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Figure 56.—Removing kidney.
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Figure 57.—Removing leaf fat.
Examining the Carcass
All the internal organs and the dressed carcass ([fig. 58]) 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, and one should be present to inspect the carcass; however, under farm conditions, you may need to look for the obvious signs of disease or damage yourself. If any part of the viscera or carcass is questionable, you should obtain expert advice.