Okay.... this may seem a bit graphic to some folks.... so, fair warning.
I save a lot of moolah by chopping up whole fryer chickens... but I've never tackled a rabbit.
My general technique is to look for the joints and muscle delineations, and make your cuts there. Go for the cartilage.
First thing, pull out the organs from the body cavity, if they are not attached. Set them aside in a container in the 'fridge. Easy.
(If the organs are attached, you'll just have to wait till a bit later in the process to pull them)
For a chicken, I usually start with the leg quarters, at the thigh and pelvis junction. It's easier if I make some strategic cuts in the skin, so that the legs will lay "flat" (splayed). Doing this also exposes the joint a bit more.
The wings are a bit trickier. I tend to look for the muscle difference between the "shoulder" and the breast, then follow around to the delineation between the "shoulder" and back. Since it's essentially a 3-way joint, there are more tendons to cut, and the joint cartilage is tricky to distinguish. It's probably pretty similar for a rabbit's front legs.
For the body, there is the breast with it's ribs, and the back/spine/pelvis with it's ribs. Two sets of ribs that meet in the middle with a band of cartilage. With some good light, it's pretty easy to see where to cut between the two; shears do a perfect job of it. This would be the time to pull the organs, if they are still attached to the back.
After this, it becomes a job of portioning: splitting the breast, separating legs/thighs, separating back(ribs) from pelvis, splitting the ribs/back, splitting the pelvis. This is mostly "bone" work, which does require a certain level of confidence with the cleaver... though I've done some of the smaller portions with shears.
It takes me about 20-30 minutes to portion out a whole chicken, and I get 3 days worth of meals from it for all five of my animals. The dog gets the legs and pelvis, the cats get ribs, necks, wings, & breast bones.
I'm not a big YouTube fan, but I wouldn't be surprised if there are a few vids out there by hunters or other folks who dress their own meats.
I keep thinking I should put together a picture tutorial, but I'm not sure what kind of reception it'd get... lol
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