Wash the inside of the carcass before splitting. With the saw, begin
splitting from the inside between the hams (fig. 52). Keep the split
as near the center of the backbone as possible, and saw through the
tail region to a point midway through the loin (fig. 53). Move around
to the back and continue sawing through the shoulder and neck to the
base of the head (fig. 54). If the split gets off center, continue
sawing through to the next vertebra and then realign the saw.
[Illustration: Man facing chest running saw down back backbone]
Figure 52.—Splitting.
[Illustration: Man facing chest running saw down back backbone]
Figure 53.—Splitting.
[Illustration: Man facing chest running saw down back backbone]
Figure 54.—Splitting.
Remove the head at the atlas joint (the joint closest to the head).
This joint should be exposed if the carcass is properly split (fig.
55). After cutting through the joint cut downward along the jaw
bone, leaving the jowls attached to the carcass. If desired, remove
the tongue, wash it thoroughly, and place it with the liver and heart.
[Illustration: Man using knife to remove head]
Figure 55.—Removing head at atlas joint.
Remove the kidneys and leaf fat (figs. 56 and 57). The leaf fat is
removed by loosening it from the diaphragm muscle and lifting it
upward. Wash the carcass thoroughly before chilling.
[Illustration: Man using knife to cut out kidney]
Figure 56.—Removing kidney.
[Illustration: Man removing leaf fat]
Figure 57.—Removing leaf fat.