Siding

SIDING
  • The hide is opened from the point of the original incision made when sticking, over the brisket and lung the midline to the rectum.
  • The flesh over the brisket to the bone is cut, the thymus removed, and the trachea and esophagus are loosened.
  • The hide is skinned over the brisket and down the sides.
  • The hide should be held tight over the knife and the pressure of the knife should be against the hide.
  • Endeavored to use long smooth strokes and short jerky strokes with the knife are avoided.
  • Hide is split from about the midpoint of the brisket on the lower point of the shank, and from the flank to the side of the hock.
  • The beef is sided down as far as possible.
Last modified: Friday, 17 September 2010, 8:27 AM