Chest cutting
1, Cut open the chest cavity and neck by cutting from the cartilage of the chest, pressing down along the midline of the chest against the edges of the trachea and esophagus. When using an open chest saw to open the chest, the lower saw should be accurate and not damage the internal organs of the chest cavity.
Remove white viscera
1, Insert the knife into the crotch of the cow and cut open the joint between the meat and bone.
2, The tip of the knife is outward, the blade is downward, and the knife is pushed from top to bottom to cut open the belly to the chest cartilage.
3, Pull out the rectum with one hand and insert a knife into the abdominal cavity with the other hand, cutting off the connective tissue inside the abdominal cavity from side to side.
4, Press down firmly on the stomach of the cow, take out the gastrointestinal tract and transfer it to the synchronous examination plate, then remove the waist oil.
5, Cows should have their breasts removed before removing their white organs.
