CHILLING THE CARCASS

PN-4589Figure 43.â€”Opening the bellyâ€”knife blade outward.

PN-4589

Figure 43.â€”Opening the bellyâ€”knife blade outward.

PN-4590Figure 44.â€”Opening the belly.

PN-4590

Figure 44.â€”Opening the belly.

PN-4591Figure 45.â€”Belly opened to the brisket.

PN-4591

Figure 45.â€”Belly opened to the brisket.

PN-4592Figure 46.â€”Loosening the large intestine.

PN-4592

Figure 46.â€”Loosening the large intestine.

PN-4593Figure 47.â€”Freeing the intestines and paunch from the liver.

PN-4593

Figure 47.â€”Freeing the intestines and paunch from the liver.

Remove the liver by reaching behind it and pulling while cutting the connective tissue (fig. 48). During removal, check for any abscesses (yellow or white pus pockets) or scar tissue, which are indications of infections. If these are present, the entire carcass should be checked thoroughly for other signs of infection or disease (discussed later in the section on examining the carcass). Once the liver is removed, separate the gall bladder by cutting under it (fig. 49). Wash the liver thoroughly and put it in ice or ice water.

PN-4594Figure 48.â€”Removing the liver.

PN-4594

Figure 48.â€”Removing the liver.

PN-4595Figure 49.â€”Removing the gall bladder.

PN-4595

Figure 49.â€”Removing the gall bladder.

To remove the lungs and heart, cut through the diaphragm, the thin sheet of muscle, and the white connective tissue that separates the lungs and heart from the stomach and intestines. This cut is made at the edge of the thin muscle as shown by the arrows infigure 50. Cut beneath the hanging muscle and the large blood vessels just below the kidneys to the backbone. Remove the heart, lungs, and windpipe as one unit by pulling them down while cutting between them and the backbone (fig. 51). Besureto note any adhesion of the lungs to the body wall because this is a sign of infectious diseases.

PN-4596Figure 50.â€”Cutting through the diaphragm.

PN-4596

Figure 50.â€”Cutting through the diaphragm.

PN-4597Figure 51.â€”Removing the heart and lungs.

PN-4597

Figure 51.â€”Removing the heart and lungs.

The heart is removed from the lungs by cutting across the top of the heart (fig. 52). Wash it thoroughly and put it in ice or ice water for rapid chilling. If the tripe, or stomach, is to be saved, empty the stomach as quickly as possible and rinse it. Thorough cleaning can be done later.

PN-4598Figure 52.â€”Separating the heart from lungs.

PN-4598

Figure 52.â€”Separating the heart from lungs.

Split and remove the hide remaining on the front shanks (fig. 53). Skin down each side of the shanks and neck, meeting at the backbone (figs.54and55). Skin around the loin and under the tail. The remaining hide on the tail can be pulled or cut off at this time (fig. 56). Remove the tail at its base (fig. 57), wash it thoroughly, and put it in ice or ice water. Skin over the poll of the head and down the face, removing the hide at the muzzle (figs.58and59). The head can be removed at this point; however, if it is left touching the ground, it will give support during splitting.

PN-4599Figure 53.â€”Skinning the front legs.

PN-4599

Figure 53.â€”Skinning the front legs.

PN-4600Figure 54.â€”Skinning the front legs.

PN-4600

Figure 54.â€”Skinning the front legs.

PN-4601Figure 55.â€”Removing hide from neck.

PN-4601

Figure 55.â€”Removing hide from neck.

PN-4602Figure 56.â€”Pulling hide from tail.

PN-4602

Figure 56.â€”Pulling hide from tail.

PN-4603Figure 57.â€”Removing tail.

PN-4603

Figure 57.â€”Removing tail.

PN-4604Figure 58.â€”Skinning the head.

PN-4604

Figure 58.â€”Skinning the head.

PN-4605Figure 59.â€”Skinning the head.

PN-4605

Figure 59.â€”Skinning the head.

Split the warm, dressed carcass into halves. This allows for free circulation of air around the halves, to get a quicker chill. Also, a dressed beef carcass is heavier and harder to handle if it is not split.

To split the carcass, first saw through the sacral vertebrae or tail region from the inside (fig. 60). As soon as you have made the cut to the rise of the pelvic arch, saw from the outside. To make sawing through the center of the vertebrae easier, mark the correct line you wish to take down the backbone with a knife. Mark over the top of the bony spinal processes, which can be easily located with the fingers (fig. 61). Make the split through the loin and rib. In the chuck region, lower the handle of the saw to make sawing easier (fig. 62). If the split gets off center, continue through to the next vertebra and realign the saw.

PN-4606Figure 60.â€”Splitting the sacral vertebrae.

PN-4606

Figure 60.â€”Splitting the sacral vertebrae.

PN-4607Figure 61.â€”Line of cutting.

PN-4607

Figure 61.â€”Line of cutting.

PN-4608Figure 62.â€”Sawing through the chuck.

PN-4608

Figure 62.â€”Sawing through the chuck.

If brain removal is desired, continue the split through the poll and down the center of the face. After sawing half way down the face, pull the halves of the head apart and remove the brains (fig. 63). Wash the brains thoroughly, checking for bone fragments. If the animal has been shot the brain will contain metal fragments and should not be saved.

PN-4609Figure 63.â€”Removing the brains.

PN-4609

Figure 63.â€”Removing the brains.

Remove the head at the first joint next to the poll. Head removal is much easier after splitting (fig. 64). Then remove the kidney and kidney fat (fig. 65).

PN-4610Figure 64.â€”Removing the head at the atlas joint.

PN-4610

Figure 64.â€”Removing the head at the atlas joint.

PN-4611Figure 65.â€”Removing the kidney and surrounding fat.

PN-4611

Figure 65.â€”Removing the kidney and surrounding fat.

Wash the carcass with clean water, especially down the split backbone where bone dust accumulates. With a knife, remove any contamination which cannot be washed off. Pumping the front legs up and down a few times helps drain the blood from the forequarters.

All the internal organs and the dressed carcass 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, but under farm conditions it becomes necessary for you to look for the obvious signs of disease or damage. If any part of the viscera or carcass is questionable, you should obtain expert advice.

Bruises, minor injuries, parasites in the organs and enclosed abscesses, and single tumors are frequently local conditions that can be easily removed. However, the presence of congestion or inflammation of the lungs, intestines, kidneys, inner surface of chest or abdominal cavity, and numerous yellowish or pearl-like growths scattered throughout the organs should be viewed seriously. Carcasses and viscera having such abnormalities should be examined by a graduate veterinarian and his opinion obtained as to the wholesomeness of the meat. You should check with a cooperating veterinarian before slaughtering the animal to be certain he will be available if you should seek his advice.

Separate the halves into quarters by cutting between the last two ribs, leaving one rib on the hindquarter (fig. 66). Leave a 4-inch section uncut on the flank side and saw through the backbone(fig. 67). Make small handholds between the first two and the last two ribs of the forequarter to make loading of the forequarter easier (fig. 68).

PN-4612Figure 66.â€”Ribbing the carcass.

PN-4612

Figure 66.â€”Ribbing the carcass.

PN-4613Figure 67.â€”Sawing through the backbone.

PN-4613

Figure 67.â€”Sawing through the backbone.

PN-4614Figure 68.â€”Grasping the forequarter prior to loading.

PN-4614

Figure 68.â€”Grasping the forequarter prior to loading.

When ready to load, place a clean cloth (old sheets work fine) or plastic in the vehicle. With someone holding each forequarter, cut the attachment left on the flank side (fig. 69). If alone,be sureto hoist the carcass so that the opposite side does not fall to the ground. Lower hinds until they can be reached and removed from the spreader (fig. 70). Place the forequarter in the vehicle with the bone side down and the hindquarter on top with the bone side up (fig. 71). Cover the meat to prevent contamination during transportation.

PN-4615Figure 69.â€”Separating the forequarter from the hindquarter.

PN-4615

Figure 69.â€”Separating the forequarter from the hindquarter.

PN-4616Figure 70.â€”Removing the hindquarters from the spreader.

PN-4616

Figure 70.â€”Removing the hindquarters from the spreader.

PN-4617Figure 71.â€”Carcass loaded in auto.

PN-4617

Figure 71.â€”Carcass loaded in auto.

The surfaces of freshly slaughtered beef carcasses are contaminated with bacteria that can spoil the meat unless their growth is promptly checked. Bacterial growth can be slowed by prompt chilling and keeping the carcass at low temperatures. If the weather is suitable (28Â° to 35Â° F), the carcass or quarters can be wrapped in a sheet and hung to chill in a well-ventilated shed. Wrapping with a clean cloth will partially protect the carcass from contamination and help smooth out the fat on the outer surface.

Do notallow the carcass to freeze because freezing within 1 day after death may toughen the meat. If the carcass cannot be chilled to below 40Â°F on the farm, it should be transported to the local locker plant or market for chilling. Chilled beef should be aged at least 2 to 3 days to ensure that rigor is complete. There is no benefit to aging beyond 7 to 9 days. In fact, subsequent freezer storage life may be reduced by long aging periods.

Use the following guidelines to prepare cutting and packaging instructions for the plant if the carcass is not cut and wrapped on the farm.

Steaks.â€”Those from the loin and rib, which are to be broiled, should be an inch or more in thickness. Those from the round and chuck, or which are to be cooked slowly with moist heat, should be Â½ to Â¾ inch thick. If two or more steaks are packaged together, they should be separated by two sheets of plastic or moisture-resistant paper. Although the size and shape of a steak will largely determine how many servings it will yield, allow Â¾ of a pound per person (bone-in uncooked) where practicable.

Roasts.â€”Allow Â¾ pound (uncooked) per serving for bone-in roasts such as blade chuck roasts or rump roasts and Â½ pound (uncooked) per serving for boneless roasts such as sirloin tip or heel of round.

Ground beef and stew meat.â€”Allow Â½ pound (uncooked) per serving.

Elaborate and expensive equipment is not necessary, but certain items are essential (fig. 72). The following equipment is recommended:

PN-4618Figure 72.â€”Cutting equipment.

PN-4618

Figure 72.â€”Cutting equipment.

CUTTING THE CARCASS

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.

Hanging forequarter, foreleg facing downPN-4619Figure 73.â€”Forequarter.

PN-4619Figure 73.â€”Forequarter.

PN-4619

Figure 73.â€”Forequarter.

PN-4620Figure 74.â€”Knife cut between sixth and seventh ribs.

PN-4620

Figure 74.â€”Knife cut between sixth and seventh ribs.

PN-4621Figure 75.â€”Knife cut through the meat to the bone.

PN-4621

Figure 75.â€”Knife cut through the meat to the bone.

Saw through the backbone keeping the saw blade parallel to the surface of the knife cut. The crosscut chuck will then drop down approximately a foot (fig. 76), so make certain you have plenty of clearance from the floor. The chuck portion of the forequarter of a 1,000-pound steer will weigh approximately 100 pounds. Call on your strongest helper to hold the chuck while you saw through the brisket edge (fig. 77), completing the separation of the two parts of the forequarter.

PN-4622Figure 76.â€”Forequarter separated between sixth and seventh ribs.

PN-4622

Figure 76.â€”Forequarter separated between sixth and seventh ribs.

PN-4623Figure 77.â€”Sawing through the brisket edge.

PN-4623

Figure 77.â€”Sawing through the brisket edge.

The crosscut chuck is then placed on the cutting table, bone side up, and divided into two pieces. First make a saw cut through the ribs. This cut begins on the first rib about 1 inch (fig. 78, top) from the inner curve of the split surface of the backbone and parallel to the top line. After sawing through the ribs, with the knife blade held perpendicular to the table, make a knife cut between the sawed ends of the ribs through the meat to the shoulder blade (fig. 78, bottom). Saw through the shoulder blade, separating the crosscut chuck into a blade and arm section. The fourth, fifth, and sixth rib portions of the arm are removed by cutting between the third and fourth ribs and sawing through the brisket edge (fig. 79). These rib portions may be made into short ribs, cut for stew, or boned and made into ground beef.

PN-4624

PN-4625Figure 78.â€”Separating the arm and blade sections.

PN-4625

Figure 78.â€”Separating the arm and blade sections.

PN-4626Figure 79.â€”Removing the fourth to sixth ribs from the arm section.

PN-4626

Figure 79.â€”Removing the fourth to sixth ribs from the arm section.

The shoulder joint and first arm roast are then removed. The shoulder joint extends from the cut surface 2 to 3 inches toward the foreshank.

Press over the rounded joint until you locate where it sharply declines and make a knife cut through that point over the bone and through the meat. Saw through the arm bone (fig. 80), cut through the flesh to the rib bones, and saw through them to remove the shoulder joint and first arm roast. The short ribs and most of the underlying fat are removed by cutting through the natural fat seam (fig. 81).

PN-4627Figure 80.â€”Sawing through armbone.

PN-4627

Figure 80.â€”Sawing through armbone.

PN-4628Figure 81.â€”Removing the shortribs.

PN-4628

Figure 81.â€”Removing the shortribs.

The large round knuckle bone is separated from the first arm roast by cutting between the two bones (figs.82and83). This bone, with its marrow exposed, is an excellent flavor enhancer for soups and stews. Either arm steaks or arm roasts may be made by parallel cuts across the arm section until you reach the foreshank (fig. 84).

PN-4629Figure 82.â€”Removing the armbone.

PN-4629

Figure 82.â€”Removing the armbone.

Finished armbone and short rib displayedPN-4630Figure 83.â€”Removing the armbone.

PN-4630Figure 83.â€”Removing the armbone.

PN-4630

Figure 83.â€”Removing the armbone.

Three arm roasts displayedPN-4631Figure 84.â€”Arm roasts from arm section.

PN-4631Figure 84.â€”Arm roasts from arm section.

PN-4631

Figure 84.â€”Arm roasts from arm section.

The foreshank is separated from the brisket by a knife cut approximately midway between these two parts (fig. 85). The brisket bones and underlying fat are removed from the brisket by cutting through the natural seam between the thick meaty part of the brisket and the bones (fig. 86). The fat over the outside of the brisket is about the thickest located anywhere on the forequarter, and some of this fat should be trimmed away. Remember to follow the rounded surface of the lean. The foreshank may be boned and the meat made into ground beef or stew. Cross-sectional cuts across the muscle and bone will greatly enhance soup and stews (fig. 87).

PN-4632Figure 85.â€”Separating the foreshank from the brisket.

PN-4632

Figure 85.â€”Separating the foreshank from the brisket.

PN-4633Figure 86.â€”Removing the deckle.

PN-4633

Figure 86.â€”Removing the deckle.

PN-4634Figure 87.â€”Foreshank crosscuts and brisket.

PN-4634

Figure 87.â€”Foreshank crosscuts and brisket.

Turning now to the blade section of the forequarter, remove the sixth rib by cutting between the fifth and sixth ribs and sawing through the backbone (fig. 88). This roast, or roasts from the fifth and fourth rib sections, can be used as is (fig. 89) or separated into several usable pieces. The outside muscles may be removed by cutting along the fat seam through the middle of the roast (fig. 90). These muscles are less tender and should be cooked with moist heat like a pot roast or made into stew meat or ground beef.

PN-4635Figure 88.â€”Removing blade roast between ribs.

PN-4635

Figure 88.â€”Removing blade roast between ribs.

PN-4636Figure 89.â€”Blade roast.

PN-4636

Figure 89.â€”Blade roast.

PN-4637Figure 90.â€”Removing the outside muscles.

PN-4637

Figure 90.â€”Removing the outside muscles.

The chuckeye portion may be removed (fig. 91) by cutting along the curvature of the rib to the backbone and along its surface to separate the chuckeye from the bone. The heavy yellow ligament located at the edge of the chuckeye is removed. The chuckeye portion is usually tender and excellent for charcoal broiling. The rib bone and attached meat are excellent in soup or stew (fig. 92). Blade steaks or blade roasts can be made in a similar manner by cross-sectional cuts of the blade section to the first rib area (fig. 93).

PN-4638Figure 91.â€”Removing chuckeye portion.

PN-4638

Figure 91.â€”Removing chuckeye portion.

PN-4639Figure 92.â€”Outside muscles, ribeye, and trim.

PN-4639

Figure 92.â€”Outside muscles, ribeye, and trim.

PN-4640Figure 93.â€”Blade roasts from blade section.

PN-4640

Figure 93.â€”Blade roasts from blade section.

The neck bones are removed by cutting along each edge of the vertebra, and then undercutting, lifting, and removing the neck bones with attached meat (fig. 94). The neck bones can be divided into several sections for stew or soup stock. The portions of the blade and knuckle bones and surrounding heavy connective tissue are removed. The boneless neck makes excellent ground beef or stew meat.

PN-4641Figure 94.â€”Removing neck bone.

PN-4641

Figure 94.â€”Removing neck bone.

The rib is separated from the short plate by a saw cut across the ribs (fig. 95) approximately 2 to 3 inches from the edge of the ribeye. Rib steaks and roasts (figs.96and97) are made by cutting between the ribs and sawing through the backbone. The protruding edge of the backbone may be removed by sawing through the spinal cord groove.

Sawing across ribsPN-4642

PN-4642

Slicing with knifePN-4643Figure 95.â€”Separating the rib and short plate.

PN-4643Figure 95.â€”Separating the rib and short plate.

PN-4643

Figure 95.â€”Separating the rib and short plate.

PN-4644Figure 96.â€”Removing rib steak from rib.

PN-4644

Figure 96.â€”Removing rib steak from rib.

PN-4645Figure 97.â€”Rib steaks and roasts.

PN-4645

Figure 97.â€”Rib steaks and roasts.

If you prefer, you may make boneless rib steaks and boneless rib roasts by following the same procedure used for the fourth, fifth, and sixth rib portion of the chuck, cutting along the curvature of the ribs to the backbone and along its surface, separating the meat from the bones. The boneless rib may be made into one or more roasts and/or steaks. Also, the outside muscles may be removed and the ribeye made into one or more roasts, or it may be sliced into excellent broiling steaks.

Short ribs are made by sawing across the rib ends of the plate at approximately 2-inch intervals (fig. 98) until you reach the white cartilages attached to the ends of the ribs. The 10th, 11th, and 12th rib sections of the short ribs often have a high ratio of fat to lean. Remove these, trim most of the fat away, and use them in soup or stew.

PN-4646Figure 98.â€”Sawing shortribs from shortplate.

PN-4646

Figure 98.â€”Sawing shortribs from shortplate.

The flank is the first part removed from the hindquarter (figs.99and100). This is accomplished by making a cut beneath the cod or udder fat near the center of the round and following the surface of the round to the outer edge, loosening the upper edge of the flank. Holding the knife perpendicular to the outer surface cut towards the backbone at approximately a 45Â° angle until the hipbone is reached. Then, hold the knife parallel to the split surface of the backbone and cut straight down to the 13th rib. Saw through the rib to complete removal of the flank.

Hindquarter hanging by hook from rear legPN-4647Figure 99.â€”Hindquarter.

PN-4647Figure 99.â€”Hindquarter.

PN-4647

Figure 99.â€”Hindquarter.

PN-4648Figure 100.â€”Removing the flank.

PN-4648

Figure 100.â€”Removing the flank.

Lay the flank on the cutting table with the cod or udder fat up and peel the outer lean muscle back by cutting under the edge next to the cod or udder fat. Then lift and trim close to the lean approximately one-half the length of the flank (fig. 101). Turn the flank over and remove the flank steak. This cut is the hand-shaped muscle at the cod or udder fat end of the flank. First, loosen the edges of the tough membrane overlying the muscle. Lift it up and pull it back to clear the surface of the steak and then cut it off along the edge of the visible lean (fig. 102). Loosen the flank steak muscle at the cod or udder fat end and lift it free from the underlying membrane (fig. 103). Pull it back as far as possible, loosening the edges with the knife. Cut around the lower edge to free the flank steak.

PN-4649Figure 101.â€”Removing outside lean muscle from flank.

PN-4649

Figure 101.â€”Removing outside lean muscle from flank.

PN-4650Figure 102.â€”Lifting membrane from flank steak.

PN-4650

Figure 102.â€”Lifting membrane from flank steak.

PN-4651Figure 103.â€”Removing flank steak.

PN-4651

Figure 103.â€”Removing flank steak.

The cod or udder fat and heavy connective tissue are removed from the rest of the lean by cutting through the flank along the edge of the visible lean (fig. 104). The portion of the 13th rib is also removed (fig. 105) from the flank. The boneless flank meat can be used for stew meat or ground beef.

PN-4652Figure 104.â€”Removing the cod or udder fat.

PN-4652

Figure 104.â€”Removing the cod or udder fat.

PN-4653Figure 105.â€”Removing the 13th rib.

PN-4653

Figure 105.â€”Removing the 13th rib.

The sirloin tip is removed by starting a cut beneath the knee cap. The knee cap (fig. 106) is located approximately 6 to 8 inches below where the lean meat of the shank disappears into the knee joint. Hold a large steak knife parallel to the floor and make several cuts into the fat until you can penetrate the lean. Cut through the lean 2 to 3 inches until you reach the round bone. Turn the knife downward and cut close to the round bone until you reach the hip joint. Turn the knife outward and cut down and out at an approximate 45Â° angle to remove the sirloin tip (fig. 107).

PN-4654Figure 106.â€”Cutting below kneecap.

PN-4654

Figure 106.â€”Cutting below kneecap.

PN-4655Figure 107.â€”Removing sirloin tip or knuckle.

PN-4655

Figure 107.â€”Removing sirloin tip or knuckle.

The sirloin tip makes an excellent oven roast (cooked by dry heat), particularly if it is from well-marbled young cattle (fig. 108). The sirloin tip may be divided into two approximately equal roasts by cutting lengthwise (fig. 109). Cross-sectional cuts make good steaks for grilling (fig. 110).

PN-4656Figure 108.â€”Sirloin tip.

PN-4656

Figure 108.â€”Sirloin tip.

PN-4657Figure 109.â€”Separating sirloin tip into roasts.

PN-4657

Figure 109.â€”Separating sirloin tip into roasts.

PN-4658Figure 110.â€”Sirloin tipâ€”steaks or roasts.

PN-4658

Figure 110.â€”Sirloin tipâ€”steaks or roasts.

The trimmed hindquarters should be laid on the table with the split surface of the backbone down. Starting at the smaller end of the hindquarter, the club, T-bone, porterhouse, and sirloin steaks are removed by cross-sectional cuts with knife and saw (fig. 111). The last sirloin steak is determined by the cut that passes through the hip joint (fig. 112).

Man slicing through loinPN-4659

PN-4659

Man sawing through loinPN-4660Figure 111.â€”Removing club steak from loin.

PN-4660Figure 111.â€”Removing club steak from loin.

PN-4660

Figure 111.â€”Removing club steak from loin.

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