The specificity of the slaughter of a bull

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2020-03-18 23:20:14

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Born to heifers in private households are usually grown to produce the milk. Bychkov, in most cases, slaughtered for meat by the end of the first year of their life. To keep cattle longer period is considered impractical. Animal feed overgrown consume a lot and gain weight too quickly.

To Make the slaughtering and butchering of a bull in the household should, of course, correct. When you perform this procedure, you must ensure that the animal does not suffer. Produce slaughter in such a way that the carcass out as much blood.

the slaughter of a bull

Characteristics of growing cattle for meat

To Buy calves for fattening is recommended in winter and contain until the end of next autumn. In this case the animal in the summer time can get a large amount of green feed. Consequently, the meat from it will be more tasty, nutritious and useful. For some time before slaughter in the diet of the goby, it is desirable in any case to introduce more grass or hay.

Castration of cattle grown for meat the experienced farmers is not recommended. It is noticed that animals that fail this procedure, much faster gain weight.

Thus, the slaughtering of bulls is in most cases up to a year. But to this rule there are exceptions. For example, according to Muslim tradition, slaughter of ox on Eid al-Adha is produced in the case, if he had turned 2 years. Choose healthy animal, not lame, not oblique, with entire horns, teeth and ears. Otherwise, cut another bull.

 the slaughter of ox on Eid

Preparations

Run the slaughter needs only experienced people. The beginner will first need to find more versed in this matter assistant. The bull to slaughter, prepare the following:

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  • They are driving the animal in a stall without hay and do not feed during the day;

  • Three hours before the procedure is stopped to give the bull the water.

A stall for the ox is chosen so that it does not see the preparations for the slaughter. Otherwise, the animal will start to get nervous, which in turn can greatly complicate the task.

Main stages

Will the slaughter of bulls in a few steps:

  • The animal is fixed;

  • Deafened.

  • By the impact cause him to lose consciousness;

  • Cut the neck artery.

  • Hang the carcass to drain of blood;

  • Cut up the carcass.

How to dump the bull for slaughter

Record the cattle to the bar first by the horns, and then by the neck. To stun the animal using a wooden hammer. To the bull fainted, this tool hit the junction of the first vertebra and the occipital bone. If the wooden hammer is not in the household, you can replace it, for example, an axe of large size. Punch produces blunt instrument.

 slaughter the bulls at home

Bleeding mascara

The bulls Lose consciousness from a blow, usually only for a few minutes. So then you need to act quickly. In order to cut the artery, the farmer will need a very well sharpened knife. The skin in the lower part of the neck should be cut so that exposed major blood vessels. They need to be cut across.

In order to pull the blood from the cut artery animal need higher to raise his head. It should be under frame large Cup. In order to pull as much blood, the carcass should be patted in the heart. This will stimulate the blood flow.

In any case, when you perform this procedure, you need to be as careful as possible. The fact that stunned the bulls usually exhibit strong convulsions. The size and weight of cattle usually has a significant. But so much kicking, his limbs in the throes of a bull can cause to the people involved in its bottom, significant damage.

Gathered in the Cup of the blood later or dispose of, or to use as a component of feed for other animals in the farm economy.

the slaughter of ox on Eid

Two More ways of slaughtering a bull at home

Sometimes in private households and on farms cattle were killed and several other technologies. In this case, a firearm.

Method of slaughtering a bull from the gun in terms of technical performance is considered to be somewhat less time-consuming than using a hammer. However suitable this method of slaughter is, of course, not all owners of farmsteads. Guns nowadays can keep in the house only people with a hunting license. The procedure of registration — the task is troublesome and also relatively expensive.

Shoot a gun at the bull at slaughter, immediately trying to get him to a point on the forehead between the eyes. In some cases, the owner of a farmstead it is necessary to shoot the animal several times.

Eid al-Adha, according to Muslim tradition, the bull is cut using only a knife. In this case the procedure produces several people (usually seven). To slaughter the animal closed with a strip of cloth eyes. Then with the help of the ropes fill the bull to the ground and tie the cross two front and one rear leg.

Next some people hold the animal, and one with a prayer, cuts its throat a knife to the cervical vertebra. Then the animal's head separated from the body. At the final stagebull untie the legs and cut it according to the standard scheme.

When using this technique from carcasses to remove the maximum amount of blood. And this goal is supposed to achieve, according to Muslim beliefs. In private households with conventional slaughter this technology is not applicable.

Commercial way

At home cattle are sacrificed, usually through shock or shot. At the enterprises of the slaughter of bulls in most cases put on stream. The first-selected lead animals into the pen the special design, complemented by a mobile platform.

how to fall down the bull for slaughter

Next, each bull was placed in a separate compartment very close so that he could not even move. In the next step the worker of the enterprise, specializing in the slaughter, passes through the compartments with a special shock pistol. As with the home bottom, the cartridge in this case allowed each animal in the forehead between the eyes. Die bull-calves at use of such technology immediately.

How to remove the skin

This procedure start immediately after the carcass to drain the blood. In order to remove the skin, pre-carcass:

  • Cut off the ears under the ground;

  • Make circular incisions around the mouth, horns and nose;

  • The same incision is made around the anus and joints;

  • Make longitudinal incisions along the legs to the stomach;

  • Cut the hocks on the legs.

The Very the skin is removed in the following sequence:

  • His;

  • Feet;

  • With the neck and sides;

  • Chest;

  • From the rear.

How to skin the carcass

This procedure starts with the breaking of the axe through the thorax. Further butchering is produced in the following sequence:

  • Separate the trachea and esophagus.

  • Cut the peritoneum along;

  • Carefully pull out the intestines and stomach, trying to ensure that their content leaks out;

  • Take out the heart and lungs;

  • Remove the liver and remove the gallbladder.

slaughtering and butchering of a bull

Final phase

After the carcass is skinned, it is cut into two parts along the ridge. Then it is placed in cold. The right time to produce the final cut of the standard scheme. Each of the parts of the carcass of a bull can be assigned to a certain class:

  • Back, belly, back — to the first;

  • Flank, shoulder, shoulders — second;

  • The rear and the front of the shank — the third.

Edit skins

So, how to properly slaughter the bull and butcher the carcass, we found out. But what to do in the future with skin? Some owners of farmsteads this by-product just throw. But sometimes the cow's skin is subjected to treatment and then sell.

First, with the skins removed with a sharp knife, taking care not to damage the membrane, remnants of meat. Then it is folded in half along the line of the ridge so that fur was on the outside. Like this skin, leave for 1-2 hours in the cold. Then with the skins removed the remnants of meat and fat and proceed to its conservation and decoration.

Is Made by tanning the cow skin in a rather complex technology. Skin:

  • Vigorously rubbed not iodized salt;

  • Drops for a few hours in a special solution which is a mixture of water, vinegar and chloride of sodium;

  • Dried

  • Actually subjected to tanning with the use of special oils.

Next the skin is pulled on the machine of special design. Subsequently, if necessary, paint it.

right bottom of the bull

In the home the skin can then be used, for example, as the original carpet. Meat processing plants sell a byproduct of normally in a Shoe factory or enterprise engaged in the manufacture of accessories — bags, wallets, etc.


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BE: https://tostpost.com/be/b-znes/39061-specyf-ka-byka-zaboyu.html

DE: https://tostpost.com/de/business/38589-die-besonderheit-der-schlachtung-des-ochsen.html

ES: https://tostpost.com/es/centro-de/38351-la-especificidad-de-la-matanza-del-toro.html

HI: https://tostpost.com/hi/business/23109-the-specificity-of-the-slaughter-of-a-bull.html

JA: https://tostpost.com/ja/business/21122-the-specificity-of-the-slaughter-of-a-bull.html

KK: https://tostpost.com/kk/biznes/39440-erekshel-g-kenzhar-b-any.html

PL: https://tostpost.com/pl/biznes/41129-specyfika-uboju-byka.html

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UK: https://tostpost.com/uk/b-znes/39894-specif-ka-zaboyu-bika.html

ZH: https://tostpost.com/zh/business/32567-the-specificity-of-the-slaughter-of-a-bull.html






Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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