BEEF SLAUGHTERING, CUTTING, PRESERVING, AND COOKING ON THE FARM TEXT

Figure 16.—Splitting the hide on the inside of the round. [Illustration: Man skinning hide off hindleg using a knife] Figure 17.—Skinning the round. Removal of the hide from the belly or abdomen is the next step. Beginning at the midline split, cut under the hide until it can be grasped with the other hand (fig. 18). Loosen the hide along the flat surface of the belly from the round forward to the brisket (fig. 19). The insides of the forelegs can be skinned but _not_ the outside, which protects the carcass from contamination when it is hoisted (fig. 20). [Illustration: Man pulling and slicing away hide from belly using a knife] Figure 18.—Removing hide from belly. [Illustration: Man pulling and slicing away hide using a knife] Figure 19.—Loosening the hide from round to elbow. [Illustration: Man pulling and slicing away hide around forelegs using a knife] Figure 20.—Skinning the inside of the forelegs. Siding (removal of the hide from the sides) is the next step and is very difficult to do perfectly. This requires a knife with a sharp, smooth edge; therefore, frequent steeling of the knife may be necessary. Grasp the loosened hide and pull it up and outward (fig. 21). This places tension on the hide, removes wrinkles, and allows the knife to glide smoothly. Holding the knife firmly, place it against the hide with the blade turned slightly outward to avoid cutting the thin flat muscles which cover the sides of the carcass. With smooth, sweeping strokes of the knife, skin from the front of the hindleg to the point where the hide was cut over the elbow. At this point, the muscles become thin and so tightly bound to the hide that it will be necessary to leave them on the hide. Cut through the muscles and continue skinning as far down the side as possible (fig. 22). [Illustration: Man pulling and slicing away hide around midsection using a knife] Figure 21.—Removing hide from sides (siding). [Illustration: Cow on ground with hide pulled away] Figure 22.—Siding completed. Return to the rear of the carcass and remove the hide left on the inside of the rounds (fig. 23). _Do not_ skin the outside of the round because this can be done more easily after the carcass is hoisted. [Illustration: Man pulling and slicing away hide around inner hindlegs using a knife] Figure 23.—Removing hide from the inside of the round. Skinning the Head The head should be skinned by splitting the hide down the midline (fig. 24) and by skinning down each side of the head and neck as far as possible (fig. 25). [Illustration: Man slicing along top of head using a knife] Figure 24.—Skinning the head. [Illustration: Head and neck with hide removed] Figure 25.—Hide removed from neck and head. Remove the tongue by cutting just inside each jaw to the forward point where the jaws join (fig. 26), making sure the tongue is straight so that it will not be cut. Pull the tongue out and complete its removal by cutting through the cartilage at its base (fig. 27). Wash the tongue thoroughly in clean water and put it in ice or ice water. [Illustration: Man slicing along jaw using a knife] Figure 26.—Loosening the tongue. [Illustration: Man slicing tongue out at base using a knife] Figure 27.—Removing the tongue. Remove the cheek meat from each side of the jawbone by cutting close to the bone and down to the rise of the bone just over each eye (fig. 28). Wash thoroughly in clean water and put it in ice or ice water. [Illustration: Man slicing cheek away from head using a knife] Figure 28.—Removing cheek meat from jawbone. Opening the Brisket Beginning at the cut made for bleeding, split the muscles along the midline of the neck up to the end of the brisket. Cut only as deep as the windpipe. Cut lengthwise along the center of the brisket from the neck to its rear edge (figs. 29 and 30). _Be careful_ not to cut beyond the tip of the brisket because the viscera may be punctured. Split the neck open along the midline and loosen the windpipe and esophagus. Saw completely through the brisket as shown in figure 31. Tie the windpipe and esophagus with string to avoid spilling paunch materials when the carcass is hoisted (fig. 32). [Illustration: Man slicing up along the front of the neck using a knife] Figure 29.—Splitting fat and lean of brisket. [Illustration: Picture of split neck] Figure 30.—Fat and lean of brisket—split to bone. [Illustration: Man sawing brisket bone] Figure 31.—Sawing the brisket bone. [Illustration: Man tying shut windpipe and esophagus] Figure 32.—Tying the windpipe and esophagus. Hoisting and Rumping Insert the spreader or single-tree between the large tendons on the hindlegs (fig. 33). For safety, the hocks should be tied securely to the spreader. After the spreader is firmly in place, hoist the carcass to a convenient working height, usually waist high, for skinning the rounds. Skin along the outside of the rounds leaving the fell, the thin membrane that lies between the meat and skin, on the round (fig. 34). This membrane protects the meat from rapid drying. After skinning around the anus, loosen it by cutting around it deep into the pelvic canal (fig. 35). Pull the large intestine about 6 inches from the pelvic cavity (fig. 36) and tie it with a string near the opening as shown in figure 37. To facilitate later hide removal from the tail, remove a thin strip of hide from its top side (fig. 38). [Illustration: Pipe holding hindlegs apart, chains attached] Figure 33.—Hoisting the carcass. [Illustration: Cow hoisted waist high for skinning hindlegs] Figure 34.—Removing the hide from the round (rumping). [Illustration: Knife slicing around anus using a knife] Figure 35.—Skinning around the anus (bung). [Illustration: Anus pulled out away from carcass] Figure 36.—Pulling anus from pelvic canal. [Illustration: Man tying shut anus] Figure 37.—Tying the anus. [Illustration: Knife slicing hide along length of tail using a knife] Figure 38.—Skinning the tail. Skin the outside of the round, leaving the fell membrane on the round (fig. 39). You can usually pull off the hide in this region by hand, leaving the fell intact. At the bottom of the round, the fell is severed as shown by the arrows in figure 40. If a steer or bull is being slaughtered, remove the penis by cutting under it and severing its connection at the anus. Remove the hide from around the anus. [Illustration: Man pulling and slicing hide away from hindlegs using a knife] Figure 39.—Skinning the outside of the round. [Illustration: Hide removed from hind legs up to tail using a knife] Figure 40.—Hide removed from rounds. Evisceration Split the pelvic bone by first locating the seam between the rounds, then following this seam to the bone and cutting through the bone with a knife or saw (figs. 41 and 42). [Illustration: Man splitting hindlegs apart with knife] Figure 41.—Splitting the pelvic bone with a knife. [Illustration: Man splitting hindlegs apart with saw] Figure 42.—Splitting the pelvic bone with a saw. Hoist the carcass until the front shanks clear the ground by about a foot. Cut down the midline by inserting the knife handle _inside_ the body cavity with the knife blade extended _outward_ as shown in figure 43. This procedure ensures that the paunch and intestines are not cut. Continue cutting down the midline to the cut made when opening the brisket (figs. 44 and 45). Loosen the large intestines as shown in figure 46, making sure that the pelvic and kidney fat, as well as the kidneys, are left attached to the carcass. Pull down on the paunch and intestines and allow them to fall into a container or onto the ground. As the paunch falls, a small cut with a knife will free the liver from the connections to the intestines and paunch (fig. 47). _Do not_ cut the esophagus, which extends through the diaphragm. The esophagus will be left attached until the lungs are removed. [Illustration: Hand in body cavity slicing down through belly using a knife] Figure 43.—Opening the belly—knife blade outward. [Illustration: Man slicing down through belly using a knife] Figure 44.—Opening the belly. [Illustration: Stomach hanging out from carcass] Figure 45.—Belly opened to the brisket. [Illustration: Large intestine being sliced away from carcass using a knife] Figure 46.—Loosening the large intestine. [Illustration: Liver being sliced away from intestines using a knife] Figure 47.—Freeing the intestines and paunch from the liver. Remove the liver by reaching behind it and pulling while cutting the connective tissue (fig. 48). During removal, check for any abscesses (yellow or white pus pockets) or scar tissue, which are indications of infections. If these are present, the entire carcass should be checked thoroughly for other signs of infection or disease (discussed later in the section on examining the carcass). Once the liver is removed, separate the gall bladder by cutting under it (fig. 49). Wash the liver thoroughly and put it in ice or ice water. [Illustration: Liver being sliced out using a knife] Figure 48.—Removing the liver. [Illustration: Gall bladder being sliced away from liver using a knife] Figure 49.—Removing the gall bladder. To remove the lungs and heart, cut through the diaphragm, the thin sheet of muscle, and the white connective tissue that separates the lungs and heart from the stomach and intestines. This cut is made at the edge of the thin muscle as shown by the arrows in figure 50. Cut beneath the hanging muscle and the large blood vessels just below the kidneys to the backbone. Remove the heart, lungs, and windpipe as one unit by pulling them down while cutting between them and the backbone (fig. 51). Be _sure_ to note any adhesion of the lungs to the body wall because this is a sign of infectious diseases. [Illustration: Diaphragm cut away at the point of contact with ribs] Figure 50.—Cutting through the diaphragm. [Illustration: Slicing heart and lungs from backbone using a knife] Figure 51.—Removing the heart and lungs. The heart is removed from the lungs by cutting across the top of the heart (fig. 52). Wash it thoroughly and put it in ice or ice water for rapid chilling. If the tripe, or stomach, is to be saved, empty the stomach as quickly as possible and rinse it. Thorough cleaning can be done later. [Illustration: Slicing across top of heart using a knife] Figure 52.—Separating the heart from lungs. Dropping the Hide Split and remove the hide remaining on the front shanks (fig. 53). Skin down each side of the shanks and neck, meeting at the backbone (figs. 54 and 55). Skin around the loin and under the tail. The remaining hide on the tail can be pulled or cut off at this time (fig. 56). Remove the tail at its base (fig. 57), wash it thoroughly, and put it in ice or ice water. Skin over the poll of the head and down the face, removing the hide at the muzzle (figs. 58 and 59). The head can be removed at this point; however, if it is left touching the ground, it will give support during splitting. [Illustration: Slicing hide from front legs using a knife] Figure 53.—Skinning the front legs. [Illustration: Slicing hide from front legs using a knife] Figure 54.—Skinning the front legs. [Illustration: Slicing hide from neck near backbone using a knife] Figure 55.—Removing hide from neck. [Illustration: Man pulling hide away from tail] Figure 56.—Pulling hide from tail. [Illustration: Slicing tail off using a knife] Figure 57.—Removing tail. [Illustration: Slicing hide down away from head near muzzle using a knife] Figure 58.—Skinning the head. [Illustration: Pulling and slicing hide from muzzle using a knife] Figure 59.—Skinning the head. Splitting the Carcass Split the warm, dressed carcass into halves. This allows for free circulation of air around the halves, to get a quicker chill. Also, a dressed beef carcass is heavier and harder to handle if it is not split. To split the carcass, first saw through the sacral vertebrae or tail region from the inside (fig. 60). As soon as you have made the cut to the rise of the pelvic arch, saw from the outside. To make sawing through the center of the vertebrae easier, mark the correct line you wish to take down the backbone with a knife. Mark over the top of the bony spinal processes, which can be easily located with the fingers (fig. 61). Make the split through the loin and rib. In the chuck region, lower the handle of the saw to make sawing easier (fig. 62). If the split gets off center, continue through to the next vertebra and realign the saw. [Illustration: Saw inside body cavity sawing down] Figure 60.—Splitting the sacral vertebrae. [Illustration: Hanging carcass with knife slice marks along backbone] Figure 61.—Line of cutting. [Illustration: Saw cutting through shoulder region] Figure 62.—Sawing through the chuck. If brain removal is desired, continue the split through the poll and down the center of the face. After sawing half way down the face, pull the halves of the head apart and remove the brains (fig. 63). Wash the brains thoroughly, checking for bone fragments. If the animal has been shot the brain will contain metal fragments and should not be saved. [Illustration: Hand reaching into brain case and pulling out brain] Figure 63.—Removing the brains. Remove the head at the first joint next to the poll. Head removal is much easier after splitting (fig. 64). Then remove the kidney and kidney fat (fig. 65). [Illustration: Man slicing off head using a knife] Figure 64.—Removing the head at the atlas joint. [Illustration: Man slicing out kidney using a knife] Figure 65.—Removing the kidney and surrounding fat. Wash the carcass with clean water, especially down the split backbone where bone dust accumulates. With a knife, remove any contamination which cannot be washed off. Pumping the front legs up and down a few times helps drain the blood from the forequarters. Examining the Carcass All the internal organs and the dressed carcass should be examined carefully for any abnormalities or conditions that might affect the fitness of the meat for food. Usually, a meat inspector or graduate veterinarian is the only person qualified to do this, but under farm conditions it becomes necessary for you to look for the obvious signs of disease or damage. If any part of the viscera or carcass is questionable, you should obtain expert advice. Bruises, minor injuries, parasites in the organs and enclosed abscesses, and single tumors are frequently local conditions that can be easily removed. However, the presence of congestion or inflammation of the lungs, intestines, kidneys, inner surface of chest or abdominal cavity, and numerous yellowish or pearl-like growths scattered throughout the organs should be viewed seriously. Carcasses and viscera having such abnormalities should be examined by a graduate veterinarian and his opinion obtained as to the wholesomeness of the meat. You should check with a cooperating veterinarian before slaughtering the animal to be certain he will be available if you should seek his advice. Loading the Carcass Separate the halves into quarters by cutting between the last two ribs, leaving one rib on the hindquarter (fig. 66). Leave a 4-inch section uncut on the flank side and saw through the backbone (fig. 67). Make small handholds between the first two and the last two ribs of the forequarter to make loading of the forequarter easier (fig. 68). [Illustration: Man slicing through carcass along rib] Figure 66.—Ribbing the carcass. [Illustration] Figure 67.—Sawing through the backbone. [Illustration: Man holding forequarter attached to hind by flank strip] Figure 68.—Grasping the forequarter prior to loading. When ready to load, place a clean cloth (old sheets work fine) or plastic in the vehicle. With someone holding each forequarter, cut the attachment left on the flank side (fig. 69). If alone, _be sure_ to hoist the carcass so that the opposite side does not fall to the ground. Lower hinds until they can be reached and removed from the spreader (fig. 70). Place the forequarter in the vehicle with the bone side down and the hindquarter on top with the bone side up (fig. 71). Cover the meat to prevent contamination during transportation. [Illustration: Man holding forequarter through slice between ribs] Figure 69.—Separating the forequarter from the hindquarter. [Illustration: Two men, each holding a hindquarter on spreader] Figure 70.—Removing the hindquarters from the spreader. [Illustration: Quarters lying in vehicle] Figure 71.—Carcass loaded in auto. CHILLING THE CARCASS The surfaces of freshly slaughtered beef carcasses are contaminated with bacteria that can spoil the meat unless their growth is promptly checked. Bacterial growth can be slowed by prompt chilling and keeping the carcass at low temperatures. If the weather is suitable (28° to 35° F), the carcass or quarters can be wrapped in a sheet and hung to chill in a well-ventilated shed. Wrapping with a clean cloth will partially protect the carcass from contamination and help smooth out the fat on the outer surface. _Do not_ allow the carcass to freeze because freezing within 1 day after death may toughen the meat. If the carcass cannot be chilled to below 40°F on the farm, it should be transported to the local locker plant or market for chilling. Chilled beef should be aged at least 2 to 3 days to ensure that rigor is complete. There is no benefit to aging beyond 7 to 9 days. In fact, subsequent freezer storage life may be reduced by long aging periods. CUTTING Use the following guidelines to prepare cutting and packaging instructions for the plant if the carcass is not cut and wrapped on the farm. _Steaks_.—Those from the loin and rib, which are to be broiled, should be an inch or more in thickness. Those from the round and chuck, or which are to be cooked slowly with moist heat, should be ½ to ¾ inch thick. If two or more steaks are packaged together, they should be separated by two sheets of plastic or moisture-resistant paper. Although the size and shape of a steak will largely determine how many servings it will yield, allow ¾ of a pound per person (bone-in uncooked) where practicable. _Roasts_.—Allow ¾ pound (uncooked) per serving for bone-in roasts such as blade chuck roasts or rump roasts and ½ pound (uncooked) per serving for boneless roasts such as sirloin tip or heel of round. _Ground beef and stew meat_.—Allow ½ pound (uncooked) per serving. Carcass Cutting Equipment Elaborate and expensive equipment is not necessary, but certain items are essential (fig. 72). The following equipment is recommended: 1. Steel. 2. Steak knife. 3. Boning knife. 4. Meat saw. 5. Freezer paper (see section on “wrapping”). 6. Freezer tape. 7. Meat grinder (electric or hand-driven). [Illustration: Saw Knives, and sharpening steel displayed] Figure 72.—Cutting equipment. CUTTING THE CARCASS Forequarter The forequarter (fig. 73) is best processed by separating it into two more manageable sections and making usable cuts from each section. The following cutting procedure differs from the usual style of retail cutting by separating the forequarter between the sixth and seventh ribs instead of between the fifth and sixth ribs. This approach was taken to preclude difficulties for the novice which might arise with