Part 2

Site Selection

Selection of the slaughter site is extremely important. A site with clean, running water is best. If a tree is to be used, a healthy limb 6 to 8 inches in diameter and 12 to 15 feet from the ground is needed. This will ensure that the limb will not break from the weight of the carcass and the carcass can be fully extended from the ground for viscera removal and splitting. If slaughter is to be done in a barn, be sure that a strong beam 12 to 15 feet from the floor is available. The floor should be clean and, preferably, concrete.

After selection of the slaughter site, clean up the area to ensure that leaves and dirt are not blown on the carcass during slaughter. If the site has a wooden or concrete floor, wash the floor and all equipment with plenty of soap and water. Be sure to rinse thoroughly because sanitizers discolor the meat and may cause off-flavors. If slaughtering is to be done outdoors use straw to cover the area where the carcass will be skinned and eviscerated.

The weather on the day of slaughter should also be considered. During hot weather, slaughter is best performed during the early morning or late evening hours. Since an inexperienced person will take 2 to 3 hours to complete the slaughter operation, care should be taken to preclude long exposure to high temperatures. During cold weather of less than 35°F, slaughter can be done at any time, since spoilage bacteria do not grow as rapidly in a cold environment. Slaughter during high winds will result in dirt and other contaminants being blown onto the carcass.

Waste Disposal

All waste products should be disposed of in a sanitary manner. If the work is to be done in the open, one should select a site with good drainage so that blood and water can drain away from the carcass. Blood and water must not be allowed to pollute nearby streams or other water supplies.

Disposal of viscera is often a problem. Arrangements should be made to have a local processor or rendering plant pick it up. If this is not possible, it should be buried so that dogs and other animals cannot dig it up.

The hide is a very important byproduct of cattle and represents about 7 percent of the live weight. After removal, spread it out in a cool place with the hair side down and give it a good application of ice cream or sack salt. About 1 pound of salt is required per pound of hide. The hide may be tanned or sold.

Slaughter Equipment

Elaborate and expensive equipment is not necessary, but certain items are essential (fig. 1). The following slaughter equipment is recommended:

1. .22-caliber rifle with long cartridges or long rifle cartridges.

2. Sharp skinning knife and steel (see the section on sharpening knives).

3. Block and tackle or chain hoist—should have at least a ¾ or 1-inch nylon rope or chain.

4. Chocks—concrete blocks work well.

5. Meat saw.

6. Oil or water stone.

7. Ample cold water for washing hands, equipment, carcass, and byproducts.

8. Tree with strong limb, beam, or tripod 12 to 15 feet high, or tractor with hydraulic lift.

9. Beef spreader or single-tree (for 400 to 600-pound animal, 36 inches long; for heavy cattle, 40 inches long).

10. Buckets (two or three).

11. Ice or cold water.

12. Straw for placing under animal during skinning and evisceration.

13. Clean cloths or plastic for protection of meat during transport.

14. 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.