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Faunsdale, AL | Get out your knife. Lay the carcass left side down for best exposure. Cut along the edge of the ribs, up to the "T-bone" area and then back along the spine until you get to the leg muscles and pelvis and then back down to the flank so you can lay that flap down and the intestines and stomach are exposed. If you hit a lot of blood in the abdomen, then see if you can trace it to where it clotted to tell where it originated from.
If lots of fluid, then look for where things are stuck together, abcesses etc.
Just be careful making the initial cut! I usually wear a pair of breeding sleeves and milkers disposable gloves pulled on over them when doing a postmortem, but that can't protect you when you puncture a bowel and get "stuff" blown all in your face!
If you find nothing remarkable in the abdomen, after all the guts etc roll out, you can easily cut the diaphragm along the ribs and look in the chest. Really need a hatchet or a pair of old pruners to cut the ribs to get into the chest properly. | |
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What killed my fresh heifer?
