Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm

by H. Russell Cross; E. Curtis Green; William R. Jones; Anthony Kotula; R. L. West

Skinning the Head

The head should be skinned by splitting the hide down the midline ([fig. 24]) and by skinning down each side of the head and neck as far as possible ([fig. 25]).

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Figure 24.—Skinning the head.

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Figure 25.—Hide removed from neck and head.