PN-4578
Figure 32.—Tying the windpipe and esophagus.
Hoisting and Rumping
Insert the spreader or single-tree between the large tendons on the hindlegs ([fig. 33]). For safety, the hocks should be tied securely to the spreader. After the spreader is firmly in place, hoist the carcass to a convenient working height, usually waist high, for skinning the rounds. Skin along the outside of the rounds leaving the fell, the thin membrane that lies between the meat and skin, on the round ([fig. 34]). This membrane protects the meat from rapid drying. After skinning around the anus, loosen it by cutting around it deep into the pelvic canal ([fig. 35]). Pull the large intestine about 6 inches from the pelvic cavity ([fig. 36]) and tie it with a string near the opening as shown in [figure 37]. To facilitate later hide removal from the tail, remove a thin strip of hide from its top side ([fig. 38]).
PN-4579
Figure 33.—Hoisting the carcass.
