Fecha de publicación: 27/05/1998 Fuente: WIPO "meat" A method of post-slaughter handling and cutting a carcase which has been hung from its symphysis pubis comprises the following steps: (1) removing the leg and chump from the rest of the carcase - Fig.11A; (2) removing at least the pelvic bones - Fig. 11B; (3) straightening the leg - Fig. 11C. The method may further comprise the step of removing the tail, sacrum and lumbar vertebral bones.