Beef Processing Hanginf Versus Take Home
Home Slaughtering and Processing of Beef
- Jump To:
- Preparing for Slaughter
- Equipment Needed for Slaughter
- How to Stun Animal
- How to Drain Animal
- How to Skin Brute
- Opening the Carcass
- Splitting the Carcass
- Cutting Beef
- Forequarter
- Hindquarter
- Packaging Beef for the Dwelling Freezer
- How to Wrap
- Labeling
- Freezer Storage Time
- Thawing Frozen Meat
- Cooking Frozen Meat
A beef brute selected for slaughter should be healthy and in thrifty condition. Proceed the animal off feed 24 hours before slaughter, but provide free access to h2o.
Do not run or excite the creature prior to slaughter considering this may cause poor haemorrhage and requite the carcass a bloody appearance.
The weather, especially expected temperatures the few days following slaughter, is extremely important. Nighttime temperatures should exist 32°F or lower for the carcass to chill properly without refrigeration.
The meat volition spoil if improperly chilled and stored during warm weather condition. Also, during extremely cold weather condition, the meat should be protected from freezing by covering information technology with a clean cover.
Preparing for Slaughter
Slaughter should exist done in a dry, make clean, dust-free expanse. A well-drained grassy area is recommended.
Take precautions during slaughter, chilling, and processing to go along the carcass and cuts clean and complimentary from contamination. Use make clean equipment, keep hands clean, wear clean wear, and keep work and storage areas clean.
The carcass can be chilled without refrigeration by hanging it in a dry, clean building. Freedom from odors or contamination is essential.
Almost meat spoilage and off-odors and flavors can be attributed to one or more than of the following causes:
- Improper chilling of the carcass. The internal temperature of the circular and other thick parts should exist lowered to 40-45°F inside 24 hours later on slaughter.
- Adsorption of off-odors. When the carcass is chilled and aged in an area with any odor (manure, gasoline, pigment, musty olfactory property, etc) the carcass will absorb it.
- Poor sanitation during slaughter, chilling, and processing. This contamination with microorganisms causes off-odors, off-flavors, and spoilage.
- Improper freezing and storage of frozen meat. Packaged meat should be quick-frozen and stored at 0° to 5°F. Domicile freezers are for storage of products already frozen, not for quick-freezing big quantities of meat. Small quantities, preferably less than 25 pounds, can be satisfactorily frozen at habitation past placing meat in the freezer with at least one inch of infinite between each package.
Equipment Needed for Slaughter
The minimum required items of equipment for home slaughtering are as follows.
- Stunning device such as 22 caliber burglarize.
- Block and tackle, chain hoist, or tractor equipped with hydraulic elevator.
- Beef spreader (singletree equipped with hooks on both ends and a ring in the center will do).
- 24- or 28-inch meat saw.
- 6-inch sharp skinning knife, vi-inch boning knife, and eight-inch butcher knife.
- 10- or 12-inch steel saucepan to agree water for washing hands.
- Aplenty clean water and clean manus towels.
How to Stun Creature
Kill the animal equally humanely as possible. If a rifle is used, exercise recommendations for safe utilize of firearms. The proper place for the bullet to strike is at the intersection of two imaginary lines extending from the right horn or anima, border of poll to the left center and from the left horn or border of poll to the correct eye (Figure 1). A sharp blow at this point with a sledge hammer will also stun the beast.
Figure 1. Proper point for stunning brute.
How to Bleed Animal
As soon as the brute is downwardly, bleed it without delay. Stand behind the animal as in Figure 2 and with the sharp skinning knife make an incision through the hide in the heart of the dewlap immediately in forepart of the breastbone.
Hold the pocketknife so the point is directed toward the rear of the brute, insert the pocketknife under the breastbone toward the rump of the brute and cut toward the backbone. This will cut the arteries that cantankerous merely beneath the betoken of the breastbone.
Exist careful not to stick too deep into the chest cavity. Cut straight with the courage. Pump the foreleg back and along a few times to help bleeding.
Figure 2. Bleed the animals without delay following stunning.
How to Skin Creature
Turn the animal on its back and identify a short prop (square mail) on either side to hold it in that location. Remove the forefeet and shanks at the knee as in Figure 3 by locating and cutting through the flat articulation with a knife. Skin out the hind legs and remove the hind feet and shanks past sawing every bit in Figure 4.
Adjacent, dissever the hide from the opening in front end of the brisket downward the midline of the belly to the hurl. Hold the skinning knife at a slight angle as in Figure 5.
Then split the hibernate at the rear of each hind leg beginning where the shank was removed, moving to the udder or scrotum. Do not skin the outside of the hind legs nor front end legs until the carcass is being hoisted. The intact hide will keep the shanks clean during hoisting.
The next function of skinning is known equally "siding." Begin the siding by sliding the pocketknife nether the skin that has been cut over the belly. Grasp the loosened hide with mitt (pilus side is easiest to concur) and pull it upwards and outward. Identify the pocketknife firmly confronting the hide with the cutting edge turned slightly toward the hide as in Effigy half-dozen.
Apply long, shine strokes of the knife, to remove the hide down over the sides. This is one of the about hard tasks in skinning.
Effigy 3. To remove the forefeet and shanks, cut through the flat joint.
Figure four. Saw off the hind anxiety and shanks after skinning out the hind legs.
Figure 5. Split the hide by belongings the skinning knife at a virtually flat angle.
Figure 6. Employ long, smooth strokes with the knife when skinning. Go along the knife firmly against the hide with the cutting edge slightly toward the hide.
Opening the Carcass
Later on siding is done, cutting through the center of the brisket with a pocketknife and saw through the breastbone as in Figure 7. Insert the handle of the knife in the abdominal cavity with the blade leaning astern to open up the belly crenel as in Figure eight. In case of a male person, remove the penis before opening the carcass.
The inside of each round muscle over the pelvis is covered with a thick white membrane. Follow this membrane and avoid cutting into the muscle. The pocketknife tin can exist forced between the soft cartilage that joins the pelvic os. Run into Figure nine. In older animals, the pelvis must be sawed.
The carcass is now ready for hoisting. Insert the hooks of a beef spreader or singletree in the tendons of the hind legs as in Effigy 10. After the carcass is partially hoisted, complete skinning the rounds and the back of the carcass.
Remove the bung by cutting around it on the two sides and dorsum and pulling through the opening of the pelvic crenel. Continue pulling the bung and intestines and cutting the ligaments that attach the intestines to the dorsum as in Figure 11.
Pull downward on the paunch to tear it loose from the carcass, cut the esophagus where information technology goes through the diaphragm, and permit the intestines and paunch to drib into a container or on the ground. The liver should still be attached to the carcass and can next exist removed. Remove the gall float from the liver.
Continue hoisting the carcass until the head clears the ground every bit in Figure 12. Remove the heart and lungs by first cutting out the diaphragm, the white connective tissue that separates the abdominal and thoracic cavities. Grasp the heart and lungs, pull forward and downward, and cut the large blood vessel attached to the courage. Remove the heart, lungs, and esophagus as one unit of measurement.
Complete skinning the carcass and remove the head. The head is removed by cut across the neck above the poll and through the atlas articulation every bit illustrated in Figure 13.
Carefully examine all the internal organs and the dressed carcass for any abnormalities or weather condition (such as abscesses or inflammation) that might bear on the wholesomeness of the meat.
Figure 9. To separate the rounds, cut along the thick white membrane at the pelvis.
Figure 10. Carcass set up for hoisting with singletree hooked in the tendons of the hind legs.
Effigy 11. Removing the bung by cutting along the two sides and dorsum and pulling information technology through the pelvic opening.
Figure 12. Carcass hoisted with head clearing the basis, gear up to complete skinning and to remove the head.
Figure thirteen. Head is removed by cutting across the neck above the poll and through the atlas articulation at the base of operations of the skull.
Splitting the Carcass
The carcass should be split into two sides. Beginning the splitting by beginning sawing through the sacral vertebrae from the inside equally in Figure 14. As soon as the cut is made through the pelvic area, sawing tin can exist done easier from the back as in Figure 15. Make the split up down the center of the backbone to the neck. Leave the neck attached as in Figure xvi to residual the sides on the singletree.
Trim any soiled, bruised, or bloody pieces of meat. Wash the carcass with cold h2o to remove whatsoever remaining blood and dirt. Pump the forelegs upward and down a few times to assist in draining blood from the forequarters.
To improve the appearance of the carcass, shroud information technology tightly with moisture, clean white muslin to smoothen the exterior fat during chilling. Use skewers or ties to tighten the shroud.
Figure fourteen. Begin splitting the carcass past first sawing through the sacral vertebrae. Too come across Figure fifteen.
Figure fifteen. When the pelvic area has been split, sawing is more hands washed from the backside of the carcass.
Figure xvi. Split the carcass to the neck, merely leave the expanse attached to residue the two sides on the singletree.
Cutting Beef
Beefiness should be anile a few days earlier cut. The amount of aging will depend on the amount of fat covering, desired flavour, and temperature.
Carcasses that have only a thin fat covering should be anile iii to 5 days; those with more than fat, five to seven days. Very little tenderization occurs later v to seven days. Longer aging may result in off-flavors and odors due to microbial growth.
If the temperature of the carcass rises above twoscore°F, the fourth dimension required for aging is reduced. Also, chances of spoilage are increased.
The sides of the carcass are quartered by cutting betwixt the 12th and 13th rib (Figure 17). Following is a common procedure for cutting the quarters into wholesale cuts.
Figure 17. Wholesale cuts of a beefiness side in reference to the skeleton.
Forequarter
Remove the rib and plate from the chuck and brisket past cutting between the fifth and 6th rib. Cut perpendicular to the acme line of the carcass. Separate the rib cutting from the plate at a point xi/ii inches below the rib middle musculus on the cease where the side was quartered, and cut parallel to the back.
The rib may exist cut into rib steaks by cutting the desired thickness. The larger function may be fabricated into a roast, or the unabridged cut boned into boneless rib steaks or roasts. The rib cuts are rather tender and may be baked or dry roasted.
The plate may exist processed by cutting 2 or three rows (11/2-2 inches) of curt ribs and the remaining boned for ground beefiness.
To remove the brisket and foreshank from the chuck, first locate the arm bone articulation about the surface of the carcass. Cut about ane inch above the top of the joint, perpendicular to the cutting fabricated when the quarter was first divided (Figure 17).
The brisket may be separated from the shank by cut through the natural seam that joins them. The shank is usually boned for grinding but cross-cut shank or soup bones may exist made. The brisket should be boned for a roast or for grinding.
The blade end of the foursquare-cut chuck may exist cut into steaks or roast.
The arm cease of the chuck may be cut into steaks or roasts. The cervix portion can all-time exist used for ground beefiness.
Hindquarter
The hindquarter should exist placed on the cutting tabular array with the outside downwards.
The flank is removed by starting the cutting on the circular near the cod area following the circular muscle. Cut closely to avert cutting into the lean on the round virtually the stifle joint. Continue the cut forward on a line to a point 2 or 3 inches below the loin centre muscle at the 13th rib.
The flank steak, the prominent musculus on the inside near the center of the flank, may exist stripped out for a steak and the remaining lean trimmed for grinding.
Separate the loin from the round by cutting between the 4th and 5th sacral vertebrae at a point approximately one inch in front of the aitch bone. The loin should then exist cut into steaks. Brainstorm cutting at the sirloin cease and cut toward the pocket-sized end of the loin.
Remove the rump by cut parallel to the ii ends of the aitch os and but behind the aitch bone. The rump is usually boned and tied for roasts. The sirloin tip is removed by post-obit the round boned to the human knee cap. The tip tin be used equally a roasts or steaks.
The remainder of the round may exist cutting into steaks or roasts near hands by separating the top and lesser round. The hind shank should be boned for ground beef.
Packaging Beef for the Home Freezer
Successful freezing depends on proper packaging to protect foods in freezers.
Unremarkably Kraft or waxed papers do not fairly protect foods in freezers. Utilise moisture-vapor-proof material, designed specially to wrap foods for freezing. These materials are strong, like shooting fish in a barrel to handle, resist grease, are moisture proof, and will not transfer odors. Plastic and Kraft laminated material is probably the most economic and is easiest to use in well-nigh cases.
How to Wrap
The drugstore fold is the approved method to seal the moisture in and air out. To make the drugstore fold:
- Place the meat in the center of the paper.
- Bring the two horizontal ends together and fold over until tight confronting the meat.
- Tightly fold i end, then the other, turn each end underneath, and secure with tape.
For easier separation of steaks when frozen, place a double thickness of waxed or freezer newspaper between each piece with plastic sides to the meat. Earlier packaging remove or cover precipitous os edges with double thickness of freezer paper so they will non puncture the wrapping paper.
Labeling
Label each parcel clearly with a crayon or grease pencil. Include the proper name of the cut, the quantity, and the packaging date.
Freezer Storage Fourth dimension
The maximum recommended flow of freezer storage for beef is 9 months.
Thawing Frozen Meat
For best results, thaw in original parcel in the refrigerator. Allow approximately three hours per pound for pocket-size roasts and steak packages, and four to v hours for larger roasts. If thawed at room temperature permit one hour per pound.
Cooking Frozen Meat
Frozen meat may be cooked satisfactorily either past thawing prior to or during cooking. When cooking steaks or roasts from the frozen state, allow boosted cooking fourth dimension.
Frozen roasts require approximately a third longer for cooking than roasts that have been thawed. Allow additional time for cooking steaks or ground beefiness patties compared to thawed cuts. When broiling place frozen steaks and ground beefiness patties farther from the heat or at a lower temperature than thawed cuts and then the meat will be cooked to the desired caste of doneness without becoming too brown on the out-side.
Harold R. Hedlick and William C. Shingel
Department of Nutrient Science and Nutrition
Maurice Alexander
Former Animal Science Specialist
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Source: https://extension.okstate.edu/fact-sheets/home-slaughtering-and-processing-of-beef.html
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