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NON-EXISTING!  
Join Date: Jan 2012
Jul 14, 2022 Old
If you haven’t watched Disney plus it’s my favorite tbh

All the Star Wars in one place :triggerhappy:
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brazil sucks man  
Join Date: Oct 2012
Jul 14, 2022 Old
Imagine not being a mogul member tho
Former Admin, Smod, Market Squad, Clan Squad and Toriagent. If you got any questions please don't contact me, thank you!
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ICAICAICAICA Xioi's Avatar
Join Date: Feb 2012
Jul 14, 2022 Old
Around here, early summer means the big common snapping turtles are on the move. We find them crossing the road, moving from pond to pond, or just walking around the farm. Whether you pick them up, or catch them while fishing, snapping turtles are good eating.
While tasty, they can be a bit of a chore to clean.This is the method we use, and it only takes a few minutes per turtle to get them ready for your favorite recipe. It goes without saying, be careful around the business end of a big snapper. They can reach out a surprising distance and strike nearly as fast as a snake. Just for the record, their nervous system is such that the head will still clamp down on anything that gets near it, even after it has been removed from the body.
The next time you find yourself in possession of an eating-sized turtle, try these steps to get it ready for the table. For gear, you will need a pair of heavy pliers, a sharp filet knife, a heavy-bladed hunting knife, and a garden hose. A board with a nail sticking up through the center helps to secure the turtle, making it easier to skin.

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ICAICAICAICA Xioi's Avatar
Join Date: Feb 2012
Jul 14, 2022 Old
Step 1

Hook each hind leg of the gutted bison on a pulley-style stand and raise the bison into a hanging position. Use a 10-inch fillet knife to cut the skin along the inside of each leg and peel the entire skin off the carcass.

Step 2

Use a hacksaw to cut directly through the center of the bison. Follow the spine to split the animal into two even sections. The two sections make the animal easier to maneuver and handle.

Step 3

Locate the hump on one of the halves. The hump is the large chuck near the head of the bison. Follow the hump to the rib and cut a cross-section where the hump meets the ribs. Use the fillet knife to scrape the hump off the meat and set the meat on a table. Cut the chuck into individual steaks or roasts.

Step 4

Locate the brisket meat below the original hump and in front of the ribs. The brisket is the chunk of meat on the front shoulder of the bison. Use a hacksaw to remove the shoulder from the rib cage and set the shoulder on a table. Cut the section of meat into steaks or use as a roast.

Step 5

Make an incision at the base of the ribcage and set the ribs on a table. Shave the meat off the ribs with the knife and cube for stew or use as hamburger and sausage meat. The ribs do not provide smooth cuts and the meat is ideal for processing and grinding.

Step 6

Use the hacksaw to separate the remainder of the meat from the hip bone and set the meat on the table. The hind quarters will be the only remaining sections hanging on the hooks. Locate the cross section seam on the large chunk of meat. The seam separates the meat into a large section and small section that are joined with the hip. Use the fillet knife to separate the two sections. Cut the large loin section into steaks and roasts and cut the small sirloin into individual steaks. Both cuts are high quality and the sirloin is the prime cut on the bison.

Step 7

Remove the final quarters from the hooks and lay each on the table. Follow the natural seams with the knife to remove the rough steaks or grind and cube the meat. The hind quarters provide decent cuts for steaks or processing.

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