Private heifers born in private households are usually reared for milk. Gobies, in most cases, are slaughtered for meat by the end of the first year of their life. Keeping cattle for a longer period is considered impractical. Overgrown animals consume a lot of food, and gaining weight is not too fast.
Slaughter and butchering of the bull in the household should, of course, be correct. When performing this procedure, you must ensure that the animal does not suffer. At the same time, they produce slaughter so that as much blood as possible comes out of the carcass.
Features of growing cattle for meat
It is recommended to buy bulls for fattening in the winter and keep until the end of next fall. In this case, the animal in the summertime will be able to receive a large amount of green food. And consequently, his meat will be more delicious, high-calorie and healthy. For some time before slaughter, it is advisable to introduce more grass or hay in the diet of the goby in any case.
Experimental farmers do not recommend castration of cattle grown for meat. It is noted that animals that have not undergone this procedure gain weight much faster.
Thus, the slaughter of bulls is carried out in most cases up to a year. But there are exceptions to this rule. For example, according to Muslim traditions, a bull is slaughtered in Kurban Bayram if he is already 2 years old. In this case, choose a healthy animal, not lame, not oblique, with whole horns, teeth and ears. Otherwise, they cut another bull.
Preparatory Activities
Only a person experienced in this matter should carry out the slaughter. First of all, a beginner will have to find a more knowledgeable assistant in this matter. The bull itself for slaughter is prepared as follows:
drive the animal into a stall without hay and do not feed for a day;
three hours before the procedure, stop giving the calf water.
The bull stall is chosen so that he does not see the slaughter preparations. Otherwise, the animal will become nervous, which, in turn, can greatly complicate the task.
Main stages
The bulls are slaughtered in several steps:
How to dump a bull for slaughter
The cattle is fixed to the crossbar first by the horns, and then by the neck. To stun the animal using a wooden hammer. To the bull-calf lost consciousness, this tool is beaten at the junction of the first vertebra and the occipital bone. If there is no wooden hammer on the farm, you can replace it, for example, with an ax of large sizes. The impact is produced by the blunt side of the instrument.
Carcass bleeding
Bulls lose consciousness from a blow usually for only a few minutes. Therefore, you need to act quickly further. 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 large blood vessels are exposed. They need to be cut across.
In order to bleed, after cutting the artery, the animal needs to raise its head higher. Under it should substitute a large cup. In order to drain as much blood as possible, the carcass needs to be patted in the region of the heart. This will stimulate blood flow.
In any case, when performing this procedure, you need to be as careful as possible. The fact is that stunned bulls usually have severe convulsions. The size and weight of livestock is usually significant. And therefore, kicking hard, a goby can cause significant damage to people involved in its slaughter during convulsions with its limbs.
Subsequently, the blood collected in a cup can either be disposed of, or used as a component of food for other animals in a homestead.
Two more ways to slaughter a bull at home
Sometimes, on private farms and on cattle farms, they are also killed using a slightly different technology. In this case, a firearm is used.
The method of slaughtering a bull from a gun in terms of technical performance is considered to be somewhat less labor-intensive than using a hammer. However, this method of slaughter is suitable, of course, not to all owners of farmsteads. Guns in our time can be kept in the house only by people who have a hunting ticket. The procedure for its design is a troublesome task and, moreover, relatively expensive.
They shoot from a shotgun at a bull during slaughter, trying to immediately hit him at a point on the forehead between the eyes. In some cases, the owner of the compound has to shoot the animal several times.
In Kurban Bayram, according to Muslim traditions, a goby is cut using only a knife. In this case, the procedure is performed by several people (usually seven). For slaughter, the animal is covered with a strip of tissue of the eye. Then, using the ropes, they heap the bull to the ground and tie two front and one hind leg with a cross.
Next, several people hold the animal, and one with a prayer cuts his throat with a knife to the neck vertebra. Then the head of the animal is separated from the body. At the final stage, the bull is untied and cut up according to the standard pattern.
Using this technique, the maximum amount of blood can be removed from the carcass. Namely, this goal should be achieved, according to Muslim beliefs. In private households during ordinary slaughter, this technology is not applied.
Commercial methods
At home, cattle are usually killed by a blow or a shot. In enterprises, the slaughter of bulls is in most cases put on stream. First, the selected animals are brought to the corral of a special design, supplemented by a mobile platform.
Next, each bull is placed in a separate, very cramped compartment so that it could not even move. At the next stage, an employee of the company specializing in slaughter passes through the compartments with a special impact pistol. As with home slaughter, the cartridge in this case is allowed to each animal in the forehead between the eyes. Bulls die when using this technology immediately.
How to skin
This procedure is started immediately after blood flows from the carcass. In order to remove the skin, previously on the carcass:
cut off the ears under the base;
make circular cuts around the mouth, horns and nose;
the same incision is made around the anus and joints;
make longitudinal cuts along the legs to the abdomen;
cut off the hocks on the legs.
The skin itself is removed in the following sequence:
from the feet;
from the neck and sides;
from the chest;
from the back.
How to refresh a carcass
This procedure begins with an autopsy through the ax of the chest. Further carcass cutting is performed in the following sequence:
the trachea and esophagus are separated;
cut the peritoneum along;
carefully pull out the intestines and stomach, trying to ensure that their contents do not come out;
take out the heart and lungs;
the liver is removed and the gall bladder is removed.
The final stage
After the carcass is refreshed, it is cut into two parts along the ridge. Then it is placed in the cold. By the right time, the final cutting is done according to the standard scheme. Each part of the carcass of a bull can be assigned to a specific grade:
back, sternum, back - to the first;
flank, shoulder blade, shoulders - to the second;
back and front shanks - to the third.
Skinning
Thus, we found out how to perform the correct slaughter of the bull and carve the carcass. But what to do in the future with the skin? Some farmstead owners simply throw away this by-product. But sometimes cow skin is processed and then sold.
First, remove the skin with a sharp knife, trying not to damage the meat, the leftover meat. Then it is folded in half along the ridge line so that the wool is on the outside. In this form, the skin is left for 1-2 hours in the cold. Next, the remains of meat and fat are removed from the skin and proceed to its conservation and decoration.
Cow leather is tanned using a rather sophisticated technology. Skin:
vigorously rubbed with non-iodized salt;
lowered for several hours in a special solution, which is a mixture of water, vinegar and sodium chloride;
dried out;
subjected to proper tanning using special oils.
Further, the skin is drawn on a machine with a special design. Subsequently, if necessary, it is stained.
In the household, the skin can later be used, for example, as an original carpet. Meat processing plants sell this by-product usually to shoe factories or to enterprises engaged in the production of accessories - bags, wallets, etc.