Gralloch wise, post bleeding, I do the rear end on the floor so that it's released and tied off then remove any bits hanging out or from the external area, to avoid bringing any fur or other bits through the carcass, change for new gloves and clean blade for internal, moving on to suspended Gralloch with a stainless steel gambrel and nylon rope,proceed to open up the belly right through to the chin, release the pipe work from the chin up and tie up to contain any internal fluids, into the cavity, split the rib cage, and remove diaphragm.
starting from the rear end again gradually work out the dropping tract and remove the pee sack, working down rolling out as you go, take out the urinal tract , kidney, livers etc with rest of the pluck, brace the rib cage and roll the pluck and contents through to the under head, remove head via atlas joint, pluck can be then hung for inspection. Tidy carcass
Nice tidy and clean carcase, no mess, clean out with clean, non lint disposable cloth, pluck is all together and importantly intact.
slightly different to some but I find it easier to do the rear end on the ground, then change gloves, and clean knives all in readiness for the internal work.
after I hang to cool on the same gambrel when out from the back legs, head down or with a drip tray under when in the larder prep / chiller.
I have two black sacks with me one I lay knives and kit on, then after inspection I separate the kidneys and liver into one bagas I love liver pate and the breakfast kidneys with bacon, the other other sack turn it inside out and place the pluck in to dispose off, no mess and all accounted for apart from kit clean up
suits me
phil