Beginning at the cut made for bleeding, split the muscles along the
midline of the neck up to the end of the brisket. Cut only as deep as
the windpipe. Cut lengthwise along the center of the brisket from the
neck to its rear edge (figs. 29 and 30). _Be careful_ not to cut
beyond the tip of the brisket because the viscera may be punctured.
Split the neck open along the midline and loosen the windpipe and
esophagus. Saw completely through the brisket as shown in figure 31.
Tie the windpipe and esophagus with string to avoid spilling paunch
materials when the carcass is hoisted (fig. 32).
[Illustration: Man slicing up along the front of the neck using a
knife]
Figure 29.—Splitting fat and lean of brisket.
[Illustration: Picture of split neck]
Figure 30.—Fat and lean of brisket—split to bone.
[Illustration: Man sawing brisket bone]
Figure 31.—Sawing the brisket bone.
[Illustration: Man tying shut windpipe and esophagus]
Figure 32.—Tying the windpipe and esophagus.