Evolution of Nuclear Strategy 3rd Edition

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Evolution of Nuclear Strategy 3rd Edition Lawrence
Freedman Digital Instant Download
Author(s): Lawrence Freedman
ISBN(s): 9780333652985, 0333652983
Edition: 3rd
File Details: PDF, 28.05 MB
Year: 2003
Language: english
The Evolution of Nuclear Strategy
Also by Lawrence Freedman
ARMS CONTROL: Management or Reform
ARMS CONTROL IN EUROPE
ARMS PRODUCTION IN THE UNITED KINGDOM: Problems and Prospects
THE ATLAS OF GLOBAL STRATEGY
BRITAIN AND THE FALKLANDS WAR
BRITAIN AND NUCLEAR WEAPONS
BRITAIN IN THE WORLD (co-edited with Michael Clarke)
THE COLD WAR
EUROPE TRANSFORMED
THE EVOLUTION OF NUCLEAR STRATEGY
THE GULF CONFLICT 1990-91 (with Efraim Karsh)
INDEPENDENCE IN CONCERT (with Martin Navias and Nicholas Wheeler)
KENNEDY'S WARS
MILITARY INTERVENTION IN EUROPE
MILITARY POWER IN EUROPE: Essays in Memory of Jonathan Alford
THE MILITARY THREAT
NUCLEAR WAR AND NUCLEAR PEACE (with Edwina Moreton, Gerald Segal and
John Baylis)
THE POLITICS OF BRITISH DEFENCE POLICY, 1979-1998
POPULATION CHANGE AND EUROPEAN SECURITY (co-edited with
John Saunders)
THE REVOLUTION IN STRATEGIC AFFAIRS
SIGNALS OF WAR (with Virginia Gamba-Stonehouse)
THE SOUTH ATLANTIC CRISIS OF 1982: Implications for Nuclear Crisis
Management
STRATEGIC COERCION
STRATEGIC DEFENCE IN THE NUCLEAR AGE
SUPERTERRORISM
THE TREATY ON CONVENTIONAL ARMED FORCES IN EUROPE (with Catherine
McArdle Kelleher and Jane Sharp)
THE TROUBLED ALLIANCE: Atlantic Relations in the 1980s
US INTELLIGENCE AND THE SOVIET STRATEGIC THREAT
US NUCLEAR STRATEGY: A Reader (co-edited with Philip Bobbin and Gregory
Treverton)
WAR: A Reader
WAR, STRATEGY AND INTERNATIONAL POLITICS (co-edited with Paul Hayes and
Robert O'Neill)
THE WEST AND THE MODERNIZATION OF CHINA
The Evolution of Nuclear
Strategy

Third Edition

Lawrence Freedman
Professor of War Studies
King's College, London

paigrave
© Lawrence Freedman 2003
All rights reserved. No reproduction, copy or transmission of this
publication may be made without written permission.
No paragraph of this publication may be reproduced, copied or transmitted
save with written permission or in accordance with the provisions of the
Copyright, Designs and Patents Act 1988, or under the terms of any licence
permitting limited copying issued by the Copyright Licensing Agency, 90
Tottenham Court Road, London W1T 4LP.

Any person who does any unauthorized act in relation to this publication
may be liable to criminal prosecution and civil claims for damages.
The author has asserted his right to be identified
as the author of this work in accordance with the Copyright,
Designs and Patents Act 1988.
First edition published 1981
Reprinted seven times
Second edition 1989
Third edition 2003
First published 2003 by
PALGRAVE MACMILLAN
Houndmills, Basingstoke, Hampshire RG21 6XS and
175 Fifth Avenue, New York, N.Y. 10010
Companies and representatives throughout the world
PALGRAVE MACMILLAN is the global academic imprint of the Paigrave
Macmillan division of St. Martin's Press, LLC and of Paigrave Macmillan Ltd.
Macmillan® is a registered trademark in the United States, United Kingdom
and other countries. Paigrave is a registered trademark in the European
Union and other countries.
ISBN 0-333-65298-3 hardback
ISBN 0-333-97239-2 paperback
This book is printed on paper suitable for recycling and made from fully
managed and sustained forest sources.
A catalogue record for this book is available from the British Library.
Library of Congress Cataloging-in-Publication Data
Freedman, Lawrence.
The evolution of nuclear strategy/Lawrence Freedman. - 3rd ed.
p. cm.
Includes bibliographical references and index.
ISBN 0-333-65298-3 - ISBN 0-333-97239-2 (pbk.)
1. Nuclear warfare. 2. Military policy. I. Title.
U263.F698 2003
355.02' 17—dc21 2002192654
10 9 8 7 6 5 4 3 2 1
12 11 10 09 08 07 06 05 04 03
Printed and bound in Great Britain by
Antony Rowe Ltd, Chippenham and Eastbourne
Contents

Acknowledgements xi
Introduction xiii

Section 1 First and Second Thoughts 1

1 The Arrival of the Bomb 3

The transformation of war 3
Strategic bombardment 4
The political science of airpower 6
The experience of World War II 9
Retaliation and the 'V weapons 12
The atom bomb 13
The strategy of Hiroshima 16

2 Offence and Defence 21

The persistence of the doctrine of strategic bombardment 21
The new strategic environment 23
The possibility of defence 28

3 Aggression and Retaliation 32

The vital first blow 32
The atom bomb and aggressors 34
Early thoughts on deterrence 37

Section 2 Towards a Policy of Deterrence 43

4 Strategy for an Atomic Monopoly 45

Atom bombs and the American way of war 45
The limits of the bomb 46
First or last resort 49
The bomb enters war plans 51
Atom bombs and the Soviet way of war 53
The Permanently Operating Factors 56

v
vi Contents

5 Strategy for an Atomic Stalemate 60

The Soviet bomb 60
The 'super' bomb 61
Tactical nuclear weapons 64
NSC-68 66
Korea 68
The conventional strategy 69

6 Massive Retaliation 72
The British conversion 74
The New Look 76
Dulles and massive retaliation 79
The spirit of the offence 84

Section 3 Limited War 87

7 Limited Objectives 89
Consensus on a nuclear strategy 89
The concept of limited war 93
Limited objectives 97

8 Limited Means 101

Limited nuclear war 101
The Soviet view 105
Graduated deterrence 107
On strategy and tactics 111

Section 4 The Fear of Surprise Attack 115

9 The Importance of Being First 117

On winning nuclear wars 117
Prevention or pre-emption 119
The virtues of counter-force 121
The blunting mission 123
Preparing for war 125
A sense of vulnerability 128
The delicacy of the balance 130

10 Sputniks and the Soviet Threat 131

The impact of Sputnik 131
First strikes for whom? 132
 Contents vii

Soviet strategy after Stalin 136

The logic of pre-emption 138
Conclusion 144

11 The Technological Arms Race 146

The Killian Report 149
The Gaither Report 151
Mutual fears of surprise attack 153
Technology and stability 155

Section 5 The Strategy of Stable Conflict 163

12 The Formal Strategists 165
Military problems and the scientific method 166
Game Theory 171
Prisoner's Dilemma and Chicken 175

13 Arms Control 179

The strategy of stable conflict 180
Disarmament to arms control 184
The disarmers disarmed 188

14 Bargaining and Escalation 196

Bargaining 196
Escalation 198
Tactics in escalation 199
Escalation dominance 203
The threat that leaves something to chance 206

Section 6 From Counter-Force to

Assured Destruction 213
15 City-Avoidance 215
McNamara's band 216
A strategy of multiple options 220
City-avoidance 222
Retreat from city-avoidance 226

16 Assured Destruction 232

Assured destruction 233
Mutual assured destruction
viii Contents

Disillusion with defence 236

The action-reaction phenomenon 240

17 The Soviet Approach to Deterrence 243

The strategic learning curve 243
Guidelines for stability 245
A 'second-best deterrent' 247
The American challenge 250
The Brezhnev years 254

18 The Chinese Connection 258

The People's War 259
Atom bombs as paper tigers 261

Section 7 The European Dimension 269

19 A Conventional Defence for Europe 271
Theories of conventional war 273
European attitudes 278
Towards a conventional balance 281
Conclusion 286

20 The European Nuclear Option: (i) Anglo-Saxon Views 288

NATO and the Nth problem 289
The British nuclear force 292

21 The European Nuclear Option: (ii) French and

German Views 298
Gallois 299
Beaufre 302
De Gaulle 305
German strategy 309
The multilateral force (MLF) 311
Conclusion 313

Section 8 Retreat from Assured Destruction 315

22 Military-Industrial Complexities 317
The McNamara legacy 319
The military-industrial complex 321
Force planning under Nixon 324
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 The Project Gutenberg eBook of Beef
Slaughtering, Cutting, Preserving, and Cooking
on the Farm
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Title: Beef Slaughtering, Cutting, Preserving, and Cooking on the

Farm

Author: H. Russell Cross

E. Curtis Green
William R. Jones
Anthony Kotula
R. L. West

Release date: August 4, 2020 [eBook #62848]

Most recently updated: October 18, 2024

Language: English

*** START OF THE PROJECT GUTENBERG EBOOK BEEF

SLAUGHTERING, CUTTING, PRESERVING, AND COOKING ON THE
FARM ***
BEEF Slaughtering, Cutting, Preserving, and
Cooking on the Farm

UNITED STATES FARMERS’ PREPARED BY

DEPARTMENT OF BULLETIN AGRICULTURAL
AGRICULTURE NUMBER 2263 RESEARCH
SERVICE
 PRECAUTION
The Federal Meat Inspection Act requires that all meat which is
to be sold or traded for human consumption must be slaughtered
under inspection in an approved facility under the supervision of a
State or USDA meat inspector. A person can slaughter his animals
outside such a facility only for use by himself, members of his
household, and his nonpaying guests and employees. He is not
allowed to sell any portion of the carcass. For more details about
these regulations, consult your county extension agent or write to
the Animal and Plant Health Inspection Service, United States
Department of Agriculture, Washington, D.C. 20250.
 CONTENTS

PAGE
Selection and care of animal before slaughter 1
Preparing for slaughter 2
Slaughter 6
Chilling the carcass 35
Cutting 37
Freezing and frozen storage 59
Further processing 59
Meat cookery 65

This bulletin supersedes Farmers’ Bulletin No. 2209,

“Slaughtering, Cutting, and Processing Beef on the Farm.”
Department publications contain public information. They are not
copyrighted and may be reproduced in whole or in part with or
without credit.

Washington, D.C. Issued—1977

BEEF SLAUGHTERING, CUTTING,

PRESERVING, AND COOKING ON THE
 FARM
1 2 3 4
By H. Russell Cross, E. Curtis Green, William R. Jones, Roger L. West, and
5 6 7
Anthony W. Kotula (Photographs by Donald K. Rough and Terry K. O’Driscoll )
1, 5, 6
Meat Science Research Laboratory, Agricultural Research
Service, Beltsville, Md. 20705.
2
Standardization Branch, Livestock Division, Agricultural
Marketing Service, Washington, D.C. 20250.
3
Present address: Cooperative Extension Service, Auburn
University, Auburn, Ala. 36830. Employed at Pennsylvania State
University, University Park, Pa., when work was initiated.
4
Department of Animal Science, University of Florida,
Gainesville, Fla. 32611.
7
Beltsville Agricultural Research Center, Agricultural Research
Service, Beltsville, Md. 20705.

SELECTION AND CARE OF ANIMAL BEFORE

SLAUGHTER
Several factors should be considered before slaughtering a beef
animal for home consumption. The most important considerations
are health, kind of animal (calf, steer, or heifer or cow), expected
meat yield, and care of the animal prior to slaughter.

Health

One should take care that an unhealthy animal is not selected

for slaughter. At the time of selection, look for signs of sickness such
as fever, increased breathing rate, and diarrhea. Animals suspected
of being unhealthy should be treated by a veterinarian until the
animal is returned to a healthy state.
 Animal Care

To obtain high-quality meat, it is important to exercise proper

care of the animal prior to slaughter. Pen the animal in a clean, dry
place the day before slaughtering. Restrict the animal from feed 24
hours prior to slaughter, but provide access to water at all times. The
slaughter of hot, excited animals increases the risk of sickness,
injury, and dark meat.

Animal Type

The kind of animal one selects for slaughter will depend on its
ultimate use. For meat similar to U.S. Choice in palatability it is
necessary to select a 1,000 to 1,200-pound steer or a 900 to 1,000-
pound heifer that has been on full feed for at least 150 days. The
time on feed influences palatability because of the fat content in the
lean. Unfortunately, as most animals deposit fat in the muscle, they
also deposit fat around the muscle. Much of the outside fat is usually
trimmed off during cutting. If meat with less waste fat is desired, a
steer or heifer fed on forage to 800 to 900 pounds will be suitable. If
the animal’s age is less than 17 to 18 months, the properly prepared
cooked meat should be relatively tender. Yearlings just off the cow
with perhaps a short period on grass, weighing 400 to 600 pounds,
will produce meat low in fat. This meat will be less flavorful than
meat from grain-fed animals but should be acceptably tender. Many
persons who slaughter on the farm expect the meat from an 800-
pound forage-fed steer to taste like U.S. Choice or Prime.

Meat Yield

Well-fed steers from most beef breeds yield a dressed carcass

weighing approximately 60 percent of the animal’s live weight. For
example, a 1,000-pound live steer yields a 600-pound carcass. Yields
will vary according to the feeding ration and the length of time on
feed. Cutting losses from the carcass, such as bone or fat trim, vary
from 20 to 30 percent or more. With a 25-percent cutting loss, which
is not unusual, a 600-pound carcass would yield approximately 450
pounds of usable meat cuts. A good rule of thumb for carcass beef is
25 percent waste, 25 percent ground beef and stew meat, 25
percent steaks, and 25 percent roasts. Thus a 1,000-pound steer
will, on the average, yield about 450 pounds of usable meat cuts.
This figure can easily be as high as 550 pounds for an animal with
very little waste fat to as low as 300 pounds for an animal with
excessive waste fat.

PREPARING FOR SLAUGHTER

Prior to the day of slaughter, select the slaughter site,
accumulate all equipment, prepare for waste disposal, and, if
necessary, make arrangements with a local processor or meat
market for chilling and cutting the carcass. If you plan to have the
carcass chilled and cut up, arrangements should be made concerning
the time and day on which the carcass can be accepted, the
charges, and specific instructions for chilling, cutting, and wrapping
the carcass.

Site Selection

Selection of the slaughter site is extremely important. A site with

clean, running water is best. If a tree is to be used, a healthy limb 6
to 8 inches in diameter and 12 to 15 feet from the ground is needed.
This will ensure that the limb will not break from the weight of the
carcass and the carcass can be fully extended from the ground for
viscera removal and splitting. If slaughter is to be done in a barn, be
sure that a strong beam 12 to 15 feet from the floor is available. The
floor should be clean and, preferably, concrete.
After selection of the slaughter site, clean up the area to ensure
that leaves and dirt are not blown on the carcass during slaughter. If
the site has a wooden or concrete floor, wash the floor and all
equipment with plenty of soap and water. Be sure to rinse
thoroughly because sanitizers discolor the meat and may cause off-
flavors. If slaughtering is to be done outdoors use straw to cover the
area where the carcass will be skinned and eviscerated.
The weather on the day of slaughter should also be considered.
During hot weather, slaughter is best performed during the early
morning or late evening hours. Since an inexperienced person will
take 2 to 3 hours to complete the slaughter operation, care should
be taken to preclude long exposure to high temperatures. During
cold weather of less than 35°F, slaughter can be done at any time,
since spoilage bacteria do not grow as rapidly in a cold environment.
Slaughter during high winds will result in dirt and other
contaminants being blown onto the carcass.

Waste Disposal

All waste products should be disposed of in a sanitary manner. If

the work is to be done in the open, one should select a site with
good drainage so that blood and water can drain away from the
carcass. Blood and water must not be allowed to pollute nearby
streams or other water supplies.
Disposal of viscera is often a problem. Arrangements should be
made to have a local processor or rendering plant pick it up. If this is
not possible, it should be buried so that dogs and other animals
cannot dig it up.
The hide is a very important byproduct of cattle and represents
about 7 percent of the live weight. After removal, spread it out in a
cool place with the hair side down and give it a good application of
ice cream or sack salt. About 1 pound of salt is required per pound
of hide. The hide may be tanned or sold.

Slaughter Equipment
 Elaborate and expensive equipment is not necessary, but certain
items are essential (fig. 1). The following slaughter equipment is
recommended:

PN-4547
Figure 1.—Equipment for slaughter.

1. .22-caliber rifle with long cartridges or long rifle cartridges.

2. Sharp skinning knife and steel (see the section on
sharpening knives).
3. Block and tackle or chain hoist—should have at least a ¾ or
1-inch nylon rope or chain.
4. Chocks—concrete blocks work well.
5. Meat saw.
6. Oil or water stone.
7. Ample cold water for washing hands, equipment, carcass,
and byproducts.
8. Tree with strong limb, beam, or tripod 12 to 15 feet high, or
tractor with hydraulic lift.
9. Beef spreader or single-tree (for 400 to 600-pound animal,
36 inches long; for heavy cattle, 40 inches long).
10. Buckets (two or three).
11. Ice or cold water.
12. Straw for placing under animal during skinning and
evisceration.
 13. Clean cloths or plastic for protection of meat during
transport.
14. Clean string.

Be sure that all equipment that will come in contact with meat is
thoroughly cleaned. Most people get blood and other material on
their outer garments during slaughter, which should not be
transferred to the carcass after it is washed.
Additional equipment needed for cutting the carcass is discussed
in the section on carcass cutting.

The Correct Procedure for Sharpening Knives

The basic operations involved in sharpening a knife are grinding,

honing, and steeling. Maintenance of a sharp working edge often
requires only steeling. If the knife is in heavy use, periodic honing is
usually required daily or at least weekly.
 1. Grinding (fig. 2) is necessary
because new knives are not usually sold in a
form sharp enough for immediate use. The
stone should be water, or oil-cooled to avoid
overheating the knife. The blade should not
be ground back more than ¼ inch from the
edge to form the proper bevel. The bevel
should be the same on both sides of a
skinning knife so that it may be used with
either hand in removing the hide from a beef
carcass. It is best to grind the knife by
holding the knife edge against the stone at a
right angle to prevent scarring the blade any
farther back than the actual bevel.
2. Honing (fig. 2) is accomplished on a
carborundum stone. Stones should be set in
a block of wood or placed on a damp cloth to
Figure 2.—The prevent lateral sliding. Hold the handle of the
correct procedure for knife in the right hand with the blade edge
8 pointed away from your body. Assume a
sharpening knives. position parallel to the side of the stone and
place the heel of the knife blade on the end
of the stone to your extreme left. Tilt the blade of the knife enough
to make the bevel lie flat with the stone. Place the finger tips of the
left hand on the flat of the blade toward the tip and near the back
edge to exert pressure on the blade. It is very important for safety
that the fingers of the left hand push downward only to maintain an
even pressure on the knife blade over the stone. If the left hand
pushes laterally with the sharpening stroke, and the knife catches on
an irregularity, then the fingers will slip off the edge and can be cut
severely by the freed knife blade. With a sweeping motion toward
the right of the stone, draw the knife completely across the stone,
against the cutting edge of the blade. The correct motion is achieved
when that portion of the blade nearest the handle begins the stroke
and the extreme tip of the blade ends the stroke. The procedure is
reversed to hone the opposite side of the blade.
3. Steeling (fig. 2) is accomplished by using various kinds of
steels that are adapted to specific uses. The carborundum and
ribbed steels are for kitchen use where knives need not be razor-
sharp and the steel is actually honing the knife. The mirror-smooth
steel for razor-sharp edges is the one best suited for slaughter and
meat cutting. The steel should be held firmly in the left hand in a
position almost diagonal to the body but with a slightly upward tilt.
This permits the free movement of the knife across the steel without
drawing it too close to the supporting hand. Place the heel of the
blade against the near side of the tip at a 20° to 25° angle and bring
the blade down along the steel toward the left hand with a quick,
swinging motion of the right wrist and forearm. The entire blade
should pass lightly over the steel. Return the knife to a position on
the opposite side of the steel and repeat the same motion.
To test the knife for sharpness and smoothness of edge, run the
edge of the blade lightly over the flat of the thumbnail. If the knife
slides easily, it lacks the proper sharpness. A sharp edge will dig into
the nail and a rough or wire edge will rasp the nail.
8
Adapted from Smith, G. C., Carpenter, Z. L., and King, G. T.
1974. Laboratory Exercises in Elementary Meat Science. Kemp
Publishing Co., Houston, Tex.

SLAUGHTER

Stunning
 The animal must be killed as quickly and
humanely as possible. In a slaughter house
the cattle are driven into a knocking pen
where they are stunned with a compression
gun. On the farm a mechanical stunner is
usually not available; therefore, stunning is
best accomplished with a well-directed long
or long rifle bullet from a .22-caliber rifle. As
with the use of any firearms, normal
precautions should be taken when stunning
the animal.
The purpose of stunning is to render the
animal unconscious so that its throat can be
cut. When stunning is accomplished with a
.22-caliber rifle, the bullet should penetrate
Figure. 3.—Location
the skull and strike the brain. The location
of the brain.
of the brain is shown in figure 3. If done
properly the animal will be immobilized for
several minutes.
It is best to have the animal secured to a tree or strong post.
Direct the bullet at the intersection of two imaginary lines extending
from the right edge of the poll to the center of the left eye and from
the left edge of the poll to the center of the right eye as shown in
figure 4.
 PN-4550
Figure 4.—The X shows where to stun.

Bleeding

Bleeding is a very important part of the slaughtering operation

and should be done not more than 2 minutes after the animal is
down because the increased blood pressure may break the
capillaries and cause an unattractive condition in the meat called
“blood splash.”
The easiest and safest method for quick bleeding is to bleed the
animal while it is still on the ground. Standing behind the animal,
grasp the lower jaw (fig. 5), pull the head back slightly, and cut
across the throat from ear to ear as deeply as possible (fig. 6). If the
blood does not flow freely, cut deeper. A sharp skinning or boning
knife is appropriate for this part of the operation.
 PN-4551
Figure 5.—Sticking. Stand behind the animal and
grasp the lower jaw.

PN-4552

Figure 6.—Cutting
throat.

“Pumping” the animal will assure more complete bleeding. This

can be accomplished by lifting the hindquarter with the tail, pulling
the foreleg, and applying a pumping motion with a foot in the flank
(fig. 7).
 PN-4553
Figure 7.—Pumping to assure complete
bleeding.

Removal of Legs

If the animal has to be moved to another location for hoisting,

tie a rope or chain around the hindlegs above the hocks (fig. 8).
Position the animal with the hindlegs directly beneath the hoist. Roll
the animal onto its back and prop it in place with two concrete or
wooden blocks (fig. 9).
 PN-4554
Figure 8.—Dragging to tree. Secure both
hindlegs.

PN-4555
Figure 9.—Position of
carcass for hide
removal.
 Begin removal of the hindlegs by cutting through the hide and
tendons between the sole of the foot and the dew claws (fig. 10).
Split the hide from the dew claws down the leg to the hock and over
the rear of the round to a point about 6 inches below the hock and
remove the hide from each hindleg (fig. 11). Remove the hindleg by
cutting through the joint closest to the foot with a knife or saw (figs.
12 and 13). Be careful not to cut the large tendons just below the
hock for they will be needed when hoisting the carcass.

PN-4556
Figure 10.—Cutting
beneath dew claws.
 PN-4557
Figure 11.—Removing hide from hindlegs.

PN-4558

Figure 12.—Removing hindleg by cutting

through joint.
 PN-4559
Figure 13.—Removing
hindleg by sawing
through joint.

To remove the foreleg, cut through the hide and tendons at the
joint closest to the foot. This joint is approximately 1 inch above the
bony rise in the knee. Split the hide from the dew claws to the
original cut and skin out the forelegs. Remove the forelegs with a
knife or saw at the original cut (fig. 14).

PN-4560

Figure 14.—Removing the forelegs with knife or

saw.
 Siding

After all legs have been removed, split the hide down the midline
from the throat to the anus (fig. 15). This split should be made by
inserting the point of the knife under the hide with the blade turned
up as shown in figure 15. This procedure is referred to as cutting
from inside out and protects against meat contamination from
materials on the hide.

PN-4561
Figure 15.—Splitting hide down midline.

If a cow is being slaughtered, do not split through the center of

the udder. Cut the hide around each side of the udder and remove
by lifting it and cutting along the body wall. Removal of a large
udder will make siding easier and prevent any fluids contained in the
udder from spilling onto the meat.
Begin siding by splitting the hide on the inside of the round (fig.
16). Starting with the cut made in removing the hindleg, cut
downward to the midline split, just behind the scrotum or udder. Cut
“inside out” and do not cut through the fat into the meat. Skin the
inside round around to the front of the leg, leaving all fat and
connective tissue on the carcass and not on the hide (fig. 17).
Inexperienced butchers have a tendency to cut too deep in this area,
so cut slowly and carefully.

PN-4562
Figure 16.—Splitting the hide on the inside of the
round.

PN-4563
Figure 17.—Skinning the round.
 Removal of the hide from the belly or abdomen is the next step.
Beginning at the midline split, cut under the hide until it can be
grasped with the other hand (fig. 18). Loosen the hide along the flat
surface of the belly from the round forward to the brisket (fig. 19).
The insides of the forelegs can be skinned but not the outside, which
protects the carcass from contamination when it is hoisted (fig. 20).

PN-4564
Figure 18.—Removing hide from belly.
 PN-4565
Figure 19.—Loosening the hide from round to
elbow.

PN-4566

Figure 20.—Skinning the inside of the forelegs.

Siding (removal of the hide from the sides) is the next step and
is very difficult to do perfectly. This requires a knife with a sharp,
smooth edge; therefore, frequent steeling of the knife may be
necessary. Grasp the loosened hide and pull it up and outward (fig.
21). This places tension on the hide, removes wrinkles, and allows
the knife to glide smoothly. Holding the knife firmly, place it against
the hide with the blade turned slightly outward to avoid cutting the
thin flat muscles which cover the sides of the carcass. With smooth,
sweeping strokes of the knife, skin from the front of the hindleg to
the point where the hide was cut over the elbow. At this point, the
muscles become thin and so tightly bound to the hide that it will be
necessary to leave them on the hide. Cut through the muscles and
continue skinning as far down the side as possible (fig. 22).

PN-4567
Figure 21.—Removing hide from sides (siding).
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