An order of crabs in the Cantonese style ($8.95) is also an excellent getting-to-know-you beginner, the split carcasses and claws served amid flashes of scrambled egg and bits of ground pork, with a salty dipping rub on the side.
The split carcasses or halves are washed with cold water using a pressure-washer, and let to dry.
In a mist of blood, a massive circular saw split each carcass down its spine.
Split the carcass in half.
Fat cover was split into carcasses with no fat (European class 1) and normal to extremely fat carcasses (European class 2 to 5).
Splitting the carcass and removing the tail.
You should consider splitting the carcass into quarters to handle the carcass a bit easier.
If you choose to use this process, note that you could do this for skinning the front of the animal, but not for removing viscera and splitting the carcass.
Bits of one, sure – a chop, a joint – but now I am feet away from a pale-pink carcass, split down its back and plonked on a table.
Until then the legs, head, breast and aitch (rump) bones are split from the carcass by sawing or by using a mechanical saw similar to a chainsaw, except it's built for cutting cleanly through bone, not wood.
Microbiological quality was also improved when toasting was the final step, following carcass splitting and inspection.
