Shanking or legging

SHANKING
  • Removal of the shanks is known as Shanking.
    • The animal is rolled on the skinning rack by placing it under the withers.
  • Ripping lines are to be made by a ripping knife in a straight line from the neck or slaughter incision line, along the middle of the dewlap and belly to the end of the tail.
  • Fore shank
    • The tendons are cut on the posterior surface close to the hoof head and again about nine inches further up the leg. This will leave the leg limp. The hide is opened around the coronet and holding the knife flat, an incision is made from the hoof head to the point of the arm on the medial aspect of each leg. This incision is continued up to the brisket. The shank is skinned out and removed at the flat joint.
  • Hind shank 
    • The tendons are cut in manner similar to that of the fore shank. The hide is opened around the coronet, and holding the knife flat, an incision is made from the heel to the point of the hock on the medial aspect. This incision is continued up to the inguinal region. The shank is skinned out and removed at the flat joint.
  • An incision is made at the mid line on the belly from the neck (sticking wound) to the bung.
Last modified: Friday, 17 September 2010, 8:27 AM