504 FARM ANIMALS 
8. Dressing hogs.—Various devices are used for hang- 
ing up the hogs. The rope and pulley is a simple arrange- 
ment and saves additional help. When hung, the carcass 
is opened along the mid- 
line of the belly, the 
breast bone and _ pelvic 
arch are split apart, and 
the entrails removed. 
The leaf lard or kidney 
fat should not be dis- 
turbed, but left to cool 
in the carcass. After the 
removal of internal or- 
gans, cold water may be 
dashed over the interior, 
and the carcass left to 
cool and set. 
9. Cutting up—When 
cool, the carcass is 
placed on a table or 
block and cut in pieces after the approved fashion for the 
kind of animal slaughtered. Beeves are usually halved 
but hogs may be halved or cut into parts, the two sides 
remaining together. Both 
methods are followed. 
If the carcass has not 
peor been halved, it is placed 
on the block, the head is 
removed, the shoulders 
separated from the body, 
and the hams cut from 
the rear about 2 inches 
in front of the pelvic 
Showing the two most common methods cf 
cutting up hogs. bones. These parts are 
lai 
COOLING OFF 
DivipING THE Hoc Carcass 
