Wash the carcass with clean water, especially down the split backbone where bone dust accumulates. With a knife, remove any contamination which cannot be washed off. Pumping the front legs up and down a few times helps drain the blood from the forequarters.
Examining the Carcass
All the internal organs and the dressed carcass should be examined carefully for any abnormalities or conditions that might affect the fitness of the meat for food. Usually, a meat inspector or graduate veterinarian is the only person qualified to do this, but under farm conditions it becomes necessary for you to look for the obvious signs of disease or damage. If any part of the viscera or carcass is questionable, you should obtain expert advice.
Bruises, minor injuries, parasites in the organs and enclosed abscesses, and single tumors are frequently local conditions that can be easily removed. However, the presence of congestion or inflammation of the lungs, intestines, kidneys, inner surface of chest or abdominal cavity, and numerous yellowish or pearl-like growths scattered throughout the organs should be viewed seriously. Carcasses and viscera having such abnormalities should be examined by a graduate veterinarian and his opinion obtained as to the wholesomeness of the meat. You should check with a cooperating veterinarian before slaughtering the animal to be certain he will be available if you should seek his advice.
Loading the Carcass
Separate the halves into quarters by cutting between the last two ribs, leaving one rib on the hindquarter ([fig. 66]). Leave a 4-inch section uncut on the flank side and saw through the backbone [(fig. 67]). Make small handholds between the first two and the last two ribs of the forequarter to make loading of the forequarter easier ([fig. 68]).
PN-4612
Figure 66.—Ribbing the carcass.