Insert the spreader or single-tree between the large tendons on the
hindlegs (fig. 33). For safety, the hocks should be tied securely to
the spreader. After the spreader is firmly in place, hoist the carcass
to a convenient working height, usually waist high, for skinning the
rounds. Skin along the outside of the rounds leaving the fell, the
thin membrane that lies between the meat and skin, on the round (fig.
34). This membrane protects the meat from rapid drying. After skinning
around the anus, loosen it by cutting around it deep into the pelvic
canal (fig. 35). Pull the large intestine about 6 inches from the
pelvic cavity (fig. 36) and tie it with a string near the opening as
shown in figure 37. To facilitate later hide removal from the tail,
remove a thin strip of hide from its top side (fig. 38).
[Illustration: Pipe holding hindlegs apart, chains attached]
Figure 33.—Hoisting the carcass.
[Illustration: Cow hoisted waist high for skinning hindlegs]
Figure 34.—Removing the hide from the round (rumping).
[Illustration: Knife slicing around anus using a knife]
Figure 35.—Skinning around the anus (bung).
[Illustration: Anus pulled out away from carcass]
Figure 36.—Pulling anus from pelvic canal.
[Illustration: Man tying shut anus]
Figure 37.—Tying the anus.
[Illustration: Knife slicing hide along length of tail using a knife]
Figure 38.—Skinning the tail.
Skin the outside of the round, leaving the fell membrane on the round
(fig. 39). You can usually pull off the hide in this region by hand,
leaving the fell intact. At the bottom of the round, the fell is
severed as shown by the arrows in figure 40. If a steer or bull is
being slaughtered, remove the penis by cutting under it and severing
its connection at the anus. Remove the hide from around the anus.
[Illustration: Man pulling and slicing hide away from hindlegs using
a knife]
Figure 39.—Skinning the outside of the round.
[Illustration: Hide removed from hind legs up to tail using a knife]
Figure 40.—Hide removed from rounds.