Private households are the main source of income for the majority of villagers. Here you have to grow potatoes and mow hay and keep cattle. But it is not enough to grow crops or livestock. You also need to properly process and save. If few people have difficulties with harvesting potatoes, then it is not so simple with cutting carcasses. So how do you cut the carcass correctly?
Instructions
Step 1
The entire carcass cutting process consists of 4 sequential steps: cuts, meat deboning, connective tissue stripping and trimming. It is necessary to cut the carcass in a room where the temperature is not higher than 10 ° C.
Step 2
First you need to free the carcass from the skin. This applies to the carcasses of sheep, rams, cows. Pig skins are left. The shins to the knees and the head are chopped off, and then the skin is trimmed without touching the meat on the inside of all legs to the belly. A connecting incision is made along the abdomen and the skin is removed.
Step 3
The carcass is then suspended by the hind legs. This can be done by inserting the board through the slots made between the tibia in the thighs. A longitudinal incision is made in the abdomen, separating the internal organs in parallel from the abdominal wall to the chest. The rectum is excised and tied, and the trachea is pulled out with a roar. In a separate pelvis, the liver is separated, cutting out the spleen, then the heart, kidneys, lungs, and internal fat. All these parts will then go to the liver. The large and small intestines are thoroughly washed, turned inside out and washed again.
Step 4
The carcass is divided in half, guided by the sacral vertebra, legs, ribs and neck are separated. The neck, shoulder, brisket and ribs are obtained from the forequarter. The hip and lumbar portions are prepared from the hindquarter. In the lower back, incisions are made along each vertebra and the meat is removed. From the hip part, the pulp is cut along the thigh bone, removing the tibia and femur.
Step 5
When the cut is finished, the meat is deboned. To do this, the meat is carefully removed from the bones, avoiding cuts in a piece of meat more than 1 cm deep.
Step 6
Deboning is followed by trimming and stripping. At this stage, surface films, cartilage, tendons and excess fat are removed. Of course, it makes no sense to completely clean the meat. Connective tissue between the muscles is left as well as a thin surface film. Finally, the meat is cut into portions.
