These parts of the cat contain little usable meat, so toss them aside. Next, make a longitudinal incision on the cat's abdomen. It may look tasty, but the liver of a felis domesticus is frequently too toxic for human consumption. There's more than one way to skin a cat- our exhaustive research uncovered two. To summarize, use a sharp knife to trim off the skin, and pull it back, snipping away at the muscle tissue .
Gourmands like to skin their cats differently.
They hate shun using a skining knife, calling it crude. They reccomend you grab the loose skin around the head stump, and using a pair of pliers, peel it back off the carcass like a banana, rolling it off the body. The final step before cooking is to wash the meat of stray gristle and hairs. Nobody likes cat hair in their food. For the best taste, our reader inquired about possibly slow cooking a feline.