ANIMAL PRODUCTS 



253 



Fig. 175 — SKINNING THE BEEF 



Cut around the rectum and allow it 

 to drop down inside without splitting 

 the pelvis, then open the belly from cod 

 to breastbone. The intestines are now 

 removed, leaving the liver, splitting the 

 breast if for home use, but leaving it 

 whole if for market. The bladder is re- 

 moved from the pelvis, and the liver, 

 lungs, diaphragm and heart taken out, 

 after which the carcass is cleaned with 

 a cloth wrung out in hot water. The 

 mutton carcass is halved and the breast 

 and flank removed. The leg is cut off 



just at the top of the round, and the 

 shank removed below. The shoulder is 

 separated between the third and fourth 

 ribs and the neck at the shoulder vein. 

 Killing hogs—Hogs should be excited 

 and bruised as little as possible in catch- 

 ing for slaughter. The hog is stuck by 

 thrusting the knife to a depth of 8 

 inches just in front of the breast bone, 

 the point carried directly toward the 

 root of the tail and not to the right or 

 left. A quick turn of the double-edged 

 knife severs the blood vessels. A barrel 



Fig. 17G BEEF READY TO HANG 



