Cattle slaughter must be approached responsibly. If there is no relevant experience, then it is better to turn to professionals for help. In the case when this is not possible, and you plan to do it yourself - our article will come in handy.

Preparatory procedures

Before starting the slaughter, it is necessary to prepare properly so as not to be distracted in the process. This stage includes the equipment of the place with everything necessary and the preparation of the animal itself.

Slaughter Equipment

It is important to collect and keep on hand all the equipment you need.

Here is a list of necessary things:

• sharp knife;
• hammer, stun gun or air gun;
• a winch or a thick hook driven into a beam;
• strong rope;
• clean bowls for meat, organs and blood;
• a basin with water;
• tarp for skins;
• a large table or pallet for cutting.

Learn how to properly make and equip a stall for cows, and also, find out what are the features of loose housing cows.

Cow training and places

First you need to make sure that the animal is absolutely healthy, as there are diseases in the presence of which slaughter is prohibited. To determine the condition of the animal call a veterinarian.

The day before the procedure, the cow is no longer fed, and only water is given. This is done so that the gastrointestinal tract is cleansed as much as possible, and in the future it is easier to carve the carcass. Water accelerates cleansing and promotes better separation of the skin from meat.

It is advisable to wash the animal with water in order to prevent the penetration of germs from the skin onto the meat during flashing.

The place before slaughter should be prepared in advance. For the procedure, a corral or a spacious place away from other animals is suitable, so as not to cause them anxiety and stress. The area should be dry and protected from the wind.

The floor or the ground should be covered with something, clean boards, straw or film are suitable for this. It is necessary to take care of the design for hanging the carcass - it can be a structure from strong boards or a beam with a winch.

Prepare in advance various containers for meat, blood and internal organs, as well as clean water. To cut the carcass you will need a large stable table.

How to slaughter a cow at home?

Cattle are not so easy to kill, as it may seem to people who are not related to this. The first step in killing a cow is stunning. Its main function is to immobilize the animal, reduce its pain, and ensure human safety from violent reaction of the cow.

After the animal faints, it must be killed by cutting the artery on the neck with a sharp knife.

Stunning an animal with a hammer blow

At home, hammer stunning is most often used. For this procedure, a wooden hammer is used, the diameter of which is at least 10 cm, and the length of the handle is about a meter. Using a metal hammer or ax is not recommended, as the force of impact can damage the frontal bone.

The blow should be in the area just above the eyes. It is very important to correctly calculate the strength, since a weak blow can cause bleeding, severe pain in the animal and panic. The right blow should deprive the cattle of consciousness.

For convenience, the head for the neck and horns are tied to a pillar or strong support, thereby fixing the animal.

Important! The base of the hammer should be slightly convex.

Electric shock

Another option for stunning involves the use of a special stun gun. They come in different shapes and types, but for home use they often choose a shocker that looks like a slingshot with a long handle. The cow is fixed by tying the rope to the support or placed in a specially equipped stall.

The end of the shocker is placed on the back of the head. When using this method, it is worth remembering that a person should stand on a rubber mat or in rubber boots.

The stunning procedure lasts from 10 to 20 seconds with a discharge of 100 to 200 volts. The exact voltage and duration depends on the age and weight of the animal. The discharge of the current does not kill the animal, but only paralyzes it, so, as in the case with the hammer, it is worth hurrying with the end of the procedure until the cow regains consciousness.

Air gun

Sometimes a pneumatic gun is used to make the cow pass out. The shot should fall in the frontal part just above the eyes. After striking, the cow does not die, but is immobilized, as in the previous methods.

Bleeding

In order to kill a stunned animal, there is no more than 10 minutes, so they act quickly and accurately. A sharpened knife cut the carotid artery at the base of the head. In order for all blood (about 7% of the total carcass weight) to drain, it is advisable to hang the animal vertically, head down.

For this, a beam with a winch or hook is useful. Usually, to hang a carcass, the effort of several people is necessary.

The blood draining procedure lasts about 6-8 minutes. About half of all blood remains in the muscles and internal organs.

Important! Slaughter is carried out in a cool time when there are no flies, since their accumulation on the carcass can make the meat unsuitable for consumption.

Cutting a cow

Butchering a cow is a rather lengthy and responsible process, because you can damage the skin or meat, thereby significantly reducing the cost of meat. The process consists of skinning and cutting the carcass into parts.

When to start?

From the moment of stunning to the end of flashing, no more than an hour should pass. Then the meat will be the highest quality. Before cutting, you need to wait until all the blood drains.

Did you know? On a global scale, the most popular red meat is not beef at all, but goat meat. Its use is very common in Asia, Africa and South America.

Skinning

Skinning takes about a third of the time from the entire duration of slaughter. The procedure takes place both manually, with a knife (whitewash), and using a winch.

When skinning by hand, they start from the head - ears are cut off, circular cuts are made around the nose, mouth and horns. Also cut from eye to ear. Then hold a contraction with associated trimming at the neck. When the skin is separated, the head is cut off from the body. After this procedure, it is necessary to bandage the trachea in order to prevent the contents of the stomach from getting on the meat.

A sharp knife makes an incision from the throat through the stomach (bypassing the udder) to the anus.

The skin around each hoof and joints of the limbs is cut in a circle. A longitudinal incision is made from the joint to the hoof. Next, the skin is removed from the front legs, moving to the neck, and then to the chest. After moving to the back and hind legs. The skin rises to the ridge, and then with the help of a sharp knife is pulled to the tail.

With mechanical removal, the carcass is fixed to the forelimbs. The skin of the front legs is hooked and pulled by a winch towards the tail. During the procedure, fat and muscle fibers are cut with a sharp knife.

Learn how to build a cattle farm.

Carcass cutting scheme

Butchering of the carcass begins with the removal of internal organs (internals). The sternum is cut and the previously bandaged trachea and stomach are removed. Carefully remove the gallbladder so that it does not tear and does not spoil the taste of meat. Next, get the heart, lungs, liver and kidneys.

Then the back is cut and the rectum is removed, the udder and genitals are separated.

Next, you need to understand how to cut the carcass so as to get the maximum amount of clean meat. For the front and rear there are own cutting schemes. When working with any of them, you need to completely clean the cartilage, films and tendons.

Did you know? The first general slaughterhouse in Russia was established in St. Petersburg in 1739 .

Front end

First of all, the carcass is chopped lengthwise into two parts. Then each is cut across, separating all the ribs from the back (approximately on the 13th vertebra). The neck and shoulder blade are most valued.

The shoulder blade is separated first, then the cervical. The meat should be cut to the bones. Then the sternum, the subscapular part and the ribs collapse.

Back of

The back consists of lumbar, posterior pelvic and legs. The best meat is the tenderloin, which is cut from the back of the pelvic edge.

In the lumbar region, a thin edge, hem and flank are appreciated.

Legs are divided into rump, thighs and drumsticks. From all parts you need to remove the femur and tibia. And carefully clean from the veins.

Slaughterhouse

At an industrial slaughterhouse, everything is put on stream and much is automated. So, the animal is washed with water, then driven into a pen, where it can not move. Immobility makes it possible to deliver a stunning blow with an air gun as accurately as possible.

After killing, the cow is hung on hooks for draining blood. Further, the carcass is freshened and sent to the cutting line along the conveyor.

The procedure for slaughtering cattle is not for the faint of heart. But the farmer, before getting livestock, must understand that someday the cow will have to be killed. So, if you are not completely sure that everything can be done correctly and efficiently, then the first time it is better to ask for help from the outside.