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+Project Gutenberg (https://www.gutenberg.org) public repository for
+eBook #62838 (https://www.gutenberg.org/ebooks/62838)
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-The Project Gutenberg EBook of Lamb Slaughtering, Cutting, Preserving, and
-Cooking on the Farm, by H. Russell Cross and E. Curtis Green and William R. Jones and Roger L. West and Anthony W. Kotula
-
-This eBook is for the use of anyone anywhere in the United States and
-most other parts of the world at no cost and with almost no restrictions
-whatsoever.  You may copy it, give it away or re-use it under the terms
-of the Project Gutenberg License included with this eBook or online at
-www.gutenberg.org.  If you are not located in the United States, you'll
-have to check the laws of the country where you are located before using
-this ebook.
-
-
-
-Title: Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm
-       Farmers' Bulletin Number 2264
-
-Author: H. Russell Cross
-        E. Curtis Green
-        William R. Jones
-        Roger L. West
-        Anthony W. Kotula
-
-Release Date: August 3, 2020 [EBook #62838]
-
-Language: English
-
-Character set encoding: UTF-8
-
-*** START OF THIS PROJECT GUTENBERG EBOOK LAMB SLAUGHTERING, CUTTING ***
-
-
-
-
-
-
-
-
-
-
-
-
-
-    LAMB Slaughtering, Cutting, Preserving, and Cooking on the Farm
-
-                 UNITED STATES DEPARTMENT OF AGRICULTURE
-                    FARMERS’ BULLETIN NUMBER 2264
-                PREPARED BY AGRICULTURAL RESEARCH SERVICE
-
-
-
-
-                               CONTENTS
-
-          Selection and care of animal before slaughter    3
-          Preparing for slaughter                          4
-          Slaughter                                        6
-          Chilling the carcass                            21
-          Cutting                                         22
-          Freezing and frozen storage                     38
-          Meat cookery                                    38
-          Preserving lamb pelts                           40
-
-
-
-
-                             PRECAUTIONS
-
-                              The Law
-
-The Federal Meat Inspection Act requires that all meat which is to be
-sold or traded for human consumption must be slaughtered under
-inspection in an approved facility under the supervision of a State or
-USDA meat inspector. A person can slaughter his animals outside such a
-facility only for use by him, members of his household, his nonpaying
-guests and employees. He is not allowed to sell any portion of the
-carcass. For more details about these regulations, consult your county
-extension agent or write to the Animal and Plant Health Inspection
-Service, United States Department of Agriculture, Washington D.C. 20250.
-
-
-This bulletin supersedes Farmers’ Bulletin 2152, “Slaughtering,
-Cutting, and Processing Lamb and Mutton on the Farm.”
-
-     Washington, D.C.                           Issued August 1977
-
-              For sale by the Superintendent of Documents,
-              U.S. Government Printing Office
-              Washington, D.C. 20402
-              Stock No. 001-000-03709-9
-
-
-
-
-    Lamb Slaughtering, Cutting, Preserving and Cooking on the Farm
-
-  By H. Russell Cross, _Research Food Technologist_,[1] Curtis Green,
-  _Meat Marketing Specialist_,[2] William R. Jones, _Extension Meat
-  Specialist_,[3] Roger L. West, Associate Professor, Meat Science,[4]
-  and Anthony W. Kotula, _Chief, Meat Science Research Laboratory_, [1]
-  (Photographs by Donald K. Rough[1] and Terry K. O’Driscoll[5])
-
-  [1] Meat Science Research Laboratory, Northeastern Region,
-      Agricultural Research Service, Beltsville, MD. 20705.
-
-  [2] Standardization Branch, Livestock Division, Agricultural
-      Marketing Service, Washington, D.C. 20250.
-
-  [3] Cooperative Extension Service, Auburn University,
-      Auburn, AL. 36830.
-
-  [4] Department of Animal Science, University of Florida,
-      Gainesville, FL. 32611.
-
-  [5] Beltsville Agricultural Research Center, Northeastern Region,
-      Agricultural Research Service, Beltsville, MD. 20705.
-
-
-
-
-           SELECTION AND CARE OF ANIMAL BEFORE SLAUGHTER
-
-Several factors should be considered before slaughtering a lamb for
-home consumption. The most important considerations are health, care
-of the animal prior to slaughter, kind of animal (lamb or mutton), and
-expected meat yield.
-
-
-                                Health
-
-One should take care that an unhealthy animal is not selected for
-slaughter. At the time of selection, look for signs of sickness such
-as fever, increased breathing rate and diarrhea. Animals suspected of
-being unhealthy should be treated by a veterinarian until the animal
-is returned to a healthy state.
-
-
-                             Animal Care
-
-To obtain high-quality meat, it is important to exercise proper care
-of the animal prior to slaughter. Pen the animal in a clean, dry place
-the day before slaughtering. Restrict the animal from feed 24 hours
-prior to slaughter, but provide access to water at all times.
-Withholding feed results in greater ease of evisceration (because the
-gastrointestinal tract is smaller) and minimizes the migration of
-ingested bacteria from the gastrointestinal tract into the blood
-stream. Access to water enhances complete bleeding, results in
-brighter colored lean in the carcass, and enhances pelt removal.
-
-
-                      Animal Type and Meat Yield
-
-Animal age will have a sufficient effect on the palatability of the
-cooked product. Carcasses from sheep are classed as lamb (12 to 14
-months or less), yearling mutton (14 to 24 months), or mutton (over 2
-years) on the basis of differences that occur in the development of
-their muscular and skeletal systems. Differences in palatability
-between the lamb and mutton meat are substantial. Meat from mutton
-carcasses has a very intense flavor which is undesirable to some
-individuals. Mutton is seldom marketed as retail cuts but rather as
-soup stock or in further processed meat items.
-
-A meat-type lamb carcass, when cut and trimmed according to the
-methods described later, will yield over 70 percent of its carcass
-weight in major trimmed cuts. Expected yields of retail cuts from a
-yield grade 2 (trim) and a yield grade 4 (wasty) carcass are presented
-in table 1.
-
-       _TABLE 1—Comparison of yield of retail cuts between USDA
-               yield 2 and yield grade 4 lamb carcasses_
-  ------------------------------------------------------------------
-                                     Percentage of carcass weight
-
-  Closely trimmed                 ---------------------------------
-  retail cuts                       Yield grade 2    Yield grade 4
-  ------------------------------------------------------------------
-  Leg, short cut....................     22.2             19.4
-  Sirloin...........................      6.4              5.8
-  Short loin........................     10.1              9.5
-  Rack..............................      7.9              7.5
-  Shoulder..........................     23.8             21.6
-  Neck..............................      2.1              1.9
-  Breast............................      9.8              9.8
-  Foreshank.........................      3.4              3.2
-  Flank (boneless stew).............      2.3              2.3
-  Kidney............................      0.5              0.5
-  Fat...............................      8.2             15.4
-  Bone..............................      3.3              3.1
-                                  ---------------------------------
-      Total.........................    100.0            100.0
-  ------------------------------------------------------------------
-    Adapted from Smith, King, and Carpenter, 1975.
-
-
-
-
-                      PREPARING FOR SLAUGHTER
-
-Prior to the day of slaughter, select the slaughter site, accumulate
-all equipment, prepare for waste disposal, and, if necessary, make
-arrangements with a local processor or meat market for chilling and
-cutting the carcass. If you plan to have the carcass chilled and cut
-up, arrangements should be made concerning the time and day on which
-the carcass can be accepted, the charges and specific instructions for
-chilling, cutting, wrapping, and freezing the carcass.
-
-                           Site Selection
-
-Selection of the slaughter site is extremely important. A site with
-clean running water is best. If a tree is to be used, a healthy limb,
-6 to 8 inches in diameter, which is 8 to 10 feet from the ground is
-needed. This will ensure that the limb will not break from the weight
-of the carcass and the carcass can be fully extended from the ground
-for pelting and viscera removal. If slaughter is to be done in a barn,
-be sure that a strong beam 8 to 10 feet from the floor is available.
-The floor should be clean, and preferably, concrete.
-
-After selection of the slaughter site, clean up the area to ensure
-that leaves and dirt are not blown on the carcass during slaughter. If
-the site has a wooden or concrete floor, wash the floor and all
-equipment with plenty of soap and water. Be sure to rinse thoroughly
-because sanitizers discolor the meat and may cause off flavors. If
-slaughtering is to be done outdoors, use straw to cover the area where
-the carcass will be pelted and eviscerated.
-
-The weather on the day of slaughter should also be considered. During
-hot weather, slaughter is best performed during the early morning or
-late evening hours. Since an inexperienced person will take 1 to 2
-hours to complete the slaughter operation, care should be taken to
-preclude long exposure to high temperatures. During cold weather of
-less than 35° F, slaughter can be done at any time, since spoilage
-bacteria do not grow as rapidly in a cold environment. Slaughter
-during high winds will result in dirt and other contaminants being
-blown onto the carcass.
-
-
-                           Waste Disposal
-
-All waste products should be disposed of in a sanitary manner. If the
-work is to be done in the open, one should select a site with good
-drainage so that blood and water can drain away from the carcass.
-Blood and water must not be allowed to pollute nearby streams or other
-water supplies.
-
-Disposal of viscera is often a problem. Arrangements should be made to
-have a local processor or rendering plant pick it up. If this is not
-possible, it should be buried so that dogs and other animals cannot
-dig it up.
-
-
-                         Slaughter Equipment
-
-Elaborate and expensive equipment is not necessary, but certain items
-are essential (fig. 1). The following slaughter equipment is
-recommended:
-
-  1. .22-caliber rifle or pistol with long or long rifle cartridges.
-  2. Sharp boning knife and steel.
-  3. Block and tackle or strong rope.
-  4. Oil or water stone.
-  5. Ample clean water for washing hands, carcass, and by products.
-  6. Tree with strong limb, beam, or tripod 8 to 10 feet high.
-  7. Buckets (two or three).
-  8. Ice or cold water.
-  9. Straw for placing under animal during pelting and evisceration.
-  10. Clean cloths or plastic for protection of meat during transport.
-  11. Clean string.
-
-  [Illustration: Rifle, knives, meat saw, scrapers, gambrel, hook]
-  Figure 1.—Equipment for slaughter.
-
-Be sure that all equipment which will come in contact with meat is
-thoroughly cleaned. Most people get blood and other material on their
-outer garments during slaughter, which should not be transferred to
-the carcass after it is washed. If weather permits, wear short sleeve
-shirts and wash arms and hands frequently to prevent contamination.
-
-Additional equipment needed for cutting the carcass is discussed in
-the section on carcass cutting.
-
-
-
-
-                              SLAUGHTER
-
-                              Stunning
-
-The animal should be properly secured to a tree or strong post and
-killed as quickly and humanely as possible. Stun the animal with a
-well directed bullet (.22 caliber rifle or pistol) in the forehead,
-midway between and slightly above the eyes (fig. 2). Make the first
-shot count since a careless shot can cause the animal much pain or
-injure helpers. As with the use of any firearms, normal precautions
-should be taken when stunning the animal.
-
-  [Illustration: Rifle muzzle pointed at forehead of sheep]
-  Figure 2.—Stunning.
-
-
-                              Bleeding
-
-Bleeding should be done as quickly as possible after the animal is
-down, using a straight boning knife and holding the animal in position
-with the knee on or behind the shoulder. Grasp the lower jaw with the
-left hand, pull the head back and insert the knife just back of the
-jaw where the angle is made (fig. 3). With the cutting edge to the
-outside, insert the knife as close to the neck bone as possible. Cut
-clear through and then outward, severing the windpipe, gullet and
-blood vessels (fig. 4).
-
-  [Illustration: Man inserting knife near the jaw of the sheep]
-  Figure 3.—Bleeding.
-
-  [Illustration: Man finishing the cut of the sheep’s neck]
-  Figure 4.—Bleeding.
-
-
-                            Pelt Removal
-
-Hands and equipment must be kept clean in order to produce a clean
-carcass. Dirt and wool on the carcass are very difficult to remove and
-usually have to be trimmed. Make certain there is a good supply of
-clean water available at all times. Also, pelting (fisting) is much
-easier if the hands are kept slightly wet.
-
-_Legs, Breast and Midline_.—The pelt can be opened around the legs and
-along the midline and breast from the horizontal or suspended
-position. The procedure selected depends on personal preference and
-the equipment available.
-
-_Horizontal method_.—Place the animal on its back on a clean floor
-(concrete, slate, or piece of plywood) (fig. 5). Standing to one side
-of the lamb, hold one front leg between your knees and allow the lamb
-to lean away. Remove a narrow strip of skin down the front of the
-foreleg, being sure to remove the skin over the knee (fig. 6). Turn
-the knife (with the cutting edge toward the skin) and make an opening
-to the neck in front of the breast (fig. 7). Make certain to cut
-toward the skin to avoid cutting through the thin membrane (fell)
-covering the outside of the carcass. If this membrane is broken, the
-lean muscles will bulge through and give the carcass an unattractive
-appearance.
-
-  [Illustration: Sheep lying supine on a plywood sheet]
-  Figure 5.—Horizontal position.
-
-  [Illustration: Man cutting pelt off front leg using a knife]
-  Figure 6.—Skinning foreleg.
-
-  [Illustration: Man cutting pelt up leg to breast using a knife]
-  Figure 7.—Skinning neck.
-
-Skin the opposite leg the same way, meeting the cut made in front of
-the breast. Open the pelt down the neck to the opening made by
-sticking (fig. 8). This will form a V-shaped strip of pelt over the
-breast. Remove the pelt over the breast by pulling the pelt up and
-back. Once started, it is best to complete by fisting. Push the fist
-under the pelt with the knuckles next to the carcass and the thumb
-over the first finger (fig. 9). Press the fist up against the skin
-working it away from the carcass. Work slowly and avoid tearing
-through the fell and muscles. After the pelt is loosened over the
-brisket (fig. 10), stop and skin out the rear legs.
-
-  [Illustration: Man using knife to skin up to neck]
-  Figure 8.—Skinning neck.
-
-  [Illustration: Man pulling up on pelt on breast]
-  Figure 9.—Fisting brisket.
-
-  [Illustration: Man pulling up on pelt, peeling it back away from head]
-  Figure 10.—Fisting brisket.
-
-Stretching the rear legs, remove a strip of skin down the back of the
-leg and over the hock (fig. 11). With the leg still between your
-knees, turn the knife outward and open the skin from the hock to a
-point in front of the anus (fig. 12). Skin around the hock and down
-the shank. Remove the foot at the last joint (the one next to the
-hoof). See fig. 13. Follow the same procedure on the other leg and
-then fist the pelt off the inside of the legs and over the crotch
-(fig. 14).
-
-  [Illustration: Man cutting pelt off hindleg using a knife]
-  Figure 11.—Skinning hindleg.
-
-  [Illustration: Man cutting up leg to anus using a knife]
-  Figure 12.—Cutting to midline.
-
-  [Illustration: Man cutting off foot using a knife]
-  Figure 13.—Removing foot.
-
-  [Illustration: Pelt partially removed]
-  Figure 14.—Fisting over inside of legs.
-
-From the breast, fist down the belly and around the navel to the
-opening at the crotch (fig. 15). The carcass is now ready to be hung.
-
-  [Illustration: Man pushing hand down between pelt and carcass]
-  Figure 15.—Fisting down belly.
-
-Tie a heavy cord around the hindlegs, and suspend the carcass. The
-point of hanging should be approximately seven feet from the ground to
-provide a good working height.
-
-_Suspended method_.—Tie a heavy string around one of the rear legs and
-suspend the carcass (fig. 16). On the leg not suspended, remove a
-strip of skin over the hock and past the dew-claws (fig. 17). Turn the
-knife outward and open the skin from the hock to a point in front of
-the anus. Skin around the hock and down the shank (fig. 18). Remove the
-foot at the last joint.
-
-  [Illustration: Sheep hung up by one rear leg]
-  Figure 16.—Suspended carcass.
-
-  [Illustration: Man slicing pelt away from lower hindleg near hoof]
-  Figure 17.—Skinning hindleg.
-
-  [Illustration: Man slicing pelt away from upper hindleg]
-  Figure 18.—Skinning hindleg.
-
-Remove a strip of skin along the suspended leg and cut the skin from
-the hock towards the anus, connecting with the cut from the other leg
-(fig. 19). Remove the skin around the shank. Fist along the cut
-between the legs, removing the pelt around the back of the legs, in
-the crotch and around the front of the legs. Suspend the carcass by
-the opposite leg and remove the foot on the loosened leg. Tie a heavy
-cord around both rear legs and suspend the carcass (fig. 20).
-
-  [Illustration: Sheep hung up by one rear leg]
-  Figure 19.—Skinning hindleg.
-
-  [Illustration: Sheep hung up by both rear legs using a single rope]
-  Figure 20.—Both legs tied.
-
-Remove a strip of skin along the back of the front legs from the knee
-to the foot (fig. 21). Make a split in the pelt beginning at each knee
-and connecting at the neck in front of the breast. Open the pelt down
-the neck to the opening made by sticking (fig. 22).
-
-  [Illustration: Man slicing across front leg just above the hoof]
-  Figure 21.—Skinning foreleg.
-
-  [Illustration: Man slicing pelt away from breast using a knife]
-  Figure 22.—Opening pelt to neck.
-
-Remove the pelt over the breast by pulling the pelt up and back (fig.
-23). Once started, it is best to complete by fisting. Fist along the
-belly and around the flanks, meeting the opening made at the rear legs
-(fig. 24).
-
-  [Illustration: Man sliding hand between pelt and chest]
-  Figure 23.—Fisting brisket.
-
-  [Illustration: Man sliding hand between pelt and belly]
-  Figure 24.—Fisting belly.
-
-_Sides and back_.—Open the pelt down the midline of the belly and
-loosen the navel. Hold the pelt tight with one hand and fist off the
-sides, work around to the back, and up around the hindlegs (fig. 25).
-If the fell is broken try to work around the break to get a new start.
-Fist down past the shoulder, around the sides and up over the rump.
-From underneath the hock, push up until the pelt hangs by the skin
-that is fastened to the tail and anus (fig. 26). It will be necessary
-to use a knife to remove the pelt around the tail (fig. 27). Carefully
-skin around the tail and allow the pelt to drop (fig. 28).
-
-  [Illustration: Man sliding hand between pelt and sides]
-  Figure 25.—Fisting side and back.
-
-  [Illustration: Man pulling pelt up and away from back]
-  Figure 26.—Pulling pelt up.
-
-  [Illustration: Man slicing pelt around tail using a knife]
-  Figure 27.—Skinning around tail.
-
-  [Illustration: Pelt laying on ground at head of suspended animal]
-  Figure 28.—Let pelt drop.
-
-The front feet can be removed by cutting through the joint at the knee
-(fig. 29) or by breaking them at the “break” or “spool” joints. To
-break the legs at the “break” or “spool” joint, cut across the tendon
-between the knee and foot (fig. 30), grasp the foot in one hand, the
-leg in the other, and break back and sideways. On young lambs the
-“break” joint will snap easily and the foot can be removed. On older
-lambs, it will be necessary to cut across the pastern joint and twist
-the toes off. This joint is called the “spool” joint (fig. 31). Wash
-the carcass thoroughly before eviscerating. Remove the head at the
-joint closest to the head (fig. 32).
-
-  [Illustration: Man slicing through front knee joint using a knife]
-  Figure 29.—Removing foreleg.
-
-  [Illustration: Man slicing off front foot using a knife]
-  Figure 30.—Removing front foot at spool joint.
-
-  [Illustration: Sliced spool joint]
-  Figure 31.—Spool joint.
-
-  [Illustration: Man slicing through neck using a knife]
-  Figure 32.—Removing head.
-
-
-                            Evisceration
-
-Loosen the large intestine by cutting around the rectum deep into
-the pelvic canal (fig. 33). Pull the rectum outward cutting any
-remaining attachments. Tie a piece of string around the large
-intestine near its opening and let it drop into the pelvic cavity
-(fig. 34). In lamb or mutton the pelvic bone is not separated.
-
-  [Illustration: Man using knife around anus]
-  Figure 33.—Loosening anus.
-
-  [Illustration: Man tying shut anus]
-  Figure 34.—Tying anus.
-
-Locate the end of the sternum (fig. 35) and split the breastbone with
-a knife or saw (fig. 36). Do not cut into the body cavity. Make a cut
-through the cod or udder into the pelvic cavity. Make this opening
-large enough to insert the hand. Insert the knife handle inside the
-body cavity and with the blade extended outward, open the body cavity
-to the opening made at the brisket (fig. 37). Allow the paunch and
-intestines to roll out and hang. Do not allow them to fall as the
-esophagus will tear and spill its contents onto the carcass. Find the
-loosened large intestine, and pull it down past the kidneys, leaving
-the kidneys intact (fig. 38). Remove the liver by reaching behind and
-pulling it while cutting the connective tissue (fig. 39). Examine it
-for any abscesses (yellow or white pus) or scar tissue. Remove the
-gall bladder from the liver by cutting beneath it and pulling (fig.
-40). Be careful not to allow its contents to spill on the liver.
-
-  [Illustration: Man locating the tip of sternum with fingers]
-  Figure 35.—Locating breastbone.
-
-  [Illustration: Man cutting through breastbone with saw]
-  Figure 36.—Splitting.
-
-  [Illustration: Man pushing knife down through abdomen wall]
-  Figure 37.—Opening midline.
-
-  [Illustration: Man pulling out large intestine]
-  Figure 38.—Removing large intestine.
-
-  [Illustration: Man slicing out liver using a knife]
-  Figure 39.—Removing liver.
-
-  [Illustration: Man slicing gall bladder off liver using a knife]
-  Figure 40.—Removing gall bladder.
-
-Pull the paunch and intestines outward and cut through the diaphragm
-(the thin sheet of muscle and white connective tissue that separates
-the lungs and heart from the stomach and intestines). Make this cut at
-the edge of the thin muscle (fig. 41). Sever the large artery at the
-backbone and pull downward, removing the heart, lungs, and windpipe
-with the paunch and intestines (fig. 42).
-
-  [Illustration: Man slicing down through diaphragm using a knife]
-  Figure 41.—Cutting diaphragm.
-
-  [Illustration: Man slicing viscera away from backbone using a knife]
-  Figure 42.—Completing evisceration.
-
-Cut across the top of the heart and separate it from the lungs. Wash
-the heart and liver carefully in cold water and place them on ice to
-chill.
-
-Remove the kidneys and kidney fat and wash the inside of the body
-cavity thoroughly (fig. 43). Rewash the outside and move to the
-chilling location.
-
-  [Illustration: Man rinsing out body cavity with garden hose]
-  Figure 43.—Washing.
-
-
-                        Examining the Carcass
-
-All the internal organs and the dressed carcass should be examined
-carefully for any abnormalities or conditions that might affect the
-fitness of the meat for food. Usually, a meat inspector or graduate
-veterinarian is the only person qualified to do this, but under farm
-conditions it becomes necessary for you to look for the obvious signs
-of disease or damage. If any part of the viscera or carcass is
-questionable, you should obtain expert advice.
-
-Bruises, minor injuries, parasites in the organs, and enclosed
-abscesses, and single tumors are frequently local conditions that can
-be easily removed. However, the presence of congestion or inflammation
-of the lungs, intestines, kidneys, inner surface of chest or abdominal
-cavity and numerous yellowish or pearl-like growths scattered
-throughout the organs should be viewed seriously. Carcasses and
-viscera having such abnormalities should be examined by a graduate
-veterinarian and his opinion obtained as to the wholesomeness of the
-meat. You should check with a cooperating veterinarian before
-slaughtering the animal to be certain he will be available if you
-should seek his advice.
-
-
-
-
-                        CHILLING THE CARCASS
-
-Following evisceration, the lamb carcass should be carefully trimmed
-and any pieces of adhering skin, wool, bruises, hair, or manure
-removed. Lamb carcasses are not split longitudinally because they are
-not thick enough in any dimension to create cooling problems.
-
-The surfaces of freshly slaughtered lamb carcasses are contaminated
-with bacteria that can spoil the meat unless their growth is promptly
-checked. Bacterial growth can be slowed by prompt chilling and keeping
-the carcass at low temperatures. If the weather is suitable (28° to
-35° F), the carcass can be wrapped in a sheet, hung and chilled in a
-well ventilated shed. Wrapping with clean cloth will partially protect
-the carcass from contamination.
-
-_Do not_ allow the carcass to freeze because freezing within one day
-after death may toughen the meat. If the carcass cannot be chilled to
-below 40° F on the farm, it should be transported to the local locker
-plant or market for chilling. The need for prompt and thorough
-chilling of warm carcasses cannot be over-emphasized. The carcass can
-be cut into retail cuts after the carcass has been chilled for 24 to
-48 hours.
-
-
-
-
-                              CUTTING
-
-Use the following guidelines to determine cutting and packaging
-instructions for the processor if the carcass is not cut and wrapped
-on the farm.
-
-_Chops_.—Those from young animals can be broiled or pan fried and
-should be at least ¾ to 1 inch thick. The loin and rib chops are
-relatively small and it takes two or three to comprise a serving.
-Those from the sirloin and shoulder are larger and only one chop may
-suffice. Allow ¾ of a pound bone-in per person (uncooked) as a guide.
-
-_Roasts_.—Allow ¾ pound per serving for bone-in roasts (leg,
-shoulder) and ½ pound per serving for boneless roast (bone and
-rolled shoulder).
-
-_Ground lamb and stew_.—Allow ½ pound per serving.
-
-
-                      Carcass Cutting Equipment
-
-Elaborate and expensive equipment is not necessary, but certain items
-are essential. The following equipment is recommended:
-
-  1. Steel.
-  2. Boning knife.
-  3. Meat saw.
-  4. Freezer paper (see section on “wrapping”).
-  5. Freezer tape.
-  6. Meat grinder (electric or hand powered).
-
-
-                         Cutting the Carcass
-
-Begin cutting the lamb carcass by removing the thin cuts—the breast,
-flank, and foreleg. Lay the carcass on its side and mark a cutting
-line from the elbow joint of the foreleg to the front part of the
-hindleg. Most of the flank can be removed by starting the cut between
-the legs at the cod or udder fat where the flank begins. Figure 44
-shows this cut made in a straight line from the front of the hindleg
-to the elbow joint. More of the rear flank and lower ribs can be
-removed by making the cut higher, near the hindleg. However, the cut
-across the lower shoulder should be as close to the joint on the
-foreleg as possible to leave the shoulder roast large.
-
-  [Illustration: Man sawing off flank]
-  Figure 44.—Steamling.
-
-After removing the thin cuts from both sides, remove the kidneys,
-kidney fat, and diaphragm (fig. 45), if not removed at slaughter. Turn
-the carcass over on to the cut surfaces and remove the neck. Cross
-sectional cuts make neck chops, which should be braised; or the neck
-may be cut off flush with the top of the shoulder and added to stew or
-ground lamb (figs. 46 and 47).
-
-
-  [Illustration: Kidneys with fat attached lying next to carcass]
-  Figure 45.—Kidney and kidney fat.
-
-  [Illustration: Man sawing through neck]
-  Figure 46.—Neck chops or slices.
-
-  [Illustration: Neck chops lying next to carcass]
-  Figure 47.—Neck chops or slices.
-
-The trimmed carcass is separated into four primal cuts, each with
-different characteristics (figs. 48 and 49). A cut between the fifth
-and sixth ribs removes the shoulder. Another cut between the 12th and
-13th (last) rib separates the rib from the loin (the 13th rib remains
-in the loin). The loin and legs are separated just in front of the
-hipbones by cutting through the small of the back where the curve of
-the leg muscles blend into the loin. This is the cut being made in
-  Figure 48.
-
-  [Illustration: Man making third saw cut across carcass]
-  Figure 48.—Preparing four primal cuts.
-
-  [Illustration: Carcass cut into four pieces]
-  Figure 49.—Preparing four primal cuts.
-
-Split the legs through the center of the backbone (fig. 50). Trim the
-flank and cod or udder fat off (fig. 51). Remove the backbone from the
-leg by making a saw cut approximately parallel to the split surface of
-the backbone and 1 inch below this surface (fig. 52). Saw
-approximately 1 inch deep, or until you feel a slight slippage when
-you cut through part of the hipbone.
-
-  [Illustration: Hind quarter split using saw]
-  Figure 50.—Splitting legs.
-
-  [Illustration: Leg of lamb and trimmed pieces displayed]
-  Figure 51.—Leg of lamb.
-
-  [Illustration: Saw separating backbone from leg of lamb]
-  Figure 52.—Backbone removal.
-
-Be careful not to saw all the way through the hipbone. Insert a knife
-into the saw cut, find the “slip” joint between the bones and cut
-underneath the backbone to complete its removal (fig. 53). Cut off the
-lower shank bones by sawing where the tendon enters the muscle (fig.
-54).
-
-  [Illustration: Knife slicing off backbone using a knife]
-  Figure 53.—Backbone removal.
-
-  [Illustration: Saw cutting off lower leg]
-  Figure 54.—Removing lower shank.
-
-The leg may be further trimmed by cutting through the knee or “stifle”
-joint to remove the shank. This joint is located about halfway between
-where the muscles of the shank end and the muscles of the lower leg
-begin. Cut into the tissues over the bones until you locate the joint
-and work the knife through it (fig. 55). Continue cutting straight
-across the heel of the leg.
-
-  [Illustration: Knife slicing through stifle joint using a knife]
-  Figure 55.—Stifle joint.
-
-Several sirloin chops may be removed by knife and saw cuts made
-parallel to the cut separating the leg from the loin (fig. 56).
-
-  [Illustration: Saw cutting off chops]
-  Figure 56.—Sirloin chops.
-
-Split the loin through the center of the backbone and remove the flank
-about 1 inch from the loin “eye” (figs. 57 and 58).
-
-  [Illustration: Saw cutting loin in half along backbone]
-  Figure 57.—Splitting loin.
-
-  [Illustration: Saw cutting off flank edge]
-  Figure 58.—Removing flank edge.
-
-Loin chops are made by cutting perpendicular to the backbone (fig.
-59). Usually chops are cut ¾ of an inch to an inch thick. Doubles or
-“English” loin chops are made from a loin which has not been split
-(fig. 60). The flank portion may be ground or made into stew.
-
-  [Illustration: Saw cutting across loin]
-  Figure 59.—Preparing loin chops.
-
-  [Illustration: Loin chops displayed]
-  Figure 60.—Loin chops.
-
-Remove the fell membrane from each sirloin, loin, and rib chop before
-cooking; the fell becomes hard in frying. When the chop is cold the
-fell peels off easily; start peeling at the lower end of the chop
-(fig. 61).
-
-  [Illustration: Man pulling membrane away from chop]
-  Figure 61.—Removing fell membrane.
-
-Leave the fell on the leg and shoulder roasts to lessen the
-evaporation of meat juices. Clean fell on roasts, chops, or stews will
-not affect flavor.
-
-The rib should be split somewhat differently than the other primal
-cuts (figs. 62 and 63). The backbone is not split but is removed by
-cutting through the ribs along the ridge where they join the backbone.
-Continue cutting close to the backbone to separate one rib section.
-Repeat this cut along the opposite side of the backbone to separate it
-from the other rib section. Remove the breast portion by cutting
-approximately 2 inches from the rib “eye” (fig. 64).
-
-  [Illustration: Saw cutting through ribs at backbone using a knife]
-  Figure 62.—Splitting rib.
-
-  [Illustration: Saw cutting through ribs at backbone]
-  Figure 63.—Splitting rib.
-
-  [Illustration: Knife slicing through ribs]
-  Figure 64.—Separating breast from rib.
-
-Rib chops are easily made by cutting between the ribs (fig. 65).
-Remove the fell before cooking. The breast portion may be barbecued in
-one piece or made into riblets by cutting between the ribs (fig. 66).
-
-  [Illustration: Knife slicing rib chops of rib rack]
-  Figure 65.—Preparing rib chops.
-
-  [Illustration: Rib chops and breast displayed]
-  Figure 66.—Rib chops and breast.
-
-After splitting, the shoulder may be roasted as is, made into chops,
-or boned and rolled to make a more easily carved roast (figs. 67 and
-68).
-
-  [Illustration: Saw cutting through shoulder]
-  Figure 67.—Splitting shoulder.
-
-  [Illustration: Chops and roasts displayed]
-  Figure 68.—Shoulder chops and roasts.
-
-Arm chops should be made first by cutting parallel to the surface made
-when the foreleg and breast were removed. Only two or three arm chops
-should be made (fig. 69). Blade chops are made by cutting between the
-ribs and sawing through the blade and backbone.
-
-  [Illustration: Saw cutting through shoulder]
-  Figure 69.—Preparing arm chops.
-
-To prepare a boneless shoulder, first remove the ribs and backbone by
-cutting closely underneath the ribs following their curvature; then
-cutting along and over the backbone and neck vertebrae to remove them
-(fig. 70). Start at the rear surface and cut along the lower edge of
-the blade bone to lift the underlying muscles exposing the blade bone
-and arm bone (fig. 71). Cut along the edges of these bones and then
-lift the over-lying meat and cut close to the top surface of these
-bones to remove them (fig. 72). The blade bone has a ridge which runs
-close to and nearly parallel to its shorter edge. Try not to cut
-through the skin surface when cutting over this ridge. The boneless
-meat should be rolled so that the shoulder “eye” is lengthwise in the
-roast. The shoulder “eye” is located under the flat surface of the
-shoulder blade. Roll the meat as tightly as possible, then tie
-securely with strong twine or cord (fig. 68). The boneless shoulder
-may be made into a pocket roast and stuffed with ground lamb or other
-dressing. The edges of the meat are laced together after stuffing.
-
-  [Illustration: Knife slicing off ribs on shoulder]
-  Figure 70.—Boning shoulder.
-
-  [Illustration: Knife exposing blade bone]
-  Figure 71.—Boning shoulder.
-
-  [Illustration: Display of boneless shoulder and removed bones]
-  Figure 72.—Boned shoulder.
-
-The lower shank bones of the foreleg are removed by cutting or sawing
-through the joint. The foreleg and hind shank are often barbecued, cut
-into stew, or boned, and the meat ground.
-
-The breast can be cut into stew, boned and rolled, ground, or made
-into a pocket roast by cutting under and close to the ribs to form a
-pocket which can be stuffed. The edges are then laced together (fig.
-73).
-
-  [Illustration: Display of breast and foreshank]
-  Figure 73.—Breast and foreshank.
-
-
-                              Wrapping
-
-Immediately after chilling and cutting, meat _must be_ properly
-wrapped, quickly frozen, and stored at 0° F or lower until needed.
-Proper wrapping is essential to maintain meat quality; therefore, one
-should:
-
-  • Use moisture-vapor proof wrap such as heavily waxed freezer
-    paper or specifically laminated paper.
-
-  • Prepare convenient family-sized packages.
-
-  • Wrap meat closely, eliminating as much air as possible.
-
-  • Improper wrapping will allow air to enter and result in “freezer
-    burn” and rancidity.
-
-  • Use a proper wrapping procedure (fig. 74).
-
-  • Label and date each package properly.
-
-  [Illustration: Drawing showing 5 steps to wrapping meat]
-  Figure 74.—Wrapping procedure.
-
-
-
-
-                     FREEZING AND FROZEN STORAGE
-
-When freezing large quantities of meat, it is best to use a commercial
-establishment for fast freezing. Since a lamb carcass will yield only
-70 to 75 percent usable retail cuts or about 38 pounds from a 50 pound
-lamb carcass, the home freezer will adequately handle this amount.
-When using the home freezer be sure to:
-
-  • Clean and defrost freezer.
-
-  • Freeze meat at -10° or lower.
-
-  • Freeze only the amount of meat that will freeze in 24 hours.
-
-  • Allow ample air circulation by not overpacking the freezer.
-
-  • In the freezer maintain 0° F or less for storage.
-
-Remember, proper wrapping and freezing does not improve quality but
-maintains original quality. It is safe to refreeze meat that has been
-kept below 40° F during thawing. However, refreezing is not usually
-recommended because there is some loss of meat quality.
-
-Lamb cuts should be utilized within 6 to 9 months after freezing;
-ground and stew lamb within 3 to 4 months. Longer storage results in
-lowered quality.
-
-
-
-
-                            MEAT COOKERY
-
-Tender cuts of meat are best cooked with dry heat such as broiling,
-roasting, and panbroiling. Less tender cuts of meat are tenderized by
-cooking with _moist_ heat. Connective tissue is softened and
-tenderized by cooking slowly in moisture.
-
-Temperature control is very important in meat cookery. Meat loses
-moisture, fat, and other volatile substances during cooking. However,
-some of the meat juices and fat may be retained in the pan drippings.
-
-Cooking losses can be controlled by controlling the oven cooking
-temperature and final internal temperature of the meat. Shrinkage is
-increased when hot oven temperatures are used for cooking and when the
-meat is cooked to a higher internal temperature.
-
-The meat thermometer is the most accurate guide to the degree of
-doneness of meat. Cooking time can be used as a guide to the degree of
-doneness, but this may be influenced by fat and moisture content, and
-shape or size of the cut.
-
-Fresh lamb is usually cooked to an internal temperature of 170 to 180° F
-(77 to 82° C). Chops or roasts from the leg, loin, back, or shoulder
-are suited to dry heat cookery methods such as broiling or roasting.
-Other cuts from the lamb carcass such as stew meat, neck slices, lamb
-riblets, and shank are best suited to moist cookery methods such as
-braising. Lamb should be served hot and not allowed to cool before
-serving.
-
-More detailed instructions for cooking procedures can be obtained from
-the following sources:
-
-  USDA Beef Slaughtering Bulletin, FB 2209
-
-  USDA Lamb in Family Meals, HG 124
-
-  Lessons on Meat
-  National Live Stock and Meat
-  Board 36 South Wabash
-  Avenue, Chicago, 111. 60603
-
-
-
-
-                       PRESERVING LAMB PELTS
-
-Select pelts for preserving which are free of numerous holes and which
-have relatively clean fleece. The day the pelt is removed, wash the
-fleece thoroughly with cold water. High pressure water can be used if
-the fleece is extremely dirty. Remove any large pieces of connective
-tissue or flesh adhering to the pelt. In a cool, dry shelter or
-building, spread the pelt, wool down, on the floor and cover with an
-even layer of salt. A small amount of alum can be added to the salt.
-
-Take care to put salt on all the edges. Salted pelts may be piled on
-top of one another, all pelts fleece down. Curing time should be 15 to
-30 days. Check the salt covering weekly. After curing, the pelt can be
-scraped to remove connective tissue or flesh. Neatsfoot oil can be
-rubbed into the pelt to make it soft and flexible. The fleece can be
-combed and brushed.
-
-
-
-                   ☆ U.S. GOVERNMENT PRINTING OFFICE: 1977 O-244-090
-
-
-
-
-------------------------------------------------------------------------
-
-                          TRANSCRIBER’S NOTES
-
- 1. Silently corrected typographical errors and variations in spelling.
- 2. Illustrations replaced with the text ‘[Illustration]’ or
-    ‘[Illustration: some descriptive text]’. The illustration caption
-    is on the following line. Due to the instructional nature of this
-    text, extensive illustration descriptions have been added to this
-    text only version.
- 3. The original was printed in two column text with illustrations
-    sometimes spanning both columns. In order to reduce ambiguity, the
-    illustrations have been moved adjacent to the paragraph that refers
-    to them.
- 4. Footnotes have been renumbered.
- 5. Italicised words are enclosed by _underscores_.
-
-
-
-
-
-
-End of the Project Gutenberg EBook of Lamb Slaughtering, Cutting,
-Preserving, and Cooking on , by H. Russell Cross and E. Curtis Green and William R. Jones and Roger L. West and Anthony W. Kotula
-
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-
-The Project Gutenberg EBook of Lamb Slaughtering, Cutting, Preserving, and
-Cooking on the Farm, by H. Russell Cross and E. Curtis Green and William R. Jones and Roger L. West and Anthony W. Kotula
-
-This eBook is for the use of anyone anywhere in the United States and
-most other parts of the world at no cost and with almost no restrictions
-whatsoever.  You may copy it, give it away or re-use it under the terms
-of the Project Gutenberg License included with this eBook or online at
-www.gutenberg.org.  If you are not located in the United States, you'll
-have to check the laws of the country where you are located before using
-this ebook.
-
-
-
-Title: Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm
-       Farmers' Bulletin Number 2264
-
-Author: H. Russell Cross
-        E. Curtis Green
-        William R. Jones
-        Roger L. West
-        Anthony W. Kotula
-
-Release Date: August 3, 2020 [EBook #62838]
-
-Language: English
-
-Character set encoding: UTF-8
-
-*** START OF THIS PROJECT GUTENBERG EBOOK LAMB SLAUGHTERING, CUTTING ***
-
-
-
-
-
-
-
-
-
-
-</pre>
-
-
-
-<div id="cover" class="figcenter">
-<img id="coverpage" src="images/cover.jpg" alt="[Image unavailable.]" width="450" />
-</div>
-
-
-<div class="title-page">
-<h1>LAMB Slaughtering, Cutting, Preserving, and Cooking on the Farm</h1>
-
-<table class="table1" summary="Contents">
-  <tr>
-    <td><img class="seal" id="seal" src="images/seal.png" alt="USDA Seal" /></td>
-    <td class="tdl2 smaller">UNITED STATES<br /> DEPARTMENT OF<br /> AGRICULTURE</td>
-    <td class="tdl2 smaller" colspan="2">FARMERS’<br /> BULLETIN<br /> NUMBER 2264</td>
-    <td class="tdl2 smaller" colspan="2"><i>PREPARED BY</i><br /> AGRICULTURAL<br /> RESEARCH<br /> SERVICE</td>
-  </tr>
-</table>
-</div>
-
-
-
-<h2 id="contents">CONTENTS</h2>
-
-<table class="table1" summary="Contents">
-  <tr>
-    <td class="tdl">Selection and care  of  animal before slaughter</td>
-    <td class="tdr"><a href="#toc_1">3</a></td></tr>
-  <tr>
-    <td class="tdl">Preparing for slaughter</td>
-    <td class="tdr"><a href="#toc_2">4</a></td></tr>
- <tr>
-    <td class="tdl">Slaughter</td>
-    <td class="tdr"><a href="#toc_3">6</a></td></tr>
- <tr>
-    <td class="tdl">Chilling the carcass</td>
-    <td class="tdr"><a href="#toc_4">21</a></td></tr>
- <tr>
-    <td class="tdl">Cutting</td>
-    <td class="tdr"><a href="#toc_5">22</a></td></tr>
- <tr>
-    <td class="tdl">Freezing and frozen storage</td>
-    <td class="tdr"><a href="#toc_6">38</a></td></tr>
- <tr>
-    <td class="tdl">Meat cookery</td>
-    <td class="tdr"><a href="#toc_7">38</a></td></tr>
- <tr>
-    <td class="tdl">Preserving lamb pelts</td>
-    <td class="tdr"><a href="#toc_8">40</a></td></tr>
-</table>
-
-<hr class="med3" />
-
-<h3 class="close"><b>PRECAUTIONS</b></h3>
-
-<h4 class="left">The Law</h4>
-
-<p>The Federal Meat Inspection Act requires that all meat which is to be
-sold or traded for human consumption must be slaughtered under
-inspection in an approved facility under the supervision of a State or
-USDA meat inspector. A person can slaughter his animals outside such a
-facility only for use by him, members of his household, his nonpaying
-guests and employees. He is not allowed to sell any portion of the
-carcass. For more details about these regulations, consult your county
-extension agent or write to the Animal and Plant Health Inspection
-Service, United States Department of Agriculture, Washington D.C. 20250.</p>
-
-<hr class="med" />
-
-<p class="p3">This bulletin supersedes Farmers’ Bulletin 2152, “Slaughtering,
-Cutting, and Processing Lamb and Mutton on the Farm.”</p>
-
-
-<table class="table0" summary="Location">
-  <tr>
-    <td class="tdl smaller">Washington, D.C.</td>
-    <td class="tdr smaller">Issued August 1977</td>
-  </tr>
-</table>
-
-<hr class="min" />
-<p class="center small">For sale by the Superintendent of Documents,
-              U.S. Government Printing Office<br />
-              Washington, D.C. 20402<br />
-              Stock No. 001-000-03709-9</p>
-
-
-
-<p class=" c006 center large">Lamb Slaughtering, Cutting,<br />
-Preserving and Cooking on the Farm</p>
-
-<p class="smaller">By H. Russell Cross, <span class="locked"><i>Research Food Technologist</i>,<a id="FNanchor_1"></a><a href="#Footnote_1A" class="fnanchor">1</a></span>
-  E. Curtis Green, <span class="locked"><i>Meat Marketing Specialist</i>,<a id="FNanchor_2"></a><a href="#Footnote_2" class="fnanchor">2</a></span>
-  William R. Jones, <span class="locked"><i>Extension Meat Specialist</i>,<a id="FNanchor_3"></a><a href="#Footnote_3" class="fnanchor">3</a></span>
-  Roger L. West, <span class="locked"><i>Associate Professor, Meat Science</i>,<a id="FNanchor_4"></a><a href="#Footnote_4" class="fnanchor">4</a></span>
-  and Anthony W. Kotula, <span class="locked"><i>Chief, Meat Science Research Laboratory</i>,<a id="FNanchor_5"></a><a href="#Footnote_1B" class="fnanchor">5</a></span>
-  (Photographs by
-  Donald K. <span class="locked">Rough<a id="FNanchor_6"></a><a href="#Footnote_1C" class="fnanchor">6</a></span>
-  and Terry K. <span class="locked">O’Driscoll<a id="FNanchor_7"></a><a href="#Footnote_5" class="fnanchor">7</a></span>))</p>
-
-<div class="footnote">
-<a id="Footnote_1A" href="#FNanchor_1" class="fnanchor">1,</a>
-<a id="Footnote_1B" href="#FNanchor_5" class="fnanchor">5,</a>
-<a id="Footnote_1C" href="#FNanchor_6" class="fnanchor">6</a>
-Meat Science Research Laboratory, Northeastern Region,
-Agricultural Research Service, Beltsville, Md. 20705.</div>
-
-<div class="footnote">
-<a id="Footnote_2" href="#FNanchor_2" class="fnanchor">2</a>
-Standardization Branch, Livestock Division, Agricultural
-Marketing Service, Washington, D.C. 20250.</div>
-
-<div class="footnote">
-<a id="Footnote_3" href="#FNanchor_3" class="fnanchor">3</a>
-Cooperative Extension Service, Auburn University, Auburn, AL.
-36830.</div>
-
-<div class="footnote">
-<a id="Footnote_4" href="#FNanchor_4" class="fnanchor">4</a>
-Department of Animal Science, University of Florida, Gainesville,
-Fla. 32611.</div>
-
-<div class="footnote">
-<a id="Footnote_5" href="#FNanchor_7" class="fnanchor">7</a>
-Beltsville Agricultural Research Center, Northeastern Region,
-Agricultural Research Service, Beltsville, Md. 20705.</div>
-
-
-        <h3 id="toc_1">SELECTION AND CARE OF ANIMAL BEFORE SLAUGHTER</h3>
-
-<p>Several factors should be considered before slaughtering a lamb for
-home consumption. The most important considerations are health, care
-of the animal prior to slaughter, kind of animal (lamb or mutton), and
-expected meat yield.</p>
-
-
-                           <h4>Health</h4>
-
-<p>One should take care that an unhealthy animal is not selected for
-slaughter. At the time of selection, look for signs of sickness such
-as fever, increased breathing rate and diarrhea. Animals suspected of
-being unhealthy should be treated by a veterinarian until the animal
-is returned to a healthy state.</p>
-
-
-                         <h4>Animal Care</h4>
-
-<p>To obtain high-quality meat, it is important to exercise proper care
-of the animal prior to slaughter. Pen the animal in a clean, dry place
-the day before slaughtering. Restrict the animal from feed 24 hours
-prior to slaughter, but provide access to water at all times.
-Withholding feed results in greater ease of evisceration (because the
-gastrointestinal tract is smaller) and minimizes the migration of
-ingested bacteria from the gastrointestinal tract into the blood
-stream. Access to water enhances complete bleeding, results in
-brighter colored lean in the carcass, and enhances pelt removal.</p>
-
-
-                 <h4>Animal Type and Meat Yield</h4>
-
-<p>Animal age will have a sufficient effect on the palatability of the
-cooked product. Carcasses from sheep are classed as lamb (12 to 14
-months or less), yearling mutton (14 to 24 months), or mutton (over 2
-years) on the basis of differences that occur in the development of
-their muscular and skeletal systems. Differences in palatability
-between the lamb and mutton meat are substantial. Meat from mutton
-carcasses has a very intense flavor which is undesirable to some
-individuals. Mutton is seldom marketed as retail cuts but rather as
-soup stock or in further processed meat items.</p>
-
-<p>A meat-type lamb carcass, when cut and trimmed according to the
-methods described later, will yield over 70 percent of its carcass
-weight in major trimmed cuts. Expected yields of retail cuts from a
-yield grade 2 (trim) and a yield grade 4 (wasty) carcass are presented
-in table 1.</p>
-
-<table class="table1" summary="Yield of Lamb Cuts">
-  <caption><i>TABLE 1—Comparison of yield of retail cuts between USDA
-               yield 2 and yield grade 4 lamb carcasses</i></caption>
-  <thead>
-  <tr>
-    <td class="c003 smaller bbt btt" rowspan="2">Closely trimmed<br />retail cuts </td>
-    <td class="c003 smaller bbt btt" colspan="2">Percentage of carcass weight</td>
-  </tr>
-  <tr>
-    <td class="c003 smaller bbt">Yield grade 2</td>
-    <td class="c003 smaller bbt">Yield grade 4</td>
-  </tr>
-  </thead>
-  <tbody>
-  <tr>
-    <td class="c004 smaller">Leg, short cut</td>
-    <td class="c002 smaller">22.2</td>
-    <td class="c002 smaller">19.4</td>
-
-  </tr>
-  <tr>
-    <td class="c004 smaller">Sirloin</td>
-    <td class="c002 smaller">6.4</td>
-    <td class="c002 smaller">5.8</td>
-
-  </tr>
-  <tr>
-    <td class="c004 smaller">Short loin</td>
-    <td class="c002 smaller">10.1</td>
-    <td class="c002 smaller">9.5</td>
-
-  </tr>
-  <tr>
-    <td class="c004 smaller">Rack</td>
-    <td class="c002 smaller">7.9</td>
-    <td class="c002 smaller">7.5</td>
-
-  </tr>
-  <tr>
-    <td class="c004 smaller">Shoulder</td>
-    <td class="c002 smaller">23.8</td>
-    <td class="c002 smaller">21.6</td>
-
-  </tr>
-  <tr>
-    <td class="c004 smaller">Neck</td>
-    <td class="c002 smaller">2.1</td>
-    <td class="c002 smaller">1.9</td>
-
-  </tr>
-  <tr>
-    <td class="c004 smaller">Breast</td>
-    <td class="c002 smaller">9.8</td>
-    <td class="c002 smaller">9.8</td>
-
-  </tr>
-  <tr>
-    <td class="c004 smaller">Foreshank</td>
-    <td class="c002 smaller">3.4</td>
-    <td class="c002 smaller">3.2</td>
-  </tr>
-  <tr>
-    <td class="c004 smaller">Flank (boneless stew)</td>
-    <td class="c002 smaller">2.3</td>
-    <td class="c002 smaller">2.3</td>
-  </tr>
-  <tr>
-    <td class="c004 smaller">Kidney</td>
-    <td class="c002 smaller">0.5</td>
-    <td class="c002 smaller">0.5</td>
-  </tr>
-  <tr>
-    <td class="c004 smaller">Fat</td>
-    <td class="c002 smaller">8.2</td>
-    <td class="c002 smaller">15.4</td>
-  </tr>
-  <tr>
-    <td class="c004 smaller">Bone</td>
-    <td class="c002 smaller">3.3</td>
-    <td class="c002 smaller">3.1</td>
-  </tr>
-  <tr>
-    <td class="c005 smaller bbt">Total</td>
-    <td class="c002 smaller btt bbt">100.0</td>
-    <td class="c002 smaller btt bbt">100.0</td>
-  </tr>
-  <tr>
-    <td class="c004 smaller" colspan="2">Adapted from Smith, King &amp; Carpenter, 1975.</td>
-  </tr>
-</tbody>
-</table>
-
-
-
-                   <h3 id="toc_2">PREPARING FOR SLAUGHTER</h3>
-
-<p>Prior to the day of slaughter, select the slaughter site, accumulate
-all equipment, prepare for waste disposal, and, if necessary, make
-arrangements with a local processor or meat market for chilling and
-cutting the carcass. If you plan to have the carcass chilled and cut
-up, arrangements should be made concerning the time and day on which
-the carcass can be accepted, the charges and specific instructions for
-chilling, cutting, wrapping, and freezing the carcass.</p>
-
-                        <h4>Site Selection</h4>
-
-<p>Selection of the slaughter site is extremely important. A site with
-clean running water is best. If a tree is to be used, a healthy limb,
-6 to 8 inches in diameter, which is 8 to 10 feet from the ground is
-needed. This will ensure that the limb will not break from the weight
-of the carcass and the carcass can be fully extended from the ground
-for pelting and viscera removal. If slaughter is to be done in a barn,
-be sure that a strong beam 8 to 10 feet from the floor is available.
-The floor should be clean, and preferably, concrete.</p>
-
-<p>After selection of the slaughter site, clean up the area to ensure
-that leaves and dirt are not blown on the carcass during slaughter. If
-the site has a wooden or concrete floor, wash the floor and all
-equipment with plenty of soap and water. Be sure to rinse thoroughly
-because sanitizers discolor the meat and may cause off flavors. If
-slaughtering is to be done outdoors, use straw to cover the area where
-the carcass will be pelted and eviscerated.</p>
-
-<p>The weather on the day of slaughter should also be considered. During
-hot weather, slaughter is best performed during the early morning or
-late evening hours. Since an inexperienced person will take 1 to 2
-hours to complete the slaughter operation, care should be taken to
-preclude long exposure to high temperatures. During cold weather of
-less than 35° F, slaughter can be done at any time, since spoilage
-bacteria do not grow as rapidly in a cold environment. Slaughter
-during high winds will result in dirt and other contaminants being
-blown onto the carcass.</p>
-
-
-                        <h4>Waste Disposal</h4>
-
-<p>All waste products should be disposed of in a sanitary manner. If the
-work is to be done in the open, one should select a site with good
-drainage so that blood and water can drain away from the carcass.
-Blood and water must not be allowed to pollute nearby streams or other
-water supplies.</p>
-
-<p>Disposal of viscera is often a problem. Arrangements should be made to
-have a local processor or rendering plant pick it up. If this is not
-possible, it should be buried so that dogs and other animals cannot
-dig it up.</p>
-
-
-                      <h4>Slaughter Equipment</h4>
-
-<p>Elaborate and expensive equipment is not necessary, but certain items
-are essential (<a href="#i_fig01">fig. 1</a>). The following slaughter equipment is
-recommended:</p>
-<div class="no_pg_break">
-  <p><a id="i_fig01"></a></p>
-  <div class="figcenter" style="max-width: 414px;">
-    <img src="images/fig01.jpg" width="414" height="267" alt="" />
-    <div class="caption">
-      <p class="right">PN-5019</p>
-      <p class="center">Figure 1.—Equipment for slaughter.</p>
-    </div>
-  </div>
-</div>
-
-<ol>
-  <li>.22-caliber rifle or pistol with long or long rifle cartridges.</li>
-  <li>Sharp boning knife and steel.</li>
-  <li>Block and tackle or strong rope.</li>
-  <li>Oil or water stone.</li>
-  <li>Ample clean water for washing hands, carcass, and by products.</li>
-  <li>Tree with strong limb, beam, or tripod 8 to 10 feet high.</li>
-  <li>Buckets (two or three).</li>
-  <li>Ice or cold water.</li>
-  <li>Straw for placing under animal during pelting and evisceration.</li>
-  <li>Clean cloths or plastic for protection of meat during transport.</li>
-  <li>Clean string.</li>
-</ol>
-
-<p>Be sure that all equipment which will come in contact with meat is
-thoroughly cleaned. Most people get blood and other material on their
-outer garments during slaughter, which should not be transferred to
-the carcass after it is washed. If weather permits, wear short sleeve
-shirts and wash arms and hands frequently to prevent contamination.</p>
-
-<p>Additional equipment needed for cutting the carcass is discussed in
-the section on carcass cutting.</p>
-
-
-                          <h3 id="toc_3">SLAUGHTER</h3>
-
-                          <h4>Stunning</h4>
-
-<p>The animal should be properly secured to a tree or strong post and
-killed as quickly and humanely as possible. Stun the animal with a
-well directed bullet (.22 caliber rifle or pistol) in the forehead,
-midway between and slightly above the eyes (<a href="#i_fig02">fig. 2</a>). Make the first
-shot count since a careless shot can cause the animal much pain or
-injure helpers. As with the use of any firearms, normal precautions
-should be taken when stunning the animal.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig02"></a></p>
-  <div class="figcenter" style="max-width: 195px;">
-    <img src="images/fig02.jpg" width="195" height="265" alt="" />
-    <div class="caption">
-      <p class="right">PN-5020</p>
-      <p class="center">Figure 2.—Stunning.</p>
-    </div>
-  </div>
-</div>
-
-                           <h4>Bleeding</h4>
-
-<p>Bleeding should be done as quickly as possible after the animal is
-down, using a straight boning knife and holding the animal in position
-with the knee on or behind the shoulder. Grasp the lower jaw with the
-left hand, pull the head back and insert the knife just back of the
-jaw where the angle is made (<a href="#i_fig03">fig. 3</a>). With the cutting edge to the
-outside, insert the knife as close to the neck bone as possible. Cut
-clear through and then outward, severing the windpipe, gullet and
-blood vessels (<a href="#i_fig04">fig. 4</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig03"></a></p>
-  <div class="figcenter" style="max-width: 411px;">
-    <img src="images/fig03.jpg" width="411" height="317" alt="" />
-    <div class="caption">
-      <p class="right">PN-5021</p>
-      <p class="center">Figure 3.—Bleeding</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig04"></a></p>
-  <div class="figcenter" style="max-width: 407px;">
-    <img src="images/fig04.jpg" width="407" height="310" alt="" />
-    <div class="caption">
-      <p class="right">PN-5022</p>
-      <p class="center">Figure 4.—Bleeding.</p>
-    </div>
-  </div>
-</div>
-
-
-                         <h4>Pelt Removal</h4>
-
-<p>Hands and equipment must be kept clean in order to produce a clean
-carcass. Dirt and wool on the carcass are very difficult to remove and
-usually have to be trimmed. Make certain there is a good supply of
-clean water available at all times. Also, pelting (fisting) is much
-easier if the hands are kept slightly wet.</p>
-
-<p><i>Legs, Breast and Midline</i>.—The pelt can be opened around the legs and
-along the midline and breast from the horizontal or suspended
-position. The procedure selected depends on personal preference and
-the equipment available.</p>
-
-<p><i>Horizontal method</i>.—Place the animal on its back on a clean floor
-(concrete, slate, or piece of plywood) (<a href="#i_fig05">fig. 5</a>). Standing to one side
-of the lamb, hold one front leg between your knees and allow the lamb
-to lean away. Remove a narrow strip of skin down the front of the
-foreleg, being sure to remove the skin over the knee (<a href="#i_fig06">fig. 6</a>). Turn
-the knife (with the cutting edge toward the skin) and make an opening
-to the neck in front of the breast (<a href="#i_fig07">fig. 7</a>). Make certain to cut
-toward the skin to avoid cutting through the thin membrane (fell)
-covering the outside of the carcass. If this membrane is broken, the
-lean muscles will bulge through and give the carcass an unattractive
-appearance.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig05"></a></p>
-  <div class="figcenter" style="max-width: 407px;">
-    <img src="images/fig05.jpg" width="407" height="172" alt="" />
-    <div class="caption">
-      <p class="right">PN-5023</p>
-      <p class="center">Figure 5.—Horizontal position.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig06"></a></p>
-  <div class="figcenter" style="max-width: 195px;">
-    <img src="images/fig06.jpg" width="195" height="177" alt="" />
-    <div class="caption">
-      <p class="right">PN-5024</p>
-      <p class="center">Figure 6.—Skinning foreleg.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig07"></a></p>
-  <div class="figcenter" style="max-width: 408px;">
-    <img src="images/fig07.jpg" width="408" height="262" alt="" />
-    <div class="caption">
-      <p class="right">PN-5025</p>
-      <p class="center">Figure 7.—Skinning neck.</p>
-    </div>
-  </div>
-</div>
-
-<p>Skin the opposite leg the same way, meeting the cut made in front of
-the breast. Open the pelt down the neck to the opening made by
-sticking (<a href="#i_fig08">fig. 8</a>). This will form a V-shaped strip of pelt over the
-breast. Remove the pelt over the breast by pulling the pelt up and
-back. Once started, it is best to complete by fisting. Push the fist
-under the pelt with the knuckles next to the carcass and the thumb
-over the first finger (<a href="#i_fig09">fig. 9</a>). Press the fist up against the skin
-working it away from the carcass. Work slowly and avoid tearing
-through the fell and muscles. After the pelt is loosened over the
-brisket (<a href="#i_fig10">fig. 10</a>), stop and skin out the rear legs.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig08"></a></p>
-  <div class="figcenter" style="max-width: 407px;">
-    <img src="images/fig08.jpg" width="407" height="251" alt="" />
-    <div class="caption">
-      <p class="right">PN-5026</p>
-      <p class="center">Figure 8.—Skinning neck.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig09"></a></p>
-  <div class="figcenter" style="max-width: 405px;">
-    <img src="images/fig09.jpg" width="405" height="294" alt="" />
-    <div class="caption">
-      <p class="right">PN-5027</p>
-      <p class="center">Figure 9.—Fisting brisket.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig10"></a></p>
-  <div class="figcenter" style="max-width: 403px;">
-    <img src="images/fig10.jpg" width="403" height="320" alt="" />
-    <div class="caption">
-      <p class="right">PN-5028</p>
-      <p class="center">Figure 10.—Fisting brisket.</p>
-    </div>
-  </div>
-</div>
-
-<p>Stretching the rear legs, remove a strip of skin down the back of the
-leg and over the hock (<a href="#i_fig11">fig. 11</a>). With the leg still between your
-knees, turn the knife outward and open the skin from the hock to a
-point in front of the anus (<a href="#i_fig12">fig. 12</a>). Skin around the hock and down
-the shank. Remove the foot at the last joint (the one next to the
-hoof). See <a href="#i_fig13">fig. 13</a>. Follow the same procedure on the other leg and
-then fist the pelt off the inside of the legs and over the crotch
-(<a href="#i_fig14">fig. 14</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig11"></a></p>
-  <div class="figcenter" style="max-width: 406px;">
-    <img src="images/fig11.jpg" width="406" height="231" alt="" />
-    <div class="caption">
-      <p class="right">PN-5029</p>
-      <p class="center">Figure 11.—Skinning hindleg.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig12"></a></p>
-  <div class="figcenter" style="max-width: 406px;">
-    <img src="images/fig12.jpg" width="406" height="265" alt="" />
-    <div class="caption">
-      <p class="right">PN-5030</p>
-      <p class="center">Figure 12.—Cutting to midline.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig13"></a></p>
-  <div class="figcenter" style="max-width: 194px;">
-    <img src="images/fig13.jpg" width="194" height="290" alt="" />
-    <div class="caption">
-      <p class="right">PN-5031</p>
-      <p class="center">Figure 13.—Removing foot.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig14"></a></p>
-  <div class="figcenter" style="max-width: 197px;">
-    <img src="images/fig14.jpg" width="197" height="125" alt="" />
-    <div class="caption">
-      <p class="right">PN-5032</p>
-      <p class="center">Figure 14.—Fisting over inside of legs.</p>
-    </div>
-  </div>
-</div>
-
-<p>From the breast, fist down the belly and around the navel to the
-opening at the crotch (<a href="#i_fig15">fig. 15</a>). The carcass is now ready to be hung.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig15"></a></p>
-  <div class="figcenter" style="max-width: 195px;">
-    <img src="images/fig15.jpg" width="195" height="121" alt="" />
-    <div class="caption">
-      <p class="right">PN-5033</p>
-      <p class="center">Figure 15.—Fisting down belly.</p>
-    </div>
-  </div>
-</div>
-
-<p>Tie a heavy cord around the hindlegs, and suspend the carcass. The
-point of hanging should be approximately seven feet from the ground to
-provide a good working height.</p>
-
-<p><i>Suspended method</i>.—Tie a heavy string around one of the rear legs and
-suspend the carcass (<a href="#i_fig16">fig. 16</a>). On the leg not suspended, remove a
-strip of skin over the hock and past the dew-claws (<a href="#i_fig17">fig. 17</a>). Turn the
-knife outward and open the skin from the hock to a point in front of
-the anus. Skin around the hock and down the shank (<a href="#i_fig18">fig. 18</a>). Remove the
-foot at the last joint.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig16"></a></p>
-  <div class="figcenter" style="max-width: 193px;">
-    <img src="images/fig16.jpg" width="193" height="369" alt="" />
-    <div class="caption">
-      <p class="right">PN-5034</p>
-      <p class="center">Figure 16.—Suspended carcass.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig17"></a></p>
-  <div class="figcenter" style="max-width: 192px;">
-    <img src="images/fig17.jpg" width="192" height="124" alt="" />
-    <div class="caption">
-      <p class="right">PN-5035</p>
-      <p class="center">Figure 17.—Skinning hindleg.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig18"></a></p>
-  <div class="figcenter" style="max-width: 194px;">
-    <img src="images/fig18.jpg" width="194" height="127" alt="" />
-    <div class="caption">
-      <p class="right">PN-5036</p>
-      <p class="center">Figure 18.—Skinning hindleg.</p>
-    </div>
-  </div>
-</div>
-
-<p>Remove a strip of skin along the suspended leg and cut the skin from
-the hock towards the anus, connecting with the cut from the other leg
-(<a href="#i_fig19">fig. 19</a>). Remove the skin around the shank. Fist along the cut
-between the legs, removing the pelt around the back of the legs, in
-the crotch and around the front of the legs. Suspend the carcass by
-the opposite leg and remove the foot on the loosened leg. Tie a heavy
-cord around both rear legs and suspend the carcass (<a href="#i_fig20">fig. 20</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig19"></a></p>
-  <div class="figcenter" style="max-width: 197px;">
-    <img src="images/fig19.jpg" width="197" height="186" alt="" />
-    <div class="caption">
-      <p class="right">PN-5037</p>
-      <p class="center">Figure 19.—Skinning hindleg.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig20"></a></p>
-  <div class="figcenter" style="max-width: 194px;">
-    <img src="images/fig20.jpg" width="194" height="318" alt="" />
-    <div class="caption">
-      <p class="right">PN-5038</p>
-      <p class="center">Figure 20.—Both legs tied.</p>
-    </div>
-  </div>
-</div>
-
-<p>Remove a strip of skin along the back of the front legs from the knee
-to the foot (<a href="#i_fig21">fig. 21</a>). Make a split in the pelt beginning at each knee
-and connecting at the neck in front of the breast. Open the pelt down
-the neck to the opening made by sticking (<a href="#i_fig22">fig. 22</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig21"></a></p>
-  <div class="figcenter" style="max-width: 197px;">
-    <img src="images/fig21.jpg" width="197" height="209" alt="" />
-    <div class="caption">
-      <p class="right">PN-5039</p>
-      <p class="center">Figure 21.—Skinning foreleg.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig22"></a></p>
-  <div class="figcenter" style="max-width: 195px;">
-    <img src="images/fig22.jpg" width="195" height="134" alt="" />
-    <div class="caption">
-      <p class="right">PN-5040</p>
-      <p class="center">Figure 22.—Opening pelt to neck.</p>
-    </div>
-  </div>
-</div>
-
-<p>Remove the pelt over the breast by pulling the pelt up and back (<a href="#i_fig23">fig.
-23</a>). Once started, it is best to complete by fisting. Fist along the
-belly and around the flanks, meeting the opening made at the rear legs
-(<a href="#i_fig24">fig. 24</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig23"></a></p>
-  <div class="figcenter" style="max-width: 192px;">
-    <img src="images/fig23.jpg" width="192" height="132" alt="" />
-    <div class="caption">
-      <p class="right">PN-5041</p>
-      <p class="center">Figure 23.—Fisting brisket.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig24"></a></p>
-  <div class="figcenter" style="max-width: 194px;">
-    <img src="images/fig24.jpg" width="194" height="318" alt="" />
-    <div class="caption">
-      <p class="right">PN-5042</p>
-      <p class="center">Figure 24.—Fisting belly.</p>
-    </div>
-  </div>
-</div>
-
-<p><i>Sides and back</i>.—Open the pelt down the midline of the belly and
-loosen the navel. Hold the pelt tight with one hand and fist off the
-sides, work around to the back, and up around the hindlegs (<a href="#i_fig25">fig. 25</a>).
-If the fell is broken try to work around the break to get a new start.
-Fist down past the shoulder, around the sides and up over the rump.
-From underneath the hock, push up until the pelt hangs by the skin
-that is fastened to the tail and anus (<a href="#i_fig26">fig. 26</a>). It will be necessary
-to use a knife to remove the pelt around the tail (<a href="#i_fig27">fig. 27</a>). Carefully
-skin around the tail and allow the pelt to drop (<a href="#i_fig28">fig. 28</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig25"></a></p>
-  <div class="figcenter" style="max-width: 195px;">
-    <img src="images/fig25.jpg" width="195" height="264" alt="" />
-    <div class="caption">
-      <p class="right">PN-5043</p>
-      <p class="center">Figure 25.—Fisting side and back.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig26"></a></p>
-  <div class="figcenter" style="max-width: 193px;">
-    <img src="images/fig26.jpg" width="193" height="303" alt="" />
-    <div class="caption">
-      <p class="right">PN-5044</p>
-      <p class="center">Figure 26.—Pulling pelt up.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig27"></a></p>
-  <div class="figcenter" style="max-width: 193px;">
-    <img src="images/fig27.jpg" width="193" height="146" alt="" />
-    <div class="caption">
-      <p class="right">PN-5045</p>
-      <p class="center">Figure 27.—Skinning around tail.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig28"></a></p>
-  <div class="figcenter" style="max-width: 194px;">
-    <img src="images/fig28.jpg" width="194" height="202" alt="" />
-    <div class="caption">
-      <p class="right">PN-5046</p>
-      <p class="center">Figure 28.—Let pelt drop.</p>
-    </div>
-  </div>
-</div>
-
-<p>The front feet can be removed by cutting through the joint at the knee
-(<a href="#i_fig29">fig. 29</a>) or by breaking them at the “break” or “spool” joints. To
-break the legs at the “break” or “spool” joint, cut across the tendon
-between the knee and foot (<a href="#i_fig30">fig. 30</a>), grasp the foot in one hand, the
-leg in the other, and break back and sideways. On young lambs the
-“break” joint will snap easily and the foot can be removed. On older
-lambs, it will be necessary to cut across the pastern joint and twist
-the toes off. This joint is called the “spool” joint (<a href="#i_fig31">fig. 31</a>). Wash
-the carcass thoroughly before eviscerating. Remove the head at the
-joint closest to the head (<a href="#i_fig32">fig. 32</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig29"></a></p>
-  <div class="figcenter" style="max-width: 197px;">
-    <img src="images/fig29.jpg" width="197" height="158" alt="" />
-    <div class="caption">
-      <p class="right">PN-5047</p>
-      <p class="center">Figure 29.—Removing foreleg.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig30"></a></p>
-  <div class="figcenter" style="max-width: 196px;">
-    <img src="images/fig30.jpg" width="196" height="135" alt="" />
-    <div class="caption">
-      <p class="right">PN-5048</p>
-      <p class="center">Figure 30.—Removing front foot at spool joint.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig31"></a></p>
-  <div class="figcenter" style="max-width: 194px;">
-    <img src="images/fig31.jpg" width="194" height="262" alt="" />
-    <div class="caption">
-      <p class="right">PN-5049</p>
-      <p class="center">Figure 31.—Spool joint.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig32"></a></p>
-  <div class="figcenter" style="max-width: 194px;">
-    <img src="images/fig32.jpg" width="194" height="286" alt="" />
-    <div class="caption">
-      <p class="right">PN-5050</p>
-      <p class="center">Figure 32.—Removing head.</p>
-    </div>
-  </div>
-</div>
-
-
-                         <h4>Evisceration</h4>
-
-<p>Loosen the large intestine by cutting around the rectum deep into
-the pelvic canal (<a href="#i_fig33">fig. 33</a>). Pull the rectum outward cutting any
-remaining attachments. Tie a piece of string around the large
-intestine near its opening and let it drop into the pelvic cavity
-(<a href="#i_fig34">fig. 34</a>). In lamb or mutton the pelvic bone is not separated.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig33"></a></p>
-  <div class="figcenter" style="max-width: 192px;">
-    <img src="images/fig33.jpg" width="192" height="143" alt="" />
-    <div class="caption">
-      <p class="right">PN-5051</p>
-      <p class="center">Figure 33.—Loosening anus.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig34"></a></p>
-  <div class="figcenter" style="max-width: 192px;">
-    <img src="images/fig34.jpg" width="192" height="143" alt="" />
-    <div class="caption">
-      <p class="right">PN-5052</p>
-      <p class="center">Figure 34.—Tying anus.</p>
-    </div>
-  </div>
-</div>
-
-<p>Locate the end of the sternum (<a href="#i_fig35">fig. 35</a>) and split the breastbone with
-a knife or saw (<a href="#i_fig36">fig. 36</a>). Do not cut into the body cavity. Make a cut
-through the cod or udder into the pelvic cavity. Make this opening
-large enough to insert the hand. Insert the knife handle inside the
-body cavity and with the blade extended outward, open the body cavity
-to the opening made at the brisket (<a href="#i_fig37">fig. 37</a>). Allow the paunch and
-intestines to roll out and hang. Do not allow them to fall as the
-esophagus will tear and spill its contents onto the carcass. Find the
-loosened large intestine, and pull it down past the kidneys, leaving
-the kidneys intact (<a href="#i_fig38">fig. 38</a>). Remove the liver by reaching behind and
-pulling it while cutting the connective tissue (<a href="#i_fig39">fig. 39</a>). Examine it
-for any abscesses (yellow or white pus) or scar tissue. Remove the
-gall bladder from the liver by cutting beneath it and pulling (<a href="#i_fig40">fig.
-40</a>). Be careful not to allow its contents to spill on the liver.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig35"></a></p>
-  <div class="figcenter" style="max-width: 194px;">
-    <img src="images/fig35.jpg" width="194" height="258" alt="" />
-    <div class="caption">
-      <p class="right">PN-5053</p>
-      <p class="center">Figure 35.—Locating breastbone.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig36"></a></p>
-  <div class="figcenter" style="max-width: 197px;">
-    <img src="images/fig36.jpg" width="197" height="246" alt="" />
-    <div class="caption">
-      <p class="right">PN-5054</p>
-      <p class="center">Figure 36.—Splitting.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig37"></a></p>
-  <div class="figcenter" style="max-width: 196px;">
-    <img src="images/fig37.jpg" width="196" height="343" alt="" />
-    <div class="caption">
-      <p class="right">PN-5055</p>
-      <p class="center">Figure 37.—Opening midline.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig38"></a></p>
-  <div class="figcenter" style="max-width: 196px;">
-    <img src="images/fig38.jpg" width="196" height="306" alt="" />
-    <div class="caption">
-      <p class="right">PN-5056</p>
-      <p class="center">Figure 38.—Removing large intestine.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig39"></a></p>
-  <div class="figcenter" style="max-width: 194px;">
-    <img src="images/fig39.jpg" width="194" height="230" alt="" />
-    <div class="caption">
-      <p class="right">PN-5057</p>
-      <p class="center">Figure 39.—Removing liver.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig40"></a></p>
-  <div class="figcenter" style="max-width: 194px;">
-    <img src="images/fig40.jpg" width="194" height="193" alt="" />
-    <div class="caption">
-      <p class="right">PN-5058</p>
-      <p class="center">Figure 40.—Removing gall bladder.</p>
-    </div>
-  </div>
-</div>
-
-<p>Pull the paunch and intestines outward and cut through the diaphragm
-(the thin sheet of muscle and white connective tissue that separates
-the lungs and heart from the stomach and intestines). Make this cut at
-the edge of the thin muscle (<a href="#i_fig41">fig. 41</a>). Sever the large artery at the
-backbone and pull downward, removing the heart, lungs, and windpipe
-with the paunch and intestines (<a href="#i_fig42">fig. 42</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig41"></a></p>
-  <div class="figcenter" style="max-width: 194px;">
-    <img src="images/fig41.jpg" width="194" height="266" alt="" />
-    <div class="caption">
-      <p class="right">PN-5059</p>
-      <p class="center">Figure 41.—Cutting diaphragm.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig42"></a></p>
-  <div class="figcenter" style="max-width: 195px;">
-    <img src="images/fig42.jpg" width="195" height="295" alt="" />
-    <div class="caption">
-      <p class="right">PN-5060</p>
-      <p class="center">Figure 42.—Completing evisceration.</p>
-    </div>
-  </div>
-</div>
-
-<p>Cut across the top of the heart and separate it from the lungs. Wash
-the heart and liver carefully in cold water and place them on ice to
-chill.</p>
-
-<p>Remove the kidneys and kidney fat and wash the inside of the body
-cavity thoroughly (<a href="#i_fig43">fig. 43</a>). Rewash the outside and move to the
-chilling location.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig43"></a></p>
-  <div class="figcenter" style="max-width: 194px;">
-    <img src="images/fig43.jpg" width="194" height="398" alt="" />
-    <div class="caption">
-      <p class="right">PN-5061</p>
-      <p class="center">Figure 43.—Washing.</p>
-    </div>
-  </div>
-</div>
-
-
-                     <h4>Examining the Carcass</h4>
-
-<p>All the internal organs and the dressed carcass should be examined
-carefully for any abnormalities or conditions that might affect the
-fitness of the meat for food. Usually, a meat inspector or graduate
-veterinarian is the only person qualified to do this, but under farm
-conditions it becomes necessary for you to look for the obvious signs
-of disease or damage. If any part of the viscera or carcass is
-questionable, you should obtain expert advice.</p>
-
-<p>Bruises, minor injuries, parasites in the organs, and enclosed
-abscesses, and single tumors are frequently local conditions that can
-be easily removed. However, the presence of congestion or inflammation
-of the lungs, intestines, kidneys, inner surface of chest or abdominal
-cavity and numerous yellowish or pearl-like growths scattered
-throughout the organs should be viewed seriously. Carcasses and
-viscera having such abnormalities should be examined by a graduate
-veterinarian and his opinion obtained as to the wholesomeness of the
-meat. You should check with a cooperating veterinarian before
-slaughtering the animal to be certain he will be available if you
-should seek his advice.</p>
-
-
-                     <h3  id="toc_4">CHILLING THE CARCASS</h3>
-
-<p>Following evisceration, the lamb carcass should be carefully trimmed
-and any pieces of adhering skin, wool, bruises, hair, or manure
-removed. Lamb carcasses are not split longitudinally because they are
-not thick enough in any dimension to create cooling problems.</p>
-
-<p>The surfaces of freshly slaughtered lamb carcasses are contaminated
-with bacteria that can spoil the meat unless their growth is promptly
-checked. Bacterial growth can be slowed by prompt chilling and keeping
-the carcass at low temperatures. If the weather is suitable (28° to
-35° F), the carcass can be wrapped in a sheet, hung and chilled in a
-well ventilated shed. Wrapping with clean cloth will partially protect
-the carcass from contamination.</p>
-
-<p><i>Do not</i> allow the carcass to freeze because freezing within one day
-after death may toughen the meat. If the carcass cannot be chilled to
-below 40° F on the farm, it should be transported to the local locker
-plant or market for chilling. The need for prompt and thorough
-chilling of warm carcasses cannot be over-emphasized. The carcass can
-be cut into retail cuts after the carcass has been chilled for 24 to
-48 hours.</p>
-
-
-                           <h3 id="toc_5">CUTTING</h3>
-
-<p>Use the following guidelines to determine cutting and packaging
-instructions for the processor if the carcass is not cut and wrapped
-on the farm.</p>
-
-<p><i>Chops</i>.—Those from young animals can be broiled or pan fried and
-should be at least ¾ to 1 inch thick. The loin and rib chops are
-relatively small and it takes two or three to comprise a serving.
-Those from the sirloin and shoulder are larger and only one chop may
-suffice. Allow ¾ of a pound bone-in per person (uncooked) as a guide.</p>
-
-<p><i>Roasts</i>.—Allow ¾ pound per serving for bone-in roasts (leg,
-shoulder) and ½ pound per serving for boneless roast (bone and
-rolled shoulder).</p>
-
-<p><i>Ground lamb and stew</i>.—Allow ½ pound per serving.</p>
-
-
-                   <h4>Carcass Cutting Equipment</h4>
-
-<p>Elaborate and expensive equipment is not necessary, but certain items
-are essential. The following equipment is recommended:</p>
-
-<ol>
-  <li>Steel.</li>
-  <li>Boning knife.</li>
-  <li>Meat saw.</li>
-  <li>Freezer paper (see section on “<a href="#h4_wrapping">wrapping</a>”).</li>
-  <li>Freezer tape.</li>
-  <li>Meat grinder (electric or hand powered).</li>
-</ol>
-
-
-                    <h4>Cutting the Carcass</h4>
-
-<p>Begin cutting the lamb carcass by removing the thin cuts—the breast,
-flank, and foreleg. Lay the carcass on its side and mark a cutting
-line from the elbow joint of the foreleg to the front part of the
-hindleg. Most of the flank can be removed by starting the cut between
-the legs at the cod or udder fat where the flank begins. <a href="#i_fig44">Figure 44</a>
-shows this cut made in a straight line from the front of the hindleg
-to the elbow joint. More of the rear flank and lower ribs can be
-removed by making the cut higher, near the hindleg. However, the cut
-across the lower shoulder should be as close to the joint on the
-foreleg as possible to leave the shoulder roast large.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig44"></a></p>
-  <div class="figcenter" style="max-width: 195px;">
-    <img src="images/fig44.jpg" width="195" height="227" alt="" />
-    <div class="caption">
-      <p class="right">PN-5062</p>
-      <p class="center">Figure 44.—Steamling.</p>
-    </div>
-  </div>
-</div>
-
-<p>After removing the thin cuts from both sides, remove the kidneys,
-kidney fat, and diaphragm (<a href="#i_fig45">fig. 45</a>), if not removed at slaughter. Turn
-the carcass over on to the cut surfaces and remove the neck. Cross
-sectional cuts make neck chops, which should be braised; or the neck
-may be cut off flush with the top of the shoulder and added to stew or
-ground lamb (figs. <a href="#i_fig46">46</a> and <a href="#i_fig47">47</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig45"></a></p>
-  <div class="figcenter" style="max-width: 196px;">
-    <img src="images/fig45.jpg" width="196" height="163" alt="" />
-    <div class="caption">
-      <p class="right">PN-5063</p>
-      <p class="center">Figure 45.—Kidney and kidney fat.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig46"></a></p>
-  <div class="figcenter" style="max-width: 197px;">
-    <img src="images/fig46.jpg" width="197" height="176" alt="" />
-    <div class="caption">
-      <p class="right">PN-5064</p>
-      <p class="center">Figure 46.—Neck chops or slices.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig47"></a></p>
-  <div class="figcenter" style="max-width: 407px;">
-    <img src="images/fig47.jpg" width="407" height="234" alt="" />
-    <div class="caption">
-      <p class="right">PN-5065</p>
-      <p class="center">Figure 47.—Neck chops or slices.</p>
-    </div>
-  </div>
-</div>
-
-<p>The trimmed carcass is separated into four primal cuts, each with
-different characteristics (figs. <a href="#i_fig48">48</a> and <a href="#i_fig49">49</a>). A cut between the fifth
-and sixth ribs removes the shoulder. Another cut between the 12th and
-13th (last) rib separates the rib from the loin (the 13th rib remains
-in the loin). The loin and legs are separated just in front of the
-hipbones by cutting through the small of the back where the curve of
-the leg muscles blend into the loin. This is the cut being made in
-figure 48.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig48"></a></p>
-  <div class="figcenter" style="max-width: 407px;">
-    <img src="images/fig48.jpg" width="407" height="225" alt="" />
-    <div class="caption">
-      <p class="right">PN-5066</p>
-      <p class="center">Figure 48.—Preparing four primal cuts.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig49"></a></p>
-  <div class="figcenter" style="max-width: 409px;">
-    <img src="images/fig49.jpg" width="409" height="186" alt="" />
-    <div class="caption">
-      <p class="right">PN-5067</p>
-      <p class="center">Figure 49.—Preparing four primal cuts.</p>
-    </div>
-  </div>
-</div>
-
-<p>Split the legs through the center of the backbone (<a href="#i_fig50">fig. 50</a>). Trim the
-flank and cod or udder fat off (<a href="#i_fig51">fig. 51</a>). Remove the backbone from the
-leg by making a saw cut approximately parallel to the split surface of
-the backbone and 1 inch below this surface (<a href="#i_fig52">fig. 52</a>). Saw
-approximately 1 inch deep, or until you feel a slight slippage when
-you cut through part of the hipbone.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig50"></a></p>
-  <div class="figcenter" style="max-width: 407px;">
-    <img src="images/fig50.jpg" width="407" height="312" alt="" />
-    <div class="caption">
-      <p class="right">PN-5068</p>
-      <p class="center">Figure 50.—Splitting legs.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig51"></a></p>
-  <div class="figcenter" style="max-width: 412px;">
-    <img src="images/fig51.jpg" width="412" height="235" alt="" />
-    <div class="caption">
-      <p class="right">PN-5069</p>
-      <p class="center">Figure 51.—Leg of lamb.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig52"></a></p>
-  <div class="figcenter" style="max-width: 413px;">
-    <img src="images/fig52.jpg" width="413" height="280" alt="" />
-    <div class="caption">
-      <p class="right">PN-5070</p>
-      <p class="center">Figure 52.—Backbone removal.</p>
-    </div>
-  </div>
-</div>
-
-<p>Be careful not to saw all the way through the hipbone. Insert a knife
-into the saw cut, find the “slip” joint between the bones and cut
-underneath the backbone to complete its removal (<a href="#i_fig53">fig. 53</a>). Cut off the
-lower shank bones by sawing where the tendon enters the muscle (<a href="#i_fig54">fig.
-54</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig53"></a></p>
-  <div class="figcenter" style="max-width: 410px;">
-    <img src="images/fig53.jpg" width="410" height="268" alt="" />
-    <div class="caption">
-      <p class="right">PN-5071</p>
-      <p class="center">Figure 53.—Backbone removal.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig54"></a></p>
-  <div class="figcenter" style="max-width: 197px;">
-    <img src="images/fig54.jpg" width="197" height="149" alt="" />
-    <div class="caption">
-      <p class="right">PN-5072</p>
-      <p class="center">Figure 54.—Removing lower shank.</p>
-    </div>
-  </div>
-</div>
-
-<p>The leg may be further trimmed by cutting through the knee or “stifle”
-joint to remove the shank. This joint is located about halfway between
-where the muscles of the shank end and the muscles of the lower leg
-begin. Cut into the tissues over the bones until you locate the joint
-and work the knife through it (<a href="#i_fig55">fig. 55</a>). Continue cutting straight
-across the heel of the leg.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig55"></a></p>
-  <div class="figcenter" style="max-width: 198px;">
-    <img src="images/fig55.jpg" width="198" height="154" alt="" />
-    <div class="caption">
-      <p class="right">PN-5073</p>
-      <p class="center">Figure 55.—Stifle joint.</p>
-    </div>
-  </div>
-</div>
-
-<p>Several sirloin chops may be removed by knife and saw cuts made
-parallel to the cut separating the leg from the loin (<a href="#i_fig56">fig. 56</a>).</p>
-
-<div class="no_pg_break">
-   <p><a id="i_fig56"></a></p>
-   <div class="figcenter" style="max-width: 408px;">
-     <img src="images/fig56.jpg" width="408" height="286" alt="" />
-     <div class="caption">
-       <p class="right">PN-5074</p>
-       <p class="center">Figure 56.—Sirloin chops.</p>
-     </div>
-   </div>
-</div>
-
-<p>Split the loin through the center of the backbone and remove the flank
-about 1 inch from the loin “eye” (figs. <a href="#i_fig57">57</a> and <a href="#i_fig58">58</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig57"></a></p>
-  <div class="figcenter" style="max-width: 407px;">
-    <img src="images/fig57.jpg" width="407" height="242" alt="" />
-    <div class="caption">
-      <p class="right">PN-5075</p>
-      <p class="center">Figure 57.—Splitting loin.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig58"></a></p>
-  <div class="figcenter" style="max-width: 402px;">
-    <img src="images/fig58.jpg" width="402" height="317" alt="" />
-    <div class="caption">
-      <p class="right">PN-5076</p>
-      <p class="center">Figure 58.—Removing flank edge.</p>
-    </div>
-  </div>
-</div>
-
-<p>Loin chops are made by cutting perpendicular to the backbone (<a href="#i_fig59">fig.
-59</a>). Usually chops are cut ¾ of an inch to an inch thick. Doubles or
-“English” loin chops are made from a loin which has not been split
-(<a href="#i_fig60">fig. 60</a>). The flank portion may be ground or made into stew.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig59"></a></p>
-  <div class="figcenter" style="max-width: 403px;">
-    <img src="images/fig59.jpg" width="403" height="279" alt="" />
-    <div class="caption">
-      <p class="right">PN-5077</p>
-      <p class="center">Figure 59.—Preparing loin chops.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig60"></a></p>
-  <div class="figcenter" style="max-width: 399px;">
-    <img src="images/fig60.jpg" width="399" height="231" alt="" />
-    <div class="caption">
-      <p class="right">PN-5078</p>
-      <p class="center">Figure 60.—Loin chops.</p>
-    </div>
-  </div>
-</div>
-
-<p>Remove the fell membrane from each sirloin, loin, and rib chop before
-cooking; the fell becomes hard in frying. When the chop is cold the
-fell peels off easily; start peeling at the lower end of the chop
-(<a href="#i_fig61">fig. 61</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig61"></a></p>
-  <div class="figcenter" style="max-width: 405px;">
-    <img src="images/fig61.jpg" width="405" height="231" alt="" />
-    <div class="caption">
-      <p class="right">PN-5079</p>
-      <p class="center">Figure 61.—Removing fell membrane.</p>
-    </div>
-  </div>
-</div>
-
-<p>Leave the fell on the leg and shoulder roasts to lessen the
-evaporation of meat juices. Clean fell on roasts, chops, or stews will
-not affect flavor.</p>
-
-<p>The rib should be split somewhat differently than the other primal
-cuts (figs. <a href="#i_fig62">62</a> and <a href="#i_fig63">63</a>). The backbone is not split but is removed by
-cutting through the ribs along the ridge where they join the backbone.
-Continue cutting close to the backbone to separate one rib section.
-Repeat this cut along the opposite side of the backbone to separate it
-from the other rib section. Remove the breast portion by cutting
-approximately 2 inches from the rib “eye” (<a href="#i_fig64">fig. 64</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig62"></a></p>
-  <div class="figcenter" style="max-width: 407px;">
-    <img src="images/fig62.jpg" width="407" height="247" alt="" />
-    <div class="caption">
-      <p class="right">PN-5080</p>
-      <p class="center">Figure 62.—Splitting rib.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig63"></a></p>
-  <div class="figcenter" style="max-width: 406px;">
-    <img src="images/fig63.jpg" width="406" height="293" alt="" />
-    <div class="caption">
-      <p class="right">PN-5081</p>
-      <p class="center">Figure 63.—Splitting rib.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig64"></a></p>
-  <div class="figcenter" style="max-width: 407px;">
-    <img src="images/fig64.jpg" width="408" height="289" alt="" />
-    <div class="caption">
-      <p class="right">PN-5082</p>
-      <p class="center">Figure 64.—Separating breast from rib.</p>
-    </div>
-  </div>
-</div>
-
-<p>Rib chops are easily made by cutting between the ribs (<a href="#i_fig65">fig. 65</a>).
-Remove the fell before cooking. The breast portion may be barbecued in
-one piece or made into riblets by cutting between the ribs (<a href="#i_fig66">fig. 66</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig65"></a></p>
-  <div class="figcenter" style="max-width: 407px;">
-    <img src="images/fig65.jpg" width="407" height="264" alt="" />
-    <div class="caption">
-      <p class="right">PN-5083</p>
-      <p class="center">Figure 65.—Preparing rib chops.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig66"></a></p>
-  <div class="figcenter" style="max-width: 407px;">
-    <img src="images/fig66.jpg" width="407" height="244" alt="" />
-    <div class="caption">
-      <p class="right">PN-5084</p>
-      <p class="center">Figure 66.—Rib chops and breast.</p>
-    </div>
-  </div>
-</div>
-
-<p>After splitting, the shoulder may be roasted as is, made into chops,
-or boned and rolled to make a more easily carved roast (<a href="#i_fig67">figs. 67</a> and
-<a href="#i_fig68">68</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig67"></a></p>
-  <div class="figcenter" style="max-width: 407px;">
-    <img src="images/fig67.jpg" width="407" height="293" alt="" />
-    <div class="caption">
-      <p class="right">PN-5085</p>
-      <p class="center">Figure 67.—Splitting shoulder.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig68"></a></p>
-  <div class="figcenter" style="max-width: 409px;">
-    <img src="images/fig68.jpg" width="409" height="212" alt="" />
-    <div class="caption">
-      <p class="right">PN-5086</p>
-      <p class="center">Figure 68.—Shoulder chops and roasts.</p>
-    </div>
-  </div>
-</div>
-
-<p>Arm chops should be made first by cutting parallel to the surface made
-when the foreleg and breast were removed. Only two or three arm chops
-should be made (<a href="#i_fig69">fig. 69</a>). Blade chops are made by cutting between the
-ribs and sawing through the blade and backbone.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig69"></a></p>
-  <div class="figcenter" style="max-width: 407px;">
-    <img src="images/fig69.jpg" width="407" height="246" alt="" />
-    <div class="caption">
-      <p class="right">PN-5087</p>
-      <p class="center">Figure 69.—Preparing arm chops.</p>
-    </div>
-  </div>
-</div>
-
-<p>To prepare a boneless shoulder, first remove the ribs and backbone by
-cutting closely underneath the ribs following their curvature; then
-cutting along and over the backbone and neck vertebrae to remove them
-(<a href="#i_fig70">fig. 70</a>). Start at the rear surface and cut along the lower edge of
-the blade bone to lift the underlying muscles exposing the blade bone
-and arm bone (<a href="#i_fig71">fig. 71</a>). Cut along the edges of these bones and then
-lift the over-lying meat and cut close to the top surface of these
-bones to remove them (<a href="#i_fig72">fig. 72</a>). The blade bone has a ridge which runs
-close to and nearly parallel to its shorter edge. Try not to cut
-through the skin surface when cutting over this ridge. The boneless
-meat should be rolled so that the shoulder “eye” is lengthwise in the
-roast. The shoulder “eye” is located under the flat surface of the
-shoulder blade. Roll the meat as tightly as possible, then tie
-securely with strong twine or cord (<a href="#i_fig68">fig. 68</a>). The boneless shoulder
-may be made into a pocket roast and stuffed with ground lamb or other
-dressing. The edges of the meat are laced together after stuffing.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig70"></a></p>
-  <div class="figcenter" style="max-width: 405px;">
-    <img src="images/fig70.jpg" width="405" height="295" alt="" />
-    <div class="caption">
-      <p class="right">PN-5088</p>
-      <p class="center">Figure 70.—Boning shoulder.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig71"></a></p>
-  <div class="figcenter" style="max-width: 404px;">
-    <img src="images/fig71.jpg" width="404" height="300" alt="" />
-    <div class="caption">
-      <p class="right">PN-5089</p>
-      <p class="center">Figure 71.—Boning shoulder.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig72"></a></p>
-  <div class="figcenter" style="max-width: 407px;">
-    <img src="images/fig72.jpg" width="407" height="246" alt="" />
-    <div class="caption">
-      <p class="right">PN-5090</p>
-      <p class="center">Figure 72.—Boned shoulder.</p>
-    </div>
-  </div>
-</div>
-
-<p>The lower shank bones of the foreleg are removed by cutting or sawing
-through the joint. The foreleg and hind shank are often barbecued, cut
-into stew, or boned, and the meat ground.</p>
-
-<p>The breast can be cut into stew, boned and rolled, ground, or made
-into a pocket roast by cutting under and close to the ribs to form a
-pocket which can be stuffed. The edges are then laced together (<a href="#i_fig73">fig.
-73</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig73"></a></p>
-  <div class="figcenter" style="max-width: 406px;">
-    <img src="images/fig73.jpg" width="406" height="188" alt="" />
-    <div class="caption">
-      <p class="right">PN-5091</p>
-      <p class="center">Figure 73.—Breast and foreshank.</p>
-    </div>
-  </div>
-</div>
-
-
-         <h4 id="h4_wrapping">Wrapping</h4>
-
-<p>Immediately after chilling and cutting, meat <i>must be</i> properly
-wrapped, quickly frozen, and stored at 0° F or lower until needed.
-Proper wrapping is essential to maintain meat quality; therefore, one
-should:</p>
-
-<ul class="disc">
-  <li>Use moisture-vapor proof wrap such as heavily waxed freezer
-    paper or specifically laminated paper.</li>
-  <li>Prepare convenient family-sized packages.</li>
-  <li>Wrap meat closely, eliminating as much air as possible.</li>
-  <li>Improper wrapping will allow air to enter and result in “freezer
-    burn” and rancidity.</li>
-  <li>Use a proper wrapping procedure (<a href="#i_fig74">fig. 74</a>).</li>
-  <li>Label and date each package properly.</li>
-</ul>
-
-<div class="no_pg_break">
-  <p><a id="i_fig74"></a></p>
-  <div class="figcenter" style="max-width: 328px;">
-    <img src="images/fig74.png" width="328" height="387" alt="Drawing showing 5 steps to wrapping meat" />
-    <div class="caption">
-      <p class="center">Figure 74.—Wrapping procedure.</p>
-    </div>
-  </div>
-</div>
-
-
-
-                  <h3 id="toc_6">FREEZING AND FROZEN STORAGE</h3>
-
-<p>When freezing large quantities of meat, it is best to use a commercial
-establishment for fast freezing. Since a lamb carcass will yield only
-70 to 75 percent usable retail cuts or about 38 pounds from a 50 pound
-lamb carcass, the home freezer will adequately handle this amount.
-When using the home freezer be sure to:</p>
-
-<ul class="disc">
-  <li>Clean and defrost freezer.</li>
-  <li>Freeze meat at -10° or lower.</li>
-  <li>Freeze only the amount of meat that will freeze in 24 hours.</li>
-  <li>Allow ample air circulation by not overpacking the freezer.</li>
-  <li>In the freezer maintain 0° F or less for storage.</li>
-</ul>
-
-<p>Remember, proper wrapping and freezing does not improve quality but
-maintains original quality. It is safe to refreeze meat that has been
-kept below 40° F during thawing. However, refreezing is not usually
-recommended because there is some loss of meat quality.</p>
-
-<p>Lamb cuts should be utilized within 6 to 9 months after freezing;
-ground and stew lamb within 3 to 4 months. Longer storage results in
-lowered quality.</p>
-
-
-                         <h3  id="toc_7">MEAT COOKERY</h3>
-
-<p>Tender cuts of meat are best cooked with dry heat such as broiling,
-roasting, and panbroiling. Less tender cuts of meat are tenderized by
-cooking with <i>moist</i> heat. Connective tissue is softened and
-tenderized by cooking slowly in moisture.</p>
-
-<p>Temperature control is very important in meat cookery. Meat loses
-moisture, fat, and other volatile substances during cooking. However,
-some of the meat juices and fat may be retained in the pan drippings.</p>
-
-<p>Cooking losses can be controlled by controlling the oven cooking
-temperature and final internal temperature of the meat. Shrinkage is
-increased when hot oven temperatures are used for cooking and when the
-meat is cooked to a higher internal temperature.</p>
-
-<p>The meat thermometer is the most accurate guide to the degree of
-doneness of meat. Cooking time can be used as a guide to the degree of
-doneness, but this may be influenced by fat and moisture content, and
-shape or size of the cut.</p>
-
-<p>Fresh lamb is usually cooked to an internal temperature of 170 to 180°
-F (77 to 82° C). Chops or roasts from the leg, loin, back, or shoulder
-are suited to dry heat cookery methods such as broiling or roasting.
-Other cuts from the lamb carcass such as stew meat, neck slices, lamb
-riblets, and shank are best suited to moist cookery methods such as
-braising. Lamb should be served hot and not allowed to cool before
-serving.</p>
-
-<p>More detailed instructions for cooking procedures can be obtained from
-the following sources:</p>
-
-<p class="hangingindent">USDA Beef Slaughtering Bulletin, FB 2209</p>
-
-<p class="hangingindent">USDA Lamb in Family Meals, HG 124</p>
-
-<p class="hangingindent">Lessons on Meat
-  National Live Stock and Meat
-  Board 36 South Wabash
-  Avenue, Chicago, 111. 60603</p>
-
-
-                    <h3 id="toc_8">PRESERVING LAMB PELTS</h3>
-
-<p>Select pelts for preserving which are free of numerous holes and which
-have relatively clean fleece. The day the pelt is removed, wash the
-fleece thoroughly with cold water. High pressure water can be used if
-the fleece is extremely dirty. Remove any large pieces of connective
-tissue or flesh adhering to the pelt. In a cool, dry shelter or
-building, spread the pelt, wool down, on the floor and cover with an
-even layer of salt. A small amount of alum can be added to the salt.</p>
-
-<p>Take care to put salt on all the edges. Salted pelts may be piled on
-top of one another, all pelts fleece down. Curing time should be 15 to
-30 days. Check the salt covering weekly. After curing, the pelt can be
-scraped to remove connective tissue or flesh. Neatsfoot oil can be
-rubbed into the pelt to make it soft and flexible. The fleece can be
-combed and brushed.</p>
-
-<p class="c001 xsmall p3">☆ U.S. GOVERNMENT PRINTING OFFICE: 1977 O-244-090</p>
-
-<div class="transnote">
-<h2>Transcriber’s Notes.</h2>
-<ul class="disc">
-<li>Silently corrected typographical errors and variations in spelling.</li>
-<li>The original was printed in two column text with illustrations
-    sometimes spanning both columns. In order to reduce ambiguity, the
-    illustrations have been moved adjacent to the paragraph that refers
-    to them.</li>
-<li>Footnotes have been renumbered.</li>
-<li>The cover/title page image has been retouched to remove flaws.</li>
-<li>Images of the original pages are available through Internet Archive.
-    See https://archive.org/details/CAT78693718</li>
-</ul>
-</div>
-
-
-
-
-
-
-
-
-<pre>
-
-
-
-
-
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