Butchering Beef by Adam Danforth

Author:Adam Danforth
Language: eng, eng, eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 2014-03-18T16:00:00+00:00

2. Tie off the esophagus. Find the esophagus, separate the end from the trachea, and tie off the end with a piece of twine.

3. Thread the weasand rod. Thread the esophagus through the spiraled end of the weasand rod.

4. Push the rod into the cavity. Hold on to the end of the esophagus that is closest to you and then push the rod into the thoracic cavity of the carcass. Be firm; this process can require a considerable amount of pressure. Make sure that you push the rod as far into the cavity as you think is possible while avoiding any tears or causing damage to the esophagus. Remove the weasand rod. If you bled the animal using the thoracic method, after separating the esophagus sever it several inches after (anterior) where you tied it.

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