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How to Stun Animal
Kill the animal as humanely as possible. If a rifle is used, exercise recommendations for safe use of firearms. The proper place for the bullet to strike is at the intersection of two imaginary lines extending from the right horn or anima, edge of poll to the left eye and from the left horn or edge of poll to the right eye. A sharp blow at this point with a sledge hammer will also stun the animal.
As soon as the animal is down, bleed it without delay. Stand behind the animal as in Figure 2 and with the sharp skinning knife make an incision through the hide in the middle of the dewlap immediately in front of the breastbone.
Hold the knife so the point is directed toward the rear of the animal, insert the knife under the breastbone toward the rump of the animal and cut toward the backbone. This will cut the arteries that cross just beneath the point of the breastbone.
Be careful not to stick too deep into the chest cavity. Cut straight with the backbone. Pump the foreleg back and forth a few times to help bleeding.
Turn the animal on its back and place a short prop (square post) on either side to hold it there. Remove the forefeet and shanks at the knee by locating and cutting through the flat joint with a knife. Skin out the hind legs and remove the hind feet and shanks by sawing as in.
Next, split the hide from the opening in front of the brisket down the midline of the belly to the bung. Hold the skinning knife at a slight angle.
Then split the hide at the rear of each hind leg beginning where the shank was removed, moving to the udder or scrotum. Do not skin the outside of the hind legs nor front legs until the carcass is being hoisted. The intact hide will keep the shanks clean during hoisting.
The next part of skinning is known as “siding.” Begin the siding by sliding the knife under the skin that has been cut over the belly. Grasp the loosened hide with hand (hair side is easiest to hold) and pull it up and outward. Place the knife firmly against the hide with the cutting edge turned slightly toward the hide.
Use long, smooth strokes of the knife, to remove the hide down over the sides. This is one of the most difficult tasks in skinning.
Opening the Carcass
After siding is done, cut through the center of the brisket with a knife and saw through the breastbone as in Figure 7. Insert the handle of the knife in the abdominal cavity with the blade leaning backward to open the belly cavity. In case of a male, remove the penis before opening the carcass.
The inside of each round muscle over the pelvis is covered with a thick white membrane. Follow this membrane and avoid cutting into the muscle. The knife can be forced between the soft cartilage that joins the pelvic bone. In older animals, the pelvis must be sawed.
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