The Ultimate Guide to Home Butchering: How to Prepare Any Animal or Bird for the Table or Freezer by Monte Burch

Author:Monte Burch
Format: epub, pdf, azw3, mobi
Publisher: Perseus Books, LLC
Published: 2014-04-12T04:00:00+00:00

The animal is stunned using a mechanical stunner or by shooting. Old-timers stunned using a heavy hammer or sledge. The stunning point is shown.

Bleeding

The animal must be bled immediately after it has been stunned. Standing behind the animal and away from the legs, use a sharp sticking knife to make a thrusting cut through the middle of the dewlap and just in front of the breastbone. With the point of the knife facing the rear of the animal, push the knife beneath the breastbone and toward the animal’s rump. Continue pushing to make a cut toward the backbone in order to cut the arteries crossing just beneath the front point of the breastbone. Do not, however, cut deep enough into the chest cavity and cut the heart, as this will stop the heart from pumping blood. Pumping a foreleg back and forth will help pump out the blood. You may wish to catch the blood for specialty blood dishes.

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