Specific bull slaughter

2024 Author: Howard Calhoun | [email protected]. Last modified: 2024-01-07 20:55

Heifers born on private farms are usually raised for milk production. Gobies, in most cases, are slaughtered for meat by the end of the first year of their life. Keeping cattle for a longer period is considered inappropriate. Overgrown animals consume a lot of feed, and do not gain weight too quickly.

Slaughtering and butchering a bull in the household should, of course, be correct. When performing this procedure, you need to ensure that the animal does not suffer. At the same time, they are slaughtered in such a way that as much blood as possible comes out of the carcass.

Features of growing cattle for meat

It is recommended to buy bulls for fattening in winter and keep them until the end of next autumn. In this case, the animal will be able to receive a large amount of green fodder in the summer. And consequently, his meat will be more tasty, high-calorie and he althy. Some time before slaughter, it is advisable to introduce more grass or hay into the bull's diet anyway.

Castration of cattle grown for meat is not recommended by experienced farmers. It has been observed that animals that have not undergone this procedure gain much fasterweight.

Thus, bulls are slaughtered in most cases up to a year. But there are exceptions to this rule. For example, according to Muslim traditions, a bull is slaughtered on Eid al-Adha if he is already 2 years old. At the same time, a he althy animal is chosen, not lame, not oblique, with intact horns, teeth and ears. Otherwise, another bull is slaughtered.

Preparations

Slaughter should only be done by an experienced person. A beginner will first have to find a more knowledgeable assistant in this matter. The bull itself is prepared for slaughter as follows:

• drive the animal into a stall without hay and do not feed during the day;
• 3 hours before the procedure, stop giving the bull water.

The stall for the bull is chosen in such a way that he does not see the preparations for slaughter. Otherwise, the animal will become nervous, which, in turn, can greatly complicate the task.

Main steps

Bulls are slaughtered in several steps:

• the animal is fixed;
• stun;
• putting him unconscious through a blow;
• cut the cervical artery;
• hang carcass to drain blood;
• butchering the carcass.

How to knock down a bull for slaughter

Fix the cattle to the crossbar, first by the horns, and then by the neck. A wooden hammer is used to stun an animal. To make the bull lose consciousness, this instrument is beaten at the junction of the first vertebra and the occipital bone. If there is no wooden hammer on the farm, you can replace it, for example, with a large ax. The blow is made with the blunt side of the tool.

Bleeding the carcass

Bulls usually lose consciousness from a blow for only a few minutes. Therefore, further action must be taken quickly. In order to cut an artery, a farmer will need a very well-sharpened knife. The skin in the lower part of the neck should be cut in such a way that large blood vessels are exposed. They need to be cut across.

In order to drain blood, after cutting the artery, the animal needs to raise its head higher. Under it should substitute a large cup. In order to drain as much blood as possible, the carcass needs to be patted in the heart area. This will stimulate blood flow.

In any case, when performing this procedure, you need to be as careful as possible. The fact is that stunned bulls usually have strong convulsions. The size and weight of livestock is usually significant. And therefore, strongly kicking, with its limbs during convulsions, the goby can cause significant damage to people involved in its slaughter.

The blood collected in a cup can later be either disposed of or used as a feed component for other animals in the household.

Two more ways to slaughter a bull at home

Sometimes in privateOn farms and farms, cattle are also killed using a slightly different technology. In this case, firearms are used.

The method of slaughtering a bull with a gun in terms of technical performance is considered somewhat less laborious than with a hammer. However, this method of slaughter is suitable, of course, not for all owners of farmsteads. Guns in our time can only be kept in the house by people who have a hunting license. The procedure for its registration is a troublesome task and, moreover, relatively expensive.

They shoot from a gun at a bull during slaughter, trying to immediately hit him on the point on his forehead between the eyes. In some cases, the owner of the farmstead has to shoot the animal several times.

On Eid al-Adha, according to Muslim traditions, a bull is cut using only a knife. In this case, the procedure is performed by several people (usually seven). For slaughter, the animal's eyes are covered with a strip of tissue. Then, with the help of ropes, the bull is thrown to the ground and two front and one back legs are tied with a cross.

Next, several people hold the animal, and one with a prayer cuts his throat with a knife to the very cervical vertebrae. Then the head of the animal is separated from the body. At the final stage, the bull's legs are untied and butchered according to the standard scheme.

When using this technique, the maximum amount of blood can be removed from the carcass. Namely, this goal is supposed to be achieved, according to Muslim beliefs. In private farms, this technology is not used for conventional slaughter.

Commercial Methods

At home, cattle are usually killedby means of a blow or a shot. At the enterprises, the slaughter of bulls in most cases is put on stream. First, selected animals are led into a specially designed pen, complete with a mobile platform.

Next, each bull is placed in a separate, very tight compartment so that he could not even move. At the next stage, an employee of the enterprise, specializing in slaughter, passes through the compartments with a special impact pistol. As with home slaughter, in this case, each animal is shot in the forehead between the eyes. Gobies die immediately when using this technology.

How to skin

This procedure is started immediately after the blood drains from the carcass. In order to remove the skin, first on the carcass:

• cut off the ears under the base;
• make circular incisions around the mouth, horns and nose;
• the same incision is made around the anus and joints;
• make longitudinal cuts along the legs to the abdomen;
• cut off the hocks on the legs.

The skin itself is removed in the following sequence:

• off the head;
• off feet;
• from the neck and sides;
• off the chest;
• from the back.

How to skin a carcass

This procedure begins with opening the chest with an axe. Next, the carcass is cut in the following sequence:

• separate the trachea and esophagus;
• cut the peritoneum lengthwise;
• carefully pull out the intestines and stomach, trying to ensure that their contents do not come out;
• take out the heart and lungs;
• removing the liver and removing the gallbladder.

Final stage

After the carcass is skinned, it is cut into two parts along the ridge. Then it is placed in the cold. By the right time, the final cutting is carried out according to the standard scheme. Each of the parts of the carcass of a bull can be attributed to a certain grade:

• back, sternum, back - to the first;
• flank, shoulder blade, shoulders - to the second;
• back and front shanks - to the third.

Hide Processing

Thus, we figured out how to properly slaughter a bull and butcher a carcass. But what to do in the future with the skin? Some farm owners simply throw this by-product away. But sometimes cowhide is processed and then sold.

First, the skin is removed with a sharp knife, trying not to damage the core, the remains of the meat. Then it is folded in half along the ridge line so that the wool is on the outside. In this form, the skin is left for 1-2 hours in the cold. Next, the remains of meat and fat are removed from the skin and proceed to its preservation and finishing.

Cow leather is tanned using a rather complex technology. Hide:

• energeticrubbed with non-iodized s alt;
• drops for several hours in a special solution, which is a mixture of water, vinegar and sodium chloride;
• drying;
• is actually tanned using special oils.

Next, the skin is drawn on a machine of a special design. Subsequently, if necessary, it is painted.

In the household, the skin can later be used, for example, as an original carpet. Meatpacking plants sell this by-product, usually to shoe factories or to enterprises engaged in the production of accessories - bags, wallets, etc.