哈尔滨小猪

Chef Alex’s Guide to the Professional Butchering of the Young Male Longpig: Meat Fabrication in a World of Cut, Boned, and Packaged Boy Parts

This guide focuses on the preparation of the boy meat from the young male longpig. It should be noted that some prefer male meat while others prefer female. This guide deals with the male of the human species.
How many people are truly familiar with the boy meat preparation techniques—that is, the initial steps that necessitate knowledge of how a boy is actually put together? Human meat or humeat as it is sometimes called can vary greatly in quality, flavor, tenderness, and other characteristics. The world of meat fabrication has been whittled down to a handful of hardy individuals, and everyone else seems to be ordering their boy meat pre-cut, boned, and delivered to their doorstep, so much so that it is safe to say that boy butchering is in danger of becoming a lost art. These days, chefs and meat retailers usually go through a middleman - someone who receives the whole boy and prepares the cuts to exact specification. This, of course, saves time and energy, and is the obvious choice for someone who is not comfortable with or knowledgeable about butchering. But the downside is that there becomes a noticeable separation between the origin and the end product. What you don't know is when and how was the meat slaughtered, how it was treated and stored prior to fabrication, and how exactly was the boy butchered? The entertainment value of slaughtering, butchering, and cooking the live subject is eliminated by this use of middlemen. Therefore, Chef Alex believes that food professionals have a responsibility “to remember where our food comes from and how it’s all put together.”

So let’s start with the basics. Think of this as a crib sheet, just in case you were sick the day they taught Butchering 101 in culinary school. A boy is a good starting point. It’s smaller and more manageable than, say, a cow, and these fabrication concepts can be applied to other animals.

Acquisition:

The method of acquiring your young subject is up to you. For best results, health and freshness are imperative. The use of a boy who has volunteered to be processed is the ideal situation. Purchasing the boy directly from the parents can also be quite satisfactory. There are also a number of hairless goat and long pig “ranches” which purchase and fatten children. A living boy in captivity is optimal, but not always available. In some areas, hunting and capturing homeless or wild youth is possible. Check with your local officials for specifics. A longpig hunting license is sometimes required. The human being (also referred to throughout culinary history as "long pig" and "hairless goat" in the case of younger specimens) is not generally thought of as a staple food source but more of a gourmet item. Observing the anatomy and skeleton, one can see that the animal is neither built nor bred for its meat, and as such will not provide nearly as much flesh as a pig or cow (for example, an average 1000 pound steer breaks down to provide 432 pounds of saleable beef). The large central pelvis and broad shoulder blades also interfere with achieving perfect cuts. There are advantages to this however, especially due to the fact that the specimens may weigh anywhere from 20 pounds for a young toddler to 200 pounds for a young adult, all but the largest can be easily manipulated by one person with sufficient leverage and proper restraint equipment. Stun guns, cattle prods, clubs, and the appropriate equipment to restrain the animals are very useful. Boys above the very youngest age can also be trained to garden and farm so as to raise some or almost all of their food, which can make them a fairly economical food source. Many boy farmers castrate their boys. This procedure causes the boy to have somewhat more tender and fat marbled meat. Here the caution in choosing your meal must be mentioned. It is very important to remember that boys raised for slaughter should be kept in tightly controlled environments with their health and diet carefully maintained. Humans on the hoof are not. Thus not only is the meat of each boy raised in an uncontrolled environment of varying quality, but boys are also subject to an enormous range of diseases, infections, chemical imbalances, and poisonous bad habits, all typically increasing with age. Also as an animal ages, the meat loses its tenderness, becoming tough and stringy. No farm animal is ever allowed to age for thirty years. Six to thirteen months old is a more common slaughtering point. Many want a youthful but mature, physically fit boys in apparently good health. They may choose a teen or even a slightly older animal. Others like the tenderer early teen or prepubescent boy. Some prefer very small and young animals which can fit into standard home ovens or grills. These are quite tasty and tender and their antics in the oven, if live roasted are hilarious. A certain amount of fat is desirable as "marbling" to add a juicy, flavorful quality to the meat. Some consumers like small immature boys, others prefer muscular young adults. Tastes vary and the herd is actually quite large.

Preparation:

When possible make sure the animal has no food for 48 hours, but plenty of water. This fasting helps flush the system, purging stored toxins and bodily wastes, as well as making bleeding and cleaning easier. Under ideal conditions, the specimen will then be stunned into insensitivity. Sharp unexpected blows to the head are best, tranquilizers not being recommended as they may taint the flavor of the meat. If this is not possible without exciting the animal and causing a struggle (which will pump a greater volume of blood and secretions such as adrenaline throughout the body), a single bullet through the middle of the forehead or back of the skull will suffice. Beheading the live boy is also quite effective. Remember that a non-voluntary boy can escape if it is not properly restrained. The larger animals can also be quite dangerous if they escape and turn on the person doing their preparation.

Effects of Stress on Meat Quality

There are a variety of environmental conditions which can cause stress in boys. Some of these include extremes in temperature, humidity, light, sound, and confinement. Other stressors are fear, excitement, fatigue, pain, hunger, thirst. Movement to unfamiliar surroundings can also cause stress in animals. Stress before slaughter can cause undesirable effects on the end quality of meat such as pale, soft, exudative (PSE) meat and dark firm dry (DFD) meat. If a boy knows he is going to be butchered and does not wish to become meat or is frightened of being killed and butchered this can cause extreme stress. If a boy witnesses the agonized struggles of another boy during his preparation for the may affect the meat quality of both boys. If a boy is cooked alive this is particularly stressful, though it is also quite entertaining. The pleasure of watching a boy being baked, boiled, spitted or grilled alive must be weighed against the probable decline in palatability of the meat.

Effects of Stress on the Live Boy

A boy experiencing stress will have physiological changes including changes in heart rate, blood pressure, body temperature and respiration. Several stress hormones are released into the blood stream including epinephrine and norepinephrine. Epinephrine helps to break down glycogen (stored form of glucose in the liver and muscles) into glucose. The stored chemical energy in glucose and oxygen are converted to energy for the animals muscles. The normal byproducts of this conversion are carbon dioxide and water. When there is not enough oxygen present for this conversion, glucose is still converted to energy, but the byproducts are lactic acid and water.

Effects of Stress on Final Boy Meat Quality

To understand the effects of stress on final meat quality, it is important to understand the relationship of glycogen and lactic acid to pH decline in meat after slaughter. An animal which has not been stressed will have normal levels of glycogen in its body. When the animal is slaughtered and exsanguinated, the metabolic process continues, however there is no longer circulating oxygen. Without the presents of oxygen, the breakdown of glycogen/glucose results in a buildup of lactic acid which then causes a drop in pH of the meat. The final quality of meat is greatly affected by the rate of pH decline in the meat after slaughter. If there was a great lactic acid buildup before slaughter, the pH of the meat declines too quickly after slaughter and a Pale, Soft, Exudative (PSE) condition may develop. As suggested by the name, the affected meat is pale, soft, and fluid may drip from the surface. At the other extreme, if the boy is glycogen depleted before slaughter the pH may not drop quickly enough after slaughter because there is not enough lactic acid produced. In this case the meat will be very dry and dark in color. This condition is known as Dark Firm Dry (DFD) meat. An additional problem with this type of meat is that it is more susceptible to spoiling since it lacks the lactic acid which normally helps retard growth of microorganisms after slaughter. Note that glycogen deficiency may also be the result of too much physical activity, too much fear and stress or inadequate diet before slaughter.

Prevention of Stress Related Meat Conditions

Proper handling of boys before and during slaughter can greatly reduce their discomfort and stress. This includes proper feeding and rest as well as use of proper techniques for moving and transporting the boys. Younger boys can often be tricked into thinking that they are going to camp or some recreation program rather that to the slaughterhouse

Hanging:

Once a boy is unconscious or dead, it is ready to be hoisted. Get the feet up first, then the hands, with the head down. .Simple loops of rope may be tied around the hands and feet and then attached to a crossbar or overhead beam. Or, by making a cut behind the Achilles tendon, a meathook may be inserted into each ankle for hanging support. The legs should be spread so that the feet are outside the shoulders, with the arms roughly parallel to the legs. This provides access to the pelvis, and keeps the arms out of the way in a ready position for removal. It's easiest to work if the feet are slightly above the level of the butcher's head.

Bleeding:

Place a large open vessel beneath the boy's head. With a long-bladed knife, start at one corner of the jaw and make a deep "ear-to-ear" cut through the neck and larynx to the opposite side. This will sever the internal and external carotid arteries, the major blood vessels carrying blood from the heart to the head, face, and brain. If the boy is not yet dead, this will kill it quickly, and allow for the blood to drain in any case. After the initial rush of blood, the stream should be controllable and can be directed into a receptacle. Drainage can be assisted by massaging the extremities down in the direction of the trunk, and by compressing and releasing, "pumping", the stomach. A mature specimen will contain almost six liters of blood. The blood may be used for blood sausage by a knowledgeable chef.

Beheading:

When the bleeding slows, preparation for decapitation can be started. Continue the cut to the throat around the entire neck, from the jaw line to the back of the skull. Once muscle and ligament have been sliced away, the head can be cleanly removed by gripping it on either side and twisting it off, separation occurring where the spinal cord meets the skull. This is indicative of the method to be used for dividing other bones or joints, in that the meat should generally be cut through first with a knife, and the exposed bone then separated with a saw or cleaver. A recipe for boy’s head is included in this article.

Words to Know: A Meat Fabrication Lexicon

Blade bone – the shoulder blade
Bottom Round – a section of the upper leg
Breast – the chest area on the front side of the boy. Not to be confused with the mammary glands of the post pubescent female this is fatty and glandular and requires special preparation to make it palatable.
Brisket – the meaty upper portion of the breast.
Butcher – to take a whole boy and break it into primal cuts
Butterfly – to cut down the center, but not entirely through the meat, and then lay it flat and open
Calf – top layer of skin (epidermis)
Cap – a butcher’s term for fat
Chine bone – backbone; the chine bone must be cut with a saw
Chuck end – the portion of the rack closest to the neck.
Chump Chop – a cut of the loin; identified by the small round bone in the center
Crown Roast – a half-rack that has been trimmed and tied in a circle; often served with paper hats on the tips of the ribs
Eye – the round or cylindrical piece of meat on the rack close to the chine (backbone)
Eye of the Round – a section of the boy’s leg
Fabricate – similar to butchering, but fabrication generally refers to starting with primal or secondary cuts and trimming them down further
Fell – surface fat of the boy. Can be minimal or quite thick depending on how the subject has been fattened.
Flank – portion of the front of the boy below the ribs and above the pubic area.
Fore shank – (see Shank)
French – to remove the first several inches of meat on and around the rib bones
Hind Shank (see Shank)
Hairless goat – Boys that are prepubescent (have no pubic hair).
Loin – the two sections (minus the bone) of the saddle (see Saddle); the loins sit on top of the bone, whereas the tenderloins sit underneath
Loin Chop – a cross-section of the loin that includes the loin meat, bone, and tenderloin;
Loin end – the section of the rack closest to the saddle
Longpig – Any male or female human which is used for human consumption.
Offal – the edible internal organs (ex. brains, heart, liver)
Piglet - Term for prepubescent and post pubescent meat children (Includes preteens and teens).
Primal cut – the primary cuts, starting with the whole carcass; the less detailed work, as compared to the secondary cuts.
Prime Grade – the highest level in the USDA boy grading system; followed, in descending order, by Choice, Good, Utility, and Cull.
Rack of Boy – all of the ribs of the boy; a “half rack” is one side of the rib cage.
Round -
Saddle – the section on the backside of the boy after the ribcage ends (the rear of the boy); the saddle is made up of the two loins. Divided into upper and lower saddle. The lower saddle is also called the butt.
Scrag – the upper portion of the neck
Secondary cut – the latter portion of the preparation process, after the initial, larger cuts have been made
Shank –The boy’s limbs; the upper or fore shanks are commonly called the arms, whereas the lower or hind shanks are from the legs.
Shoulder - The portion of the boy connecting the fore shank to the main carcass.
Tenderloin – the two sections of muscle on the underside of the saddle; the tenderloins sit underneath the bone, whereas the loins sit on top
Top Round – the most tender piece of leg meat
Yearling – Child between one and two years of age

Flavor

Boys should be kept alive for a period of time to prevent the meat from being tainted by contact with tobacco or other impurities. Very young boys usually don’t have these problems and can usually be slaughtered immediately after purchase. After butchering, the visual identification of quality boy meat is based on color, marbling and water holding capacity. The meat should have a normal color that is uniform throughout the entire cut. It should also have marbling throughout the meat. Marbling is small streaks of fat that are found within the muscle and can be seen in the meat cut. The marbling will increase the juiciness, tenderness and flavor the product. The water holding capacity of boymeat is important. Excess water is found under the butchered meat may lead to a dry cooked product. The cut should hold water within the meat to add to juiciness. Juiciness depends on the amount of water retained in a cooked meat product. Juiciness increases flavor, helps soften meat - making it easier to chew, and stimulates saliva production in the mouth. Water retention and fat content determine juiciness. Marbling and fat around edges helps hold in water. Water losses are from evaporation and drip losses. Meat aging can increase water retention and therefore increases juiciness. Using proper cooking methods, such as cooking slowly and/or with the best cooking method. moist heat, can increase juiciness. Cooking past medium can also dry out boymeat. The best way to increase the juiciness of the boymeat being prepared is to learn
Tenderness can be attributed to a person's perception of meat, such as: softness to tongue and cheek, resistance to tooth pressure, Ease of fragmentation, mealiness (if it breaks up too much in the mouth), adhesion (if it clumps together in the mouth), and residue after chewing
Tenderness has been linked to several factors, such as the boy's age, sex or musculature. As an animal matures the connective tissue in the muscle gets thicker, therefore the products of older animals will not be as tender as the products from younger animals. Males tend to have more connective tissue than females and the muscle that are used more (i.e. the leg muscles) will also have more connective tissue. Young, rapidly growing boys on a high quality diet will be the tenderest. Another factor is the state of the meat while being harvested has dramatic effects on tenderness. If temperatures are too cold, the muscle fibers will shorten or shrink. This effect is called cold shortening and it makes meat tough. One important way to tenderize meat is by aging. Meat is aged by holding it at refrigeration temperatures for 2 to 4 weeks which allows enzymes within the meat to break down the muscle and connective tissue which makes the meat tenderer. Boy is often aged for up to a week before being butchered. The meat tenderizes as it ages, developing more flavor.
The parts of the boy that get more use tend to be more flavorful. “More use” means more blood flow, so the meat is darker and tougher—these cuts (e.g. legs) are often best braised or slow roasted. By contrast, the most tender piece of meat on the whole boy, the tenderloin, has a milder taste and a softer texture. Chefs often marinate the more tender parts to strengthen their flavor.

Selection

Boys with creamy-whitish yellow fat tend to be younger. Avoid meat with crumbly or yellowish fat unless you’re specifically looking for an older longpig. Young boy flesh is typically a paler red.

Servings

Legs are most often used at carving stations or for larger parties. A rack is sufficient for 2-3 people. It is customary to serve 2-3 loin chops per person. There are about 2 servings per shoulder.

Preparation

The membrane over the surface fat (fell) is often intentionally left intact. The fell helps the meat retain its shape, especially for larger cuts. For smaller cuts, it’s recommended that the fell be removed so that it doesn’t distort the shape. The fell also helps to retain natural juices when cooking.

Butchering

Essential butchering tools include a saw, cleaver, and paring knife. The shorter the knife, the easier it’ll be to cut the meat without damaging it. Knives with plastic handles are recommended for maximum safety (particularly for cleaning purposes). A good butchering table is essential. Effective restraint devices are also important, especially for the non-volunteer meat. But remember, even voluntary meat animals may change their minds and attempt to escape, especially if they find the pain of preparation to be unacceptable. The butcher will need a fairly roomy space in which to work (an interior location is suggested), and a large table for a butcher's block. A central overhead support will need to be chosen or installed ahead of time to hang the carcass from. Large tubs or barrels for blood and waste trimmings should be convenient, and a water source should be close by. Most of the work can be done with a few simple tools: sharp, clean short and long bladed knives, a cleaver or hatchet, and a hacksaw. The live boys may be caged before slaughter though it is usually not desirable to have them in the same room as the meat processing unless the spectacle of their fear appeals to the prospective diners. That fear factor may affect meat quality.

Storage

Boy can be refrigerated for up to five days. Roasts can be stored for four to five days. Smaller cuts shouldn’t be kept for more than three days. Ground boy or small pieces last for one or two days. Boy can be frozen for up to six months. Ground boy should only be frozen for three months.

A Step-By-Step Guide to Fabrication:

1. Get the details before you start. Know when and how the boy was slaughtered so that you can wait the proper amount of time before beginning the butchering process. Chef Alex recommends hanging the carcass in a walk-in refrigerator (~38 degrees) for about one week from the time that it was slaughtered. Of course some chef’s prefer to butcher the boy alive and that can be done in a variety of entertaining ways.
2. Take out the offal. Reserve the kidneys, liver, and heart for cooking if desired. When trimming the kidneys out, pull the fat off of them.
3. Saw off the head. Reserve for stock or soup.
4. Saw off the neck. The neck can be braised or used in stock.
5. Take off the arms or upper shanks. Chef Alex’s most important tool for this step is his hand. Before even picking up the knife, he feels exactly where the bones are so that he knows where to cut and doesn’t accidentally damage a piece of meat that he’s trying to save. After the initial inspection, lift up the arm and cut from the armpit towards the body. Note that the two legs are attached by the tailbone.
Separate the shank. Chef Alex recommends leaving the leg on if you’re planning on carving meat from the bone—this allows for easier handling.
6. Take off the legs. As with the arms, pinch with the fingers so that you know where the meat is. Avoid cutting into the loin. Pop the ball-and-socket joint on the femur. Follow it with the knife. Cut off the leg.
Separate the top round, bottom round, eye of the round, and knuckle. Follow the seams and separate the parts using your fingers.
7. Trim off the flank. If it’s a small boy, there might not be quite enough meat to cook on its own; if this is the case, reserve the flank with the other braising meats.
8. Saw off the rump-end of the boy. Begin where the saddle ends. If possible, use an electric saw. Reserve for stock or sausage meat.
9. Separate the saddle from the rack. There is usually one rib bone attached on the rack-end of the saddle. Either leave all the ribs on and separate the saddle at the end, or leave one rib bone attached. Use a saw for the separation. Remove the silver skin covering the meat. Slip the point of a knife underneath the skin. Trim in one direction and then the other, taking off as little meat as possible in the process.
Carve the meat off the bone. There are four pieces of meat on the saddle: two tenderloins (underneath), and two loins (on top). Ride a knife close to the bone, starting with the tenderloins, and carefully lift off the meat.
OR
Make loin chops. Cut the saddle into cross sections—each cross section has bone in the center and meat (loin and tenderloin) on either side.
Separate the rack (ribcage) into halves. Use a saw. Separate it top to bottom along the chine bone. Hug close to the chine bone (vertebral column), making cuts at the shoulder.

Uses/Cooking

Chefs tend to prepare boy in similar ways. But there are many parts of the boy that are underutilized, or that are begging for a fresh method of preparation. Here’s a list of suggestions.

Remember that boy meat can carry human disease and it is best not to eat rare boymeat.

Boy Arm Pot Roast
Boy arm pot roast contains lower arm bone and sometimes the hand from the animal. It includes several muscles of varying size, separated by connective tissue. Boy arm pot roast is usually prepared by braising.
Boy Upper Arm Steak
Boy upper arm steak contains a cross section of the arm bone. It includes several muscles of varying size, separated by connective tissue. Boy chuck arm steak is cut thin, usually less than half an inch, and is usually prepared by braising.
Boy Shoulder Steak Boneless
Boy shoulder steak boneless is part of the arm and shoulder. It has very little fat and is boneless. It is usually prepared by braising.
Boy Chuck Short Ribs
Boy chuck short ribs come in rectangular-shaped alternating layers of lean meat and fat. They contain rib bones, the cross-sections of which are exposed, and are usually prepared by braising or by cooking in liquid.
Boy Chuck Flanken-Style Ribs
Boy chuck flanken-style ribs contain rib bones and alternating streaks of lean meat and fat. The cut is lengthwise, rather than between the ribs as in the case of boy cut short ribs. Flanken-style ribs are usually prepared by braising or by cooking in liquid.
Boy for Stew
Boy for stew may be cut from chuck, brisket, or rib. It usually consists of meaty pieces, cut into one-inch or two-inch squares and containing various amounts of fat. Boy for stew is usually prepared by braising or by cooking in liquid..
Boy Shank Cross Cuts
Boy shank cross cuts are cut from the upper hind shank (thigh) lower hind shank (calf) or fore shank (upper arm) cut perpendicular to the bone. They are one to two-and-a-half inches thick, and are usually prepared by braising or by cooking in liquid.
Boy Brisket Point Half Boneless
Boy brisket point half boneless is the brisket (breast) section of the boy. It contains of layers of fat and lean meat, but no bones. Often cured in salt brine to make corned boy brisket, it is usually prepared by braising or by cooking in liquid.
Boy Brisket Flat Half Boneless
Boy brisket flat half boneless comes from the brisket (breast) section and is cut from the rear portion of lean meat and fat closest to the plate layers. The breast and rib bones are removed. Often cured in salt brine to make corned boy brisket, it is usually prepared by braising or by cooking in liquid.
Boy Calf Roast.
Boy calf roast is prepared from the lower leg of the animal. It is usually prepared by roasting or cooking in liquids.
Boy Plate Skirt Steak Boneless
Boy plate skirt steak boneless comes from the abdominal muscle which is used in doing sit-ups. It is usually prepared by braising, broiling, grilling, pan-broiling, or pan-frying.
Boy Plate Skirt Steak Rolls Boneless
Boy plate skirt steak rolls boneless is prepared with the abdominal muscle. It is usually sliced three-quarters to one-inch thick, rolled to form pinwheels, and either tied or skewered. The steak rolls are usually prepared by braising, broiling, grilling, pan-broiling, or pan-frying.
Boy Flank Steak
Boy flank steak is a boneless flat-oval cut containing elongated muscle fibers and very little fat. These come from the side of the boy’s abdomen. The surface may be scored. It is usually prepared by braising, broiling, or grilling.
Boy Flank Steak Rolls
Boy flank steak rolls is boy flank rolled and secured with ties or skewers, cut crosswise into three-quarter to one-inch slices. It is usually prepared by braising, broiling, grilling, pan-broiling, or pan-frying.
Boy Rib Roast
Boy rib roast large end is cut from the ribcage using any combination of two or more ribs going around the ribcage. It contains large eye muscle with elongated muscling, and is streaked with strips of fat that surround the rib eye. It has a good fat covering, and is usually prepared by roasting. Boy ribs are also delicious grilled or barbequed
Boy Rib Steak
Boy rib steak is cut so it contains ribs and the accompanying muscles. It contains large rib eye muscle and two or more ribs. It is usually prepared by broiling, grilling, pan-broiling, or pan-frying.
Boy Hands
Boy hands are prepared from the severed hands and wrists of the animal. They should be carefully scrubbed or skinned. They are usually boiled or included as a soup ingredient. They make a striking surprise when found in soup by an unsuspecting guest. Sometimes the hands are removed from live animals whose wrists are then tourniqueted. The animal then can watch their own meat being cooked and eaten.
Boy Feet
Boy feet are prepared in a similar manner to boy hands. Careful scrubbing is essential. The skin is quite thick making the meat hard to remove. They are tough and tend to require long slow cooking.
Boy Round Steak
Boy round steak is a lean, oval-shaped cut containing round bone and the major muscles of the arm. It has a thin fat covering on the outer edges and is usually prepared by braising or pan-frying.
Boy Round Rump Roast
Boy round rump roast contains aitchbone (pelvis) and three major round muscles: top round, eye of round, and bottom round. A thick layer of fat covers the outer surface. It is usually prepared by braising or roasting.
Boy Cubed Steak
Boy cubed steak is square- or rectangular-shaped. The cubed effect is made by a machine that tenderizes the meat mechanically. The steak may be made from muscles of several primal cuts. It is usually prepared by braising or frying.
Ground Boy
Ground boy is made generally from lean meat and trimmings from round, chuck, loin, flank, neck, or shank. It is ground mechanically and usually sold according to percentage of lean relative to fat. Ground boy is usually prepared by broiling, pan-broiling, pan-frying, roasting, or baking.
Boy Tongue
Properly cooked boy tongue makes a tender entree and delicious leftovers. The tongue fills most of the lower jaw and has more meat than is usually imagined. Many people enjoy boy tongue, and it’s relatively cheap to purchase. The preparation and cooking steps are as easy as it gets. For the best texture, try finding a tongue from a younger boy. Tongue can be cooked several ways, including smoking, boiling and pickling. Regardless of the cooking method, slow cooking is the key to making a potentially tough piece of meat melt-in-your-mouth tender.
Boy Brain
Boy brain is very soft and porous and is considered a delicacy. Brain should be a bright pinkish white, plump, firm, and absolutely fresh. Brain that is shriveled and dry should be avoided. It is perishable and should be used the day of purchase. Boy brain should be washed well, then blanched. Although they differ in flavor and texture, boy brains and sweetbreads are used interchangeably in many recipes. Brain can be poached, fried, baked, or broiled. Brain also can be combined with scrambled eggs for a Southern delicacy. One brain usually feeds two people. Brain also may be added to salads or stuffing or served in soups.
Boy Sweetbreads-thymus, pancreas, salivary glands, and testicles.
Sweetbread is a culinary name for the thymus (throat, gullet, or neck sweetbread) or the pancreas (heart, stomach, or belly sweetbread). Various other glands used as food have also been called 'sweetbreads', including the parotid gland from the animal’s cheek ("cheek" or "ear" sweetbread), the sublingual glands from below the animals tongue ("tongue" sweetbreads or "throat bread"), and testicles (cf. Rocky Mountain oyster or boy balls) One common preparation of sweetbreads involves soaking in salt water, then poaching in milk, after which the outer membrane is removed. Once dried and chilled, they are often breaded and fried. They are also used for stuffing or in pâtés.
Boy Heart
Did you know that the boy heart isn't just healthy to eat, but delicious, too? There is something romantic and satisfying about eat that part of a boy that was so important to keeping it alive. It's something that every boy meat lover should try, at least once. Boy heart is very lean and tender, and is easy to cook. It's a lot easier to clean than it looks, and many people are intimidated by that part alone. Here's how to clean and cook boy heart, sautéed with onions. You'll need, the boy’s heart, a sharp knife, a pan of cold water, small onion, chopped butter, a small skillet, Worcestershire sauce, and one or two cloves of garlic, minced
Once your boy’s heart has been removed from the boy, run cold water through the arteries and veins to remove blood from the boy heart chambers. Pump the heart a few times to remove as much blood as possible. When the water runs clear, place the boy heart in a bowl of cold water to soak for a half hour. You may leave the boy heart in a bowl of cold water in the refrigerator for a longer period of time if you wish. Using a sharp knife, carefully work the membrane surrounding the outside of the boy heart loose and cut free from meat. This membrane should somewhat easily come off the boy heart, although it is slippery so be careful while cutting. Work the knife in and around arteries and veins and cut free from the meat. Don't worry if you end up chopping away chunks, as you will be slicing into smaller pieces to sauté. You will find what are called heartstrings in parts of the heart, cut meat free from those as they are fibrous and tough.
You should now have mostly meat with very little or no veins or membrane. Small bits of either are okay, you just want a minimal amount left on your boy heart to keep your meat tender. Slice remaining meat into bite sized pieces. The walls of the boy heart will be somewhat thin, but just the right thickness for sautéing. Set aside in a bowl or a Ziploc bag with about a half cup Worcestershire sauce (or other marinade if you wish) while preparing the other ingredients. Place a skillet on medium high heat on the stove with two Tbs butter. Chop a small onion fairly coarsely, and mince a clove or two of garlic. Place onion, garlic, and boy heart with Worcestershire sauce or marinade into skillet and sauté until onion is translucent. Cooking one boy’s heart should take five to ten minutes, and will feed one a good sized meal, or two if making smaller meals.
Boy Liver
Boy liver can be delicious. The liver is one of the cheap animal foods unless there is a great demand for it, then the price is higher. Boy liver is solid and compact in form and contains but little connective tissue, though a tough skin covers it and the veins which pass through it have very tough walls. In preparing liver it is necessary to wash and scald it thoroughly and to remove the outer skin and veins carefully. There is but little waste. Liver is sautéed, stewed, and baked. If cooked too long it toughens. It is well to serve liver with an accompaniment of heat-producing foods - hence, it is usually accompanied by bacon and starchy food such as potato and flour gravy. Liver is rather difficult of digestion because so compact in form. Its nutritive value is high - rather higher than that of muscular tissue. Cover slices of boy liver cut 1/2 inch thick with boiling water, let stand 5 minutes, drain, wipe, and remove the thin outside skin and veins carefully with a knife. Sprinkle with salt and pepper, dredge with flour, and cook until brown in bacon fat.
Boy Kidneys
Boy kidneys are very versatile but make sure they are fresh. They should be a nice brown color and feel firm, dry and plump. Prepare them by removing any white membranes that may still be attached and the hard core and wash thoroughly. Boy kidneys can have a rather strong flavor so, like liver, will benefit from soaking in milk for a while before cooking. Delicious, nutritious and cheap, kidneys are very versatile. Children’s kidneys are small and are the best type for grilling and frying. They are usually skinned before cooking. More mature kidneys are generally better cooked by stewing or casseroling. They may be used in that old fashioned favorite – steak and kidney pudding but can also be stewed or casseroled.
Cooking a Whole Boy’s Head
After beheading a particularly attractive boy, especially a preteen or early teen, you may want to initially keep it uncooked on ice as a centerpiece. But you may also want to cook and eat it, This is how to cook and dress a boy's head, an ancient holiday dish.
After scalding off the hair from the head, then place it in a deep pan, with the tongue and about two pounds of the boar's flesh, add a bundle of thyme, parsley, and sage, one shallot, about two tablespoonfuls of salt and a few peppercorns.; pour over the whole sufficient vinegar and water to cover the head, and let it stand three days; then drain it from the liquor and fill up in it every vacancy, made by withdrawing the skull bones with the tongue and the neck, cut into very thin slices, and rolled together; when the head is filled, and its form perfected then sew it up and tie it in a cloth. Put it into a stew pan, with the liquor drained from the head, a few-cloves, one tablespoonful of salt, and a pint of sherry; let it simmer slowly for seven hours, then take it out, and when quite cold, remove the cloth and the stitches. Place it in a dish, glaze it well, and stick in an apple or lemon in its mouth, and cherries for the eyes and serve it on a folded napkin, decorated with pieces of rosemary or on a platter surrounded by fresh fruit.
Sausage Casings from Boy Intestines
Most people do not want to eat boy intestines unless they are completely stripped and cleaned. But they can be used to make natural sausage casings. This is collagen, made from intestine of a boy that has been cleaned and stripped of fat. Since intestinal size can vary, sausages forced into natural casings may vary a bit in size. When not on the sausage, both collagen and natural sausage casing resemble a semi-clear sheath. They are usually placed onto a sausage maker, which forces the meat and other ingredients into the casing. They are completely edible, but may pop when exposed to high heat. They also add crunch to the sausage if you overcook them a bit.