Cows in our country are grown mainly for milk. But some farmers in Russia are engaged in breeding and meat cattle. There are few such farms in the Russian Federation, but they still exist. Gobies and cows of breeds of this group, as well as dairy cattle that have reached a certain age, are cut into meat. Cattle can be killed both in the conditions of personal farming, and in special slaughterhouses. Further in the article, we will examine how cows are killed in industrial enterprises and in private farmsteads.
Preparatory Activities
Cows are usually kept on a starvation diet for 1 day before being sent to the slaughterhouse. Also, animals are not allowed to drink for several hours before the procedure. Such preparation is aimed primarily at emptying the stomach and bladder of cattle and thereby facilitating the subsequent carcass cutting. In addition, animals are usually washed with water from a hose. Next, the cows are sent to the scales to determine their weight.
Of course, at the cattle meat processing plants before slaughter, among other things, the veterinarian also examines without fail. Animals for this are divided into different pens in accordance with the breed and color of the coat. Cows suspected of any not too serious diseases are marked with special iron tags. After slaughter, the carcasses of these animals are subjected to the most rigorous laboratory tests.
Those animals that show signs of serious contagious diseases are sent back to stalls for treatment. If therapy is ineffective, such cattle are killed, and its carcasses are disposed of. Thus, veterinary control avoids the risk of infection of potential meat consumers.
Slaughter in a meat factory: box cradle
To produce such an unpleasant procedure as killing cattle, of course, must be done correctly. The quality of meat products directly depends on how accurately the technology of slaughtering livestock is observed. In addition, in the process of performing such an operation, the animal itself, of course, should not feel pain.
Some people are interested in including where they kill cows in a meat factory. Such enterprises usually have facilities specially equipped for this purpose. Such departments are called slaughterhouses. Actually, the very work of killing livestock at meat processing plants is entrusted exclusively to experienced specialists who are able to carry out this operation accurately and painlessly for animals.
The cattle checked by the veterinarian after daily starvation at the meat-packing plant is transported to special slots through special gutters. At the same time, employees of the enterprise try to unnerve the cows as little as possible. The meat of a cattle scared before slaughter, unfortunately, becomes dark and loses its marketable appearance. In addition, it also becomes tasteless and incongruous.
For slaughter, each cow is driven into a special mobile cradle, which is an open box with high walls on top (preventing the animal from seeing anything around). The right side of this design opens, and in its rear there are one-way gates.
How to kill a cow for meat: the main ways
The animal in the cradle does not see anything around, and therefore remains calm. By opening the right side of such a corral, a specialist can, among other things, tie a goby. After the cow has completely calmed down in the box, they actually begin to slaughter it.
There are many ways to perform this procedure. And most modern techniques can be considered humane and quite painless for animals. The answer to the question of how to kill cows in meat processing plants can be, for example, such technologies:
Calves and young cattle in meat processing plants can also be killed with the help of carbon dioxide (CO 2 ). Such a humane way in the country's enterprises has recently become increasingly popular.
Slaughter with a gun
It is the use of such a tool that is the most common answer to the question of how to kill cows in an industrial environment. When slaughtered, a pistol is placed on the forehead of an animal in the cradle. A retractable rod, driven by a blank cartridge or compressed air, instantly pierces the brain of a bull, which leads to its death.
Before performing the slaughter procedure, the specialist checks the gun in the most thorough manner. Such a tool for humane reasons should cause the death of the animal, of course, instantly.
After the cow is euthanized, the specialist releases its carcass from the clamps and opens the side of the cradle. Next, chains fixed to the hook of the conveyor system are attached to the legs of the animal. After this, the bull is raised up to drain the blood.
Carbon dioxide use
Using carbon monoxide, as already mentioned, in meat processing plants, calves or young gobies can be slaughtered. To perform this procedure, in this case, special carbon dioxide equipment is used. Animals using this technology are previously placed in a special sealed chamber. Next, a large dose of carbon dioxide is fed into this box, as a result of which the goby falls asleep. The slaughter procedure for this technology usually takes no more than 3-5 minutes.
How to kill cows: using electricity
This method of slaughter is also considered humane and is used in meat processing plants quite widely. When using this technology, electrodes with a sharp end are thrust into the occipital part of the cow in the region of the medulla oblongata to a shallow depth.
Next, a current of 197-220 V with a duration of 8-15 s is applied to the tool. By current, cows are usually killed in small meat processing plants or directly on farms.
How to make the procedure at home
In most cases, the owners of private farmsteads simply drive their cattle to the slaughterhouse, paying little money for this operation. But sometimes the owners of household plots cut their own meat with a cow. In this case, for killing gobies and cows, for example, the following methods can be used:
artery cutting;
use of firearms.
At home, cows should also be cut exclusively by people who have some experience in this matter. If the procedure is performed by a beginner, a professional must be near him.
Bleeding and autopsy
So, how to kill cows in slaughterhouses or in private farms is understandable. But what do they do with the carcasses of animals after this procedure?
After the goby or the cow is euthanized, they proceed to the actual cutting of the carcass. First of all, of course, it should be bled. For this, the carcass of a cow is suspended vertically. The process of bleeding lasts about 10-15 minutes.
At the next stage, the skin is removed from the carcass of a cow. Begin to perform this procedure from the head. To do this, make incisions around the ears, mouth and horns. After that, the head of the cow is separated from the body. Next, throw the skin on the back and make cuts along the legs to the abdomen. Then cut the lower hock joints. At the final stage, the skin is removed from the legs, then from the neck and sides, and then from the chest and back.
In the carcass itself, the cows first of all open the chest. They usually split it with an ax. Then the cow’s trachea is ligated and removed along with the stomach.
Carcass cutting
The answer to the question of how to cut cows, thus, can serve different technologies. Butchering of carcasses at enterprises is usually carried out according to the same standard technique. Perform this procedure as follows:
At the enterprises after this, the vet examines the meat. Next, the product is sent to refrigerators for 24 hours. After that, it is cut into quarters between the ribs. Also, meat is cleaned of films, tendons, some bones, fibers.