Surely, any novice farmer would like to learn how to properly slaughter a bird, namely, turkeys. These large birds are loved by many for the high quality of meat and its large quantity. How to carry out the slaughter of turkeys at home, as well as other useful tips, read below.
In order to properly conduct the slaughter of turkeys, it is necessary to observe the main condition: free the stomach and intestines of a selected bird or group of birds from food debris.. For this purpose, the feeding of the wards is stopped 12 hours before the slaughter procedure. This condition is the key to good quality of the meat, which is better stored and has a higher taste. If the meat is not stored, and immediately goes on the table, it is recommended to use the easiest method of slaughtering - the separation of the bird's head.
External slaughter method
With this method, the bird is cut by the jugular vein, which is located 2.5 cm below the ear near the facial and carotid arteries. The external method can be called more "dirty", but it is very popular in villages and small farms.
Implies cutting of blood vessels over the turkey tongue, in the back of the sky. There is a jugular and pavement veins. Then, with a sharp object, usually the same with which large blood vessels were cut, they make one point blow to the head. Both with the external and with the internal method, after the death of the bird, the bird spreads its wings; the carcass is hung so that the throat is closer to the ground. With such a suspension, the carcass will be easily plucked, and, turkeys are plucked immediately, until they are cold, and turkeys a little later.
Bird slaughter tips
For a good poultry farmer, useful tips will not be superfluous, because small tricks not only help improve the quality of the finished meat, but also save the farmer’s time. Most importantly, after slaughtering birds, observe the following rules:
- do not freeze meat in a hurry (deteriorating nutritional value and structure of muscle fibers);
- store the product in the cellar or in the refrigerator for no longer than a week in its raw state;
- process carcass with saline solution for longer storage (400 grams of salt per 1 liter of water).
How to increase the shelf life of fresh turkey meat?
Regardless of the method of slaughter, the bird carcass is hung upside down so that the blood is completely glass. Then proceed directly to the processing of birds. The more carefully and carefully, with the observance of all standards, slaughter is carried out, the longer the meat will be stored at home and the higher its nutritional characteristics.
How to pluck a bird?
There are two types of plucking: dry and wet. The first implies a "fresh" plucking, immediately after slaughter. The wet method means scalding the carcass with boiling water, so it is easier to remove the hard tail and primary feathers. In order not to damage the skin, feathers should be plucked in the direction of their growth, as well as down. To remove feather "hemp", use the method of burning dry fuel or gas.
How to gut a turkey
Gutting begins with an incision in the abdomen of the bird, through which the entrails are removed, as well as the oviduct (in females) and goiter. The process can be carried out completely, with the removal of all internal organs, and can be half - when only the intestines, cloaca and goiter are removed. Ready turkey meat is divided according to the degree of maturation of poultry for young and adult. Carcasses do not freeze immediately, but they are pre-cooled at a temperature of 2 ° C to 4 ° C, thus the meat freezes more uniformly and does not deteriorate for a long time.
Obviously, the slaughtering process will be successful if the farmer observes all the rules and recommendations. And the detailed video instruction posted on the site will answer all additional questions regarding not only the slaughtering process, but also the plucking and gutting of the bird.