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The gastrocnemius increased in stiffness, indicating it might take over most of the function of the calf.

To make this gouge, the cutter must have first removed the larger gastrocnemius muscle — likely a good source of meat.

“They took it all the way down to the Achilles,” threading their way and removing necrotic tissue between the soleus and the gastrocnemius muscles.

If the leg is chosen, the point of junction of the two heads of the gastrocnemius is an eligible situation.

It arises above from the external tuberosity of the tibia, and terminates below in a tendon which is united with that of the gastrocnemius.