§ 18. Cutting up the Carcass
After the two halves of the carcass have been cooled, they may be placed on a table with the meat side up. The front legs are removed about an inch above the knee and the hind legs about an inch above the hock. Immediately remove the leaf lard and the kidneys, all in one piece, so as to facilitate cooling, using the hands to strip the leaf lard from its attachment to the sides. Strip out the tenderloin. Divide each half of the carcass into three parts, the shoulders, middle and hams. For cutting through the flesh, a heavy knife with a curved blade is best. A saw should be used in cutting through the bone. Cutting should be across the grain of the meat as much as is possible, in order that the meat will carve better after cooking.