§ 25. Tools
The following tools are necessary for killing and dressing cattle: an
ax, an 8-inch sticking knife, a skinning knife, a steel for sharpening
the knives, a 28-inch meat saw, gambrel, and a block and tackle for
hoisting up the carcass.
§ 26. Stunning
The first step in killing and dressing beef is to secure the animal so
that it cannot possibly break loose. A strong halter, or new half-inch
rope, tied around the neck and with one end tied to a ring in the
floor, or to a tree, works very well. If the animal has a ring or a
bar through the nose, as most cattle have in China, it should be
further secured by tying with a strong rope attached to the ring or
bar. The animal should be tied very short so that it cannot move its
head to any extent.
Stunning is done in two ways. One method is to strike a heavy blow
with a stunning ax, weighing about three pounds, made especially for
the purpose, with an extension head about an inch in diameter which
readily crashes through the bone covering the brain, and into the
brain itself. The blow should be struck in the center of the forehead.
An ordinary ax with a long handle, can be used, although the kind
described above is best, in that it is sure to stun the animal, and
thus is most humane. The other method which is commonly used in
southern China, is to strike just back of the poll, and dislocate the
atlas joint. This is just as effective as a blew on the forehead, if
the blow is struck with enough force. Water buffalos have a very hard
skull and for this reason are sometimes shot. The end of the gun
should be held close to the head and carefully aimed at a point in the
center of the forehead, where lines would cross if drawn from the base
of the right horn to the left eye, and from the base of the left horn
to the right eye.
§ 27. Bleeding
The animal should be bled immediately after stunning or shooting. To
do this properly requires practice. With the stunned animal lying
stretched out on the floor, stand at its throat with the back toward
its body. Place one foot against the jaw, and with the other hold back
the front legs of the animal. Reaching down between the feet, lay open
the skin from the breast toward the chin for a distance of about ten
inches, using the ordinary skinning knife. Insert the knife with the
back against the breastbone and the tip directed toward the spinal
column at the top of the shoulders, cutting just under the windpipe,
and about five or six inches deep. The vein and the artery cross at
this point, and if they are severed, the blood will flow out very
rapidly. When the vein has been cut below the windpipe, run a knife in
on top of the windpipe and sever the blood vessels on that side also.
If stuck too deep, the pleura will be punctured and the blood will
flow into the chest cavity, causing a bloody carcass, which is not
desirable.
The animal will bleed out if the blood vessels on one side only are
cut, but it will bleed more quickly if those on both sides are
severed. A little practice is required to do it properly, but when
once learned it is not easily forgotten.
Bleeding can be accomplished, but not so rapidly, if the throat of the
animal is simply cut, just back of the jaws.
§ 28. Skinning and Gutting
Begin skinning the carcass as it lies on its side, by splitting the
skin down the face from the poll to the nose. Skin the face back over
the eyes on both sides and down over the cheeks. Cut around the base
of the horns, leaving the ears on the hide. Split the skin from the
chin down the throat to meet the incision made in bleeding. Skin jaws,
sides of neck, and a little distance back of poll. Remove the head by
cutting from just back of jaws to the depression back of the poll. The
atlas joint will be found at this point, and may be easily unjointed
by cutting the ligaments which hold it in place.
The carcass should then be rolled on its back and held there by a
small stick about three feet long, with a sharp spike at the ends. One
end should be stuck in the floor, and the other end braced against the
brisket.
Split the skin over the back of the fore legs from between the dew
claws to a point three or four inches above the knee. Skin around the
knee and the shin, unjointing the knee at the lowest articulation, and
skin clear down to the hoof. The brisket and forearms should not be
skinned until the carcass is hung up. Cut across the cord over the
hind shin to release the foot. Split the skin from the dew claws to
the hocks, and up the rear part of the thigh to a point four or six
inches back of the cod or udder. Skin the hock and the shin, removing
the leg at the lowest joint of the hock. In splitting the skin over
the hock, the knife should be turned down flat with the edge pointing
outward to avoid gashing the flesh. While the carcass is stretched
flat, it is well to skin down over the rear of the lower thigh, but no
attempt should be made to skin the outside of the thigh until the hind
quarters are raised. After the legs are skinned, split the skin over
the midline from the breast to the rectum.
Begin at the flanks and skin along the midline until the side is
nicely started. Then, with a sharp knife held nearly flat against the
surface, and the hide stretched tightly, remove the skin down over the
sides with steady, downward strokes of the knife. It is important that
the skin be stretched tight with no wrinkles in it. Care should be
taken to leave the covering of muscle over the abdomen on the carcass.
Its presence on the hide is not entirely objectionable, but the
carcass looks better and keeps better with it on. In “siding” a beef,
it is customary to go down nearly to the backbone, leaving the skin
attached at the thighs and at the shoulders. Skin over the buttock and
as far down the rump as possible. Care should be taken at all times to
avoid cutting into the flesh, or tearing the membranes covering it. If
the meat is to be kept fresh for any length of time, mould will form
in such cut places and will be hard to clean off. A coarse cloth and a
pail of hot water should be handy while skinning, and all blood spots
should be wiped from the surface. The cloth should be wrung nearly dry
for this purpose, and the less water used the better.
Open the carcass at the belly with a knife and pull the small
intestines out to one side. Open the brisket and pelvis with a saw or
sharp ax. Raise the windpipe and the gullet and cut loose the pleura
and diaphragm along the lower part of the cavity. The carcass is now
ready to raise. Make an opening with a knife between the large tendon
and the bone just above the hocks. Insert the ends of a single tree in
the openings thus made. Hook one end of a block and tackle in the ring
in the center of the single tree and hoist until the hind quarters
clear the ground several inches. A gambrel, similar to the one used in
hanging up a hog carcass, though larger and stronger, may be used
instead of a single tree.
While the carcass is in this position, loosen the rectum and small
intestines and allow them to drop down over the paunch. The fat lining
the pelvis and the kidney fat should not be disturbed or mutilated.
The intestines are attached to the liver, from which they may be
separated with a knife. The paunch is attached to the back at the left
side. It should be pressed down with sufficient force to tear it
loose. Let it roll out on to the ground or floor, and cut off or draw
out the gullet. Raise the carcass a little higher and take out the
liver, first removing the gall bladder. Remove the diaphragm, lungs,
and heart, and finish skinning over the shoulders, arms and neck. Wipe
off all blood and dirt with a cloth. Split the carcass into halves
with a saw, a cleaver, or a sharp ax. Wash out the inside of the chest
cavity with warm water, and wipe it dry. Trim off all bloody veins or
any scraggy pieces of the neck, and leave the beef to cool before
cutting it into quarters.
§ 29. Treatment of Hides
The skins of cattle represent considerable value if properly treated.
To save them in the north where cold weather prevails during the
butchering season is not difficult, as they can be rolled up and kept
frozen until disposed of. However, in the warm seasons, they should be
spread out flat, hair side down, the legs, flanks, etc. stretched, and
all parts rubbed thoroughly with salt. Particular pains should be
taken to treat the entire surface of the skin. If more than one skin
is to be salted, they should be salted one at a time and should be
spread one on top of the other, with the hair sides together, and the
skin sides together. Where only one hide is handled, the legs and head
should be folded in and the hide rolled up. Enough salt should be used
to cure the hide thoroughly if it is to be kept for any length of
time. Ten to twelve pounds of salt will be sufficient for an ordinary
hide.