PN-5320
Figure 20.—Skinning legs.
Open the hide down the midline from the point where the animal was stuck, around each side of the pubis area and continue to the anus ([fig. 21]). Make this cut by inserting the point of the knife under the skin with the blade turned up. This procedure is referred to as cutting from inside out and protects against meat contamination from materials on the hide. Avoid cutting too deeply because you may puncture the intestine and contaminate the carcass.
PN-5321
Figure 21.—Cutting down midline.
Remove the hide from the insides of the hams ([fig. 22]). Be careful, it is very easy to cut through the fat into the lean. Continue skinning along the sides toward the breast. Grasp the loosened hide in the opposite hand and pull it up and out. This places tension on the hide, removes wrinkles, and allows the knife to glide smoothly. Holding the knife firmly, place it against the hide with the blade turned slightly outward ([fig. 23]). Skin as far down the sides as possible, but not around the front legs ([fig. 24]).
