Chef Sarah Wong demonstrates how to separate wild boar forequarters from the carcass using seam butchery.
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Transcript:
"We're going to begin with the forequarter. But to start we want to remove the brisket, so we start by looking for the rounded edge of the bones where it meets the cartilage. That's going to tell us where it transitions into the breast plate.
So if we cut through that division it should be quite simple. There shouldn't be any resistance between the bone and the cartilage. You're going to pull the knife all the way down, and then go back up.
The important thing to note is that you can transition the knife and how you're holding it, based on what's comfortable for you. Keeping in mind that you should always, whenever possible, try to hold the knife away from yourself.
Drag it all the way down until you go all the way down to the bottom of the ribs, and pull that off. Those cuts are particularly good for braising, slow roasting, or barbecuing. Those can be set aside for further prep. They can be separated out, deboned, marinated or also used for sausage grind.
To remove the forequarters off as one whole piece, you're going to look for the division between the fifth and sixth rib. You're going to make a cut, a radial cut, cutting towards the spine on both sides.
If you look and count it's going to make it a lot easier for you to be consistent and you're just going to count from the top (or short ribs) where it connects to the neck and just go straight down, looking for that division between fifth and sixth ribs.
You do want to cut around the backbone. To do this you're going to need to turn the animal on its side and also do as much cutting through the meat as possible. So that when you double back with the saw blade you don't get any bone fragments or dust in the meat. And then just using the saw to cut through any bone.
So that's the two forequarters, still attached by the backbone, and that's it.
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