Separate the halves into quarters by cutting between the last two
ribs, leaving one rib on the hindquarter (fig. 66). Leave a 4-inch
section uncut on the flank side and saw through the backbone (fig.
67). Make small handholds between the first two and the last two ribs
of the forequarter to make loading of the forequarter easier (fig. 68).
[Illustration: Man slicing through carcass along rib]
Figure 66.—Ribbing the carcass.
[Illustration]
Figure 67.—Sawing through the backbone.
[Illustration: Man holding forequarter attached to hind by flank
strip]
Figure 68.—Grasping the forequarter prior to loading.
When ready to load, place a clean cloth (old sheets work fine) or
plastic in the vehicle. With someone holding each forequarter, cut the
attachment left on the flank side (fig. 69). If alone, _be sure_ to
hoist the carcass so that the opposite side does not fall to the
ground. Lower hinds until they can be reached and removed from the
spreader (fig. 70). Place the forequarter in the vehicle with the bone
side down and the hindquarter on top with the bone side up (fig. 71).
Cover the meat to prevent contamination during transportation.
[Illustration: Man holding forequarter through slice between ribs]
Figure 69.—Separating the forequarter from the hindquarter.
[Illustration: Two men, each holding a hindquarter on spreader]
Figure 70.—Removing the hindquarters from the spreader.
[Illustration: Quarters lying in vehicle]
Figure 71.—Carcass loaded in auto.