Abattoir Practices and Animal Products Technology

FISTING

• The cut edge of the pelt at the bung is graspped and pulled at the same time using the fist of the right hand to fist the pelt loose.
• The felt is loosened around the flank, cod, or udder area and then stepped to the anterior aspect of the sheep by grasping and pulling the ‘V’ shaped piece or pelt over the brisket.
• The pelt may then be fisted over the belly by tuning and pushing the fist against the pelt and not against the carcass.
• The pelt is opened down the centre of the belly and fistted to loosen around the side and up the leg, being careful to avoid breaking the felt.
• It is safer to fist up the leg than pull the pelt down the leg.
• The bung is severed and the pelt is pulled from the tail.
• The pelt is then fisted over the shoulder and pulled off the back and neck.
• The head is severed at the atlanto-occipital joint.
• The head is Skinned out  and the tongue is removed.