Bleeding should be done as quickly as possible after the animal is
down, using a straight boning knife and holding the animal in position
with the knee on or behind the shoulder. Grasp the lower jaw with the
left hand, pull the head back and insert the knife just back of the
jaw where the angle is made (fig. 3). With the cutting edge to the
outside, insert the knife as close to the neck bone as possible. Cut
clear through and then outward, severing the windpipe, gullet and
blood vessels (fig. 4).
[Illustration: Man inserting knife near the jaw of the sheep]
Figure 3.—Bleeding.
[Illustration: Man finishing the cut of the sheep’s neck]
Figure 4.—Bleeding.