Now begin at the flanks and skin along the midline until the side is nicely started. With a sharp knife held flat against the surface have the hide stretched tightly and remove the skin down over the sides with steady down-strokes of the knife, as shown in Fig. 8. But it is necessary that the hide should be stretched tightly and without wrinkles. Care should be taken to leave a covering of muscles over the abdomen of the carcass as it keeps it better. In siding the beef, it is usual to go down nearly to the back bone, leaving the skin attached at thighs and shoulders; skin over the buttock and as far down on the rump as possible, always avoiding cutting the flesh or tearing the membrane over it. A coarse cloth and a pail of hot water should be at hand while skinning and blood spots wiped quickly from the surface, but the cloth should be nearly dry, as the less water used the better. Open the carcass at the belly and pull the small intestines out at one side. Use a saw or sharp ax in opening the brisket and pelvis. After raising the windpipe and belly and cutting loose the pleura and diaphragm along the lower part of the cavity, the carcass will be ready to raise.
Fig. 7—Beef: Unjointing the hind leg.
Fig. 9 shows the carcass ready for raising, and Fig. 11 shows the block and tackle rigging attached to the carcass about to be raised.
Fig. 8—Beef: “Siding down;” knife held flat against the tightly stretched skin.
When the carcass is raised to a convenient height, skin the hide over the thigh, rump and hips. While in this position, it is well to loosen the rectum and small intestines and allow them to drop down over the paunch. The fat lining, the pelvis and the kidney fat should not be disturbed nor mutilated. The intestines may be separated from the liver to which they are attached by the use of a knife. The paunch is attached to the back at the left side and may be torn loose. Let it roll on the ground and cut off or draw off the gullet. The carcass at this point is shown in Fig. 11. Now raise the carcass a little higher and take out the liver, having first removed the gall bladder. Now remove the diaphragm, lungs, the heart, and finish skinning over the shoulders, forearms and neck, as shown in Fig. 12. Sponge all the dirt and blood off with a cloth, split the carcass in halves, using a saw, cleaver or sharp ax, wash out the inside of the chest cavity and wipe it dry.
Fig. 9—Beef: Ready to raise: Breast, forearms and neck, left covered to protect the meat until the carcass is raised.
