Elaborate and expensive equipment is not necessary, but certain items are essential ([fig. 72]). The following equipment is recommended:
- Steel.
- Steak knife.
- Boning knife.
- Meat saw.
- Freezer paper (see section on “[wrapping]”).
- Freezer tape.
- Meat grinder (electric or hand-driven).
PN-4618
Figure 72.—Cutting equipment.
CUTTING THE CARCASS
Forequarter
The forequarter ([fig. 73]) is best processed by separating it into two more manageable sections and making usable cuts from each section. The following cutting procedure differs from the usual style of retail cutting by separating the forequarter between the sixth and seventh ribs instead of between the fifth and sixth ribs. This approach was taken to preclude difficulties for the novice which might arise with older carcasses, whose blade bone cartilage would have become ossified and thus impede the knife cut. Counting the rib closest to the neck as number one, locate the sixth and seventh ribs. Insert the knife between these two ribs ([fig. 74]) at about the midpoint of their length and cut towards the brisket. From the outside (skin side) of the forequarter, ([fig. 75]) insert the knife through the previously made cut. Holding the blade perpendicular to the outer surface, cut toward the back line until you meet the bone. After reaching the backbone, continue forward in a flat, circular motion, cutting all the flesh.