Health benefits of duck and possible harm. A unique product - duck, its calorie content, valuable qualities and rules of consumption

Ducks are birds of medium and small size with a relatively short neck and a tarsus covered in front with transverse scutes. The color of the plumage is varied; many species have a special “mirror” on the wing. A number of species are characterized by pronounced sexual dimorphism during the breeding season, most often manifested in different colors of the plumage of the male and female. Most species moult twice a year; summer - full, autumn - partial.

Domestic ducks are descended from the mallard. Drakes (males) of domestic ducks weigh 3-4 kg, ducks - 2-3.5 kg. The average annual egg production is up to 250 eggs. Breeds of domestic ducks are divided into meat (Peking, gray Ukrainian, black white-breasted), meat and egg (mirror, khaki Campbell), egg (Indian runners). Ducks are bred in many countries, including Russia.

Ducks include shelducks, diving ducks (pochards), white-headed ducks, dabbling ducks, steamer ducks, muscovy ducks, and mergansers; in total more than 110 species. Ducks are widespread and there are more than 30 species

When breeding various breeds of ducks, work was carried out in the following areas: increasing live weight, precocity, egg production. As a result, meat, egg-laying ducks and ducks for general use were obtained.

Meat birds are characterized by high live weight and high early maturity. At proper care meat ducks at the age of 60 days reach a weight of 2-2.5 kg.

Egg-laying birds are lighter in weight than meat and general purpose ducks. But in terms of egg production, they are not inferior to chickens - recognized leaders in this direction.

General user ducks, or whatever it is called also called, meat and egg, directions are ideal for small household plots, as this direction is considered universal. By 60 days of age, birds reach a weight of about 1.5 kg.

It is quite profitable to produce a regular white duck, but the main thing is not to overfeed it. Otherwise, the bird will become overgrown with fat and sell poorly. True, to produce it on a private farm you need a good reservoir. Bashkir white duck or the Medeo breed gains 1.8-2 kilograms in 56 days.

Useful properties of duck

Dangerous properties of duck

The main harmful property of duck is the amount of fat that enters the body, since it is the source

Ducks are very popular in China and other countries Southeast Asia, where they are grown by many families living in rural areas. In our country, duck is in less demand compared to chicken. Many will be surprised to learn that duck meat is considered much healthier than chicken meat. So what is the benefit of duck meat, what beneficial nutrients does it contain, and is it really harmful, as some nutritionists claim. Read the answers to all these questions in this article.

Many of us prepare duck for the New Year or Christmas table. On ordinary weekdays, a duck is not often seen in family menu. Eat large number dishes that can be prepared with this type of meat. Take, for example, the recipe for duck with oranges. But many consider her fat and little healthy dish, which you can afford to eat only a couple of times a year.

However, this is fundamentally wrong. Duck meat is considered a delicacy. It was consumed 4,000 thousand years ago, and the first mention of cooking duck dates back to the Yuan Dynasty in ancient China.

The duck family is quite extensive and includes more than 100 species. Most modern duck breeds are descended from the wild mallard or musk duck. Modern duck breeds are divided into:

Egg and meat;

Beijing;

Black white-breasted;

Gray Ukrainian.

The average domestic duck, depending on the breed, weighs from two to 3.5 kilograms. Drakes - on average three to four kilograms.

What are the benefits of duck meat?

Most of us love duck meat for its taste. But few people realize that in addition to animal protein, it also contains other beneficial nutrients. Duck meat contains:

Minerals: selenium, phosphorus, zinc, copper, sodium, iron, potassium, calcium and others;

Vitamins: riboflavin, niacin, thiamine, pantothenic acid, vitamin B 6, B12 and others;

Monounsaturated fats;

Polyunsaturated fats;

An important part of poultry meat is vitamins. Vitamin B 3 or niacin helps metabolize fats and lower bad cholesterol (LDL) levels. 100 grams of meat contains almost half of it daily norm from recommended consumption.

Vitamin B 5 and B 12 are involved in maintaining functions nervous system. Vitamin B 5 is involved in the transmission of nerve signals. While vitamin B 12 protects nerve cells from damage.

Iron is involved in the process of hematopoiesis, the transfer of oxygen and other nutrients to various organs and tissues of the body.

Duck meat is a rich source of zinc and selenium. Both of these minerals play a role in enzyme function and activate enzymes that are essential for healthy cellular metabolism.

Zinc improves immunity, and selenium helps in proper functioning thyroid gland. 100 grams of meat contains a quarter of the daily requirement of an adult man and woman.

Protein in duck meat, like any other meat, contains everything necessary for a person amino acids. Protein is needed for immune system, maintaining tissue and skin regeneration. In 100 grams domestic duck contains 18 grams of protein, and the breast and legs Peking duck as much as 28 and 29 grams, respectively.

Many people are interested in whether duck meat is dietary and how many calories it contains. No, duck meat cannot be classified as dietary meat. This high-calorie product. Much depends on the method of preparation and presentation of the prepared dish. Calorie content of meat duck breast without skin can be 200 or a little more calories. Whereas cooked with skin already contains more than 300 calories.

Benefits of duck meat

Duck is rich in flavor and nutrients. It costs more than chicken. But including it in your diet can provide health benefits.

Selenium has antioxidant properties and can protect the body from free radicals and reduce the risk of cardiovascular diseases and oncology.

Iron can help prevent anemia.

Phosphorus helps convert food into energy and is needed for a strong skeletal system.

Our body also needs copper. It is an important mineral for both physical and mental health.

Calcium may help prevent osteoporosis.

Will bring consumption duck meat benefits for skin and hair. Riboflavin and niacin are important for maintaining healthy skin. Omega-6 and Omega-3 are excellent support for hair growth and skin regeneration.

In addition to the above, it should be noted that duck meat is important in the diet of people whose work involves high energy costs and nervous stress.

Harm of duck meat

Undoubtedly, duck meat should be on every person’s diet menu. It is nutritious and healthy. But not everyone can afford to include it in their diet. Duck meat is not recommended for:

Overweight and obesity;

Aggravation chronic diseases stomach;

Liver diseases;

Diseases of the pancreas.

However, this meat contains a lot of fat. We must not forget about cholesterol. A 100 gram serving of meat cooked with skin contains about 70 milligrams of cholesterol, and without skin – 75 milligrams. While daily norm consumption, according to nutritionists, is within 300 milligrams. Therefore, if you suffer from heart or vascular diseases, have increased content cholesterol, you should limit your consumption of this type of meat.

When cooking, preference should be given to stewed or baked duck and exclude products with high content cholesterol. It is better to cook duck without skin.

Having high cholesterol can cause it to deposit on the walls of blood vessels, which can increase the risk of heart disease.

How to choose a duck

Duck can now be bought not only at the market, but also in the store. If possible, it is better to buy poultry.

Ducks are slaughtered in the fall. There is a lot of choice on the market at this time. When purchasing, you first need to pay attention to the skin. It should be shiny, with a slightly yellowish tint, thick and with a layer of fat.

There should be no stickiness on the skin of the duck, the meat should be dense and elastic. When pressed, it quickly returns to its original shape.

It is worth paying attention to the color of the meat itself. Duck meat is a red meat and its color should be bright red, not brown or dark red.

How to cook duck

There are many recipes for cooking duck. Every kitchen has its own national recipe. This meat can be subjected to all types of heat treatment: frying, stewing, baking, grilling.

Most often, the duck is baked whole, stuffed with apples or oranges. Acid makes meat softer and tastier. In this case, the skin is not removed so that the meat does not lose juices and is removed before serving.

To keep the meat tender, you can marinate it before cooking by adding lemon juice to the marinade.

There is no need to add fat or oil when cooking. The duck has enough of it. When baking, as a rule, the meat is poured with its own juice.

When frying duck with skin, you need to make small cuts in the skin and fry first on the side where the skin is. In this case, most of the subcutaneous fat will melt away.

Traditionally, duck is served with cranberry sauce. It goes well with many stewed vegetables: cabbage, parsnips, beets, carrots, mashed potatoes, rice.

That's all about the benefits and harms of duck meat. Now you have enough reasons to buy the carcass of this bird and enjoy the delicious taste of the meat.

About the benefits and harms of duck meat, how to choose and store

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Roast duck, decorated with fruits and fruits, will decorate any table. Today, duck meat is mainly obtained from domestic Muscovy ducks. But they appeared in our country quite recently, although they have become widespread. Muscovy ducks now form the basis of farmed waterfowl.

But in Russia there are other ducks that were known in Rus', where they were raised from wild mallards. Although such ducks are bred mainly by private owners, they are still popular. However, their meat is somewhat different from that of Muscovy ducks.

Historians believe that this bird was first bred during the Yuan Dynasty - about 4 thousand years ago. Some Chinese villages still have ponds where ducks have been bred for centuries. And each individual province can boast own recipes duck meat dishes.

Compound

Duck meat (from which the fat has been removed) contains about 4.3 mg of iron, 1.5 mg of vitamin A, 0.4 mg of vitamin B1 and 0.69 of vitamin B2 per 100 grams. The calorie content of duck is about 240 calories per 100 grams.

Useful properties

Duck, like the meat of other birds (which live on water and in the cold), is quite fatty. But mostly fat is located close to the skin, so it is easily removed. Once the fat is removed, the meat is slightly more easily digestible. However, not in all cases it is worth getting rid of subcutaneous fat - it contains a lot of saturated acids, which have beneficial influence on the functioning of the brain and heart (in moderation, of course). The benefit of duck fat is that it improves potency quite well - after all, fatty acids produce hormones that stimulate the genitourinary system of men.

Among the varieties of poultry meat, duck belongs to the dark varieties, since it has a lot of vessels, and its meat fibers are much tougher than, for example, the fibers in chicken.

Duck meat itself contains huge amount useful substances. Since the duck, unlike most other domestic animals, leads an active lifestyle, it concentrates useful substances in those proportions that help the muscles work better.

Useful video No. 1:

The composition of duck is in many ways different from the composition of other types of meat. It contains a lot of protein, but it is not as easily digestible as, say, egg white. At the same time, it contains much more amino acids that are not produced by the body. The meat itself contains so many vitamins that the meat of other domestic animals cannot compare with it. For example, it contains 2 times more vitamin A than any other known meat. poultry. Therefore, the benefit of duck also lies in the fact that its intake helps improve skin and sharpen vision. Thanks to these properties, duck is a good choice for girls.

Duck contains significantly more iron than any other domestic animal meat. Men need about 20 mg of iron per day, women – 30 mg due to regular loss (“critical days”). Therefore, due to its properties, duck fits very well into the diet of women and girls.

Flaws

The composition of duck meat determines not only its beneficial properties, but also contraindications.

The main disadvantage of duck meat is its high fat content. If you remove the fat from under the skin and from the inside of the carcass, the calorie content will still remain very high. Because of this property, duck can be harmful to those who have overweight suffers from obesity or is trying to lose weight. In addition, duck fat is high in cholesterol. Although cholesterol is important for our body, we should not forget that its excess in food is more common than its deficiency. Therefore, duck is contraindicated for heart disease.

Brings less harm, but still also a rather serious drawback of duck – its toughness. It is quite difficult to digest, so eating duck meat is good only for those who do not have digestive problems. If you have gastrointestinal diseases, you should not eat. Also, duck meat will be difficult for children and the elderly to digest, so it is better to exclude it from their diet to avoid harm.

Bird selection

In order for duck to bring more benefit than harm to your health, you should carefully consider the choice of this product.

Choose a carcass not in stores, but in markets. You will not be able to test the duck in the store, as it will be very frozen.
At the market, choose only the seller who has all the stamps on the papers. Pay attention to whether the ducks have been checked by a veterinarian.
Examine the carcass. The parts covered with sandpaper should be slightly shiny and slightly yellowish.
A carcass that has been stored without violating the standards will not be sticky. Her skin will remain elastic - when you press on it, the resulting hole will quickly straighten back out.
Look inside the carcass. The meat should be a beautiful, bright red color.
You should not choose particularly large ducks - they will probably be old. Old ducks have a specific pungent odor, they are very fatty and quite sinewy. Therefore, you need to take an old duck only if you want to render fat from it; otherwise, it is of little use. Also, do not take a small carcass - young ducks are tough. It is best if the bird carcass is medium in size and quite meaty.
If the duck's beak and legs were not cut off, you can evaluate the bird based on them. The younger the bird was, the softer its beak and the lighter its legs.

But it’s best to get your own supplier from a small farm, where these ducks live. Then the duck on your table will always be of the highest quality possible.

Meat should be stored for no longer than 3 months.

Wild and domestic ducks

In addition to domestic ducks, there are also wild ones. And they can also be purchased in the markets.

In terms of its properties, the meat of wild ducks is very different from the meat of their domestic relatives. Its calorie content is 2 times lower (120 calories per 100 grams), and it contains 5 times less fat. Such meat will be more beneficial for overweight people than poultry.

Therefore, if possible, you can buy or even shoot useful product on one's own.

However, wild duck has its own characteristics. For example, due to the active life, the meat of such a duck will be very tough. Such meat will have to be boiled or marinated for a long time before the main preparations. Children should not try wild duck dishes. Wild duck meat will be heavy or even harmful to people with gastrointestinal diseases.

Sports and weight loss

Previously, cholesterol in the blood was reliably associated with harm to the heart and blood vessels. Now in the world of sports medicine there is no such unanimity. Moreover, some doctors believe that fatty duck meat, due to its beneficial properties, should be included in the diet of athletes.

As an argument in favor of duck meat, they also cite the fact that duck fat is fusible. Its melting point is much lower than the temperature inside the human body, so it is easily excreted from the body (unlike other animal fats).

At the same time, duck fat is healthier in composition than other animal fats. The content of polyunsaturated fats in it is such that it can be compared with olive oil. Duck meat contains as much linoleic acid as the meat of other animals does not. But it is this acid that helps the body convert fat into energy.

Linoleic acid and polyunsaturated fats, due to their beneficial properties, have recently been increasingly included in sports dietary supplements and prescribed by doctors for the treatment of many diseases. They maintain health and protect the body during weight loss.

Therefore, those who want to lose weight will benefit from duck meat, just like sports supplements.

Useful video No. 2:

Duck meat belongs to the category of products, the beneficial and harmful properties of which directly depend on the amount eaten. This is a fairly nutritious food, which at the same time can cause difficulty in digestion. However, in any case, poultry meat is much easier to digest by the human body than beef or pork.

The benefits of duck meat

This type of meat belongs to the category dark varieties. It contains many vessels, and the fibers are stiff. That is why this product is useful for those who have anemia and certain disorders of the nervous system.

Since duck is classified as a waterfowl, its meat is quite fatty. Most of this substance is found under the skin. Therefore, if you want to make meat dietary, you should remove the skin. In addition, duck fat contains a lot of omega-3 acids, so consuming this product is suitable for normalizing the functioning of the heart, blood vessels and brain.

In addition to omega-3 acids, duck meat contains many minerals and vitamins. This product is rich in vitamins B, A, K, E. Of course, by consuming only duck meat, daily norm Vitamins are difficult to obtain, but the correct selection of other products will give your body everything it needs.

The benefit of duck meat also lies in the fact that it has an excellent effect on male potency. Due to the presence of fat in it, the human body produces the secretion of the sex glands, as well as male hormones. It is thanks to this that it is possible to stimulate the functioning of the male reproductive system.

The benefits of duck meat are also due to its high protein content. This product is not easily absorbed by the body, but is very valuable source beneficial amino acids. In addition, duck contains twice as much vitamin A as other types of meat. Thanks to its presence, it is possible to improve vision and skin condition.

Duck meat is rich in proteins, and therefore doctors recommend its use to those people who are physically or mentally exhausted. For those who face stressful situations, duck meat helps strengthen the nervous system. In addition, duck meat is considered a powerful biostimulant that helps strengthen the nervous system.

This product should also be included in your diet during seasonal exacerbations of viral infections. It is also useful for people who are constantly engaged in mental work. Duck meat is simply irreplaceable for athletes.

Duck liver has particular benefits. It contains pantothenic acid, which normalizes metabolic processes in the body. Due to the presence of retinol and the optimal composition of amino acids, this product becomes extremely beneficial for men's health.

There is a lot of betaine and choline in duck. Thanks to the presence of these substances, cell membranes are formed, and therefore they must be present in the body. In addition, duck meat contains a lot of riboflavin. It also contains folic acid and carotene.

Although duck fat is very different unusual taste, it is incredibly healthy because it contains enzymes that have atherogenic properties. Thanks to their presence, it is possible to cleanse the body of carcinogenic substances.

Duck meat for weight loss

People who dream of getting rid of extra pounds, should give preference to wild poultry meat. It contains a minimum of fat. Domestic duck meat contains quite a lot of fat, so it is difficult to include it in the category of dietary products.

If you combine duck with green salad, then this will speed up the absorption of nutrients, while fats simply will not be able to accumulate. Diets that are based on separate meals, also allow the use of duck in the diet.

Harm of duck meat

The most harmful property of duck meat is its fat content. Even if you peel it from the skin, the calorie content will still be quite high. Therefore, duck meat is contraindicated for people who are obese or have a large amount of excess weight. In addition, duck fat is a source of cholesterol, which can cause blood vessel problems.

Also, the harm of duck lies in its toughness and difficulty in digesting. Therefore, such meat is suitable only for those who do not have problems in functioning digestive system. If you have any diseases of the digestive tract or liver, it is better not to eat duck.

Duck meat has many useful properties, because it contains many useful substances. This product can be used as a preventive measure various diseases. However, it is imperative to take into account its contraindications in order to maintain good health for a long time.

People are used to seeing ducks on dining table not so often. Maybe it's because chickens are more popular, or maybe they play a role taste qualities. Not every housewife can say what she makes from tough meat delicate dish. And that same musk duck, which is ideal for cooking, became popular not so long ago. But the benefits and harms of duck meat are still worth discussing. In Asian countries, this useful product has been consumed for more than 4 thousand years due to its properties.

Chemical composition of duck meat

IN healthy meat duck contains microelements, macroelements, vitamins of groups B, A, C, E, K. Each group has its own functions and properties.

One of the first most important elements is iron. It is found in moderation in duck and makes it healthy. It is this element that tends to be responsible for the level of hemoglobin in the blood. Otherwise, the person suffers from anemia. Without it, vitamins are not absorbed in normal quantities. For these processes to proceed normally, a person needs 20 milligrams per day. But female body It is advisable to consume half more, because he loses blood during menstruation.

Vitamin A is beneficial for normal vision. This is one of the most important properties that a child’s body needs. In the century modern technologies this is important. The element helps treat dermatological diseases. B1 normalizes appetite, energizes, reduces the risk of insomnia, and guarantees normal mood. B2 is a truly feminine vitamin. It helps maintain the beauty of nails, hair, skin, and normalizes metabolism.

Unsaturated acids are found in large quantities in this meat, more of them than in chicken, veal, and pork. They are of great importance for those who suffer from high cholesterol. After all, they tend to reduce its harm. If unsaturated acids are present in small quantities in the body, there is a risk of heart, brain and artery diseases.

Nutritional value and calorie content of duck meat

Calorie content and nutritional value Domestic and wild ducks are different. The indicators of the useful product prepared also differ in different ways, respectively, and the benefits of the dish:

Duck fillet contains 304 kcal.
Smoked loin– 415 kcal.
Breast without skin - 145 kcal.
Baked duck – 307 kcal.
Boiled meat – 252 kcal.
Fried - on average 279 kcal.
Broth contains 25 kcal. Thanks to this calorie content, duck broth has more benefits than harm.

What are the benefits of duck meat?

According to some indicators, duck healthier than chicken or beef. Here is a list of properties that indicate the benefits of duck meat for the human body:

Large amounts of vitamin B and other microelements are responsible for the normal functioning of almost all body systems.
Men can also highlight a beneficial property for themselves - increased potency.
Most of the beneficial elements in it should be supplied to the body daily.
Riboflavin and folic acid have a positive effect on women's health and beauty.
Consumption of the product benefits vision and skin health.
Fat removes carcinogens.
Normalizes metabolism.

Is it possible to give a child duck meat?

Giving duck meat to a child is possible and even necessary. The only question is at what age this introduction will not be harmful. The product is certainly useful, although it has its drawbacks.

It is very difficult for the baby's digestive system. And a large amount of fat will cause health problems. Children who are prone to obesity are not given even such a useful product at a later age because of this property. But duck broth will do more good than harm.

Vitamin B is responsible for normal development the child's body. It is useful for the digestive, reproductive, and nervous systems. And amino acids are the main component for building muscle tissue. Vitamin A is known to be responsible for the quality of vision and skin, and is even useful for diseases of the dermis.

Iron and folic acid tend to increase hemoglobin. Duck meat ensures the normal development of the child, subject to normal consumption. If you use the product from the permitted age and follow required calorie content diet - it will only be beneficial.

Benefits and uses of duck fat

Housewives try to make duck meat less fatty, remove the excess or choose a small-bodied duck. But also fat good housewife won't throw it away. It is collected and later used for cooking, cosmetology, and home medicine.

This is animal fat, and it has many beneficial properties. The body does not produce Omega-3 and 6 on its own. Eating fat allows you to replenish vital elements. All metabolic processes of the body are provided by choline, selenium, vitamin E. Oleic acid helps the cardiovascular system.

Like any fat, it should be consumed in moderation, not exceeding the required harmless norm. Otherwise, there is a risk of increasing cholesterol. And the rest of the beneficial properties will be of no use.

The benefits and harms of wild duck meat

Wild duck has its positive and negative aspects. The meat has good taste. But it also needs to be prepared correctly. Firstly, it is no less harsh, and can also smell. But there is an advantage - the wild specimen is less fatty and has less calories. Therefore, for some it will be more useful.

Important! Wild duck may be infected, so it is boiled. This the right way protect yourself and avoid harmful consequences.

How to cook duck

Duck, like any other bird, is prepared in different ways: stewed, fried, stuffed, made into soup, goulash, pate. But in this case, you must follow some rules. Without them, you won’t be able to cook a good tender dish. Often a duck upsets with its harshness, unpleasant smell, excessive fat content.

Cooking secrets:

Cooking duck begins with choosing a carcass. The breed must be meat-bearing, not egg-laying. In this case, you can hope for a more tender dish.
Smell - distinctive property ducks To prevent the dish from smelling unpleasantly, the meat should be no more than two months old.
Before starting cooking, cut out the butt to avoid smell.
The ideal filling is apples, citruses, mushrooms, dried fruits.
On average, if a carcass weighs 2 kilos, then it takes at least 105 minutes to cook.
Like any bird, the duck is defrosted before cooking.
If the duck is not cut, then choose a sleeve or foil.
If there is no foil or sleeve, then pour the same fat on top of the carcass.
Before roasting, the duck is quickly fried to retain the juices.
To ensure everything is cooked to the bone, the meat is first boiled.
If there are stumps on the skin, it is singed.

Harm of duck meat and contraindications for consumption

Not everyone prefers duck because of its fat content. And this is one of the most harmful properties birds. Given the amount of fat in it, we are no longer talking about people losing weight, but about patients with problematic digestion and some other diseases. By cutting off all the fat, calories can be reduced. But it will still be higher than chicken, beef, veal, and pork, which is harmful for most people.

It is fat that causes excess weight and problems with cholesterol levels. Those who eat poultry with diseases of the digestive tract can also get more problems. The meat not only has excess fat, but also toughness, which causes problems, especially for children and the elderly.

Cholesterol, which rises after eating fatty foods, is harmful. After all, this is a risk of disease cardiovascular system, blood vessels.

Pancreatitis, gastritis, overweight, cardiovascular diseases, liver diseases are the main contraindications to eating duck.

How to choose the right duck meat

Choosing a duck carcass is not so easy. You need to know certain rules in order to please your family with a delicious dinner in the evening. The fact is that its meat is “capricious”. Most people don't prefer duck, but only stop there because they didn't prepare or choose it correctly. The most common problems are meat that is too tough or fatty with an odor.

To avoid any unpleasant surprises, you need to act correctly even when purchasing:

Duck on the market is most likely tastier and less harmful. After all, it is most likely domestically produced and contains fewer chemical additives.
It should be medium in size. Many people are attracted to large carcasses, but duck fat does not smell very good.
A skinny bird is also not good. It will be dry and tough.
The skin should be elastic.
Meat bright color.
Normal skin is not sticky, shiny, slightly yellow.
If the smell is very unpleasant, the bird is old.
The optimal age is 6 months. The broiler should not be more than 3 years old.
The young duck has yellow legs and a slightly soft beak.

According to the rules, chilled poultry is stored at a temperature of -4 0C for no more than three days. Next, it is advisable to freeze it. When frozen, the carcass remains for even three months at a temperature of -15 0C.

Conclusion

The benefits and harms of duck meat are determined by the presence of microelements in its composition. The product has many useful properties. But the large amount of fat in it is a problem. Duck is contraindicated for those who suffer from diseases of the digestive tract and are overweight. In order to cook delicious dish, it is important to choose the right carcass and prepare it for processing, otherwise it will be tough and smell bad.

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