In the article we will describe how to cut a pig after slaughter, what tools to use and how to separate parts of the body. It may seem that it does not matter, however, by dividing the pig's carcass incorrectly, you risk spoiling the quality and presentation of the product. There are different cutting patterns. They are used depending on what the meat is intended for: for sale, for home use, roasting in the oven, cooking steaks or sausages.
Workplace and tools
Pig pigging is most convenient where the slaughter was carried out. If she was hooked while slaughtering, leave her. So you can keep the carcass on weight.
If the weight of the individual allows, use a table. The pig carcass cutting surface must be made of wood or concrete, but not metal.
Take care of the cleanliness of the place. Insanity will reduce the quality of meat. This is especially important if you are going to cut the carcass and sell it on the market.
Use the sharpest tools. For this purpose, you will need knives, a special cutting dagger and a bone saw.
Each pig cutting knife should have a blade not shorter than 15 cm, 2 cm wide. You will also need hot water to rinse your hands and tools. It is not necessary to wash the carcass and meat before cutting or during it, otherwise it will begin to deteriorate.
The carcass must be exsanguinated. Only then can the process begin. The scheme of butchering pigs is selected depending on the purpose of the meat.
In Russian or in German: what are the schemes
Swine can be done in different ways. There are four main schemes:
Often use German, as in this case the carcass is divided into the maximum number of parts. First, a pig or pig is cut into half carcasses, quarters, then each of them is cut into 8 pieces. Separate the back, then the front ham, lower back, brisket, front side of the dorsal muscles, legs, belly meat, head.
According to the English scheme, pig carcasses are divided only into 4 parts: the back, middle, front and head. It is suitable if the meat is not a culinary, but a trade purpose.
The Russian scheme involves cutting pigs into 8 large pieces. These are the head with the neck, the shoulder blades, the area between the shoulder blades and the neck, the breast, the ham, the middle and lower zones of the legs.
The American scheme is simplified. The carcass is cut into 6 pieces. The back and sirloin zone go together. It will be pork tenderloin. Neck with head and legs also do not share. Each leg is cut with ham. The belly and brisket are also taken together, cutting off the right and left sides. Separately, only pork shoulder is cut out.
The original Hungarian method saves time, for which the animal is not even removed from the skin. First, the heads of pigs are cut off the head, the rear gammons are separated, including the thigh, then the front ones. And in the end, they remove the skin and meat from the neck, chest, upper back area.
They usually act from the incision on the back. The skin is removed, the meat is separated and only then the cutting of the pig carcass comes to gut. This method allows you to do all the work in 10 minutes.
How to start cutting, insides and fat
We carry out the exsanguination of the body of the pig, we remove the skin and gut. Then the head is removed. It is also suitable for cutting, use in cooking or selling. Read more in the article "How to carve a pig's head."
Now how correctly to cut the main carcass. Before gutting, you need to cut off a part of the carcass called an abdominal apron. So called muscle and fat on the stomach of pigs. Cutting is necessary so as not to hurt the insides, otherwise you can spoil the meat. Especially with the boar.
After that, get the bodies. First the lungs, the stomach, the heart and the liver, then the bladder. Last we reach the renal part. Almost all insides are suitable for use.
Next, the pig is divided into two halves. It must be cut along the spine. Each half is obtained is cooled. Half carcass weight on average 40-45 kg. It depends on how much live weight.
When cutting dairy animals, the body is not divided into parts, only gutting, since the pig is prepared entirely.
Cutting half carcass includes the separation of fat. Each half is divided into three large pieces, which are then also cut. The hind ham, shank (part of the back leg without hoof), the front leg, the neck are separated. The scapula and pork knuckle (middle part of the front leg) are separated. Separately cut the bacon and loin (part of the pork loin).
Any portions of pork carcass obtained can then be divided into pieces.
Varieties and main parts of meat
The following division of pork into varieties is adopted. The first includes: ham, scapula, loin, bacon, lower back. To the second - knuckle, cheeks with cervical notches, shank. A pig is cut into these parts for retail too. Price depends on the variety.
Often people, for example, when they hear the name “kostrets,” do not understand what they are talking about, where this organ is located, and in general, this is which part of the pig - the back or front. Therefore, we will tell you what the main parts of carcass and meat are called.
Pig rump is the loin area where the sacrum is located. Higher goes carbonade (carbonate - wrong) and pork tenderloin. These are the most valuable parts of a pig's body.
Carbonade is meat that is located on both sides of the spine on the back. The part of this meat that goes over to the ribs is brisket.
The pig pigments in the diagram is below, this is the abdominal zone. The breast is higher and is especially appreciated if sold without bones. The scapula is the upper part of the foreleg with or without a bone.
Spatula, tenderloin, fillet - this is lean pork. The meat in these places is tender and non-greasy. The scapular part is divided whole and scapula on the bone. Used for cooking broth, minced meat, roast. Read more in the article "About lean pork."
Separation and culinary purposes
Let's take a closer look at how to carve a pig and how to use it, because for each part of the pork there are corresponding rules.
Cutting pork carcass for retail sale is done anatomically to distribute meat according to quality and purpose.
The half carcass is divided into cuts: cervico-scapular, spinal-lumbar, costal, chest, shoulder, plus hip part. Varietal cuts are also subscapular ribs, shanks, groin (groin area), tenderloin, and interstock zone. Each cut off part has its own name and is divided into smaller ones.
Neck-cut tanks include a boneless neck and cheek meat. It can be stewed or grilled. Stewed or fried, it is very tender and soft.
The concept of pork loin has several meanings. What is this part of the pig, now let's figure it out. As a rule, it is meat from the back, from which you can make the perfect schnitzel, escalope, kebab. But, if someone calls the front of the pork breast like that, it will not be a mistake.
Pork loin is subdivided into loin bones, chop and cutlet part.
Other parts and their value
The lumbar region of the carcass is a pork tenderloin and a thick sirloin.
Ham is on the bone or without it. This also includes the upper fillet zone. This meat portion is cooked whole, and also used for meatballs, broths. It also makes an ideal brass pork - pork, baked in the oven.
Breast is also on the bone (ribs) and without it. Pasha also belongs here (it is also called a paunch) - a section located on the stomach. The brisket is often baked, an entrecote is made of it (more saturated than beef). This meat is also suitable for broths and roasts.
The most tender meat is pork tenderloin, suitable for goulash, kebab, soups and many other dishes. Shin and shank are not so valuable. The meat is tough, but it can be used. As a rule, it is boiled at home. Sometimes roll into a roll and then get the product for frying, stewing.
Pork tenderloin is one of the most valuable parts. Read more in the article "What parts of pork are the best."
Piglet handling and use
Suckling pig meat is considered a delicacy. It has a delicate flavor and low fat content.
Small piglets, weighing less than 6 kg, are baked in the oven as a whole, without even separating the head. They are premature and gutted. The inside of the piglet is removed through a large longitudinal incision. It is made along the entire length of the carcass. The abdomen and sternum of an animal are cut.
Medium-sized piglets can be divided into half carcasses and cook even at home, laying them on a large pan. When cutting in this case, the head is also left.
With large pigs that weigh 7 kg or more, will have to tinker. Half carcasses of such animals need to be cut into two parts. Total get 4 pieces. They are cut across in the middle. In one half is the rear ham, in the other - the shoulder blade with the front leg.
Such meat is best baked in the oven or grilled.
What else you need to know about cutting and storage
Getting ready to cut the pig, remember that cutting a pig goes on one principle. It doesn't matter if you are hammering boars or sows and how much weight they have. The only thing - the meat of the knur smells bad, its use is possible, but unpleasant. Buy it, too, the hunters will not. Whatever measures you take to eliminate the stench, non-neutered boar will not smell like preparing for slaughter.
The rest of the pigs are all the same: the division into parts, their names, the approximate amount of meat, although they look different. The final output - how much you get from the pig product - affects not only the weight of the carcass, but also the accuracy when dressing.
Shredded carcasses are kept chilled or frozen. If you are going to quickly sell pieces of pork, you need to be outside the freezer for no more than two days. Salo is stored separately.
Thus, although cutting pigs has a lot of nuances, it is quite capable of almost everyone who chose his pig breeding business.
If in our article you find answers to your questions, be sure to write about it in the comments.
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