26 
Farmers' Bulletin 10,")5. 
In general the ripping open and other primary cuts in skinning 
calves are the same as those described under skinning cattle. Fig- 
ure 31 shows a somewhat different step quite common in some sec- 
tions of the country but seldom used by butchers, as it requires more 
time and care. If this method is followed, hang the calf up by its 
hind legs and skin the rump around the tail, as shown in figure 31, 
at the same time disjointing the tail bone. The tail bone should 
be entirely removed before the skin is sent to market. Figure 32 
illustrates the next 
operation of skin- 
ning out the hind 
legs, after which 
the skin is ripped 
open straight from 
neck to tail, and 
the front legs 
skinned as in the 
case of cattle. After 
this suspend the ani- 
mal with a small 
spreader or gambrel 
and remove the skin 
by hammering and 
pulling, as pictured 
in figures 33 and 34. 
Do not use the blade 
of the knife any 
more than is abso- 
lutely necessary as, 
for example, when 
the meat shows a 
tendency to pull 
away from the car- 
cass. In this way 
any chance of mak- 
ing scores or cuts 
may be obviated and a skin of decidedly more value will be obtained. 
With calves that are to be placed in cold storage, the skin generally 
is not removed any further than figure 34 shows. The hanging parts 
of the skin are wrapped over the skinned parts, and left this way, to 
keep the meat moist, until the carcass is to be cut up for sale. The 
butcher has then only to pull or " fist " the skin off the back and 
remove the tail bone if present. Very often when the dressed calf is 
to be shipped some distance the skin is not even partially removed. 
This is ^advisable for the protection of the meat, but makes the skin- 
ning more difficult because of the escape of the animal heat. 
Fig. 30. — With hides poorly taken off, defects from scores 
and flesh are particularly prevalent in the areas indi- 
cated in the diagram. Scores are very numerous around 
the tail and in the butt, -which is the most valuable 
section of the hide. Careful knife work will prevent these 
defects. 
