252 



FARMER'S CYCLOPEDIA OF LIVE STOCK 



the throat incision. The head is then dis- 

 jointed and removed. The carcass is 

 rolled on the back and held in place with 

 a pritch, after which the skin is cut down 

 the inside of each foreleg to the middle 

 line, and along the belly to the tail. The 

 skin on the hind legs is split in the same 

 way and the legs are removed at the knee 

 and hock. Then the hide is loosened 

 down the sides of the animal, leaving 

 the skin muscles on the carcass. 



The skin is separated as far down as 

 possible before hoisting the carcass and 

 the belly is opened to allow the small in- 

 testines to protrude. The brisket and 

 pelvis are split or sawed open, the wind- 



In cutting up meat, Boss recommends 

 an 8-inch cleaver in addition to the in- 

 struments mentioned above. Meat should 

 not be cut until the muscles have firmly 

 set. Each half of a beef is cut into 

 hind and fore quarter. The kidney, suet 

 and flank cuts are removed, then the 

 loin is separated from the rump, and 

 the latter from the round. From the 

 fore quarter the plate and shank are 

 first removed, then the cross ribs just 

 below the shoulder joint. The prime rib 

 cut includes th^ last seven ribs, and the 

 chuck ribs the other five. The neck and 

 shoulder are then separated by a trans- 

 verse cut. These cuts are recommended 



Fig. 174 — STEER HELD IN POSITION FOB STLXNING 



pipe loosened as well as the diaphragm. 

 With the carcass partly hoisted the skin 

 is removed from the hind quarters and 

 the intestines are loosened and allowed 

 to fall on the paunch. The intestines 

 are separated from the liver, the paunch 

 torn loose, and the whole intestinal 

 mass rolled out on the ground. Then the 

 liver, diaphragm, lungs and heart are re- 

 moved, and the shoulders and neck 

 skinned. The carcass is then cleaned 

 with a moist cloth and split in half, after 

 which it is left to cool before cutting up. 

 The meat must be cooled without freez- 

 ing at the surface, 34 to 40° F. being the 

 best temperature. For slaughtering in 

 summer, a cooling room is necessary. 



by Boss and constitute a very convenient 

 method of cutting beef at home. Sirloin 

 steaks are cut from the posterior part of 

 the loin, and porterhouse steaks come 

 from next in front of the sirloin. 



Killing sheep on the farm — Sheep are 

 stuck by thrusting a knife through the 

 neck, cutting edge toward the back bone, 

 just behind the jaw. The skin on the 

 front legs is split up above the knees. 

 A cut is also run from brisket to nose 

 and along the inside of each hind leg. 

 The buttock is skinned and also the 

 flank and cod. Then the hind legs are 

 tied together above the pastern joints 

 and the carcass hung. Now split the 

 skin along the belly and remove the skin 

 with the fist, beginning at the brisket. 



