Halving

HALVING
  • Splitting the beef into sides by sawing or chopping through the exact centre of the back bone is begun before the forequarters of the carcass are off the floor.
  • A beef splitting saw or large cleaver is used.
  • Standing on the belly side of the carcass,the caudal vertebrate is sawed through  to the sacram.
  • Then the opposite side of the carcass is positioned and sawed through the sacrum and lumbar vertebrae.
Last modified: Friday, 17 September 2010, 8:29 AM