CARE OF THE CARCASS 



453 



detach the paunch and liver from the back, pulls the viscera for- 

 ward and either cuts the gullet or pulls it out with the stomach. The 

 liver upon being removed from the viscera and the gall-bladder cut 

 away from it should be placed in a pail of cold water. By cutting 

 around the diaphragm the heart and lungs are removed. The in- 

 side of the carcass is then carefully wiped out with a damp cloth, 

 care being taken to see that the chest cavity is thoroughly drained. 

 To facilitate rapid cooling, the breast-bone may be split and a short 

 spread stick used to hold the carcass open (Fig. 259). 



FIG. 256. Removing the pelt. 



A, skinning around forelegs and neck; B, skinning 

 around hind legs. 



When dressing sheep for market, the forelegs are folded back 

 at the knee and fastened to the shank with a skewer. This gives the 

 carcass a thicker and neater appearance. Likewise, lamb carcasses 

 are given a fatter, more finished appearance by spreading the caul 

 fat over the legs and flank (Fig. 260). 



Care of the Carcass. The mutton or lamb carcass should be 

 allowed to hang until it is thoroughly cooled, at approximately 40 

 degrees F., if possible. After it is cooled throughout it may, in the 

 winter months, be allowed to freeze and can be preserved almost 

 indefinitely if a frozen condition is maintained. Alternate freezing 

 and thawing is detrimental to the quality and flavor of the meat. If 

 carefully protected from flies by some such means as wrapping a 



