PN-4574
Figure 28.—Removing cheek meat from jawbone.
Opening the Brisket
Beginning at the cut made for bleeding, split the muscles along the midline of the neck up to the end of the brisket. Cut only as deep as the windpipe. Cut lengthwise along the center of the brisket from the neck to its rear edge (figs. [29] and [30]). Be careful not to cut beyond the tip of the brisket because the viscera may be punctured. Split the neck open along the midline and loosen the windpipe and esophagus. Saw completely through the brisket as shown in [figure 31]. Tie the windpipe and esophagus with string to avoid spilling paunch materials when the carcass is hoisted ([fig. 32]).
PN-4575
Figure 29.—Splitting fat and lean of brisket.