I will cover how I filet out the meat, save the wings for calls and where to cut the tail.

First I flip the brid on its back as I start breast side up.

I use the smallest Rapala filet knife. Don't need nothing bigger.




I first take care of cutting the beard away by grabbing skin past the point the beard is attached. Cut this off and set it aside we will take care of this later.



Here I have grabbed skin behind the beard as it is attached at the breast.


My first cut


Finished product - note the extra skin - we will trim that later and then treat the beard to dry.



Okay from this slit in the breast where I have removed the beard I cut the skin all the way back from neck to head. Use the keel bone of the breast as your guide. The keel bone will be a whitish yellow colored hard ridge dead center between both breasts. [Note the crop or air sac sticking out]

or start cutting from the body cavity just below the breast bone straight up. I do not cut into the body cavity to expose the guts at all unless you want the heart and giblet.







Here I have the skin pulled back to the thighs and have exposed the crop to which I will trim out.



Notice how clean my hands are. This done right really ain't all that messy! ;D



Above the crop is trimmed out - just leave it there - no need to remove it.