Wow, that *is* a pretty specific skill... I'd have to see it done many
times before I'd be confident to try it. He could probably sell an
instructional video to homesteader types. I have a hard time
separating the skull from the spine when they're dead, let alone still
breathing. I
, 2006 8:16 PM
Subject: Re: [blackbelly] Taste and Butchering now Cholesterol
I have read all the reports on lamb and the saturated versus
unsaturated
fats, cholesterol numbers and all the data on wooled lambs. Then I
read
the purported, and reported, and opinions on the fat content
Thank You for everyone's input on taste and butchering.
We have 6 unregistered sheep. We were told 4 Ewe Barbado, 1 Ewe Blackbelly I
could have registered-- and 1 Sakota Ram. The Sakota -No papers --is a
blackbelly mixed to get horns and size. Don't know the other mixture.
You have been
Thanks Julian. Sounds as if a skilled operator can cut the jugulars
and effect a quiet, relatively humane death which results in
good-tasting meat not tainted by adrenalin. At least, that seems to
have been Carol's experience. I have always thought that bleeding to
death was supposed to be
A few years back when I was in sheep in Oregon. We had the Aribbra
spelling come to are place to buy there sheep and the butcher the right
on the place we set it all up for them and they just lay them down and
said a belssing over them and cut there throat and bleed them.
They gave some
At 11:27 AM 10/8/2006, Stephanie Parrish wrote:
Carol,
Does he just cut the blood vessels? Or is he severing the spine(?)
which I think would be difficult to do quickly, even with a very sharp
knife. Does he cut the windpipe as well?
Stephanie
He's probably just cutting the jugular. It most
At 08:07 AM 10/8/2006, Barb Lee wrote:
Rick,
The last time the custom slaughter guy was out here, he did not shoot
the animal, but instead simultaneously cut its throat and broke its
neck. Death was instantaneous. I couldn't watch but Bob did and he
said the animal never twitched, unlike
Rick:
What y ou described is typical of bleeding to death. The reason for
shooting them in the head is that it stops the central nervous system
reaction and stuns or paralyzes the animal prior to draining the blood
from the body. When you cause the bleeding to death syndrome you allow
the
Rick,
The last time the custom slaughter guy was out here, he did not shoot
the animal, but instead simultaneously cut its throat and broke its
neck. Death was instantaneous. I couldn't watch but Bob did and he
said the animal never twitched, unlike being stunned by a rifle first.
This is a
Hi Rick,
My experience is similar to Barb Lee's. This past year I've been able to
use the services of an experienced on-farm slaughter person. I calmly catch
up the sheep and hold it while the man quickly slits the throat using a
very sharp knife. The sheep quietly bleeds to death, and the
Thank you, Cecil. What you wrote is what I feared. I have always used a
mallet before butchering rabbits and know that others ring their necks. I
will surely never attempt to simply bleed an animal to death again. It's a
shame I have learned this now from experience and didn't know it ahead
I have a couple of unusual questions today. First one is about butchering
lambs, actually the killing of them. For years I have always shot them
before cutting their throats, but yesterday I tried just holding the lamb
and having a friend slit his throat. I was so surprised to see that it
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