin; this is on the inside of the hindqtr; it makes for good steak. the inside loin is heart-shaped.
- hindqtr; after inside loin is off, cut bone OFF the meat.
- sirloin; also called the 'french woman.' looks bulbous and it has a knee cap.
- meat that has alot of connective tissue is good for stew meat.
- meat that has less connective tissue is for steaks or roast.
- bones make for great soup.
- scrap meat is good for the grinder.
- knife; when cutting meat, its easier to turn knife around, versus moving legs/meat around.
- outside loin; this is the last part of the leg to be cut off.
- backstrap; cut steaks at an angle.
- neck; good for stew meat.
- outside loin; good for dry meat or roast.
- inside loin; this is the 'best part.'
- bones; freeze them first, then cut them up for soup.

it was great to learn the commercial way of cutting up meat. i was told these techniques are good for all game. moose, musk ox, 'bou, reindeer, deer, etc.