Personal farming is the main source of income for most villagers. Here you need to grow potatoes and hay and keep cattle. But it’s not enough to grow crops or cattle. It is also necessary to properly process and save. If few people have difficulties with harvesting potatoes, then with carcassing, carcasses are not so simple. So, how to carve the carcass?
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Instruction manual
1
The whole process of carcass cutting consists of 4 successive stages: creating cuts, boning meat, stripping from connective tissues and venation. Carcasses need to be cut in a room where the temperature is not higher than 10 ° C.
2
First you need to free the carcass from the skin. This applies to carcasses of sheep, rams, cows. The pigs leave the skin. The shins to the knees and head are chopped off, and then the skin is cut without touching the meat on the inside of all the legs to the belly. A connective incision is made along the abdomen and skinned.
3
Then the carcass is suspended by the hind legs. This can be done by inserting the plank into the slots made between the tibia bones in the hips. A longitudinal abdominal incision is made, separating in parallel the internal organs from the abdominal wall to the chest. The rectum is cut out and tied, and the trachea is pulled out with a roar. In a separate basin, the liver is separated, cutting out the spleen, then the heart, kidneys, lungs, and body fat. All these parts will then go to the liver. The colon and small intestine are thoroughly washed, turned inside out and washed again.
4
The carcass is divided in half, guided by the sacral vertebra, legs, ribs and neck are separated. From the forequarter, the cervical part, the scapular part, the sternum and the ribs are obtained. From the hind quarter, the hip and lumbar parts are obtained. On the lower back, incisions are made along each vertebra and the meat is removed. From the hip part, the pulp is cut along the femur, removing the tibia and femur.
5
When the cut is finished, proceed to deboning the meat. To do this, the meat is carefully removed from the bones, avoiding cuts in a piece of meat more than 1 cm deep.
6
After deboning, veining and stripping follows. At this stage, surface films, cartilage, tendons and excess fat are removed. Of course, it makes no sense to completely clean the meat. Connective tissue between the muscles is left, as well as a thin surface film. In conclusion, the meat is cut into portions.