PN-4587
Figure 41.—Splitting the pelvic bone with a knife.
PN-4588
Figure 42.—Splitting the pelvic bone with a saw.
Hoist the carcass until the front shanks clear the ground by about a foot. Cut down the midline by inserting the knife handle inside the body cavity with the knife blade extended outward as shown in [figure 43]. This procedure ensures that the paunch and intestines are not cut. Continue cutting down the midline to the cut made when opening the brisket (figs. [44] and [45]). Loosen the large intestines as shown in [figure 46], making sure that the pelvic and kidney fat, as well as the kidneys, are left attached to the carcass. Pull down on the paunch and intestines and allow them to fall into a container or onto the ground. As the paunch falls, a small cut with a knife will free the liver from the connections to the intestines and paunch ([fig. 47]). Do not cut the esophagus, which extends through the diaphragm. The esophagus will be left attached until the lungs are removed.
