To eviscerate is to remove the internal organs from a carcass — the gutting step of slaughter and game preparation. In the abattoir, evisceration follows stunning, bleeding, and skinning: the abdominal cavity is opened, the viscera are removed intact and inspected — the post-mortem inspection that condemns diseased organs — and the carcass is cleaned before chilling. Speed and care matter equally: the gut must come out without puncturing, since spilt intestinal contents contaminate the meat, and the carcass must be chilled promptly. For poultry and game the same operation is done by hand or machine. Evisceration is the point where the animal becomes meat — the hygienic watershed of the whole slaughter process, and the step food-safety inspection watches most closely.