Butchering Livestock at Home by Phyllis Hobson

Author:Phyllis Hobson
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 1981-03-26T16:00:00+00:00

Eviscerating

Place a container under the hanging carcass to catch the entrails and open the abdomen by cutting from the sticking point in the throat upward to the breastbone, being careful not to puncture the stomach. Using the knife as a pry, split the breastbone.

Continue the cut down the belly, being very careful not to cut into the stomach or intestines. Hold the knife down, with the blade pointing out or hold the hand inside to protect the entrails. Cut around the reproductive organs to the anus. To release the intestine, cut around the anus, cutting it free, but not cutting into it. Tie off the end with a piece of twine and work the tied-off end through the hole you cut into the abdominal cavity. Pull the entrails out into the container below, cutting away any tissue holding them. Cut the gullet loose from the chest cavity and pull it out with the stomach.

Hose out the inside of the empty carcass and remove any large pieces of fat, including the long strips of flaky-looking leaf fat that run the length of the carcass. Save them for lard.

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