PN-4561
Figure 15.—Splitting hide down midline.
If a cow is being slaughtered, do not split through the center of the udder. Cut the hide around each side of the udder and remove by lifting it and cutting along the body wall. Removal of a large udder will make siding easier and prevent any fluids contained in the udder from spilling onto the meat.
Begin siding by splitting the hide on the inside of the round ([fig. 16]). Starting with the cut made in removing the hindleg, cut downward to the midline split, just behind the scrotum or udder. Cut “inside out” and do not cut through the fat into the meat. Skin the inside round around to the front of the leg, leaving all fat and connective tissue on the carcass and not on the hide ([fig. 17]). Inexperienced butchers have a tendency to cut too deep in this area, so cut slowly and carefully.
PN-4562
Figure 16.—Splitting the hide on the inside of the round.