How to cut a Vietnamese pig: how to stab a pig in the neck, slaughter a Vietnamese pig
Pork slaughtering is the most unpleasant stage of raising a Vietnamese pig for a pig farmer, but it will not work without him anyway. You have two ways - to contact professional miners or to master the basics of doing the work yourself. The first time slaughter is recommended to be carried out under the supervision of an experienced resident, who will insure, will give useful recommendations. Before him, it is advisable to attend at least once at the slaughter - so it will be easier for you to understand what's what, than just by the methodological recommendations and video. The main requirement for the correct execution of work - everything must be done quickly, so that the animal does not have time to get very scared.
The maximum weight and volume of a piglet and an adult Vietnamese lap-bellied pig for slaughter
Before slaughter, the weight should be from 110 to 112 kg, it is not worth growing more, since it will become oily. Age in this case is not so important - focus on weight.
On average, animals reach the mass required for slaughter for six months of breeding , provided that they are properly fed .
Since it is difficult to weigh a pig, we recommend that you focus on its parameters - namely, chest circumference and body length. First, the body length is measured - the tape is applied to the middle of the nape, then stretches along the neck, withers, back in a straight line. You will need to reach the root of the tail. In this case, the pig should stand with a straight (i.e. horizontally located) head.
Slaughter at home
Slaughter can begin only when the animal is ready for it. The season can be any - the main thing is that the pig has time to gain the necessary weight. About fattening piglets for meat at home, this article will tell. Consider the main methods of work.
How to stab in the heart
A simple and effective method that is most often used by experienced carvers. The animal is fixed with ropes for the front and rear legs. It is desirable that it was held by 2-3 people - so everything will turn out to be done as quickly as possible. Two should hold pigs during slaughter, and the third makes a puncture.
The fixed animal is placed on the right side, and then a long thin knife is thrust directly into the heart (it is located in the pig’s place, where in humans - between the fourth and third ribs). The knife should not be taken out immediately - wait until the animal calms down, and only then remove it from the wound. Hold the blade with a clean, tight piece of cloth.
The length of the blade of the knife should be at least 30 cm - you will not simply slaughter a pig with a shorter one.
A puncture in the neck
A pair of people will be enough - one pricks the neck, and the second holds the animal by the legs . First, the pig will need to be placed on the face table so that the legs are pointing up. Direct the animal's head so that it is convenient for you (for a right-handed person to the right, for a left-handed person to the left). For slaughter, pigs of at least 100 kg are used.
As soon as you give an injection, the animal will fall into a state of shock. Then lay it on its side and push it to the table by the right leg. Blood begins to flow immediately, the pig quickly calms down and falls asleep. A puncture in the neck is the best way to slaughter small breeds like Vietnamese.
How to score using a stun gun
The most inhumane way of slaughter, but it is sometimes used for wild boars. The fact is that the males are strong enough, and even strong men can not always hold them. If the fight is solitary, you simply have no chance - so first stun the animal with a stun gun, and then cut the artery to it or pierce the heart. Thanks to the stun gun, you can cope with slaughter alone.
Firearms
The most not humane and not practical way. To get into a pig, which sensed danger, from a gun is quite difficult, and inept attempts and inaccurate getting into the "atmosphere" are unsafe for others. Therefore, the application of this technique is considered an extreme measure - resorting to it without unnecessary necessity is not worth it. Usually they resort to weapons when the animal has already escaped and has started to run away.
Features of the face: age, weight, how to cut
Features of the slaughter depend on the weight of the animal. Milk pig can be cut and one, you only need a high stool. To make the procedure painless, wait until the animal falls asleep . Larger pigs must already be held, so get the support of at least one other person. The animal stops bleeding about six minutes after slaughter.
If you know for sure that you cannot hold the boar, first immobilize it with a shocker.
A large boar is cut by a team, as the animal has impressive weight and considerable strength. At a boar of 120 kg, at least three people are needed - one will lure the animal, and two will tie it. After applying any method of slaughter, blood is necessarily drained of choice - otherwise the lard will turn red and the taste of meat will change.
How to carve a pig carcass
When a pig is slaughtered, you need to properly slaughter the carcass . The main task of the work is to properly separate the meat and lard, so as not to damage the internal organs. Take special care with the urinary and gall bladders - if you pierce them, ruin the raw meat.
The order of execution of cutting work:
- The head is cut off.
- An apron is carefully cut out on the peritoneum.
- The head is cut into two parts (in the center).
- The end of the esophagus is tied, after which it is removed from the carcass.
- Pulled out lungs, diaphragm, heart.
- Guts get carefully, then the stomach.
- Cut off the liver, cut off the gall and discard it.
- Remove all internal fat.
- Cut off the kidneys and the bladder, the bladder will also need to be thrown away.
The scheme for cutting the carcass of a pig can be found here .
That's all - it remains to wipe the carcass with napkins or rags, divide it into two parts.
It is not worth rinsing inside the cut pork carcass from the inside - so the meat will begin to deteriorate quickly.
If you learn to slaughter pigs yourself, then save a lot of money on their slaughter. Do not get attached to animals, do not give them nicknames and remember that the main task of wild boars is to go to slaughter. This will help overcome the psychological barrier. Read about the large white breed of pigs at this link .
What a novice needs to know in order to slaughter correctly
Useful tips for slaughtering pigs for a beginner:
- Immediately prepare the container where and in which you will drain the blood - otherwise you run the risk of hesitating, and the meat with lard will be spoiled.
- Look for an assistant - it will be difficult to kill an animal alone.
- Use for slaughter (to kill) the place that will be easy to clean after completion of work (to score, singe).
- It is not necessary to feed the animal before slaughter in order to quickly lure it with food immediately before X.
- If possible, wash the pig to its full height (fully) - so cutting it will be both easier and more enjoyable.
- Behave as calmly, peacefully and confidently as possible , do not shout at a pig, do not push it, as this will only increase the level of stress.
Meat and greasy pig breeds can be found here .
In order not to encounter a psychological barrier when slaughtering wild boars, give yourself the initial setting - the animal is raised (you kept and raised / grew a pig) for slaughter.
Video: meat cutting and yield
This video will tell you how much meat and fat is obtained after slaughtering a pig.
conclusions
- The slaughter of adult Vietnamese flies is carried out at home when they reach a mass of 110-112 kg. Since it is difficult to weigh an animal, special tables are used to determine its weight.
- The main methods of slaughter are stabbing, puncture of the heart or neck, the use of electric shocker, firearms. The last two extra times are not recommended, since they are the most unsafe.
- Alone, you can cut only a milk pig - in other cases, 2-3 people should participate in the process. If the boar is strong and violent, you can first immobilize it with a shocker.
- Blood after a puncture must be drained immediately to avoid damage to meat and fat. But rinsing the carcass after section with water is highly not recommended.
Read about breeding Vietnamese pigs in this article .