To suppress the peeling of lipids from a meat part and the dislocation of the bone structure of a butchered body accompanying skin peeling and to improve the quality of the meat part.

While the butchered body 20 is hung and supported and the lower end part 20b is pulled downwards, in the case of peeling a part of the skin 21 of one end part 20b in the body length direction of the butchered body 20, clamping the skin peeling start end part 21a, pulling it from the lower end part 20b to an upper end part 20a along the body length direction of the butchered body and successively peeling off the skin 21 in the body length direction, the voltage of 50V-110V is applied to the butchered body 20. By the skin peeling while such a voltage is applied, the peeling of the lipid from the meat part 22 and the dislocation of the bone structure of the butchered body accompanying the skin peeling are suppressed and the improvement of the quality of the meat part 22 for that is expected.