Flaying of Buffalos and Cattle

FLAYING OF BUFFALOES AND CATTLE

  • The hide is first opened from the neck or slaughter incision with the help of a flaying knife and continued straight along with the middle of dewlap and belly to the middle of the tail.
  • By making an encircling cut between knee and hot joint each leg is opened. The cut on the foreleg is continued to the breastbone and that of the hind leg upto scrotum or udder to meet the longitudinal cut as mentioned in the above step.
  • The hide is then separated from the carcass by cutting from the lower part of the breast towards the neck on one side and towards the navel on the other side. This is done by careful use of the knife.
  • Now with the help of tail grip and gambrel, which are connected to the hook of the hoisting gear, the hind legs are hung and hide is removed from the tail.
  • Carcass is further raised and hide is pulled off the back to the hump and then to the shoulder and neck separating the thick subcutaneous tissue with the help of a knife.
  • The hide is severed from the carcass by giving a cut behind the horns.
  • A properly flayed hide has
    • rounded rumps
    • equal width from centre line of the back to the belly edge on each side
    • Medium length in the shanks
    • regular dewlap and
    • square outline
Last modified: Friday, 17 September 2010, 4:46 AM