2024 Author: Howard Calhoun | [email protected]. Last modified: 2023-12-17 10:16
Providing the consumer basket with meat products directly depends on the slaughter and processing of cattle. Delicious beef and veal dishes are largely the merit of livestock breeders who know how to properly slaughter bulls and cows.
Optimal time for slaughter
Bulls are routinely slaughtered in their first year of life due to daily weight gain without the need for generous complementary foods. For every kilogram that appears at this age, several times less feed is required. Spring-born calves are not slaughtered, as feeding on summer vegetation allows them to gain weight, and meat obtained in autumn is more nutritious and he althy.
They do not resort to castration of first-year-olds with intensive fattening. Without this surgical operation, cattle gain weight faster. By the time the original carcass comes out, it has a high level of quality.
Preparation
Preparation for slaughter begins with the performer, not with the animal. At home, it is much more difficult to slaughter cattle than in meat processing plants. For this reason, livestockit is better to drive away for slaughter and cutting to factories or meat processing plants. The profit from this and the subsequent dressing of the skins will be greater than from selling it yourself.
Veterinary Permit
Cattle slaughter at home is not possible without obtaining a permit from a veterinarian. It is issued after a complete examination of the animal for the presence or absence of diseases.
The owner of the cow is required to provide specialists with documents about all vaccinations. This is done to avoid slaughtering a sick animal and selling its meat. Veterinarians brand cattle that have passed all the checks. This designation of animals helps veterinary services track and control dangerous diseases against an internal database and ensure that a clean and safe meat product enters the market.
Cattle preparation
Ante-slaughter aging of an animal involves drinking plenty of water and no food to clean the digestive tract from food debris. The presence of semi-digested food in the intestines or stomach can lead to problems during butchering and skinning. In addition, undigested food residues can contaminate the tenderloin.
Other preparations for the slaughter of cattle should be carried out at a distance from the animals. Domestic bulls and cows feel the mood of a person and can resist. To avoid such a situation, cattle should not be kicked, urged or pushed, otherwise harmful substances released during stress may enter the bloodstream. A prerequisitehigh-quality slaughter is a balanced and calm mental state of the animal.
Slaughter methods
Procedures for slaughtering cattle in meat processing plants and at home are different. To avoid unnecessary suffering, animals are stunned before slaughter. At home, a blow to the forehead with an ax or a sledgehammer is common. Before slaughter, the cow is tied with horns to any support. After that, a blow is made with a blunt object in the forehead. For maximum efficiency, it is advised to use a tool weighing at least two kilograms. Some butchers use a sharpened dagger when slaughtering livestock. The place of impact when using this technology for slaughtering cattle is the back of the head, more precisely, the depression between the occipital bone and the cervical vertebra.
Methods of slaughter at home
The site for the slaughter of cattle should be convenient for work, sterile and equipped with the necessary tools and utensils. An animal after a blow is able to recover in a few minutes, so you should be on your guard and bring all actions to automatism. If a novice cuts cattle, then the whole process should be supervised by a professional.
The technology for slaughtering cattle is as follows:
- The blood vessels of the lower part of the cow's neck are opened by a transverse incision.
- The main vessels rupture with a sharp movement along the neck.
- Complete bleeding of a cow takes 10 minutes. The blood drained into the container can be used later for feeding poultry or pigs.
The use of small arms -non-standard method of slaughtering cattle. In this case, the technique changes:
- The weapon is being checked for serviceability.
- They aim at a point on the cow's forehead exactly between the eyes, mentally laying several lines on the skull.
Residual functioning of the spinal cord can lead to leg twitching in livestock after slaughter.
Industrial slaughter
Technological slaughter of cattle at meat processing plants is large-scale and involves more opportunities. The slaughter of cattle in slaughterhouses on an industrial scale begins with the collection of animals in special pens. Before slaughter and butchering, cattle are checked for the absence of diseases. Cows that have received a permit are placed on a mobile platform with high sides and an electronic carousel. Equipment for the slaughter of cattle restricts the movement of animals, shackles and stuns them.
Electric gun
Operates with a special cartridge or compressed air. An electric gun is placed on the forehead of the animal and a hole is made in the skull by pulling the trigger. A steel hook is hammered into it, instantly killing cattle and turning off the nerve endings of the brain. The slaughtered cow is hung upside down to cut the throat and release the blood.
Stun gun
Slaughter of cattle in this way is considered the most humane. A horn with bare electrodes is placed on the animal's head near the ear to paralyze and stun it, not kill it. Unconscious cattle have their throats slit for exsanguination. Electricaldischarge is not enough to kill a cow - they can only stun. If the applied voltage is increased, the blood may clot, making the meat unfit for consumption. You can also assemble a stun gun for slaughtering cattle at home.
Carcass cutting
The processing of the carcass of the killed animal is started only after the release of all the blood. The bloodletting process takes an average of ten minutes. After that, the cows start cutting up.
Skinning
The first step in butchering cattle is skinning. First, the ears are cut off, then the skin around the lips and nostrils is cut in annular shape. The incision is made from the right nostril to the right horn and along the forehead. The notch left after cutting the ear near the horn becomes a good guide. Ring incisions are made at the base of the horns. After cutting the head of the carcass, the incision is continued to the lower lip, removing the last pieces of skin. You can make the task easier by turning the carcass on its back. After removing the head, the skin is cut in the following way: from the abdomen and sternum, removing from the ribs, and to the anus.
Separation of the limbs is carried out along the line of the carpal joints. The incision is made along the inside of the legs and is connected to other incisions just above the hoof. In order to avoid problems when hanging the carcass, they try not to damage the tendons. After the skin is removed from the lower part of the neck and chest, and the incision is continued to the groin. Since the skin there is thin, they are in no hurry to remove it. All cuts are made only after the skin is stretched. The ribs located between the muscles are carefully cut through. A similar technique is used when skinning dairy calves.
Hide dressing
Skins for dressing are removed from the back of the bull with two hands. A clean skin is folded along the animal's spine in half with the hair outward.
Remains of fat and meat are immediately removed from the removed skin. The skin is left to cool for several hours, after which it is s alted. Dressing is started after three to seven days - this time is enough for it to dry completely. After that, it is either made by hand or taken to a special procurement point. The skin is often used in the fur or leather industries.
Removing the entrails
After removing the skin from the carcass, the insides begin to be removed. First, organs are removed from the chest cavity, then from the abdominal cavity. The procedure is carried out no later than an hour after the slaughter of livestock in order to prevent microorganisms living in the intestines from entering the meat. According to the sanitary rules for slaughtering cattle, the entrails are placed in sterile dishes. The diaphragm is cut at the ribs, after which the gallbladder and liver are removed.
Carcass cutting
The carcass is butchered across the grain in continuous motions. A half incision is made between the 13th and 14th vertebrae. Parts of the carcass are cleaned of bones, fat, meat, films, fibers and tendons. The meat is cut into pieces after the neck of the cow has been deboned and trimmed. Prior to this, the scapula is removed. Partially or completely scraped ribs. The choice of rib cleaning method depends on the type of meat. Bone removal is done duringdeboning of the back of the spine. After they start cutting the drumstick, upper parts, brisket and meat tenderloins from the shoulder bones.
Veterinary opinion
The butchered carcass of a cow is carefully examined by a veterinarian. The carcass is cut along the length of the ridge after checking and the absence of pathologies. The prepared meat is placed in the refrigerator for 24 hours to dry, after which the ribs are divided into quarters.
Meat yield from slaughter
The concept of slaughter weight of an animal, or live weight of cattle for slaughter, is used to estimate the amount of meat obtained after slaughtering livestock. This figure includes the weight of the entire carcass, excluding the weight of the severed head, removed internal organs, skin and lower limbs.
The second indicator is a killer exit. It is calculated based on the ratio of slaughter weight to live weight of cattle, that is, the weight of the animal before slaughter. This indicator is calculated as a percentage.
Meat output directly depends on the breed - dairy or meat. The latter is much larger than the former. Meat breeds are also distinguished by high quality meat.
The average slaughter rate for an animal fed on pasture during rearing is 55%. The slaughter yield increases when a well-fed bull is slaughtered up to 60-65%. The yield drops significantly when a calf is slaughtered no older than 4-5 months, since by this age it fails to gain the necessary muscle mass, and adipose tissue is practically undeveloped.
Cattle slaughterhouses
Using your own mini-slaughterhouses is more profitable than taking a grown animal to a meat packing plant. The design of such workshops for slaughter is of a modular type. Mobile workshops are equipped with all the equipment necessary for slaughter.
The design of a mini-slaughterhouse usually includes modules for slaughter and primary processing of an animal carcass. Often, a module for the production of semi-finished products and freezing is additionally installed. Such modules allow you to stew meat and produce high-quality stew.
Raising and slaughtering cattle is quite a profitable business. If you have the skills to slaughter animals, you can get high-quality meat both for personal consumption and for sale and replenishment of the consumer basket. Maximum efficiency can be achieved with proper preparation of livestock for slaughter and the subsequent sale of meat, skins and internal organs.
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