After all legs have been removed, split the hide down the midline from
the throat to the anus (fig. 15). This split should be made by
inserting the point of the knife under the hide with the blade turned
up as shown in figure 15. This procedure is referred to as cutting
from inside out and protects against meat contamination from materials
on the hide.
[Illustration: Man slicing hide from front to back]
Figure 15.—Splitting hide down midline.
If a cow is being slaughtered, _do not_ split through the center of the
udder. Cut the hide around each side of the udder and remove by
lifting it and cutting along the body wall. Removal of a large udder
will make siding easier and prevent any fluids contained in the udder
from spilling onto the meat.
Begin siding by splitting the hide on the inside of the round (fig.
16). Starting with the cut made in removing the hindleg, cut downward
to the midline split, just behind the scrotum or udder. Cut
“inside out” and _do not_ cut through the fat into the meat. Skin the
inside round around to the front of the leg, leaving all fat and
connective tissue on the carcass and not on the hide (fig. 17).
Inexperienced butchers have a tendency to cut too deep in this area,
so cut slowly and carefully.
[Illustration: Man slicing hide along inner hind leg using a knife]
Figure 16.—Splitting the hide on the inside of the round.
[Illustration: Man skinning hide off hindleg using a knife]
Figure 17.—Skinning the round.
Removal of the hide from the belly or abdomen is the next step.
Beginning at the midline split, cut under the hide until it can be
grasped with the other hand (fig. 18). Loosen the hide along the flat
surface of the belly from the round forward to the brisket (fig. 19).
The insides of the forelegs can be skinned but _not_ the outside, which
protects the carcass from contamination when it is hoisted (fig. 20).
[Illustration: Man pulling and slicing away hide from belly using a
knife]
Figure 18.—Removing hide from belly.
[Illustration: Man pulling and slicing away hide using a knife]
Figure 19.—Loosening the hide from round to elbow.
[Illustration: Man pulling and slicing away hide around forelegs using
a knife]
Figure 20.—Skinning the inside of the forelegs.
Siding (removal of the hide from the sides) is the next step and is
very difficult to do perfectly. This requires a knife with a sharp,
smooth edge; therefore, frequent steeling of the knife may be
necessary. Grasp the loosened hide and pull it up and outward (fig.
21). This places tension on the hide, removes wrinkles, and allows the
knife to glide smoothly. Holding the knife firmly, place it against
the hide with the blade turned slightly outward to avoid cutting the
thin flat muscles which cover the sides of the carcass. With smooth,
sweeping strokes of the knife, skin from the front of the hindleg to
the point where the hide was cut over the elbow. At this point, the
muscles become thin and so tightly bound to the hide that it will be
necessary to leave them on the hide. Cut through the muscles and
continue skinning as far down the side as possible (fig. 22).
[Illustration: Man pulling and slicing away hide around midsection
using a knife]
Figure 21.—Removing hide from sides (siding).
[Illustration: Cow on ground with hide pulled away]
Figure 22.—Siding completed.
Return to the rear of the carcass and remove the hide left on the
inside of the rounds (fig. 23). _Do not_ skin the outside of the round
because this can be done more easily after the carcass is hoisted.
[Illustration: Man pulling and slicing away hide around inner
hindlegs using a knife]
Figure 23.—Removing hide from the inside of the round.