FIG. 36.—STUNNED CATTLE BEING HOISTED FOR STICKER.
Immediately after the stunning a sliding door is hoisted and the stunned animal rolled out to be hoisted for sticking, heading, etc., as shown in [Figs. 36] and [37].
Sticking.
—In sticking great care should be taken that the throat is well opened, thereby giving the blood a free flow, also that in sticking both arteries and veins are severed, otherwise the beef will purge on the back and look discolored when finished. Care should also be taken not to stick cattle “through,” for if this is done, when the bullock is thrown on its back, the blood flows onto the chime bones, causing a bad discoloration.
FIG. 37.—HEADING AND SKINNING CATTLE.
Heading.
—Care should be used to see that all the fat possible is left on the tongue, leaving it perfectly smooth on the outer surface; that as little hide as possible is left around the horns. The header, in cutting around the side of the head, leaves all the fat on the heads, and keeps as close to the side of the tongue as he can without injury to same; when this is done, the hide dropper can leave a full shaped neck, otherwise considerable meat which should be on the carcass is left on the head, where it is afterward trimmed and only worth tallow price. In taking the tongue from the head the trimmer should cut close to the jaw-bone, so that all the meat possible may be left on the tongue.