LPT 312: Abattoir Practices and Animal Products Technology (1+1)

HALVING THE CARCASS

• An incision is made down the median line of the back, all the way from the tail to the anterior end. (The fat layer should not be cut cleared through)
• The carcass is split down the middle of the backbone using splitting saw.
  • Endeavoured to split each vertebral process evenly.
  • Flesh or back fat are left attached near the anterior end. (This will prevent carcass from slipping off the gambrel).