Description of the process of butchering pigs

After the successful slaughter of the pig, it is time to perform an equally easy task: to carve the animal's carcass. In general, this process does not cause any difficulties even for beginners. A beginner needs to attend at least once and even participate in the process of butchering a pig and the next time he can do everything himself.

At home, the best period for slaughtering and butchering an animal is the winter period, with a small sub-zero temperature. Because not many have a large freezer to keep a carcass cut, and in the warm season, unprocessed meat can quickly deteriorate. Further in article you will read how to butcher a pig correctly.

How to remove the skin?

Before you start butchering a pig carcass, you must release blood from the carcass. Why do you need to do this? If you have such plans to cook black pudding and immediately after butchering, do meat processing, then you do not need to release blood.But it is necessary to remember that the less blood is in the pig, the better the meat will look and the tastier it will be.

A more effective way to exsanguinate an animal is to hang it in a horizontal position, and the resulting blood is collected in a basin placed on the ground. But if you have slaughtered an animal in the heart, you first need to cut the chest and then collect all the blood, but with this method of collecting, the animal is not bled, that is, any blood clots will remain.

After exsanguinating the pig carcass, it is necessary to wipe it with a rag or cloth, you can never clean it from inside, as the meat can quickly deteriorate. The animal almost never removes the skin, only makes it burn with a burner, and then very carefully scraped off the charred layer. But if you need to remove the skin, then follow the instructions below.

Description of skinning technology:

• • For a mascara that lies on the back, you must first make an incision behind the ears, then around the head, below the neck, and then along the chest bone parallel to one nipple line to the anus.
• • It is necessary to trim the skin near the genitals of the sow and near the anus.
• • The process of skinning begins with the hind legs in the direction of the abdomen, chest and shoulder blades of the animal. In this case, with one hand, you must pull the skin over and up, and the second hand
• knife to separate the skin from the fat.
• • When you remove the skin from the back and sides, the carcass must be rotated.
• • After you have removed everything, it is necessary to roll the skin with bristles up and leave to cool for thirty minutes.

Then after cooling, the skins must be preserved with salt. To do this, you need to put salt on a clean floor, put pork skin, put some salt on top of it, with the expectation that you can spend three hundred grams of salt on one kilogram of skin. At the end it is necessary to gently rub the salt. Then you need to roll up the skin again and leave it to be salted for six days. And then move this skin to a building with cool air so that it does not freeze.

What is the burning process?

After the slaughtering process has passed, you can proceed to the initial processing of the carcass. When using a blowtorch or torch, they burn the skin and immediately scrape the burned layer. The skin on the stomach is very delicate, so it cracks from the fire.

Therefore, you need to burn very carefully. You can also use burning straw instead of a lamp. After you have burned the entire skin, it should be washed with warm water. If you are going to cut the skin, then firing is not necessary.

Pig carcassing, process description

Depending on where you want to define meat, there are several options for cutting it, which you will learn about below:

• • For your own consumption.
• • Meat intended for sale.
• • Meat, which you left for smoking and salting.
• • And finally, all that remains is fat and fat.

There are several well-known carving schemes for the animal: American, German, English, and Russian. It must be remembered that when cutting carcasses according to one of these schemes, the most important part is the muscles, these are the muscles that were least stressed during the life of the pig, the muscles of the spine and farther from the head.

Unlike many other pets, the pig's neck muscles are also sedentary and are very valuable in cooking. And the meat of the lower part, like in other animals, is harsh, therefore it is less valued.

The German scheme consists in dressing one carcass into two halves, which are then divided into eight parts, each of them is a separate grade.

The English butchering consists of dividing it into four equal parts: the head, the front, the center and the back.

The American butchering consists of cutting it into two large pieces. And then each of them is cut into: shoulder blade, back with sirloin, chicken leg, flank, front part of the ham and head. In addition, it is necessary to divide the shoulder blade, back and side part into two equal parts. Shoulders should be divided into the greasy and meat parts. The back should be divided into tenderloin and pork fat, and the side divided into bacon and ribs.

Cutting a pig according to the Russian scheme consists of eight parts: the back legs, the part on cutlets or back, the part between the shoulder blades and the head (neck), neck, cheeks and head, shoulder blades and shoulders, chest, middle part of the legs, legs themselves.

Of course, at home there is no definite answer to the question: how to cut a pig? Every specialist at home does this procedure as he wants. Perfect conditions for butchering a pig are its horizontal hanging. Qualitative bleeding of the carcass is achieved by opening the carotid artery and the jugular vein.

In addition, the remaining drops of blood are removed when the head is separated in this position of the carcass. When butchering carcasses for sale, the presence of blood is not desirable, since it impairs the appearance and smell of meat, and also accelerates the deterioration process.

It is possible that you do not have such an opportunity to hang the carcass, so you have to do this process on a pallet or on any site.

In order to begin the carving process, you need to prepare the following tools:

• • A knife, about eighteen centimeters long with a very sharp blade.
• • Knife with a thick and wide blade for gutting.
• • And for cutting thick bones, prepare an ax or a hacksaw.

After separation of the head from the carcass, it is necessary to cut it into two identical parts, and if you are preparing it for sale, then you should not cut it.But be sure to remove the eyes and teeth. The brain also needs to be extracted, it is possible to prepare a very tasty dish from it. It must be removed very carefully.

Once you have separated the head, you can go to the abdominal area and cut off a piece of meat, which consists of fat and abdominal muscles. You need to carry out everything with extreme care so as not to damage all internal organs. To do everything without damage, you need to drive a finger and push away organs before a knife.

The next thing you need to do is get all the organs, such a process is called "nutrovka".

After removal of the organs, the entire carcass must be very thoroughly wiped off from the blood clots with clean and dry rag napkins. After that, the whole carcass can be divided into two separate parts, two half carcasses. As this is done, it is necessary to leave these two parts for the time to cool.

Separating one side must be done in the following sequence:

• • Separate part of bacon and bacon
• • Cut the neck.
• • Cut off the front leg, which is then cut into two parts: the upper and lower, that is, the shoulder blade and the knuckle.
• • Next, cut the ham back.
• • And last, cut the brisket and brisket.

All this separation can be done without cutting the carcass into two half-carcasses, it can be divided according to the English scheme, all divided into four parts. Then each of the parts is cut into small pieces. You can do everything in the following sequence: cut the back, cut off the gammon and then there will be the rump - the end of the back. Looking at your discretion, you can cut the ham into several pieces.

If you carve a suckling pig, then you only need to gut it, as it is usually baked whole.

After you slaughter a pig and exsanguinate it, the carcass loses its mass from the lack of blood, internal organs, separation of the skin, all legs and head. After you have cut the carcass into small pieces, it is necessary to separate the meat part from the bones and separate all the cartilage, films and tendons. After you have separated all this, the weight of meat products in a pure state is called meat yield.

Since the weight of a slaughtered pig is taken as one hundred percent, weighted meat after separation of all bones and cartilage, you can get the meat yield in percentage terms.

Location and use of the main parts of pork carcass in cooking

As mentioned earlier, all the different parts of the pig, depending on their location, have different taste characteristics, so they differ in price. And also, in order to cook this or that dish, it is best to use certain parts of the carcass.

Therefore, when dressing up a pig or buying, you need to know the name of this or that part and how it looks. The following descriptions of all parts of the carcass will help you in more detail.

Description of ham

In many cases, the ham is divided into two parts along the thigh. The upper part of the ham is more meaty, so it can be used in the preparation of schnitzel, various chops, kebab, goulash and many other dishes.

The lower half of the ham consists of a small amount of meat and most of this part is used in the preparation of aspic.

Shoulder neck cut

The scapular-neck part is usually divided into three pieces: the neck, the scapula with the bone and the boneless scapula.

The part that has a boneless spatula can be used when frying, baking, and also cut into cubes to make goulash.You can also make sausage and ham from this part.

Part of the scapula on the bone is very hard, therefore it is necessary to process very well. Most often this part is either smoked or fried

Part of the neck without a bone refers to a very juicy and tender meat. Therefore, this part is suitable for almost all cooking dishes. Since the neck of the pig during life is very little involved.

Knuckle

The leg is the part of the leg adjacent to the joint (on the back leg - the shank, and on the front leg - the forearm). This part consists of compacted muscles and connective tissue, so most often this part is used in the preparation of jelly or for smoking. Sometimes when cooking this part trim and twist into a roll.

Carbonate and tenderloin

This part is located along the spine of the animal, that is, it supports it. In the whole life of the animal, this part is practically not straining at all, and therefore this part is a very desirable piece. Most often, this part is used in the preparation of chops or escalopes. The tenderloin refers to the most important part of the carb. The meat from the spinal-lumbar cut is called carbonate.Basically, the carbonate is first boiled, and then baked, or smoked or smoked.

Abdominal cut

This cut consists of brisket, peritoneum and subtitle. The brisket (thick end of the peritoneum) can be used for smoking and frying, as there is a fatty layer. The flank or the thin end of the peritoneum is located near the back of the ham. From it prepare the rolls and you can fry. The under-side is a part of fat with meat layers, it is located in the lower part of the belly. Most often podtchevok fried or baked.

Brisket

The brisket on the bone is the dorsal part, on which the ribs and meat are on the cutlets. Ribs can be smoked and used in the preparation of first courses. Meat for meatballs are used in many meat dishes.

A boneless loin is pure meat that is found on the lower back of the carcass. Use it with whole baking. And in cross section, you can cook a steak.

Kostrets

This part is located at the end of the pig's back. Bonfire is not the fat part. It is used in baking or cooking kebabs.

And the last part is the head.

The head is cut into small pieces and cooked aspic from them. From the language you can make aspic.From the brain, you can also cook a very tasty dish. Ears can be boiled first, and then baked with the addition of mustard and seasonings. A cheek, too, can be baked or added in the preparation of broth.

From this article we see that cutting up pork carcass only immediately seems to be a difficult process. With a more detailed acquaintance with various schemes for carcassing, as well as after observing the master several times, you can proceed to do this work yourself.