CAPING PROCEDURE
1. The first incision (incision #1) will be made
completely around the body about 6 inches behind
the shoulders
2. The second incision (incision #2) will be made
approximately 6 inches down each front leg. Cutting
completely around each leg.
3. Once these two incisions have been made, join
incision #2 to incision #1 with incision #3. To do
this, make the cut from incision #2 through the
armpit area until you reach incision #1.
4. Now, simply skin the specimen all the way up the
shoulders and neck until you reach the head.
NOTE: Leave about 6 inches of neck meat attached
to the head, which will be used for measurements
later. This area is marked with the dotted line.
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