390 POULTRY CtTLTURE 



It is more satisfactory to remove all bones. Next gradually- 

 work off the flesh from the body skeleton by gradually scrap- 

 ing downward with the knife. Hold the knife at an angle 

 against the bone. Turn the skin with the flesh over in a roll, 

 like taking off a glove, by stripping downward. By this 

 means the bones can be stripped clean of meat. After the 

 meat has been removed down to the thighs disarticulate the 

 hip joints The thigh bone and tibia can be removed later. 

 It is now an easy matter to remove the balance of the flesh 

 from the body case. The wing and leg bones are now easily 

 removed by stripping the skin and flesh in the same manner 

 as taking out the body case. After the bones are removed 

 the meat can be tied at one end stuffed with dressing and the 

 other end tied and after cooking it may be served on the table 

 in slices making each slice contain dark and light meat and 

 dressing. Or, the meat can be rolled, baked, and then served 

 in similar slices without the dressing added. 



Loss in killing and dressing is illustrated in the following 

 which is the result of one test : 



Live weight 348 pounds. 



Dressed weight (picked and bled) 306.8 " 



Loss ,. . , 41.2 



Per cent, loss 11.8 



This includes the weights with the heads and feet on. 



Trussed weights vary according to grade and condition of 

 the carcass. The breed as well as the age is also a factor. 

 Usually the trussed weight will range from 65 per cent, in 

 thin fowls to 88 per cent, in fat hens. 



The percentage of edible meat varies with the breed, age, 

 and condition of the carcass. In fat birds about 60 per cent, 

 is found to remain after boning. 



The percentage then that consists of head, bones, and shanks 

 varies with the age and condition of the bird, but may be 

 only about 13.85 per cent, of the live weight in the very fattest 

 birds and increase in percentage in birds not fat. 



The following score-card is recommended for student use: 



