Pork carcass cutting rules at home


We will tell you how to cut a pig carcass at home on your own and without losing valuable meat products. The need for this comes from everyone who has started to engage in pig production. Of course, you can always hire an experienced person for cutting. The process may seem complicated to a beginner. However, hiring a specialist is not affordable for everyone. And why pay for something that is easy to learn - just do it all yourself once.

Tools and blood removal

Before you begin cutting, the carcass of a pig must be drained of blood. This is important because the drained meat is better and better stored. You can skip this step if the pork is fully used immediately after slaughter. However, domestic pig breeding usually excludes this option.

For work you will need:

  • sharp knives with a blade width of 2 cm and a length of 15 cm;
  • bone saw;
  • wooden or concrete table;
  • blood vessels;
  • a barrel of water;
  • hook to hang the carcass.

The scheme of work is simple. It is best to score a pig by cutting the carotid artery or jugular vein. During slaughter it must be kept on its side, its legs must be tied. Blood is decanted directly to the ground or into suitable containers. If you plan to use it for cooking or selling, the container must be sterile. To make the process go faster, it is better to hang the carcass upside down.

If the animal is killed by a blow to the heart, blood will accumulate in the chest area. It will have to be scooped out manually, but some will remain. If they kill the pig like this, the throat is cut after hanging the carcass.

The exsanguination takes 20-25 minutes. After the pig you need to carefully wipe with napkins or a clean dry cloth.

If you cut a pig, the procedure is exactly the same.

Singing or skinning

For the preservation of meat is better not to remove the pork skin immediately, but only to singe. But in general, the decision how to butcher a pig is yours.

When blood is drained, the bristles are burnt with a blowtorch or a gas torch. Then the skin needs to be cleaned. If you need to get rid of it, follow the instructions.

First turn the pig on its back. Then you need to cut the skin in three places: around the head closer to the ears, from the sternum to the lower abdomen and around the anus. The cuts should not be too deep, but not superficial.

It is necessary to hide the skin, starting from the bottom, from the legs, going first to the stomach and chest, then to the back. You can attract someone to help, and you can hold the edge of the skin with one hand, separating it from the fat with the other. As required, the carcass can be rotated.

Finished skin should be left for 40 minutes, putting the outer layer out, and cut inside. Then it is weighed and salted. For each kg take 300 g of salt. It is rubbed evenly. Hold for 6 days.

Separate the head and hooves, giblets

To remove the head, need knives and saw. First, the neck is incised from two sides, and then the bones are cut. The older the animal, the more difficult this part of the work. In adults, well-fed pigs have a lot of fat on the neck and very strong vertebrae. Saw off the hoof.

Further cutting pork carcass includes gutting. Make a 5-6 cm deep incision around the anus, pull the tail and tie the large intestine. If you are cutting a male, remove the genitals.

Next, cut the carcass at the light line on the chest and lead the knife down, holding the protruding organs with your second hand. They can not be damaged, especially the intestines, otherwise spoil the meat. Cut the "abdominal apron" - muscle and fat from the abdomen. Then cut the carcass in the place where the edges converge in front.

The esophagus must be tied up so that the meat is not soaked with its contents, and removed, cutting off above the place of dressing. The contents of the abdominal cavity can simply be dumped into the pelvis, which is placed under the back of the carcass. It is only necessary to ensure that the intestines do not break. Cut out the stomach and liver. Then remove the lungs.

Then separate the internal fat from the muscles. From it you can make smalets. At the same time, cut the kidneys. When removing the bladder, hold it by the top.

After removing the heart, cut it and rinse. Gut need to be washed too - they can then be used. It is not necessary to wash the carcass inside. It is enough to wipe with a clean cloth.

Divide the pig into parts: half carcass and ham

When a pig is gutted, it must be cut in half. It’s good to keep her cold in the day before — it will be easier to work with meat.

So, saw or hacksaw, a little helping with a knife, cut along the spine along the entire length. Do not leave sticking up sharp bone fragments. There should be two equal parts - half carcass.

We take half carcass, put it inside down. It is necessary to separate the ham and scapula. Use a knife to make a circular incision along the thigh from the abdomen towards the spine. You should see cartilage where the leg and the pelvis connect. Saw cut ham.

Now take the front foot, pull it up and cut from the armpit to the back. Cutting the cartilage, separate the scapula with the leg. The part of the spine, located between the hind legs, cut off.

Shank and shank are separated on the same principle: the leg is cut in the joint. This can be done immediately or later.

How to cut fillets and split ribs

Now tell you how to properly carve the pig when it came to the back and ribs.

From the smallest rib in the narrowest area of ​​the chest, we count three more and cut off these bones from the spine. Fillet meat is located along it. Place the knife perpendicular to the ribs and separate the lower part of the cut piece.

Now cut out the pulp in the subcostal area. The remaining bones can be split or left solid.

The neck needs to be separated along with the meat, which is then trimmed. You can leave it - depending on how you plan to cook this part of the carcass.

The second half is cut similarly. At the end should be only fat. Cut it into pieces and use at your discretion.

The described method is the most simple, basic. But there are several options for how to properly butcher a pig, the so-called culinary, classic dressing. She is more thorough. Read about it in the article "How to butcher a pig."

The younger, the easier

Sometimes small piglets are sent for slaughter with tender, lean meat. The scheme of their cutting is very simple. You do not need as much time and effort as when working with the carcass of an adult pig.

If the piglet is still quite young and weighs less than 6 kg, it is usually cooked whole, so the carcass is not dismembered.

After slaughter, they release blood, then pour boiling water over the body and brush off the soft bristles. Next, the carcass needs to be dried, rubbed with flour and scorched to remove the remaining hairs.

After that, the pig is gutted. Making a longitudinal section of the abdomen and the sternum, remove the insides, wash the carcass with cold water.

When a pig is larger, from 6 kg, its butchering does not end there. Without removing the head, the body is divided into half carcasses. They can be used directly, and can be further divided into two parts: the bottom with the ham and the top with the spatula.

Do you have any special secrets of high-quality home cutting? Share them in the comments.

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