The eviscerating rail is used by placing the bird’s hocks into the shackle, back toward the operator. The bird is then pushed along to a point above the eviscerating trough where the neck skin is slit, and the neck cut at a point such that the neck stub does not protrude when the bird is packed (quality). The vent is then cut around without breaking or cutting the intestine. This is a skill which can be quickly achieved by operators if sufficient attention is given to the technique by management. If the intestine is cut, faecal matter will spill into and onto the carcass, resulting in loss of shelf life. Once the vent is cut free, pull it about three hundred to four hundred millimetres from the carcass so that the intestine hangs clear of the carcass. Next make a cut from the vent opening to the keel bone. The eviscerating fork is now used to scoop the visible package from the carcass. Remove the visceral pack by hand and harvest the edible giblets (liver, heat, and gizzard). Wash the carcass thoroughly both inside and outside. The remaining offal (mala) is dropped into the trough where it is flushed into a receptacle under the opening in the trough.