When opening the pelvic area much of the exposed meat will enter the foodchain, contamination must therefore be minimised.
- Stag/Buck: Cut down to pelvic bone either side of the pizzle, using angled cuts as for hinds above and taking care not to cut the haunches. Saw through pelvis using two parallel cuts to isolate a small area of bone.
- Hind/Doe: Remove udder by cutting carefully around the udder using knife, take care not to burst the udder.
Hind/Doe: Using a knife, cut round rectum and vagina at base of tail and free from the inside of the pelvis, gently pulling forward into the pelvic area. The whole anal passage, vagina and urinary tract can be removed on the bench or once the carcass is hanging up.
A single or double cut can be made to the the pelvis as with stags (see above) to aid this process, but is not necessary.
- Either leave rectum intact and remove when carcass is hanging up or use knife to cut down and round rectum at base of tail and by cutting and pulling move forward into the pelvic area. The whole anal passage and urinary tract can then be removed once the carcass is hanging.
- Remove legs by cutting through joints with knife. There are several methods to locate where to make these cuts (see illustrations above and below). Essentially once the the joint has been located and the outer skin cut, the joint can be cracked open and a knife used to sever the remaining connective tissue.
continued in Lardering(3)