How to slaughter a pig
Pigs are farm animals with high productivity. With one individual, you can get up to 100 kg of pure meat and a high-quality sebaceous layer. An animal intended for slaughter, with proper fattening, grows quickly and is unpretentious in the diet, which allows breeders to repeatedly pay for the content of the artiodactyl. However, a significant role in the quality of meat is played by the method of slaughtering a pig. The price of the final product varies, depending on the presence of blood in the muscle tissue and the proper cutting of the carcass. Before you kill a pig or milk pig, you also need to carry out a number of preparatory measures for cleaning the stomach of the animal.
How to kill a pig
Preparing an artiodactyl for slaughter
The method of slaughter at home and the preparation of the animal depend primarily on the purpose of the meat.
If the product is put up for sale, then before cutting the pig, you should conduct its inspection. The results must be confirmed by a veterinarian and issue a certificate that the meat meets the standards of the guest. The absence of such a document may result in penalties.
Slaughter of pigs at home is carried out using special tools. They should be prepared in advance:
- A long sharpened knife with a sharp blade.
- Blowtorch or gas burner to tar the skin.
- Place for finishing work: iron pallets or a wide stone platform.
- Iron tray for collecting blood.
- Cloth and napkins.
Artiodactyls should also be prepared for slaughter, depending on how much they weigh. A pig for slaughter should have a weight of 100 kg or more. Usually, pigs reach this mark for 8 months of life. At this age, animal meat is lean, because the sebaceous layer has not yet reached a high percentage. To achieve maximum weight, for several days before slaughter the artiodactyls are fed with pure concentrates. If pigs are bred for greasy slaughter, then they are slaughtered by 1.5 years of life. High-quality fat is obtained from pigs that eat at least a kilogram of concentrates per day and move a little.
You can kill a milk pig at the age of 2 to 4 months. During this period, the calf already has a sufficient amount of meat, which, due to the presence of mother's milk in the diet, has high palatability. Cutting piglets earlier is considered unprofitable, because the calf’s carcass will have low nutritional value due to the small amount of meat.
Before stabbing a pig at home, she is not given food and kept in clean water. A similar procedure is carried out 12 hours before slaughter. The animal’s gastrointestinal tract is cleaned naturally and does not contaminate meat during cutting.
Usually a yard is used for slaughter, so hunger will also help lure the artiodactyl into the street. In some cases, in order to bring out a large boar, use an empty container: a bucket or a basin. A pig’s face is covered with it, after which the artiodactyl begins to back away. Thus, the pig is taken out into the yard. These actions are necessary so that the animal is not afraid. Pork meat, which experienced less stress before slaughter, has a higher palatability.
Immediately before slaughter, the artiodactyl should be cleaned and washed: this will facilitate the processing of carcasses during cutting.
The same procedures are carried out before cutting the piglet. If the cubs are milk-fed, then they should be limited to normal feed. However, mother's milk can be given up to the slaughter itself.
Optimal time for slaughter
The best time for slaughter is considered the cold season. Most often, a pig is slaughtered in the fall or spring, because these seasons have the smallest number of insects. In winter, you can also kill artiodactyls, but the process of bleeding the carcass may be delayed due to the rapid cooling of the body.
Many newcomers to livestock are wondering if pigs can be slaughtered in the summer. Experienced breeders argue that it is possible, however, it is better to stab artiodactyls in the early morning. At this time of day is cool air and the least harmful flies.
The slaughter and butchering procedure takes an average of 2-3 hours if all the actions are performed by one person. The presence of a covered area allows slaughter of pigs during rainfall.
The quality of meat also depends on the hormonal background of artiodactyls. Sows are not recommended to be cut during hunting, because hormones in the blood noticeably worsen the quality of the carcass. It is considered optimal to slaughter a pig 2 weeks after the last day of hunting. During this period of the sexual cycle, the animal has the least amount of hormones in the blood.
Artiodactyl slaughter technologies
There are several ways to slaughter farm pigs. They differ in the process of killing artiodactyls and tools. There is no consensus among farmers on how to cut a pig properly, since each technology has its pros and cons. Among the methods of slaughter of domestic pigs are the following:
- Bloodless slaughter. It is performed by dissecting the jugular vein and carotid artery.
- Closed slaughter. It is the killing of artiodactyls by stabbing in the heart.
- Slaughter with a stun gun. A pig dies under the influence of current on the body.
All methods of slaughter are carried out, pre-locking the artiodactyl on its side or hanging. A pig cannot be cut while standing, because the animal behaves very aggressively before death.
During the application of any technology, it often happens that the farmer did not kill the animal with one blow. In this case, the artiodactyl can escape from the capture alive and cause injury to farmers or property. Often this happens if a large boar goes for slaughter. It is not always the first time you can reach the heart or carotid artery of an animal, therefore, before cutting pigs, they are stunned with a sledgehammer, ax ax or a special gun. Such a method is considered humane, because a damaged brain paralyzes the nervous system of the artiodactyl, and the pig does not feel pain. In addition, it immobilizes the animal, facilitating the process of bleeding.
Bloodless slaughter method
The bloodless technology of slaughter of pigs allows you to maximally bleed the carcass before cutting. Such meat is highly valued in the market, so many farmers resort to this method of killing artiodactyls. The disadvantage of this method is its inhumanity. The process of bleeding can take up to half an hour, during which the animal will slowly die.
The process of slaughtering farm pigs has the following sequence of actions:
- The pig must be distracted with feed and tie a rope on its hind legs. If there is a large boar for slaughter, then you should take more people to help.
- Ropes need to be thrown over a strong beam and tightened so that artiodactyls hang at a convenient height.
- If the boar weighs more than 100 kg, it is better to fill up the pig on one side and fix it with ropes.
- Wait about 15 minutes for the artiodactyl to calm down, after which, with a single motion with a sharpened knife, cut the carotid artery and jugular vein. It is not necessary to completely cut the throat.
- Place a tray under the open wound to collect fluid. Pig blood can also be used in cooking or medicine.
To determine the location of the incision, the anatomy of artiodactyls should be studied in advance. For beginners who don’t know how to slaughter a pig, you can watch a video or chat with specialists.
Closed Slaughter Method
Many newcomers to livestock are wondering how to quickly kill a pig. For this, the method of closed slaughter of artiodactyls is used. It is a violation of the integrity of the heart muscle with a stabbing knife. In this case, the animal dies much faster, but the minus is a small hemorrhage in the chest, which slightly reduces the cost of meat.
You should be aware that when using this technology after a stun with a sledgehammer, a boar may reflexively try to stand up, so the ropes must be made of durable material. Also, it is not always possible to kill the artiodactyl with one blow.
The procedure for fixing the animal is the same as with the bloodless method. The scheme for slaughtering farm pigs looks like this:
- Lay the piglet on the right side.
- Apply a sharp blow to the stern of artiodactyl between the third and fourth rib.
- Keep the knife in the wound for a while.
The carcass is bled in the same way: they cut the neck of the animal. To remove the blood that has flowed out of the damaged heart, the pig is opened the sternum and scooped up the liquid. The residues are wiped with a cloth or napkins.
Before you stab a farm pig in your heart, you can watch videos or training workshops. Otherwise, the breeder may not have enough experience to kill the artiodactyl with one blow.
This technology is often used by beginners to kill a large boar. Such a method is not welcomed by experienced breeders, because rapid muscle contraction can impair the taste of meat and such a product is less on the market. In addition, the method of killing with a shocker causes the animal unbearable suffering and is considered the most cruel.
The slaughter procedure is quick: the animal is stunned with a stun gun, after which the neck or sternum is cut. It doesn’t technically matter exactly where to touch the shocker, but farmers prefer to use the tool on their heads.
This method is distinguished by technological speed and minimizes the risk of harm that a male with great weight can do. On large farms, the method of slaughter using current is very popular. Breeders use electric lines to slaughter pigs.
Slaughter of piglets
Before slaughtering a piglet, the animal should be weighed. Large cubs are slaughtered by the same methods as adults. If the piglet weighs less than 60 kg, then it is slaughtered with the help of special equipment made of stool.
The young are killed by an injection in the neck, after which the pig quickly dies. Beginners are encouraged to watch a video on how to cut piglets at home, so as not to make mistakes and not spoil the tender meat.
Processing meat after slaughter
After slaughter and bleeding, the carcass should be ground with a burner. After that, the bristles are scraped off with a knife along with the upper layer of rough skin. It is necessary to carefully burn the cloven-hoofed belly, since the skin there is very thin.
You can use not only a burner, but also a blowtorch or straw. Often, the grinding of pork carcasses with straw is carried out to give the meat a special flavor. Some pig owners use special varieties of herbs to improve the palatability of the produce.
Soot should be washed off with water and wiped with a cloth. If the skin is removed, the carcass does not need to be heat treated.
Cutting works have a clear procedure. If the cutting rules are not followed, then the meat may lose nutritional value. The diagram of this procedure looks like this:
- The head is cut off.
- An apron is cut out on the stomach of the artiodactyl.
- The chest is cut in the middle.
- The esophagus is tied at the end and pulled out of the body.
- Remove the heart and lungs.
- The intestines and stomach need to be pulled out carefully so as not to tear the film.
- Before removing the liver, the gallbladder must be removed. It is important to be careful in actions, otherwise bile will permeate the carcass and the meat will be bitter.
- Fat is cut from the sides of the pig and subcutaneous fat is removed.
- Remove the bladder and kidneys. Caution should also be exercised when cutting a bladder.
After cutting, the carcass is wiped with dry rags. It is not recommended to wash the inside of the body, as this will reduce the shelf life of the product.
So, there are many ways to properly slaughter a farm pig at home. For private households use a bloodless or closed method of killing. Large enterprises prefer to use electric slaughter lines. Recommended for beginners who do not know how to stab a pig, watch a video for training. You can also consult with experienced farmers and ask them to demonstrate how pigs are slaughtered, clearly.