Goats are kept not only for the sake of obtaining delicious fatty milk. They can be raised for wool, hides and meat. Proper technological slaughter will allow you to get tasty meat and intact skin. How to slaughter a goat or a goat correctly and quickly?
You can find a variety of reviews about goat meat - from unambiguous recommendations for use to harsh criticism. Tenderness, taste and aroma of meat depend on the sex and age of the slaughtered animal:
- Dairy goats (4-6 weeks old) produce the most tender meat, but it turns out to be the most expensive to produce.
- Kids are often slaughtered at the age of 3-5 months, when their weight is 15-25 kg. Up to a year, fat practically does not accumulate, so this meat is the most dietary.
- One year old animals (culling from the herd)
- The meat of older animals will be darker and tougher, but at the same time - fragrant juicy.
- Goat meat is lighter in color and contains less fat than goat meat.
- Goat meat is more tender and better suited for cooking chops and steaks.
- The longer the animal has lived, the tougher the meat. The product obtained from old goats needs to be boiled or stewed for a long time. It is suitable for cooking semi-finished products or feeding other animals.
A feature of goat meat is a specific unpleasant odor. To get a product without additional "flavor":
- animals are slaughtered before puberty;
- goats are castrated before puberty;
- castration is carried out 30-40 days before slaughter.
Tip: before cooking the meat of an uncastrated animal, soak it in milk or marinate - this will help remove the smell.
Features of goat meat:
- high content of protein and vitamins;
- low calorie and low cholesterol;
- fat is localized mainly in the stomach - it is not in the meat, and it is easier to digest.
Table 1. Comparative characteristics pet meat
- diseases of the spine - to restore connective tissue;
- growth, sports, pregnancy and lactation - for protein;
- liver diseases - to obtain vitamin B4;
- weak immunity, cardiovascular diseases, pressure problem;
- low-calorie diet or intolerance to the meat of other animals.
Table 2. Chemical and vitamin composition of goat meat
| Components | mg per 100 g of meat |
|---|---|
| Calcium | 11 |
| Iron | 3 |
| Magnesium | 20 |
| Phosphorus | 199 |
| Potassium | 326 |
| Sodium | 64 |
| Zinc | 3 |
| Chlorine | 60 |
| Sulfur | 231 |
| Copper | 191 |
| Iodine | 7 |
| Chromium | 9,9 |
| Fluorine | 64 |
| Molybdenum | 11,9 |
| Cobalt | 7 |
| Nickel | 10 |
| Tin | 13 |
| Manganese | 35 |
| Folic acid | 7,8 |
| Vitamin B 12 | 1,9 |
| Vitamin E | 0,5 |
| Vitamin B 1 | 0,05 |
| Vitamin B 2 (riboflavin) | 0,2 |
| Vitamin B 3 (niacin) | 4,9 |
| Vitamin B 4 (choline) | 69 |
| Vitamin B 5 (pantothenic acid) | 0,5 |
| Vitamin B 6 (pyridoxine) | 0,4 |
How to raise an animal for slaughter
It is most profitable to raise an animal in your own household from birth. Acquired even from acquaintances, it can be improperly drunk and grown.
In the first 2 weeks, the knee should receive only goat's milk from the uterus. Later, rye or wheat bran is added to the diet (they make talkers - a mixture of bran, oatmeal and warm water). At first, the percentage of liquid cereals does not exceed 20% in the diet, then it increases. From 3 weeks old, kids can eat mixed grass hay with leaves. You need to start with 50 grams and gradually increase the dose to 300 grams. At the age of 4 weeks, you can feed the kids for the first time with chopped root crops (carrots, boiled potatoes).
By 8 weeks, the goat's diet should include:
- 200 gr of grain/compound feed;
- 250 gr root crops and vegetables.
At this age, it is already possible to produce the first slaughter of kids for meat. But the slaughter yield will be quite low, and therefore economically inexpedient.
By 3 months, when the kids are beaten off from the uterus, they should receive 400 grams of vegetables / root crops and 300 grams of feed per day. Goats selected for breeding or milk are reared separately, and culled goats and goats are sent for fattening or fattening for subsequent slaughter. Feeding should be carried out in water meadows, and a young animal should be transferred completely to a “green” diet only from 4 months. After spring fattening, culled goats and goats aged 12-18 months are slaughtered. Young people born in current year are slaughtered after the autumn foraging.
Fattening is a combination of low mobility and high-calorie feeds like brewer's grains, meal, stillage, cake. Such young animals quickly gain weight in a short period, therefore, in the case when the summer is short and grazing is not possible or of poor quality, it is recommended to prefer fattening.
Sterilization of goats for slaughter for meat
Goats are best castrated at the age of 2-4 months, when the testicles begin to be felt in the scrotum. At first, the operated goat will lose weight and develop more slowly, but after a month the situation will improve. Castrated goats are best sent for slaughter at 7-8 months of age, when they work up enough weight.
It makes sense to castrate adult goats at the age of 5-7 years, six months before slaughter. Castration is bloodless and "bloody".
Options for bloodless testicle removal:
- rubber elastators in the form of rings for clamping the scrotum;
- clamping the cord with forceps.
Bloody methods of castration consist of cutting the scrotum and removing the testicles. The wound is sprinkled with antibiotic powder. If on the 3-4th day after the operation the goat / goat has a temperature and refuses to eat, check the wounds. In case of suppuration or swelling, the wounds should be treated with a solution of 1 gram of potassium permanganate per 10 liters of water, lubricated with iodine and powdered with a mixture of antibiotic powder and iodoform in equal proportions.
Goats may not be castrated if you can remove the testicles from the carcass without damage.
Preparing an animal for slaughter
To spend less time on work and get a product suitable for eating and selling, you need to:
You should also pay attention to the diet so that the animal gains the maximum available weight. To improve the taste of meat, the absence of an unpleasant odor and improve the condition of the skin, you need to keep both the goat and its stall clean.
For work you will need:
- sharp knife (no shorter than two diameters of the goat's neck);
- two long thick ropes and one thin;
- durable X-shaped crossbar for hanging;
- a container for collecting blood (pelvis);
- viscera containers;
- oilcloth tablecloth.
- reduce the cost of space heating and feed;
- get juicy meat;
- remove the thick skin.
It is impossible to kill an animal and butcher a carcass in a stall - prepare a separate room for this.
Four ways to kill a goat
Properly killing the goat saves the goat unnecessary suffering and makes the butchering process easier. The most popular slaughter methods:
- with stun;
- with preliminary suspension;
- with horizontal fixation;
- with seating.
Stunning is a simple method and is considered the most humane. The animal is stunned with a hammer, a butt or the blunt side of an ax, and then the throat is cut. If you do not calculate the force, the goat can be killed immediately - this will make it difficult to bleed the carcass.
When pre-suspension, you need:
- tie the hind legs of the goat with a thick rope;
- hang it at a height convenient for further cutting;
- place a container under the carcass for draining blood;
- cut or pierce the throat.
This method allows you to quickly release blood from the carcass.
Horizontal fixation - the usual binding of the front and hind legs of the animal. The goat is laid on its side on a flat, level surface at a short distance from the ground. The head and neck extend beyond the edge of the board, a blood collection basin is placed underneath, and the animal's throat is cut.
When saddling, you need to sit on the back of a goat, place its head between your knees. Then - raise your head by the horns or chin. When the throat is sufficiently open, it is cut.
This is interesting: in the United States, many goats are bred for meat, using another method for slaughter. The animal is shot in the head - it is believed that this is a more humane way than others.
Slaughter features
For the first time, it is not recommended to kill the animal yourself - for this it is better to call a specialist. If you fix or cut the throat of an animal incorrectly, it may begin to twitch and even begin to run around the territory. A shallow incision will not lead to a quick death - the goat will suffer, scream, splatter blood for a sufficiently large distance, etc.
- consult an experienced miner;
- purchase a special knife (long and thin);
- cut the throat quickly, capturing the arteries;
- hold the animal's head during bleeding.
After the descent of blood, you need to prepare the carcass for cutting. For this:
- wait for the agony to end;
- find the esophagus and make a circular notch on it;
- tie the esophagus with a thin rope.
In order to better remove the skin, some pet owners recommend pumping air into the carcass. Would need:
- incise the skin on the inner surface of the lower leg;
- make a channel between the skin and tissues of about 10 cm using a flat sharp instrument;
- insert the pump hose into the channel and start pumping air.
The more air enters the carcass, the easier it will peel off the skin. You can hang the carcass before slaughter, before skinning or before cutting, the standard comfortable height for work is 1-1.5 m.
Attention! It is inhumane and long to chop an animal with an ax - this method is not recommended.
Video - How to slaughter a goat so that the meat does not smell
How to butcher a goat carcass
After slaughter, the first step is to remove the skin from the goat carcass. For this you need to prepare:
- a very sharp knife of a convenient length for you;
- a whetstone for sharpening if the knife becomes dull;
- two basins for the insides;
- a bucket of clean water for washing hands and a knife.
First of all, hang the carcass to a height convenient for your height by the hind legs. Make loops below the joints - then the carcass will not slip out and fall to the ground.
- cut the skin at the wound on the neck to separate the head without damaging the skin;
- make circular incisions around the legs above the hock;
- dissect the skin on the abdomen along a light line from the neck to the anus;
- bandage the esophagus so that its contents do not stain the meat;
- free the scrotum (if you killed an uncastrated goat);
- cut the penis at the base as carefully as possible;
- cut off the anus by passing a knife under the skin.
After that, the skin must be removed from the carcass - pull with both hands from top to bottom. Sometimes it will be necessary to trim the interfering tendons, so it is better that 2-3 people are engaged in skinning and cutting the carcass. Sometimes you have to make incisions along the spine - look at the situation.
Removing the insides is the most responsible process. It is necessary to take out the intestines, urinary and gallbladder very carefully so as not to damage them and not to stain the meat with their contents. Otherwise, the meat will smell bad even after soaking. After cutting the ligaments at the spine, take out the rectum and everything related to the digestive tract. The heart and lungs are taken out last.
First, all the taken out insides can be put in one basin, and then disassembled - the edible liver, heart, lungs and kidneys can be put in another basin. The interior fat, which is deposited on the intestines and other internal organs, will also go there - it is melted and used for colds. Inedible entrails are recommended to be buried deep in the ground.
The carcass must be wiped inside with a clean, dry cloth (you can use an old T-shirt or towel) from blood and mucus and leave for 1-2 hours to cool.
You can find out how to butcher a ram by reading on our website.
Video - All the secrets of cutting goat carcasses
What to do with goat skin
While the carcass is cooling, take care of the preservation of the removed skin. Remember: after 6 hours, the process of decay will begin, after which it will be almost impossible to get a high-quality skin. How to preserve the skin:
- spread it on a clean table sprinkled with salt;
- scrape off the remaining fat with a sharp thin knife;
- sprinkle thoroughly or rub with table salt;
- straighten the folded edges of the skin and rub with salt;
- fold the skin in half and leave it like that for 3-4 days;
- unfold and look - the inside should be bronze in color;
- sprinkle with salt again and fold it in a “package” so that the inside is inward;
- after 7 days of storage in a “package”, the skin is thawed for dressing or sold.
In the cold season, the skin can freeze and begin to burst. To prevent this from happening, store them at a temperature not lower than +8°C.
Important! Do not leave the skin near light sources, heating devices and in direct sunlight.
How to butcher a goat carcass for meat
Butchering the carcass begins after you have completed the first stage of preservation of the skin. How to cut a goat for meat? Step-by-step instruction is simple:
- cut the carcass into 4 parts along the spine and under the 13th rib;
- chop off the legs and then cut according to the varietal classification.
Goat carcass cuts are divided into 3 grades, of which the 1st grade is the most valuable for food. It includes the scapular part (20% of the carcass weight), as well as the dorsal and pelvic-lumbar. Grade 2 - this is the neck, brisket and flank. Grade 3 - notch, back shank and knuckle with forearm.
- Blade part consists of the bones of the shoulder, scapula, 5 initial thoracic vertebrae and 2 final vertebrae her.
- dorsal part consists of ribs joining the last 8 thoracic vertebrae, up to the 12th rib from the patella.
- pelvis make up the vertebrae of the lower back and tail, sacrum, thigh, pelvic bones, upper part of the tibia.
- Brisket starts near the bottom of the first rib, passes through the bottom of the 12th rib, includes the sternum.
You can also cut according to dishes:
- the ribs are separated from the backbone and chopped for pilaf;
- the spine and neck are chopped to the size of a soup pot;
- boneless meat from the shoulder blade, ham and drumstick is cut off and goes for frying or stewing;
- giblets and legs can be used in broth;
- bones can be used to cook broth or jelly;
- small trimmings, pieces with a film, flank, peritoneum, offal are used for minced meat;
- cleaned and rinsed intestines and stomach go to the sausage casing from offal.
If you will freeze meat, this should be done immediately after cutting. Freezing should be deep and without temperature changes.
Cooking goat meat
Goat meat dishes are not very common in our country. And in vain, because 70% of all red meat eaten by people around the world is goat meat. Such popularity around the world of goat meat can be explained by two factors: goats are very easy to breed and feed, and goat meat can be eaten by Jews and Muslims who do not eat pork, and Hindus who do not eat beef. Goat meat tastes a bit like lamb, and the nutritional properties of goat meat are almost as good as beef.
The meat of young domestic goats is considered the most valuable. Such meat is rich in vitamins A and B, has a very delicate, incomparable taste, and there is absolutely no specific smell that scares away some gourmets.
Goat meat, even non-dairy, can be cooked so tasty that it will become a signature dish on any holiday table. And if you managed to get the meat of a dairy goat, then you will never forget the most delicate taste of such a dish.
The kid can be cooked whole, but most often, before cooking, it is divided into portions. Our advice will help you understand this issue.
Those who decide to start breeding goats for meat need to know how to slaughter a goat correctly so that the meat is juicy, not saturated with blood, tasty and odorless.
Preparatory stage
It is not recommended to feed the animals before slaughter during the day, but you can drink, as the water will give the meat a tender and juicy taste. The filled intestine is difficult to remove from the peritoneum, besides, it can burst and its contents fall on the meat. This carcass doesn't bleed well.
Before you catch an animal, or bring it to a specially designated place, you need to take care of the following:
- the place where the animal will be slaughtered must be prepared in advance; for this, as a rule, a secluded corner is chosen;
- a crucifix is being prepared to hang the carcass, it must be arranged so that the hind legs of the animal are spread out and firmly fixed;
- the most important thing for slaughtering any livestock, including goats, is a knife, therefore, you need to take care in advance that it is sharp like a blade, and the handle does not slip and is comfortable to grip.
Is it easy to slaughter a goat?
This question is difficult to answer. If you are attached to your pet so much that you doubt your abilities, then it is better to entrust this matter to professionals. If goats are grown for slaughter, then feel free to acquire skills and experience that will be useful to you later. So, everything is ready, where to start?
Method one:
Hold the animal between the legs so that its head looks forward. Take a knife in your right hand, and with your left hand raise your head by the horns, or by the lower jaw. Cut the throat with a strong, confident movement of the right hand, and do not let go of the goat until it becomes limp and the blood stops flowing, as shown in the video below.
Method two:
The animal is hung up by throwing a loop on the hind leg. In limbo, blood drains much faster. You can simply tie your legs and lay them on a table, snow, grass or a special machine.
After the goat is slaughtered, hang the animal on a pre-prepared fixture, so that the legs are wide apart so that all the blood comes out, cut off the goat's head.
To correctly remove the skin, it is first cut around the hooves, then cut along the body through the groin, as shown in the video below. This should be done carefully, placing your fingers under the skin, trying not to hook the internal organs. The skin is trimmed from the tail, along the back to the head.
The head and legs from knee to hoof are tarred by some, and some are given to dogs.
Only after the skin is removed from the entire carcass, they begin to excavate the entrails. You can listen to recommendations for beginners on the video.
carcass cutting
Having made an incision on the abdomen, the bladder, genitals and anus are pulled out. This procedure should be done with extreme caution, as urine, once on the meat, can leave an unpleasant odor. In this case, the meat is soaked, but this is a long and not always effective procedure.
The next step will be to pull out the intestines, liver and stomach. The rectum is separated from the spine by cutting the ligaments and all the organs of the gastrointestinal tract are pulled out at once. Many livers are left in the carcass, but bile must be cut out anyway. Finally, the heart and lungs are removed. Liver put in a separate bowl.
The carcass is wiped from the inside with a clean, dry cloth, so the remnants of blood and mucus are removed.
The principle of cutting the carcass of a goat or sheep is shown in the video.
The carcass is first chopped into four parts along the spine and under the ribs, and then the legs, shoulder blades, etc. are cut off.
- Animals are recommended to be cut in the cold season, this will avoid problems with storing meat, and the meat itself is fatter and tastier at this time.
- Before you take up the knife yourself, invite a professional for these purposes, see how an experienced carver does it, remember, and only then do the slaughter yourself. It is difficult for an illiterate and inexperienced person to slaughter a goat himself so as not to cause excruciating prolonged suffering to the animal, and not to spoil the taste and smell of meat.
What to do with the skin?
If the skin is left unpreserved, then after 6 hours it will begin to rot. Therefore, immediately after removal, it is spread on a flat, clean surface, sprinkled with salt, and sprinkled with salt on top. The skin absorbs salt, you can rub it with salt. After that, the skins are rolled up in a package, with the inside inward. The folded edges are straightened and also carefully rubbed. So they are stored for 4 days. In the cold season, you need to ensure that the skins do not freeze through, otherwise they will burst and become unusable. To do this, they are covered with old things, or stored at a temperature not lower than 8 C.
The slaughter of domestic animals is an unpleasant but inevitable process for any farmer. Many farmers prefer to take their animals to the slaughterhouse, where they will be killed in the quickest, most humane way possible. But if this is not possible, you have to cope with the slaughter yourself. In addition to strong nerves, knowledge of theoretical material is necessary. If you approach the slaughter without preparation, you can spend more than one hour. In this article, we will tell you how animals are killed for meat, avoiding unpleasant complications in the process.
Killing a bull is not easy. The main problems are the large size of the artiodactyl, its remarkable strength and endurance. Few people manage to quickly kill a bull without experience. Therefore, beginners "suffer" with the animal for a long time, receiving from this the strongest psychological burden. It is recommended to take the bull to the slaughterhouse, to the factory, where experienced specialists will cope with the task much faster and more humanely. If you decide to cut the bull yourself, then you must carefully follow all 3 stages of this difficult process.
Artiodactyl preparation
Before the slaughter procedure, you need to take care of proper preparation animal. The process includes a number of mandatory factors:
- Diet expansion. We add healthy top dressings to food, increase the amount of greenery.
- Weaning from other animals. The bull should not be taken away from the animals immediately before slaughter, but 1-2 days earlier. This will allow him to be at rest, producing less hormone.
- Compliance with the optimal timing of slaughter. It is recommended to cut the bull in the first year. But if he was born in springtime, slaughter should be postponed until late autumn. In the initial six months of existence, the calf is rapidly gaining weight. In addition, autumn meat is much more palatable and high in calories.
- No castration. If a born calf is initially prepared for slaughter, it is not advisable to castrate it. Surgical intervention is necessary only in extreme cases. In general, uncastrated bulls grow meat faster and more actively.
Important! It is not necessary to limit the artiodactyl in food, unlike poultry. Complete bowel cleansing will not happen anyway. Fasting will only make the bull more aggressive by increasing the production of the hormone.
Stun
Stunning is a mandatory step. Humanism is not the only reason to be stunned, there are others. So, an awake and active bull at the time of slaughter produces a huge amount of the hormone. The hormone makes meat less tasty and soft, and its large proportions can even harm the human body.
They stun large animals with a blow of a large stick or an ax butt on the head. The blow should be strong, sharp, so that you do not have to beat several times. If you care about the experiences of the animal, you need to try to make the first blow plunge him into an unconscious state. Then the bull will not feel anything and, in fact, will simply fall asleep.
slaughter
It is necessary to proceed to the main stage immediately, as soon as the artiodactyl has lost consciousness. After 3-4 minutes, the individual can come to his senses, and this cannot be allowed. It is necessary to act quickly according to a clear algorithm.
| Step | Description | A photo |
|---|---|---|
| 1 | The neck of the animal must be cut at the bottom. The incision should be neat, transverse. The goal is to open the blood vessels. It is advisable to do this the first time, maximum - the second. |  |
| 2 | After making sure that all the vessels are opened, the carcass should be left cut down to drain the blood. This usually takes 10 to 15 minutes. |  |
| 3 | The leaked blood will not hurt to collect in special containers in order to feed pigs and poultry in the future. |  |
| 4 | After complete bleeding, the carcass can be dragged to the place for butchering. |  |
Important! Before slaughter, the bull must be tied. The same goes for cows. In general, the technique of slaughtering males and females is absolutely identical.
How to butcher a bull?
Cutting is a rather complicated process. The main difficulty lies in the large size of the carcass. Big size means a lot of work, and if a person does this alone, then he will have to spend the whole day. The cutting process consists of 2 main steps. Next, we will consider each of them in detail.
Getting rid of the skin
Skinning is the initial stage of butchering an artiodactyl carcass. It is necessary for further operations to be simpler and more convenient. Skinning occurs in a certain order.
- You should start from the head.
When looking at the head of a bull, it is easy to imagine a line of incision through the eye.
Step Description 1 It is necessary to cut the ears of the bull to the very base. You also need to cut the skin near the nostrils and lips, making cuts in the form of rings. 2 You need to make a cut from the nose of the bull to one of the horns. Usually choose the right nostril and, accordingly, the right horn. The incision should go over the eye. From the horn, you should move the knife along the forehead to the other horn, and from that to the place left when the ear was cut off. It is necessary to make incisions in the form of rings around each of the horns. 3 Now you can free a significant proportion of the head from the skin. 4 After removing the skin from part of the head, it is necessary to make a cut from the bottom wound on the neck to the lip (lower). This will remove the skin from the head completely. 5 At the end, the head of the artiodactyl should be separated from the carcass. The easiest way to do this is with an incision between the occipital bone and the upper vertebra of the neck. 
Important! If the skin is not completely separated after the above procedures, it must be cut with a knife from the inside.
- Now you can move on to the body of the bull. To make the removal of the skin easier, the body must be turned upside down.
| Step | Description |
|---|---|
| 1 | Starting from the bottom hole, we draw the knife blade down to the anus. |
| 2 | We make incisions in the form of rings on the legs above the knee joints. Everything below these cuts is removed. |
| 3 | We disconnect the skin from the thoracic lobe, from the lower part of the neck of the animal. |
| 4 | We cut the skin on the back of the legs along the hock joint. It is necessary to work with the legs carefully so as not to break the tendons. Cuts on the tendons make the carcass difficult to hang. |
| 5 | We separate all the skin, which is easily removed. We remove the rest of the skin on the body of the artiodactyl by hand, making undercuts from the inside. It is easiest to remove the skin from the back and sacrum with both hands, synchronously pulling it from both sides. |
| 6 | At the end, it is necessary to make an annular incision around the tail, remove the remnants of the skin. |
Important! Remove the skin from the inside of the thighs, sides, groin with extreme caution. In these areas of the carcass, the skin is most vulnerable, so you need to cut it not with the tip of the knife, but with the whole blade. The skin must be pulled tightly by hand before making an incision.
Carcass cutting
Before you start butchering, you need to fold the skin in half along the ridge line. The fur should be on the outside. The skin should be left for 2-3 hours to cool down. While it cools, you can butcher the carcass. When cutting, the following order applies.
| Step | Description |
|---|---|
| 1 | The carcass is cut in half along a conditional line located between the 13th and 14th vertebrae. Often it is divided in other ways - into half carcasses or quarters. The cross section is used because it is convenient for use on the farm. |
| 2 | Each of the resulting halves or quarters is separated from the bones. The meat is cleaned of fat, tendons, films and fibers. |
| 3 | The neck is rolled, cleaned, chopped, cut into pieces. The same is done with the spinal border of the neck. The scapular bone is removed. |
| 4 | Ribs are cleaned (partly or completely, depending on whether the ribs of a given bull are suitable for cooking as a separate dish). |
| 5 | The bones of the pelvis and the bottom of the spine are rolled, the bones are removed. |
| 6 | The upper part of the hind legs is divided into pieces according to the type (rump, probe, etc.). Each section is cleaned of bones and tendons, then cut into pieces. Similar operations are carried out with the legs and brisket. |
| 7 | Roll the shank located at the bottom of the legs. Finally, cut off the meat on the humerus. |
Cutting table prices
Chopping table Kobor
This ends the cutting of meat, but there are still internal organs. Usually they are removed during cutting in stages. It is recommended to remove the stomach and intestines in the first place, immediately washing them under running water. A veterinarian should be called home to evaluate the carcass for suitability or unsuitability for human consumption. He must also check the organs, so that by the time he arrives, all by-products must be removed.
After all these operations are completed, the cooled skin is taken and salted. The carcass is washed and hung in a cool place for several days. This is where intact tendons are important.
Video - How is a bull slaughtered?
How to beat a horse at home?
Before deciding to slaughter a horse, it must be ensured that its meat is fit for human consumption. The meat of the following breeds is definitely edible:
- Kazakh;
- Novoaltayskaya;
- Yakut.
If you eat the meat of a horse of a different breed, then nothing bad will happen. But there is no point in this, since the meat of other horses is frankly tasteless. But in the listed breeds it is marbled, juicy. Horses of these breeds have a long massive body, but short legs. With a weight of 400 kg, the horse gives up to 250 kg of pure meat.
Features of slaughtering a horse at home.
| Step | Description |
|---|---|
| 1 | You need to be well prepared for the procedure. You should create an equipped area, which is suitable for a barn or an outdoor place. This area should have a large table, poles or other ways of tying the horse, a container for blood flow. |
| 2 | Before a horse is slaughtered, it is stunned with an electric current or a blow to the head. |
| 3 | Slaughter occurs according to the same principle as the procedure described above with a bull. |
| 4 | After slaughter, it is necessary to wait until the blood has completely drained from the carcass. This takes a long time due to the nature of the horse's body. |
| 5 | Skinning and butchering also take place by analogy with a bull. |
Thus, the main difference is the need to equip a suitable site. Many farmers slaughter horses on the ground, after which the meat becomes less tasty, dark due to the remaining blood and low quality due to waste from the stomach. Compliance with basic sanitation is the most important detail in the slaughter of a horse.
How to slaughter a pig? Effective Methods
Many farmers, especially beginners, cannot determine exact time slaughter of a piglet or an adult boar. Questions are also raised about the optimal weight before this procedure. General recommendations are as follows: the approximate weight of an adult pig suitable for slaughter is 110 kg, about 75 of which are pure meat and fat. Piglets are grown up to 50-60 kg.
Important factors that determine the success of the slaughter procedure:
- feeding the pig must be stopped 12 hours before the procedure so that it cleanses the intestines (besides, it will be easy to lure it out with food);
- you should not shout at the animal, kick it and drive it so that stress does not arise;
- immediately before slaughter, the pig needs to be washed (the carcass will be easier to process, the meat will become of better quality);
- the place for the procedure must be chosen in such a way that it is easy to wash and clean;
- a container for collecting blood is prepared in advance, because blood most often goes to the sausage.
neck piercing
2 people are needed to implement this method. The first fixes the individual by the legs, the second pricks the neck. The knife should be long and thin, the length of the blade should be from 30 centimeters.
| Step | Description |
|---|---|
| 1 | To implement a puncture, you need to place the animal on a table or other surface. If the stabbing is right-handed, then the head of the pig is on the right side. |
| 2 | It is necessary to prepare a container for collecting blood in advance. |
| 3 | You should imagine a conditional line from the left ear to the throat of the pig. |
| 4 | It is necessary to make a sharp prick with a knife in this line, at a distance of no more than 3 centimeters from the ear. |
| 5 | After the puncture, the pig will be shocked. You need to quickly put it on its side (preferably the left one), take it by the hind leg and press it firmly against the surface. The blood will drain quickly and the pig will fall asleep in seconds. |
Important! The advantage of the method lies in its actual painlessness. The pig will feel the injection, but after a few seconds it will forget it, completely relax.
Puncture of the heart
This is the most famous method of slaughtering pigs. 3 people must participate. 2 may be enough, but the stabbing must be experienced. If he is doing this for the first time, then it is better to have more than one assistant.
| Step | Description |
|---|---|
| 1 | The individual is tied by the limbs. It is highly desirable to tie all 4 legs. |
| 2 | Assistants take the pig by the limbs and hold. If there is only one assistant, then he should hold the rear. |
| 3 | The animal is turned over on its side (right), a thinner knife is taken, with a length of 30 cm or more, and an injection is made directly into the heart. It is difficult to make a mistake, since the heart is located between the 3rd and 4th ribs, like a human one. Everyone remembers the location of the human heart from textbooks on anatomy, in a pig everything is exactly the same. |
| 4 | The blade is not removed, but kept inside until the individual stops moving. |
| 5 | At the end, the knife is removed with a cloth, strong or folded in 2-4 layers. You need to prepare the fabric in advance. |
Puncture of the heart is a common method of slaughter
Important! A heart piercing is considered relatively painful when compared to a neck piercing. But the procedure ends in a few seconds, so this method can also be classified as humane.
meat cutter prices
Knife for cutting meat
stun gun
This method is considered to be not the most humane. But for slaughtering large boars, it is sometimes indispensable. It is not always possible for 3 adult men to cope with a large strong animal, and it is simply impossible to do it alone. The principle of operation is extremely simple. The pig is stunned with a stun gun and the carotid artery is cut while it is unconscious. Alternatively, sometimes a puncture is made in the heart.
Firearms
This method is not recommended, as it is inhumane and inconvenient. If the pig senses danger, it will run and it will be difficult to hit it. If you try to kill a pig, you can injure and cause her suffering, and there is also a risk of damaging other animals or property. Therefore, the method is considered unsuccessful. But when performed correctly, its effectiveness cannot be denied.
How to slaughter a poultry?
The slaughter of poultry is a procedure quite different from the slaughter of animals. The preparation of the animal and the "working space" do not differ, and the slaughter process itself is completely different. There are 2 main principles for performing this simple procedure.
outdoor principle
The procedure for implementing this principle.
| Step | Description |
|---|---|
| 1 | The bird is fixed upside down in a specially designed cone. The head is pulled through the lower opening. Stun with a strong blow. |
| 2 | With a sharp knife, a deep incision is made just below the ear. Left or right, it doesn't matter. |
| 3 | Make a sharp movement to cut the carotid artery and vein. It is advisable to do it the first time. |
| 4 | Right in the cone, the carcass is left to drain the blood. |
| 5 | When the blood has completely drained, the bird is removed from the cone and prepared for the plucking procedure. |
Internal principle
This principle is implemented in the following way.
| Step | Description |
|---|---|
| 1 | The bird is hung upside down, stunned with a strong blow to the head. |
| 2 | Scissors are inserted into the beak. Cut blood vessels. It is advisable to do this in one motion. |
| 3 | Scissors are directed towards the cerebellum, pierce it. The procedure is completed, the scissors can be removed. |
| 4 | The bird is left in limbo, allowing the blood to drain. |
| 5 | When the blood has completely drained, the individual is removed and prepared for plucking. |
Pierce the cerebellum - important for proper slaughter
Due to the need to insert scissors into the beak, this method is difficult to use with chickens, quails and other small birds. It is inconvenient to wield small scissors, and large ones simply do not fit in the bird's throat. Therefore, for small birds, the second principle of slaughter will be preferable.
Important! For large bird The internal method is preferred. For small - external. But people often choose a principle that is more convenient for them to implement.
How are rabbits beaten for meat?
To get a high-quality skin from a rabbit, you need to wait for a complete change of hairline. If you plan to use only meat, then you can cut the rabbit at any time of the year. As soon as he looks well-fed enough, you can carry out the necessary procedure.
General procedure.
| Step | Description | ||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 1 | 12 hours before the procedure, the rabbit must stop feeding. This will allow him to empty his intestines. There is no need to limit drinking. Add salt to water by analogy with poultry also pointless. | ||||||||||||||||||||||||||||||||
| 2 | The rabbit is firmly held by the hind legs in a stationary position. | ||||||||||||||||||||||||||||||||
| 3 | Choose the most appropriate method of slaughter. This can be a blow to the back of the head with a stick, a blow to the skull with a hammer, a neck twist, a stun gun and a puncture with a knife. If it is important for a person that the process is painless, then the rabbit must be stunned with a strong blow, and then quickly slaughtered. Any option is simple in execution, but unpleasant because of the small size of the rabbit, its mobility. Therefore, farmers often choose the services of professionals. |
| Step | Description |
|---|---|
| 1 | Sheep must be sheared 1 month before the date of slaughter. |
| 2 | Sheep should not be fed for the last 24 hours. A carcass with an empty intestine is easier to butcher, blood flows out of it faster, empty intestines do not burst, do not contaminate edible parts. Drinking is not to be given up. |
| 3 | It is desirable to hang a sheep before slaughter. If this option is not available - tie, put on its side on a low table, bench. |
| 4 | The most common method of slaughter is a stab in the neck below the ear. Next, with a sharp movement cut the blood flow in the neck. |
| 5 | The carcass is allowed to lie down for 5-10 minutes to completely drain the blood. |
| 6 | Cutting begins with the separation of the head. On the initial stage bandaging the esophagus so as not to contaminate the meat. |
| 7 | If the skin is supposed to be used, it is left to cool for 2 hours, salted or canned. |
Important! A sheep, like any animal, must be shown to a veterinarian before slaughter. Violation of this rule can provoke meat poisoning and cause dangerous diseases.
How to slaughter goats for meat?
The slaughter of a goat according to the principle of implementation is close to a similar procedure for other ungulates. The general algorithm looks like this.
| Step | Description |
|---|---|
| 1 | The day before the procedure, the goat must be placed for sitting in a separate room. You can - in a separate compartment of the barn, but it is better to isolate the goat from the herd and by sound. The animal must be stopped feeding. Water should not be limited, you can mix a laxative. |
| 2 | When the sitting period ends, the goat's legs are tied, laid on either side. |
| 3 | The goat is raised to a height where its head is located on the line of the knees of an adult. For a successful ascent, it is convenient to use the crossbar. |
| 4 | The individual is held tightly by the head. A puncture is made with a sharp knife below the ear, next to the angle of the lower jaw. The knife should not be narrow, as when slaughtering pigs; a wide knife works well. |
| 5 | Without removing the blade, it must be supported with the back to the vertebrae. With a sharp movement cut the blood flow of the neck. |
| 6 | The carcass of the goat is left to drain the blood. The process takes up to 10 minutes, but you need to make sure that blood clots do not clog blood flow, do not slow down the flow process. |
| 7 | Blood, if necessary, is collected in a container, filtered for further purification. |
The next steps are skinning, butchering the carcass. They do not differ from similar procedures for a bull, described in detail in the first part of the article. We only note that the esophagus must be tied with a cord in the first place, preventing the leakage of waste products.
For different pets different ways slaughter. Each has its own rules and peculiarities. Brings them together general condition: it is necessary to approach the process with skill, so as not to cause unnecessary suffering to living creatures and not complicate the task for yourself. Observing simple rules, the farmer can independently cope even with a large cattle. But if he does not feel confident in his abilities, then you should use the services of a factory or a slaughterhouse.
Goats are domestic animals that are not always kept for healthy and tasty milk. Many breed them for wool or meat. Compliance with the slaughter technique will preserve the skin and fur, and will also affect the quality of future meat. Let's find out general rules killing goats, which are shown in the video for greater clarity. In addition, let's talk about the meat productivity of these animals and the conservation of skins. So.
Meat performance
If you are interested in breeding goats to obtain, you need to know what qualities the product has. Beneficial features product, which is popularly called "natural pharmacy":
- Contains important amino acids that are similar to those of beef and lamb;
- The presence of essential amino acids for the human body, such as B1, B2, etc.;
- Low fat content, which makes this product a part of the diet;
- low cholesterol;
- Goat meat is a proven prophylactic against diseases of the cardiovascular system;
- The absence of "sick" meat due to the fact that the goat does not suffer from most of the ailments that pets have.
Due to its unique qualities, the product is recommended for use by the elderly, children and dieters. Therefore, do not rush to criticize goat meat because of the specific taste. This is one of the most useful animal products, which, unfortunately, has not yet reached the peak of its popularity in our kitchens.
Slaughter technique
Killing a goat is not easy. This animal becomes a member of the family, and subtly feels the slightest changes in the mood of the owner. Therefore, it is best to ask a goat to be killed by a person who had nothing to do with caring for this animal.
There are several ways to produce directly the slaughter itself. The first involves killing an animal whose head is between your legs. With one hand, the mouth of the goat is clamped, and the throat is cut with the other. In the second case, the animal is tied up, hung low, and the neck is pierced with a special thin knife. Some farmers kill the animal with an axe. To see the process with your own eyes, we recommend that you watch the video on our page.
Then you need to wait until the blood drains completely. After that, the carcass is fixed at a distance of 1 - 1.5 meters above the ground. I'm going to start skinning. It is necessary to make a special incision, which is located between the back of the head and the neck. This incision in next steps allows you to separate the head from the body. Then make annular incisions in the front and hind hooves, and carefully remove the entire skin.
A special rail is inserted between the tibia and the tendons of the hind limbs, which is considered the most convenient option for further cutting. After the skin is removed, it is necessary to remove the bladder, intestines, liver. It is also necessary to pull out the esophagus and remove the heart and lungs. Very carefully you need to separate the gallbladder from the liver so that the meat is not bitter.
The whole procedure with a little experience will take no more than an hour. Then you need to start cutting the carcass itself. To do this, you need to separate the front and back parts, and then divide into the desired pieces. As with the slaughter of pigs, experts advise that the finished goat carcass lie down until it cools completely for at least 3-4 hours. And after that, you can start cutting the meat into smaller parts.
Skin preservation
The carcass is cooling down. It's time to start cutting the skin. It is placed on a specially prepared clean table. With a thin knife it is necessary to remove the remaining fat from the skin. For the wet-salted canning method, we need the usual salt with the calculation of 30-40% of the total mass. The skin is carefully sprinkled with salt and folded in half so that it does not dry out. So it is stored 2-3 for better impregnation. The bronze color of the product indicates that you did everything right. After a short aging, the skin is again sprinkled with salt and twisted into a bag. In this position, she is 7 days. After that, it goes to dressing or is sold.
Thus, with proper slaughter and cutting of a goat, animal meat will become a quality dietary product on your table.
