Loosen the large intestine by cutting around the rectum deep into
the pelvic canal (fig. 33). Pull the rectum outward cutting any
remaining attachments. Tie a piece of string around the large
intestine near its opening and let it drop into the pelvic cavity
(fig. 34). In lamb or mutton the pelvic bone is not separated.
[Illustration: Man using knife around anus]
Figure 33.—Loosening anus.
[Illustration: Man tying shut anus]
Figure 34.—Tying anus.
Locate the end of the sternum (fig. 35) and split the breastbone with
a knife or saw (fig. 36). Do not cut into the body cavity. Make a cut
through the cod or udder into the pelvic cavity. Make this opening
large enough to insert the hand. Insert the knife handle inside the
body cavity and with the blade extended outward, open the body cavity
to the opening made at the brisket (fig. 37). Allow the paunch and
intestines to roll out and hang. Do not allow them to fall as the
esophagus will tear and spill its contents onto the carcass. Find the
loosened large intestine, and pull it down past the kidneys, leaving
the kidneys intact (fig. 38). Remove the liver by reaching behind and
pulling it while cutting the connective tissue (fig. 39). Examine it
for any abscesses (yellow or white pus) or scar tissue. Remove the
gall bladder from the liver by cutting beneath it and pulling (fig.
40). Be careful not to allow its contents to spill on the liver.
[Illustration: Man locating the tip of sternum with fingers]
Figure 35.—Locating breastbone.
[Illustration: Man cutting through breastbone with saw]
Figure 36.—Splitting.
[Illustration: Man pushing knife down through abdomen wall]
Figure 37.—Opening midline.
[Illustration: Man pulling out large intestine]
Figure 38.—Removing large intestine.
[Illustration: Man slicing out liver using a knife]
Figure 39.—Removing liver.
[Illustration: Man slicing gall bladder off liver using a knife]
Figure 40.—Removing gall bladder.
Pull the paunch and intestines outward and cut through the diaphragm
(the thin sheet of muscle and white connective tissue that separates
the lungs and heart from the stomach and intestines). Make this cut at
the edge of the thin muscle (fig. 41). Sever the large artery at the
backbone and pull downward, removing the heart, lungs, and windpipe
with the paunch and intestines (fig. 42).
[Illustration: Man slicing down through diaphragm using a knife]
Figure 41.—Cutting diaphragm.
[Illustration: Man slicing viscera away from backbone using a knife]
Figure 42.—Completing evisceration.
Cut across the top of the heart and separate it from the lungs. Wash
the heart and liver carefully in cold water and place them on ice to
chill.
Remove the kidneys and kidney fat and wash the inside of the body
cavity thoroughly (fig. 43). Rewash the outside and move to the
chilling location.
[Illustration: Man rinsing out body cavity with garden hose]
Figure 43.—Washing.