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Figure 17.—Skinning the round.
Removal of the hide from the belly or abdomen is the next step. Beginning at the midline split, cut under the hide until it can be grasped with the other hand ([fig. 18]). Loosen the hide along the flat surface of the belly from the round forward to the brisket ([fig. 19]). The insides of the forelegs can be skinned but not the outside, which protects the carcass from contamination when it is hoisted ([fig. 20]).
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Figure 18.—Removing hide from belly.
