Opening

OPENING
  • The penis is loosened in case of steers and bulls.
  • The breastbone is sawed.
  • The midline is opened from the posterior end of the brisket on the aitchbone; from this point the white connective tissue to the aitch is followed.
  • The aitchbone is split.
  • In most cattle this can be done with a knife, but in older cattle it may be necessary to saw the aitchbone.
  • With steers, heifers, and dry cows, the split is to make through the middle of the cod or udder but with cows the udder, but with wet cows the udder should be removed before opening down the middle.
  • The caul fat (Paunch fat) is removed.
Last modified: Friday, 17 September 2010, 8:28 AM