Fig. 3—Beef: Place to stick and manner of sticking.
At this point the carcass should be rolled on its back and held in position by a small, strong stick, say 18 inches long, with a sharp spike in both ends. Insert one end in the brisket and the other in the floor or ground. This will hold the carcass in position. Then split the skin over the back of the four legs from between the dew-claws to a point three or four inches above the knees. Skin around the shin and knee, unjointing the knee at the lowest joint as seen in Fig. 6 and skin clear down to the hoof.
Fig. 4—Beef: Skinning the face, illustrating manner of starting.
The brisket and forearms should not be skinned until after the carcass is hung up. Now cut across the cord over the hind shin, splitting the skin from the dew-claws to the hock up over the rear part of the thigh to a point from four to six inches back of the cod or udder. Skin the hock and shin, removing the leg as shown in Fig. 7. In splitting the skin over the thigh turn the knife down flat with the edge upward to avoid the cutting of flesh. While the hind leg is stretched ahead it is skinned down over the rear of the lower thigh but do not skin the outside of the thigh until the hind-quarters are raised. After the legs are skinned split the skin of the carcass over the midline from the breast to the rectum.
Fig. 5—Beef: Removing the head.
Fig. 6—Beef: Showing manner of unjoining fore leg and skinning shank.