240 



FARMER'S CYCLOPEDIA OF LIVE STOCK 



Fig. 165 LAMBS FITTED FOR THE BLOCK 



marrow in place of the yellow, fat mar- 

 row of older calves. The meat of imma- 

 ture calves, or even that of fetuses, is 

 not harmful. The idea that it causes 

 diarrhea is without foundation. In Ger- 

 many and England such meat is much 

 sought after by certain individuals. Or- 

 dinarily, however, a natural repugnance 

 is felt toward eating the meat of im- 

 mature calves or fetuses. 



Slaughtering calves — Veal calves are 

 stunned and the throat cut by a length- 

 wise stroke. The carcass is then hoisted 

 and the skin stroked to prevent the ac- 

 cumulation of blood under it. The car- 

 cass is slit open from the middle of the 

 lower jaw to the root of the tail. Most 

 of the skinning can be done by the use 

 of the fist and without an instrument. 

 The quicker the skin is removed, the 

 easier the process. Some markets re- 

 quire that the veal carcass be delivered 



wrapped in the skin which is left ad- 

 hering to the meat, except along the 

 belly. Certain butchers do not skin the 

 head, but scald it and scrape off the hair. 

 Cuts of veal — The usual series of cuts 

 of veal include head, neck, withers, back, 

 loin, leg, breast, shoulder, flank and 

 feet. Chops are cut from the loin or 

 ribs. The knuckle or lower part of the 

 leg is used chiefly for soups and stews. 

 Veal fillet is the leg piece with the bone 

 taken out. The haslet includes the 

 heart, lungs and liver. The firm, white 

 part of the fillet is sometimes called 

 "udder." The head and feet when care- 

 fully cleaned after scraping off the hair 

 ai*e readily salable. The brains and 

 tongue are also valuable parts. Two 

 glands in the calf are sold under the 

 name sweetbreads, viz : thymus and pan- 

 creas. The pancreas, as explained in the 

 section on anatomy, is a digestive gland 



Fig. 16(5 — READY FOR THE BUTCHER 



