Let's see how to slaughter a piglet so as to get pork of excellent taste, without internal bruising and unpleasant smell. Slaughter is the most difficult moment from the psychological point of view in pig breeding and requires an exclusively professional approach. If you are strongly attached to your pets, then the slaughter process can be trusted with a professional, although it is much easier and safer to do it yourself.
Requirements for sent to the slaughter pigs
In industrial and amateur breeding, the fattening piglets are slaughtered to achieve slaughter age and to gain the required mass. But you can do this at any desired time. The breeder determines when and how to cut pigs, taking into account many factors.
First of all, you should pay attention to the state of health of the animal, its appetite and the daily rate of weight gain, as well as the presence of a thick layer of subcutaneous fat, called lard. Often, slaughter is carried out on an emergency basis, which may be due to the inactivity of the pig, as well as the lack of funds to acquire the required amount of feed.
The age of the pigs sent to the slaughter depends on the direction of livestock breeding:
- if they plan to sell dairy pigs to expensive restaurants, where they will be baked as a whole, they will slaughter them to reach 1.5-2 months and they will reach a weight of 10-20 kg;
- for fat-free pork, it is better to kill the piglets 3-4 months, which weigh 40-60 kg;
- when six-month-old pigs are slaughtered, they get full-fledged pork, highly appreciated by gourmets for their juiciness
- with standard slaughter for fatty pork and fat, piglets are fed for 7-8 months to set a live weight of 120-130 kg.
Today we will tell you how to cut a piglet properly, after preparing it for slaughter.
Slaughter is held during the cold season.
In industrial conditions, the slaughter of animals produced year-round. The orientation goes to market demand and the possibility of releasing funds that are sent to the bulk purchase of grain and combined feed, premixes, vitamin supplements and biologically active substances.
In the village, the approach to fattening and slaughtering pigs is somewhat different. Each owner of the farm tries to focus on their financial capabilities and get the largest possible amount of pork at the lowest level of costs.
For this suckling pig is purchased from breeders in the springtime, hoping to score it in late autumn or early winter, when there are no flies and other insects that carry a variety of infections.
Regardless of how and how to cut pigs, in the cold season, the farmer has more time for high-quality cutting of carcasses, storage of meat, as well as the preparation of sausages, smoked meats and stews.
Another advantage of slaughtering pigs in the winter is that the livestock breeder gets rid of the need to expend energy on heating the pigsty and keeping it at the optimum temperature for keeping pigs.
A very important point is the pre-slaughter preparation of the animal, which is stopped for 12-24 hours before the intended moment of slaughter. The release of the intestines from food is very important when cutting up the pig carcass. This reduces the risk of damage to the intestines and the ingress of waste products to meat, which inevitably impairs its taste, reduces the shelf life of pork.
It is also very important to release the bladder of a pig or hog prepared for slaughter. For this you need for 3-4 hours before slaughter not to give the piglet water.
Remember, urine and gastrointestinal contents are the most negative factors that can spoil the taste and quality of pork.
It is best to transfer the animal to a separate pen, from which it will subsequently be taken to a slaughter area.
Industrial pig breeding recommends the use of special mechanisms and techniques to significantly reduce the cost and time to slaughter each pig. Such operations are carried out very quickly, so that the animal does not experience stress, which is reflected in the taste of pork.
The most important point is the stunning and lulling of animals. To do this, the cells with piglets are lowered into a container filled with carbon dioxide, or stunned by a strong discharge of electric current.
The unconscious piglets by the hind legs are hung on special machines, and then slaughtered, cutting the carotid artery and the jugular vein on the throat.
With this method of slaughtering, the exsanguination of the carcass is carried out very quickly. The blood immediately flows into specially prepared containers, after which it is sent for further processing, and the pig carcass itself enters the dressing shop through a conveyor line.
Read more about this in the article "Technologies and methods of slaughtering pigs."
Slaughter house tools
At home, to carry out the slaughter of young stock in this way does not make sense, because the purchase of special equipment requires the expenditure of serious funds that are almost impossible to return.
Therefore, owners of farms prefer to slaughter pigs that have reached slaughter age by traditional methods. For this purpose, a specially prepared steel knife is used, which has one-sided or two-sided sharpening of the blade.
This knife has a length of at least 18-22 cm, it should not bend, have a non-slip wooden handle, and the steel sheet itself should pass from the tip of the blade to the end of the handle.
If a piglet is killed by a blow to the heart, then the knife should have a two-sided sharpening of the blade, and when applying an accurate blow to the neck, it is good enough to sharpen the knife from one side.
Once you understand how to slaughter a piglet correctly, you will be able to slaughter fattening animals on your own for many years, reducing the cost of maintaining a peasant cattle farm.
Equip a slaughterhouse in the backyard
The process of slaughtering young animals requires the preparation of a convenient site, which is best equipped behind the barn, eliminating the possibility of very impressive animals to see the killing of their relative.
Slaughter area should be flat and able to accommodate the pig, as well as the miner and his assistant.
If a culled pig is sent for slaughter at the age of 3-4 months, then the farmer can easily carry out the slaughter on his own.
The older pig has a weight of 100 kg and is a very strong animal. Some professional hatchers slaughter such animals on their own, but it is best to call an assistant who will help you to fill up and hold the animal while you are teasing it.
Do not forget to immediately prepare a wooden shield on which cutting of the slaughtered pig carcass will be carried out. For this, a hinged wooden door of a shed or any other utility building is perfect.
Be sure to sprinkle the slaughter area with straw or sawdust. This will simplify the process of cleaning it from traces of blood and feces.
Prepare clean blood collection containers. Check the condition of the blowtorch or gas lamp, which will be used for grinding the carcasses, as well as cleaning the skin from bristles and dirt.
Protect the animal from stress
How to kill a piglet, to relieve him of stress and not cause excessive physical pain, we explain below.
Almost always, a piglet prepared for slaughter feels a near approach of death. Khryusha does not want to get out of the pen and starts screaming if the farmer tries to drive him to the slaughter site by force. As a result of stress in the body produces hormones that spoil the taste of pork, which should be avoided to the maximum.
Hearing the cry of a slaughtered animal, the other inhabitants of the pigsty begin to get nervous. This can directly affect the reduction of their appetite and the rate of weight gain.
To avoid such problems, use a trick known to any experienced pig breeder. If you close the face of the animal with a large container or a piece of light bursting burlap, the pig always begins to move backwards, trying to free itself.
The owner of a peasant farm can only direct the movement of the pig, leading him to the slaughter site.
Homemade slaughtering piglets
Some pig producers kill pigs with gunshots or strong electric shocks, but such methods are not considered humane and are not recommended by experts.
At home, the two most common ways of slaughtering piglets with a knife are to strike an exact blow to the heart or cut the throat without damaging the trachea. Each of them has its adherents and can be used to slaughter animals.
If a machine is installed on your slaughter site for raising piglets by the legs, then it is best to use the method of delivering an accurate blow to the right or left side of the neck, in which the carotid artery or jugular vein is cut.
The pig quickly dies from blood loss, which flows into a specially prepared container.
Traditional heart beat
Another way to slaughter is stabbing the heart. The assistant miner throws a loop on the right hind leg of the animal and makes a sharp sweep by moving it left and forward. A pig hitting the right side of the pig is struck with a sharp knife strike between the third and fourth ribs of the left side of the chest.
If the knife has entered accurately, then it will begin to pulsate. With this method, the blood flows into the internal cavities of the animal and is not contaminated. It is easy to choose when cutting carcasses, and then send to the manufacture of sausage.
With a properly conducted slaughter, the animal dies within a few minutes. Already after 7-10 minutes after striking the heart, the pig's carcass can be sent to the tar and removal of bristles.
When cutting the carcass, you should try not to damage the organs of the genitourinary and digestive systems of the pig, and not to spoil the quality of the pork.
Read more in the article "What ways can slaughter a pig."
Unplanned slaughter of dairy and additional piglets
It happens that farmers have to cut a herd of young animals that have not reached the slaughter age. This may be due to the lack of funds for their feeding, or information about the spread of dangerous infections in nearby areas.
In the event of epidemics of African swine fever, Aujeszky's disease, swine flu and salmonellosis, the only effective way to stop the spread of infection is to slaughter the entire population of pigs in the area, and the destruction of their carcasses.
In order to eliminate such risks, farm owners slaughter piglets on their own, regardless of their age and weight.
Slaughtering dairy and supplemental piglets is not a very difficult task, since the pigs are small and do not offer serious resistance.
They are best killed by stacking on a stool or table and cutting the neck. For stronger pigs 5-6 months should be treated as adult animals, conducting slaughter in accordance with all the recommendations and norms.
It is strictly forbidden to kill sick pigs
If you plan to sell pork in the market, then be sure to contact the veterinarian, who will issue you a certificate of the presence of vaccinations in the slaughtered pig and the absence of helminths in its body.
It is strictly forbidden to send a piglet who is undergoing treatment with antibiotics for slaughter. These substances accumulate in the muscle fibers, spoil the taste of pork and can harm the person consuming such meat.
Pigs that have been treated with antibiotics need to be fattened for at least 2-3 weeks. This will give him the opportunity to recover in the meat the fatty layers lost during the illness and remove the harmful substances from the body.
If the animal has a good appetite, and begins to gain weight quickly, then its fattening can be continued to a set of industrial conditions. Otherwise, it is recommended to conduct culling, directing the pig to the slaughter.
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