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Discussion in 'Taxidermy Forum' started by BADLARRY250, Apr 18, 2017.
Is it possible to keep the breast meat and still get the bird mounted ?
If I kill a duck or goose that I want to save for mounting, I breast the meat out for myself since I hate to waste it. I stuff wet paper towel in the breast area and re-position the breast skin so the fat doesn't have a chance to leach into the feathers and freeze it. I believe another taxidermist has stated that freezing ducks whole and then later breasting out the meat is the best way to keep meat from becoming freezer-burnt. Are you asking about turkeys, ducks, pheasants, or anything in particular? I will cut the meat out for customers who bring in a freshly killed turkey if they ask and are willing to wait while I do it so I can give it right back instead of bagging, freezing and storing. I use a clean filet knife, but do know others who do not because of liability if someone gets sick from unclean hands/knives, etc.... I really wouldn't want to stop and cut out meat from every duck that comes in so I've never offered or done that. Ironically here in Illinois a law was passed a couple years ago requiring all usable (breast) meat be removed from all gamebirds for consumption. No exclusion was written for taxidermy specimens. I inquired about this and have not been given an definite answer other than "don't worry about it". If a customer asked if he could breast out their duck prior to bringing it in, I'd recommend against it to prevent possible feather/skin damage.
i was talking mainly about ducks and geese. i also hate to throw away perfectly good meat for no reason