PN-4547
Figure 1.—Equipment for slaughter.
- .22-caliber rifle with long cartridges or long rifle cartridges.
- Sharp skinning knife and steel (see the section on sharpening knives).
- Block and tackle or chain hoist—should have at least a ¾ or 1-inch nylon rope or chain.
- Chocks—concrete blocks work well.
- Meat saw.
- Oil or water stone.
- Ample cold water for washing hands, equipment, carcass, and byproducts.
- Tree with strong limb, beam, or tripod 12 to 15 feet high, or tractor with hydraulic lift.
- Beef spreader or single-tree (for 400 to 600-pound animal, 36 inches long; for heavy cattle, 40 inches long).
- Buckets (two or three).
- Ice or cold water.
- Straw for placing under animal during skinning and evisceration.
- Clean cloths or plastic for protection of meat during transport.
- Clean string.
Be sure that all equipment that will come in contact with meat is thoroughly cleaned. Most people get blood and other material on their outer garments during slaughter, which should not be transferred to the carcass after it is washed.
Additional equipment needed for cutting the carcass is discussed in the section on carcass cutting.
The Correct Procedure for Sharpening Knives
The basic operations involved in sharpening a knife are grinding, honing, and steeling. Maintenance of a sharp working edge often requires only steeling. If the knife is in heavy use, periodic honing is usually required daily or at least weekly.