PREPARING FOR SLAUGHTER

Prior to the day of slaughter, select the slaughter site, accumulate all equipment, prepare for waste disposal, and, if necessary, arrange with a local processor or meat market for chilling and cutting the carcass. If you plan to have the carcass chilled and cut up, make arrangements concerning the time and day on which the carcass can be accepted, the charges, and specific instructions for chilling, cutting, and wrapping.

Site Selection

Slaughter site selection is extremely important. The amount of space and equipment needed will depend on the method (scalding or skinning) used. If the carcass is to be scalded, be sure that a site is selected where a fire can be built, and clean, running water is available. If a tree is to be used to suspend the carcass, select a healthy limb, 6 to 8 inches in diameter and 8 to 10 feet from the ground. This will ensure that the limb will not break from the weight of the carcass, and the carcass can be fully extended above the ground for viscera removal and splitting. If the animal is to be slaughtered in a building, be sure that a strong beam 8 to 10 feet from the floor is available. The floor should be clean and, preferably, concrete.

After selection of the slaughter site, clean up the area to ensure that leaves and dirt are not blown on the carcass during slaughter. If the site has a wooden or concrete floor, wash the floor and all equipment with plenty of soap and water. Be sure to rinse thoroughly because sanitizers discolor the meat and may cause off-flavors. If animals are to be slaughtered outdoors, use straw to cover the area where the carcass will be suspended and eviscerated.

The weather on the day of slaughter should also be considered. During hot weather, the animal should be slaughtered during the cooler early morning or late evening hours. Since an inexperienced person will take 2 to 3 hours to complete the slaughter operation, care should be taken to avoid long exposure of the carcass to high temperatures. During cold weather of less than 30° F, the animal can be slaughtered at any time, because spoilage bacteria do not grow rapidly at cold temperatures. During periods of extremely cold weather, avoid letting the carcass freeze immediately after slaughter because the meat will be less tender than if it is permitted to chill without freezing. Slaughter during high winds may result in dirt and other contaminants being blown onto the carcass.

Waste Disposal

All waste products should be disposed of in a sanitary manner. If the animal is to be slaughtered in the open, select a site with good drainage so that blood and water can drain away from the carcass. Do not allow blood and water to pollute nearby streams or other water supplies.

Disposal of viscera and hair is often a problem. Arrange to have a local processor or rendering plant pick up these wastes. If this is not possible, bury them so that dogs and other animals cannot dig them up. Hair can be burned.

Slaughter Equipment

Elaborate and expensive equipment is not necessary but certain items are essential ([fig. 1]). The amount of equipment will depend on the slaughter procedure used. If the carcass is to be scalded rather than skinned, additional equipment will be needed (items 16 to 23). The following slaughter equipment is recommended:

PN-5302

Figure 1.—Equipment for slaughter.

  1. .22 caliber rifle with long or long rifle cartridges
  2. Sharp skinning knife and steel
  3. Boning knife
  4. Block and tackle or chain hoist—should be strong enough to hold weight of pig to be slaughtered
  5. Chocks—concrete blocks work well
  6. Meat saw
  7. Oil or water stone
  8. Ample cold water for washing hands, equipment, carcass and byproducts
  9. Tree with strong limb, beam or tripod 8 to 10 feet high, or tractor with hydraulic lift
  10. Spreader (gambrel or metal pipe)
  11. Buckets (2 or 3)
  12. Ice or cold water
  13. Straw for placing under animal during evisceration and splitting
  14. Clean cloths or plastic for protection of meat during transport
  15. Clean string
  16. Scalding barrel
  17. Pot or barrel for heating water
  18. Bell scrapers (1 or 2)—these are not necessary but helpful
  19. Plywood or other solid material for scalding platform
  20. Thermometer which registers up to 200° F
  21. Dry wood for fire
  22. Hog or hay hook
  23. Propane torch or blow torch

Be sure that all equipment that will come in contact with meat is thoroughly cleaned. Blood and other materials that get on the outer garments of workers during slaughter should not be transferred to the carcass after it is washed.

Additional equipment needed for cutting the carcass is listed in the section, “[Cutting].”