Clean the in­ter­nal cav­ity

NZ Lifestyle Block - - Notebook -

Once the stom­ach, in­ter­nal or­gans and in­testines have been re­moved, the di­aphragm needs to be trimmed and re­moved. I use the knife to cut through the car­ti­lage on one side of the brisket right down as far as I can to­wards the neck. That opens up the en­tire chest cav­ity.

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