Animals

Only 10 years ago, the study of the quality of milk and dairy products was possible only in the conditions of laboratories. The analysis process was rather time-consuming, required highly qualified staff, could take up to 15 hours. The development of technology has radically changed the situation. Modern methods of express analysis, thanks to the introduction of new methods, help to carry out research an order of magnitude faster, not so dependent on the qualifications of personnel with high accuracy in determining the parameters.

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In the article we will describe how to clean the pig's stomach at home and how to get rid of unpleasant smell. Sometimes this by-product is called tripe. It can be found in recipes. The dishes are quite interesting, although not common in the daily menu. But after the slaughter of the animal and before cooking this body must be carefully processed.

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In this article we will explain how to clean the pig language. The peculiarity of this by-product of the first category is that the juicy and tender flesh is hidden under the dense skin, which is difficult to clean. But, knowing some secrets and tricks, it will be easy to cope with the task. The main thing is to show a little patience and strictly follow the instructions and tips.

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In this article we will talk about how to singe a pig in different ways. The process is technically simple. But in this case there are certain subtleties and tricks, which are simply necessary to study in order to obtain a qualitative result. They burn the skin of a piglet in order to remove the hard bristle surface and prolong the shelf life of meat and fat.

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In the article we will analyze what the output of meat in pigs, and how this indicator depends on their live weight. The percentage in the carcass of bones, viscera, fat and pure meat is directly related to the pig breed and its age. The amount of the product obtained is also affected by the sex of the individual. Slaughter weight is very important for calculating farm profits.

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If you are going to the market or to the store for meat, it would be good to refresh in your memory which part of the pork is the softest and tastiest. What is better to cook from this or that piece. Will it be roast, baked in foil, got ready to make a kebab, or decided to pickle homemade lard. For each of the dishes have their own subtleties.

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This article will discuss how to heat pig fat, what it is for, and whether it has beneficial properties. This product has long been mistakenly considered harmful to the heart. It found high cholesterol. However, in families where they keep pigs for themselves, they have never doubted its quality and have always used them.

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The article deals with lean pork. This is the one that contains the least amount of fat. Of the parts of the carcass can be distinguished shoulder, chop, tenderloin and filet. In general, meat and lard of pigs - the product is popular due to the taste and the fact that animals are unpretentious in care, food and quickly reach slaughter weight.

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This article will tell you how to remove the smell of boar from pork meat. Situations when the lard purchased in the market or other parts of the piglets in the cooking process begin to spread an unpleasant odor, unfortunately, not uncommon. The main reason is the slaughter of non-neutered boar, in the carcass of which the secreted hormone testosterone is fully preserved.

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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.

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Choose a knife for the slaughter of pigs - not an easy task, requiring careful study of its characteristics. Unrecorded defect may cause unsuccessful operation. There have been cases that the blades remained in the carcass, which caused terrible pain to the animals. In such a situation, adrenaline was produced in the body, the pigs were torn off the leash and worn until they fell dead from blood loss.

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If you do not have the opportunity to slaughter a pig, you can shoot a pig with a gun. How to do this with minimal harm to the animal, we will explain in this article. This method is not considered humane, but is used by residents of farms located in remote areas at a great distance from other settlements.

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The opinion that cutting and boning pork is one and the same is wrong. The first is to divide the pork carcass into pieces. The second is the process of separating meat from bones, which can be mechanized and manual. Accordingly, at home and in industrial plants, the procedure is different.

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This article will tell you how to chop the pig's head, quickly and without hassle. Thanks to our tips, you can diversify the diet of the family and save a significant part of the budget. Tongue, brain, cheeks, ears and piglet pigs are among the delicacies. And even if raw, this part of the carcass does not look quite appetizing, the taste of the finished dish fully compensates for this drawback.

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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.

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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.

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It is very difficult for a livestock breeder to organize the slaughter of pigs at home. This should be carried out competently and quickly, so as not to cause stress in the animal, which is reflected in the taste of pork. There are many methods of slaughter that professionals use. However, in the conditions of a small farm, it is worthwhile to do it yourself in order to reduce costs.

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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.

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If you first started growing piglets, you can hardly imagine how to properly cut a pig, without causing it suffering and not spoiling the quality of pork. Often, livestock breeders experience serious discomfort when pets reach a slaughter weight and the time comes for their slaughter, which must be carried out according to all the rules and recommendations of specialists.

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In the article we will talk about how to cut a pig at home. Unprepared owners experience serious psychological discomfort when faced with the need to do it personally. However, it is better to immediately learn how to slaughter animals of different age groups correctly, so that they do not experience unnecessary pain and not suffer.

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