| 摘要 |
A beef carcass suspended at the hind legs from a moving conveyor, is prepared for hide removal by means of a deep rumping operation performed by hand which frees the tail and provides at each side of the carcass a hide flap. The underside of the hide is slitted down to the forequarters and head, and a pocket is formed at the top of the loin to free the tail and prevent the fat in this region from being pulled off as the hide is stripped from the pack, sides, forelegs, and head in one continuous rapid operation, the head remaining on the carcass.
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