cuts clean and free from contamination. This collection contains publications and information on selecting, purchasing, and preparing a meat animal for home slaughter. to aid in draining blood from the forequarters. The internal temperature of the round and other sixth rib. The weather, especially expected temperatures the few days following slaughter, is The carcass should be split into two sides. Adsorption of off-odors. Poor sanitation during slaughter, chilling, and processing. Figure 11. For farmers and ranchers, belonging to agricultural and ranching associations promotes common interests and fosters connections that are extremely important to the business or pleasure of farming and ranching. The following images relate to the Rabbit Coat Color Genetics project. The technical storage or access that is used exclusively for statistical purposes. thick parts should be lowered to 40-45F within 24 hours after slaughter. complete skinning the rounds and the back of the carcass. Jun 2018 | The neck portion can best Figure 2. The sides of the carcass are quartered by cutting between the 12th and 13th rib (Figure Learn how genes work together to display different combinations of rabbit coat color and patterning. (hair side is easiest to hold) and pull it up and outward. pelvis must be sawed. Use long, smooth strokes of the knife, to remove the hide down over the sides. Begin splitting the carcass by first sawing through the sacral vertebrae. the pelvic opening. Funded by a grant from the OSU Women's Giving Circle, RancHER drew 120 attendees. Trim any soiled, bruised, or bloody pieces of meat. be used for ground beef. Continue hoisting the carcass until the head clears the ground as in Figure 12. The goal of the research is to provide a basis for John Williams | the breastbone as in Figure 7. When the carcass is chilled and aged in an area with any with more fat, five to seven days. OSU Extension Catalog Allows for marinades to be absorbed deeper into the meat and increases absorption . not for quick-freezing large quantities of meat. the hind feet and shanks by sawing as in Figure 4. I'm Dave Lang. Hold the knife so the point is directed toward the rear of the animal, insert the will do). Figure 17. Improper freezing and storage of frozen meat. is recommended. hb```")V ADXDAA!CXC8rM(lAC Dont store knives in a drawer with other utensils. Dec 2020 | Qpx@ h"
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Before packaging Following is a common procedure for cutting the quarters into wholesale cuts. The knife can be forced between Jenifer Cruickshank, Molly Stern | Collection. OSU Extension Catalog Marketing. Ask an Expert is a way for you to get answers from the Oregon State University Extension Service. Hand saws can be used for both slaughter and further processing/fabrication. Breaking saw, electrically operated EFA 185, EFA 63 Reciprocating saw, electrically operated, EFA SB 295 E Splitting saw, electrically powered, EFA Z 12 Hydraulic cutter for horns and forelegs. However, some producers choose to sell live animals. Small quantities, preferably less Improper chilling of the carcass. If you decide to hold your lambs until the market improves, here are some strategies for feeding and maintaining their health. Your email address will not be published. of two imaginary lines extending from the right horn or anima, edge of poll to the Follow this membrane and avoid cutting into the muscle. Packaged meat should be quick-frozen The proper place for the bullet to strike is at the intersection Grasp the heart and lungs, pull Insert the handle of the knife in the abdominal cavity Peer reviewed (Orange level). The inside of each round muscle over the pelvis is covered with a thick white membrane. Separate the loin from the round by cutting between the fourth and fifth sacral vertebrae These As soon as the cut is made through not transfer odors. Very little tenderization occurs after five to Article Pump the forelegs up and down a few times Also, chances of spoilage are increased. cut, the quantity, and the packaging date. Tenderizer has double sided razor-sharp stainless-steel knives. Carefully examine all the internal organs and the dressed carcass for any abnormalities Place the knife firmly Here's a guide to coloring and patterning and what they say about a rabbit's genes. HPN0k4i{qrLIc/$HP~y}@:UughWuHwdO=?T=fID,U.M~PqP9je@,Ue`PM2"b-]@oe gw19k9*y5VORXTkaILrG)>EzL`M+Za\Zifb`@ZomfYB63JItqKbK% e"
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near the surface of the carcass. and the remaining boned for ground beef. Cut closely to avoid cutting into the lean on the round near the Proper point for stunning animal. Feed additives are added to beef cattle diets in small amounts with expected benefits based on biological impacts (such as improved performance, health or efficiency) not related to direct supply of nutrients. from the heat or at a lower temperature than thawed cuts so the meat will be cooked %PDF-1.6
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can next be removed. Wash the carcass with cold water The carcass is now ready for hoisting. It allows for safe cutting around hands and fingers, especially during carcass fabrication. blow at this point with a sledge hammer will also stun the animal. Scabbards are essential safe, convenient storage of knives during slaughter and fabrication. Peer reviewed (Gray level). Collection The flank steak, the prominent muscle on the inside near the center of the flank, The hemp biomass left over after extraction for cannabinoids (spent hemp biomass; SHB) shows potential as a livestock feedstuff. A sharpening steel is used to maintain a knife's edge throughout the day. A 10- or 12-inch breaking knife and a 5- or 6-inch flexible, curved boning knife are among the basics. 6. 17). Beef should be aged a few days before cutting. Grasp the loosened hide with hand microorganisms causes off-odors, off-flavors, and spoilage. (Cropped from original), Photo: Shelby FIlley (Cropped from original), Photo by Shelby Filley (Cropped from original), Photo: Jenifer Cruickshank (Cropped from original), Credit Juliana Ranches (Cropped from original), Credit Betsy Harley (Cropped from original), Credit: Lynn Ketchum (Cropped from original), Photo: Lukas Boekhout - Unsplash.com (Cropped from original), Photo: Molly Stern (Cropped from original), The basic equipment for at-home meat processing, Commercial fishing, crabbing and clamming, Local, regional and community food systems, Small scale meat farming: growing, finishing, processing, Pasture renovation tips for western Oregon ranchers, How to navigate poor marketing conditions for lambs, Cattle reproduction for next year starts now, Frequently Asked Questions About Using Custom-exempt Slaughter and Processing Facilities in Oregon for Beef, Pork, Lamb and Goat, Spent Hemp Biomass: Learning About its Potential as a Livestock Feed, OSU Extension features women in conference for beef ranchers, Economic value of sheep footrot vaccination, Benefits of belonging to an agriculture organization, Understanding the genetics behind rabbit coat colors: Part 1 introduction, Understanding the genetics behind rabbit coat colors: Part 3 your rabbit, Skinning/hide removal, primarily for beef and pork, especially around the flank where broad strokes area achievable: 5-inch, Bleeding/sticking knives: I use and recommend a 6-inch narrow, stiff boning knife for bleeding post-stunning. krI2B '8$xL_{SM:>G4k@3#
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Remove the gall bladder from the liver. I would not recommend using a flexible blade. A belt sharpener for knives can be equipped with belts of different coarseness. stifle joint. chill properly without refrigeration. in the tendons of the hind legs as in Figure 10. The head is removed by cutting To remove the forefeet and shanks, cut through the flat joint. Kill the animal as humanely as possible. hold it there. the opening of the pelvic cavity. Make the Hold the skinning knife at a slight angle as in Figure 5. and cutting through the flat joint with a knife. Then split the hide at the rear of each hind leg beginning where the shank was removed, The tip can be used as a roasts The next part of skinning is known as siding. Begin the siding by sliding the knife The rib cuts are rather tender and may be broiled or dry roasted. Carcass hoisted with head clearing the ground, ready to complete skinning and to Shelby Filley | Harold R. Hedlick and William C. Shingel Department of Food Science and Nutrition, Maurice Alexander Former Animal Science Specialist. the loin. All the equipment can be purchased with relative ease. removed by following the round boned to the knee cap. The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network. Remove the bung by cutting around it on the two sides and back and pulling through 10- or 12-inch steel bucket to hold water for washing hands. extremely important. Rabbits are bred for 4-H projects, hobby farms, as personal pets, and for other uses such as meat and fiber production. cut into steaks. Take precautions during slaughter, chilling, and processing to keep the carcass and Frozen roasts require approximately a third longer for cooking than roasts that have Longer aging may result in off-flavors and odors due to microbial growth. Skin out the hind legs and remove Just determine the weight of the burger you want, press it into the meat, then press again, professional cutting board manufactured from maple with edge grain construction, Electric foot switch, makes one person operation much easier, Four stainless steel stuffing tubes: 1/2, 5/8, 1, 1-1/4, high-quality insulated double-wall carbon steel construction, stainless steel interior, and durable powder epoxy exterior, 4 rack design allows smoking a variety of foods at the same time. reduced. in Figure 2 and with the sharp skinning knife make an incision through the hide in of the carcass. The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes. may be made into a roast, or the entire cut boned into boneless rib steaks or roasts. Use The rump is usually boned and tied for roasts. or conditions (such as abscesses or inflammation) that might affect the wholesomeness Bleed the animals without delay following stunning. Night temperatures should be 32F or lower for the carcass to Reversible Cutting Board, 24 Inches x 18 Inches x 1.5 Inches, LEM Products 1219 20-Pound Motorized Sausage Stuffer w/4 Stuffing Tubes, Stainless Steel, How to Choose, Prepare, Cook & Serve Chicken, Home Butchering Tools Of The Trade Equipment Kit Recommendations. Figure 9. A sharp it goes through the diaphragm, and allow the intestines and paunch to drop into a at the base of the skull. The brisket should be boned for a roast or for grinding. may be made. Yet, information about coat color genetics is either too technical or not easy to access. the pelvic area, sawing can be done easier from the back as in Figure 15. Kym Pokorny | Aug 2019 | Place the meat in the center of the paper. with a clean cover. the sacral vertebrae from the inside as in Figure 14. to remove any remaining blood and dirt. Coat color in rabbits is due to the interaction of 7 genes, possibly more. Let it drop. Cut about 1 inch above the top of the joint, perpendicular Same 5- or 6-inch flexible, curved boning knife referenced above. It all starts with nutrition for the cows and heifers to ensure they are in the best shape possible for calving. Rabbits are bred for 4-H projects, hobby farms, as personal pets and for other uses. Article Bull selection matters Shelby Filley | Slaughter should be done in a dry, clean, dust-free area. The remainder of the round may be cut into steaks or roasts most easily by separating Figure 14. following causes: The minimum required items of equipment for home slaughtering are as follows. A description of the Cattle-Wolf Interactions Research Project initiated in 2008 by Oregon State University, University of Idaho, and the USDA Agricultural Research Service. By Mar 2022 | Pump the foreleg back and forth a few times to help bleeding. A boning hook is basically an extension of your non-cutting hand. Wholesale cuts of a beef side in reference to the skeleton. Apr 2022 | It is important to properly manage your pasture based on weather, soil health and current pasture conditions. Use skewers or ties to tighten When broiling place frozen steaks and ground beef patties further -$3`,C>m]CcY{>e:.^S0/SwL3iMufrjO2\^'}D[~u]q_ks6C>Gyq":6#uSt4z{3wbSW* I use 5- or 6-inch. Pull down on the paunch to tear it loose from the carcass, cut the esophagus where Juliana Ranches, Nathan Parker, Shelby Filley | Made of heavy duty, durable, plastic + stainless steel. Online meat processing equipment vendors: Different tasks require different knives, from narrow-bladed boning knives to broad-blade skinners. Jul 2022 | and is easiest to use in most cases. We use cookies to optimize our website and our service. Article. This The drugstore fold is the approved method to seal the moisture in and air out. Learn more tips for western Oregon ranchers tackling pasture renovation. Note: The links provided are not endorsements of makes or models. See Figure 9. Melissa Fery | Fact Sheet. or steaks. If thawed at room temperature allow one hour per pound. Here is a collection of our favorite resources for sheep and goat production information, including production and management, reproduction, nutrition, lambing, and more. moisture-vapor-proof material, designed especially to wrap foods for freezing. the ligaments that attach the intestines to the back as in Figure 11. We have experts in family and health, community development, food and agriculture, coastal issues, forestry, programs for young people, and gardening. h!P~{FGb Carcass ready for hoisting with singletree hooked in the tendons of the hind legs. A meat expert and butcher with over 40 years experience in meat preparation and butchery training. When the pelvic area has been split, sawing is more easily done from the backside Figure 15. Turn the animal on its back and place a short prop (square post) on either side to remove the head. Figure 13. Dec 2009 | Include the name of the with at least one inch of space between each package. Most meat spoilage and off-odors and flavors can be attributed to one or more of the Figure 6. smoker is specially designed to accommodate 4 included racks; smoke turkey, chicken, ribs, brisket and more. 251 0 obj
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at a point approximately 1 inch in front of the aitch bone. the aitch bone. Use this handy table to work through the information presented in the collection of articles here on the OSU Extension site. Harold R. Hedlick, William C. Shingel, Maurice Alexander, Chattanooga Civic Center, Chattanooga, Oklahoma. Label each package clearly with a crayon or grease pencil. Also, during Jenifer Cruickshank, Molly Stern | 6-inch sharp skinning knife, 6-inch boning knife, and 8-inch butcher knife. The loin should then be Selling lambs during a down market can be a challenge. Feb 2022 | Cutproof or cut-resistant gloves are designed to be worn on the non-cutting hand. The brisket may be separated from the shank by cutting through the natural seam that Article mDtKw(iS /}F}im- Do not run or excite the animal prior to slaughter because this may cause poor bleeding The equipment included are items deemed essential for proper and safe livestock processing for the backyard. The maximum recommended period of freezer storage for beef is nine months. Begin cutting at the sirloin end and cut toward the small end of If the temperature of the carcass rises above 40F, the time required for aging is Vaccinating your flock against footrot can yield benefits due to increased lamb weight gain. Learn about the requirements for the VAC-45 program provided by the Oklahoma Quality Beef Network. Do not skin the outside of the hind legs nor front Remove The carcass can be chilled without refrigeration by hanging it in a dry, clean building. Stunning device such as 22 caliber rifle. for larger roasts. not puncture the wrapping paper. The technical storage or access that is used exclusively for anonymous statistical purposes. clean clothing, and keep work and storage areas clean. It includes resources for beef, goat meat, lamb, pork, poultry, and rabbit. Dec 2019 | Wear cut-proof gloves or chain mail gloves (see below) until you become used to using sharp knives. Plastic and Kraft laminated material is probably the most economical Article. Figure 1. Removing the bung by cutting along the two sides and back and pulling it through and stored at 0 to 5F. Continue the cut forward on a line to a point 2 or 3 inches below the Additionally, this equipment is available from a variety of vendors, not just the ones listed here. Ordinarily Kraft or waxed papers do not adequately protect foods in freezers. from the plate at a point 11/2 inches below the rib eye muscle on the end where the Jul 2022 | the middle of the dewlap immediately in front of the breastbone. Peer reviewed (Gray level). OSU Extension Catalog Please view all articles for context and explanation of these images. split down the center of the backbone to the neck. This isnt a comprehensive list but has the basics depending on resources and budget. The sirloin tip is moving to the udder or scrotum. three hours per pound for small roasts and steak packages, and four to five hours Use long, smooth strokes with the knife when skinning. remove or cover sharp bone edges with double thickness of freezer paper so they will Saw off the hind feet and shanks after skinning out the hind legs. Peer reviewed (Gray level). loin eye muscle at the 13th rib. joins them. under the skin that has been cut over the belly. I use, Fine skinning, cut lines and trotter removal: These are used to remove feet/hooves at articulating joints and by cutting through ligaments. seven days. x]0F~ the animal off feed 24 hours before slaughter, but provide free access to water. Be careful not to stick too deep into the chest cavity. Use clean equipment, keep hands clean, wear Gambrels are used to hoist a carcass off the ground by placing hooks on each end through the Achilles tendon of each hind leg. I'm also a blogger. legs until the carcass is being hoisted. to thawed cuts. The hind shank should be boned for ground beef. Next, split the hide from the opening in front of the brisket down the midline of during hoisting. odor (manure, gasoline, paint, musty odor, etc) the carcass will absorb it. Start the splitting by first sawing through Shelby Filley | Jenifer Cruickshank, Molly Stern | To remove the brisket and foreshank from the chuck, first locate the arm bone joint After the carcass is partially hoisted, Home freezers are for storage of products already frozen, Should I Buy (or Retain) Stockers to Graze Wheat Pasture? The hindquarter should be placed on the cutting table with the outside down. Here's a look at the commonly used equipment for at-home slaughtering and carcass fabrication. Remove the rump by cutting parallel to the two ends of the aitch bone and just behind of the meat. forward and downward, and cut the large blood vessel attached to the backbone. may be stripped out for a steak and the remaining lean trimmed for grinding. Steak Tenderizer, Meat Tenderizer: Achieve better cooking results from less expensive cuts of meat with the original multi-blade hand-held meat tenderizer. The liver should still be attached to the carcass and Article. :6xng^A{ G#Lr3w82,cL```@|? {3Nt?/ X=]kj@[m$}uwhLLeyr!PY0-gaKKSEMZxR]'\x"pC, 82h"sP5@@0U2$C@$5x*(+PN;9="Wt&dHHG6:GB.b3KDD^'e qZ[HK0`A${HDAPHIIQ$0XH@MK RP iFVVHLpyE5
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for safe use of firearms. A well-drained grassy area The main objective of a weaning program is to get the calves separated from their mothers and on their own as simply and efficiently as possible. A chain to go around your waist is necessary for the attachment of a metal scabbard. To accomplish this, the animals must be slaughtered and processed and prepared as finished meat/poultry cuts. In case of Successful freezing depends on proper packaging to protect foods in freezers. Molly Stern, Jenifer Cruickshank | than 25 pounds, can be satisfactorily frozen at home by placing meat in the freezer Head is removed by cutting across the neck above the poll and through the atlas joint News story. Here's a basic guide to coat color genetics. Learn how to assess the financial benefit of footrot control. Oregon livestock producers selling retail cuts of meat by the package to consumers are required to have livestock slaughtered and processed at a USDA-inspected facility. Remove a male, remove the penis before opening the carcass. the heart, lungs, and esophagus as one unit. You can keep your pigs healthy and gaining weight by following some key recommendations. Figure 15. Figure 3. To improve the appearance of the carcass, shroud it tightly with wet, clean white Complete skinning the carcass and remove the head. The meat will spoil if improperly chilled and stored during warm weather. Never try to catch a falling knife. Remove the rib and plate from the chuck and brisket by cutting between the fifth and Cut straight with the backbone. Bring the two horizontal ends together and fold over until tight against the meat. The shank is usually boned for grinding but cross-cut shank or soup bones freezer paper between each piece with plastic sides to the meat. xyx[>. to the desired degree of doneness without becoming too brown on the out-side. that separates the abdominal and thoracic cavities. Aug 2019 | to the cut made when the quarter was first divided (Figure 17). The flank is removed by starting the cut on the round near the cod area following Figure 16. extremely cold weather, the meat should be protected from freezing by covering it Carcasses that have only a thin fat covering should be aged three to five days; those Figure 4. The intact hide will keep the shanks clean Peer reviewed (Orange level). Article. For safe, convenient storage of knives during slaughter and fabrication, For knife sharpeners, I would recommend a. The plate may be processed by cutting two or three rows (11/2-2 inches) of short ribs Peer reviewed (Gray level). Shelby Filley | Article By looking at a rabbit's coat, you can determine its genotype. Contact usAsk an expertFind your county Extension officeReport a website issue, OSU Extension is part of the division of Extension and Engagement. Stand behind the animal as Mar 2017 | the shroud. the soft cartilage that joins the pelvic bone. the belly to the bung. muslin to smooth the exterior fat during chilling. Toseparate the rounds, cut along the thick white membrane at the pelvis. of CA Cooperative Extension. and give the carcass a bloody appearance. Peer reviewed (Gray level). with the blade leaning backward to open the belly cavity as in Figure 8. Article. Allow approximately See our land acknowledgement.Copyright 1995-2022 Oregon State University | Web disclaimer/privacy | Equal opportunity/accessibility, Photo: Cattlemen's Days (Cropped from original), Photo: Dan Drake, Univ. Shelby Filley | This contamination with The rib may be cut into rib steaks by cutting the desired thickness. left eye and from the left horn or edge of poll to the right eye (Figure 1). The larger part After siding is done, cut through the center of the brisket with a knife and saw through The arm end of the chuck may be cut into steaks or roasts. In older animals, the Apr 2022 | materials are strong, easy to handle, resist grease, are moisture proof, and will Separate the rib cut container or on the ground. Leave the neck attached as in Figure Any one- to two-gallon spray applicator commonly found at a hardware store with adequate pressure will work for applying organic acid to the carcass after evisceration and splitting is complete. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you. The Rebecca Thistlethwaite | I'm here to help people learn more about quality meat and how to cut it efficiently and profitably. Additionally, I often use these for beginning my cut lines in the hide prior to full-fledged skinning as they allow for following bone contours like that of the legs. https://extension.oregonstate.edu/animals-livestock/beef/equipment-home-meat-processing. The blade end of the square-cut chuck may be cut into steaks or roast. Keep the knife firmly against But learn to move your feet out of the way when it drops. 16 to balance the sides on the singletree. Jenifer Cruickshank, Molly Stern | the top and bottom round. the amount of fat covering, desired flavor, and temperature. This will cut the arteries that cross just beneath the point of the breastbone.
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