ISO/TR 2822-2:2017 pdf download – Leather — Raw cattle hides and calf skins — Part 2: Guidelines for grading on the basis of mass.
3.9 dry salted skin skin cured by treating with salt EXAMPLE By sprinkling with solid salt or immersing in brine and then drying out. 3.10 green hide cattle hide after dissipation of normal body heat, trimmed and defatted as appropriate with allowances made for moisture, dung and/or other extraneous material, and before treatment with sodium chloride or other chemical or natural curative agent or process 3.11 green skin calf skin after dissipation of normal body heat, trimmed and defatted as appropriate with allowances made for moisture, dung and/or other extraneous material, and before treatment with sodium chloride or other chemical or natural curative agent or process 3.12 ox hide bovine hide, other than a baby calf (3.1), bull hide (3.2), cattle hide (3.3) or cow calf skin (3.4), being either a female lacking the spread, pattern and characteristics of having borne calves, or a male that is not a bull
4 Trimming 4.1 Cattle hides Before being classified by weight, foreshanks should be knee-trimmed, hindshanks trimmed square at the hock and removed from the rump and brisker, the butt fairly shaped, and horns, tailbones and head meat removed. Heads should be trimmed by removing the mask (pates), ears and lips, leaving only the cheeks. Tails should be trimmed to not more than 300 mm. If the cheek of a hide bears a cut of more than 80 mm in length, the portion of the cheek beyond the cut should be removed by continuing the cut in both directions. 4.2 Calf skins Before being classified by weight, shanks should be trimmed short, tailbones should be removed and the skin should be without head, i.e. cut off behind the ears and without cheeks. Reference may also be made to ISO 2820, which provides an optimum method of trimming. 5 Determination of mass 5.1 Raw hides and skins Weigh raw cattle hides to the nearest 0,5 kg and raw calf skins to the nearest 0,1 kg. Allowances should be made for dung and flesh left on the hide or skin. 5.2 Wet salted hides and skins Open each hide or skin to be weighed. Shake it violently by hitting the flesh side and grain side one time each against the rectangular support, 300–400 mm high. Remove leftover salt by brushing. Weigh wet salted cattle hides to the nearest 0,5 kg and wet salted calf skins to the nearest 0,1 kg. NOTE Any mechanical methods of desalting can be utilized for the purpose. 5.3 Dry salted hides and skins Open each hide or skin to the weighed. Shake it to remove any extraneous matter. Weigh dry salted cattle hides and calf skins to the nearest 0,1 kg. 5.4 Dried hides and skins Open each hide or skin to be weighed. Shake it to remove any extraneous matter. Weigh dried cattle hides and calf skins to the nearest 0,1 kg.