Abattoir Practices and Animal Products Technology

RUMPING

• The tendons are split at the hock and spreader or trolley hooks are inserted.
• The carcass is hoisted until tail is about waist high.
• The bung is cut around and dropped into the body cavity.
• The hide is split down the under side of the tail and hide is stripped from the tail.
• The tail may be removed at this time or later.
• The flanks and rump are skinned out and the carcass raised as required for convenience of skinner.