How to stab a pig in the neck

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Learning the slaughter of pigs in the neck with their own hands can only be made some effort and picked up a competent mentor. We hope that you do not have problems with self-motivation, since this method of killing a pig is the most convenient. We will become a guide for you in this area and tell you everything that is required for this difficult process. Read further on how to kill a pig with a blow to the throat, how to prepare for the procedure and practical tips for beginning farmers.

Slaughter weight from an economic point of view

In this article, we will not just tell you how to beat a pig, but also share some secrets. One of them is the slaughter weight determination scheme. This is important for maintaining profitability and product quality. The most lean and demanded pork is obtained by slaughtering pigs weighing 90-100 kg.

When occupying a pig industry, it is important to find a balance between supply and demand, not allowing economic losses. Slaughter weight of pigs varies depending on the initial weight. You can get 73% pork by slaughtering stokilogram pigs. This is a good indicator, but it can be raised.

A large mass of pigs before slaughter means high fat content of the product with a low level of demand. Having fattened the pig to 120-130 kg, you will slightly reduce the quality, but increase the slaughter yield by 17%. Using this scheme, you can get a big profit by maintaining the "marketable" meat.

But, keep in mind that the scheme works only with meat species and does not apply to meat-greasy and greasy types of pigs.

Preparation of equipment and bottomhole site

Before explaining how to slaughter a pig correctly, we want to mark the front of the preliminary work. Need to prepare:

  • pig slaughter area;
  • tool for stunning (sledgehammer, stun gun);
  • tools for stabbing (knife, spetszatochka);
  • blood collection containers.

Determine the place under the face: a room or platform, as far as possible from the pigsty. Prepare the plot, setting it in order to get rid of pig blood and remains after work. Use sawdust, hay, or other material.

Be engaged in the preparation of cutting tools: knives for different types of work. The article "Which Knife to Choose for Slaughtering a Pig" tells in detail about different knives, but for slaughtering a pig in the neck, a blade about 15 cm long is required. If you choose a short dagger, you will not reach the carotid artery and the jugular cavity (where the blow is struck) , but only damage the skin and meat layer, angry pigs.

Decide on how to handle piglet skins: firing or scalding. Details can be found in the article “Burning of pigs”; we only note that special tools are required for roasting carcasses, and a large vat is required for overcooking. But scalding is a more time-consuming treatment option that takes more time and man-resources.

Blade and its features

Slaughter pigs at home produce only a specialized knife, and there are certain reasons for this. Remember that good blades for hardening are not sold in stores, they are ordered from masters who make just such a tool. A competent specialist will make it from durable metal so that the dagger does not break during operation.

The importance of proper selection of the length of the knife is due to the fact that the pig has thick skin and a rather large layer of bacon. The level of fat in the neck, depending on the meat category, is from 1-3 cm (the first category) to 4 or more cm (the third category). The pig's skin has a thickness of about 3 cm., Which adds up to a minimum of 6 cm.

Given the muscle layer and the need to cut the artery, choose knives 12-18 cm in length and 2 cm in width, always double-edged. Some miners advise to choose blades with a dale (blood flow). In practice, the chute does not contribute to the outflow of blood, and its presence is caused by balancing and rigidity of the blade.

Bleeding and its meaning

When stabbing in the neck, you will need buckets to collect piglet blood. After an exact blow, piercing the artery with the blade, one has to quickly pull the knife out of the wound so that the blood goes outside and does not clot inside. In the article “How to Prick a Pig in the Heart,” it was said that with this method there are blood clots inside the body, and they have to be cleaned with napkins.

When slaughtering a pig in the neck, this problem does not arise. Blood flows out and pigs collect it for further use.

Pig blood is used in medicine and food industry, therefore, when slaughtering the pigs, they are trying to save it. So that it does not coagulate, it is regularly stirred during runoff, and then sent to a cold place for safety.

As soon as you get the knife from the wound, the blood will flow from the incision. But in some pig farms pig meat is not prepared for sale, but sent for processing. In this case, you can not wait for the bleeding. On the contrary, it is necessary to close the hole with a wooden stopper to keep the product from bleeding.

Process Methodology

Understanding how to slaughter a pig, we note two fundamental differences between the method of striking a knife in the heart and a puncture in the neck. Considering the second option, we note that the "cervical technology" allows you to maximally bleed the carcass. Secondly, the blow is struck after stunning the pig.

But the risk of technology is that if it hits the wrong way, the pig will break down and try to escape. Before slaughtering a pig, it must be tied up.

Bring the pig to the crossbar - with this technique, the presence of a U-shaped horizontal bar is required. Put a bowl of food to distract the pig at a time when helpers tie the ropes to their hind legs. Flip the ends of the ropes through the horizontal bar and sharply pull.

Smash the forehead with a blunt wooden hammer to stun the pig and quickly drive the knife into the neck on the left side. Mark a place to strike, 2-3 cm below the auricle - the area where the piglet’s artery passes.

Beat so as to immediately kill her, but do not hurt your heart. Take out the blade and substitute the bucket so that the blood drains from the carcass.

The nuances of working with boars

In the section on how to cut a pig, we described the technology of slaughter in the neck and said that the method is applicable to pigs weighing 110-120 kg. But the mass of an adult wild boar exceeds 120 kg, which should not be forgotten. Because of the large weight of the animal, there are some nuances that distinguish the work with him from the slaughter of small pigs.

First, the number of assistants. In addition to the miner who kills the boar, it will take 3 assistants to immobilize the animal. But even 3 workers are not enough to drag the wriggling pig carcass to the horizontal bar, so the boar is tied up and immobilized on the ground.

To tie a boar, tie a rope around one back leg and pull it so that the animal is knocked down. Fix the free end of the rope on the pole, and hold the pig without moving. Immobilize it in any of the existing ways, and then apply an accurate and strong blow to the cervical artery. Further actions with the carcass are no different from the slaughter of pigs.

Small doesn't mean just

Beginning pickers believe that slaughtering small pigs is easier than big pigs, and this is their big mistake. In the article "How to slaughter a piglet correctly," many techniques and nuances of this procedure are described, which we strongly recommend.

Recall that the technology of slaughter piglets and the number of assistants are chosen in accordance with the weight of the animal. Children are prickled alone, but pigs over 20 kg should be slaughtered together: the assistant holds the legs and the miner strikes.

A blow to the neck is the best option when slaughtering piglets, as the procedure proceeds quickly, and the pig does not have time to realize anything. But do not make a discount on the small weight of the animal, as it complicates, but does not simplify the task. It is more difficult to aim at a small carcass, and an inaccurate blow will hurt the animal, but it will not kill it. If you get into the artery, the pig will begin to choke, but you cannot collect blood.

A few words about industrial slaughter

At the industrial slaughter, the method of slaughtering a pig in the neck is not less common than in domestic pig farming. But the similarity between these processes is only the place of impact, the other actions will differ. The main difference of the production method in the mass - in large slaughterhouses can kill up to 120 animals per hour.

The industrial method of slaughtering is simple: an immobilized and stunned pig is suspended from its back leg on a hook and lifted up to the desired level on a chain. The picker quickly and accurately strikes the neck, after which the blood flows into a specially equipped tank, where it automatically mixes. As soon as the bleeding is completed, the carcass will be sent for further processing.

Another difference in the industrial method of slaughtering pigs before home is the technology of stunning. Private farmers calm the animals with a blow to the head, and in large pig farms they use current for these purposes. But the use of electricity directly for slaughter is recommended only if the meat is sent for processing, and not for sale, because it will not work to bleed the carcass.

Psychology of farming: tips for newbies

Remember that slaughtering a pig is not a murder, but a business. Of course, the first slaughter of pigs will require not only concentration, but also psychological calm. There are two things that contribute to this.

First: do not treat pigs as pets, if you grow them for meat. Think of them as financial or food profits.

Second: do not allow children to pigs, otherwise the psychological trauma will not get you, and the child attached to the pig. It will be better if you prevent their communication in advance.

Only by doing the whole process of killing an animal by yourself will you understand how to slaughter a pig with the least psychological loss.

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