Bleeding
Bleeding is a very important part of the slaughtering operation. The animal should be bled within 2 minutes after it is down because the blood pressure may increase and thus break the capillaries and cause an unattractive condition in the meat called “blood splash.” Although meat with this condition is safe for consumption, it is quite unpleasant in appearance.
After stunning the animal, place it on its back, perfectly straight with the head close to the ground. A helper can stand over the animal and hold its front legs. Locate the tip of the breastbone, along the midline ([fig. 3]). A 6-inch sticking knife sharpened on both sides of the tip is best. However, a regular boning or skinning knife can be used. Hold the knife at a 35 to 40-degree angle, thrust it under the breastbone with the point aimed toward the tail and then give an upward thrust (dip the point) to sever the carotid artery ([figs. 4] & [5]). No twisting or cross-cutting of the knife is necessary. If the hog does not bleed, insert the knife a little deeper a second time and there should be little difficulty getting a good stick. To avoid a “shoulder stick” do not insert the knife too far to either side. The bloody tissue resulting from a shoulder stick will subsequently require trimming. Care should also be taken to make certain that the hog does not kick you or the knife.
PN-5304
Figure 3.—Locating breastbone.
Figure 4.—Sticking (bleeding).