Methods for slaughtering pigs at home. How to quickly slaughter a pig - slaughter technology and stunning methods. The Basics of Making a Quality Cutter: Don't Try to Do Your Job

Viktor Kalinin

Pig breeder with 12 years of experience

Articles written

Killing a pig is an integral part of its maintenance. Before slaughtering her, determine if she has reached her maximum weight. Then prepare the slaughter site, working tools and start the procedure.

The greater the weight of the pig, the greater the yield of meat.

The slaughter of animals is carried out upon reaching the maximum weight, then the farmer receives the maximum yield of meat. Most pigs mature at 10 months of age. The optimal slaughter time is determined by breed characteristics. The largest breed is the Great White, reaching a weight of 250-300 kg at the age of one year, Mirgorodskaya - 240 kg at 10 months, Vietnamese - 140 kg at 8-9 months.

The ratio of weight and yield of meat after cutting the head, hooves and other waste:

• 180 kg and above - 85%;
• 140 kg - 80%;
• 100 kg - 75%.

When the maximum weight is reached, the slaughter time is chosen. Pigs in a state of hunting cannot be killed - the taste of meat deteriorates from the increased content of hormones in the blood. After the hunt, 10 days are counted, and then the procedure is performed. In winter, the time of day does not matter; in summer, animals are slaughtered in the early morning, when the sun has not risen and the flies have not flown out. Professional ringers cope with the work in 2-3 hours, beginners need more time.

Animal preparation

Leave the drinker a day before slaughter.

When planning the slaughter of pigs at home, prepare the animals for the procedure. If you are going to sell carcasses to a meat processing plant, invite a veterinarian for an ante-mortem inspection and get a certificate.

How to prepare a pig for slaughter:

1. Remove the feeder 24 hours before surgery.
2. Leave the pig clean water. Drinking plenty of water helps to cleanse the intestines as soon as possible.
3. Remove the drinker 4 hours before slaughter.
4. If the pig is kept in cramped conditions, wash it of manure.

A hungry animal is easier to lure to the place of slaughter. While waiting for the allotted time, prepare the tools and the workplace.

Place and tools

Knife sharpened on both sides with a solid blade.

Before you kill a pig yourself, be present during the procedure performed by masters who already have experience. At the first slaughter, invite a professional who will help if something goes wrong.

Tools you will need:

1. Working table in reinforced concrete or stainless steel. Galvanized metal is not suitable as a table material.
2. Hook for hanging the carcass during bleeding.
3. Containers for blood.
4. The knife is rigid, thin and sharp. Blade width - up to 3.5 cm, length - 20-22 cm.
5. Gas burner for roasting carcasses. Option - blowtorch.
6. Ropes.
7. Sledgehammer or stun gun.
8. Gauze and napkins.

Be sure to disinfect the equipment - the hook and knife must be especially clean.

Slaughter methods

The technology of slaughtering pigs includes two methods: a blow to the heart or an injection in the neck with simultaneous bloodletting. It is recommended to stun the animal first. To properly stun a pig, you need to hit it with a sledgehammer or a butt of an ax in the head, just above the eyebrows.

Slaughtering a pig is not only unpleasant, but also difficult, as it requires certain knowledge, skills, and even physical strength. For its implementation, you can hire a specialist or use the services of a slaughterhouse, however, in the case of constant breeding of pigs for meat and lard, it is more profitable to master this business on your own. To do this, you need to take into account a number of nuances, as well as acquire all the necessary equipment.

Pig weight for slaughter

After 4 months of fattening, the boar can be sent for slaughter. He gained enough meat and fat, but weighs no more than 90-100 kg. The meaning of slaughtering a young animal is that it has soft and tender meat. In addition, it is not as fat as in older relatives.

If you support the pig longer, then with good care, the mass will quickly increase to 120-150 kg. In this case, a pig is slaughtered, in which mass gain has stopped, that is, in 2-3 weeks it does not gain weight. The early maturity of pigs depends on the breed and diet.

Of course, the larger the mass of the pig, the more fat and meat it will give after:

• yield with a weight of about 100 kg - 75%;
• output with a weight of 120 to 140 kg - 75-80%;
• choice with a weight of 160 kg - up to 85%.

Recently, Vietnamese pigs are gaining more and more popularity, which are slaughtered at 4-6 months of age, since it is unprofitable to keep them further.

Dairy piglets (calves not older than 8 weeks) are slaughtered in rare cases if the farm has surplus offspring or they are culled. They do the same with boars, since there are usually not so many of them on farms. More often, hogs are sent for slaughter - castrated males.

If we talk about breeding sows, then usually they are allowed to farrow up to 12 times, and then allowed to meat. With age, pig meat loses its tenderness and softness, so you should not delay the slaughter. In addition, it is possible that the meat will completely lose its taste and will not be suitable for food.

Which animal is not to be slaughtered?

Regardless of the age of the animal, in some cases slaughter is prohibited.

Pig on the hunt

The meat of such an animal has an unpleasant taste and smell, and it is impossible to kill it. This is due to the fact that during the hunting period, the concentration of sex hormones in the animal increases. Pig breeders with experience recommend waiting 5-7 days to 2 weeks after the end of the hunt, and only then slaughter the pig. This time is necessary for the hormonal background of the animal to return to normal.

A "walking" individual can be identified by the following features:

• refuses to eat;
• sometimes aggressive towards their relatives;
• shows concern;
• grunts constantly.

In addition, during the hunting period, the pig's nipples swell and redden, as well as the genitals. There is frequent urination.

Pig with signs of illness

It is forbidden to let sick animals under the knife. They are either treated, or in case of serious infections, they are slaughtered, and the carcasses are destroyed. Such meat should not be eaten. A sick pig often loses its appetite, moves little and suffers from atypical discharge. With these symptoms, you need to urgently call a veterinarian.

Pig after treatment or vaccination

It is necessary to wait 2-3 weeks after vaccination or treatment of the animal with a course of antibiotics, antihelminthic drugs. This time should be enough for the harmful substances accumulated in the meat of the animal to disintegrate and be removed from the body of the pig.

Slaughter dates

Slaughter is best planned for the cool season - autumn or spring. In private farms, the procedure should be carried out before winter, as this saves the pig breeder from a number of problems, namely:

• meat is easier to store;
• food costs are reduced.

In the summer months, animals actively gain weight, so slaughter at this time is not advisable, but if necessary, no one forbids slaughter in the summer. However, it is important to do all the work early in the morning, while there is no heat and a large number of flies.

Before slaughter, it is important to properly prepare the animal:

• Castrate 2 months before slaughtering the boars, otherwise the meat can be sent to the trash, as it will be very tough and also smell unpleasant. Neither heat treatment nor soaking in vinegar will help from the smell.
• Do not give food 12 hours before slaughter, and water - 3 hours. During this time, the intestines of the pig will be emptied and cleaned well, which will favorably affect the quality of the meat. In addition, a hungry pig will be easily lured out of the pen by offering her something tasty.
• If a wild boar or a pig lives in a cramped pen, heavily soiled with manure and dirt, then the animal must be washed well with warm water. This will reduce the number of microorganisms on the skin and extend the shelf life of the carcass. If the animal is kept clean, this procedure is optional.
• If the meat is intended for sale, show the pig to the veterinarian a few days before slaughter, even if it is healthy, vaccinated and kept in sterile conditions. If all is well, the doctor issues a certificate, which is attached to the results of the sanitary and veterinary examination after slaughter and allows you to put the meat up for sale. If the pig is slaughtered for personal use, you may not show it to the veterinarian.

After slaughter, you will have to contact the veterinary laboratory again, where the doctor will do the necessary tests and issue a product safety certificate.

The main thing is that before slaughter the animal is calm. In order not to cause stressful situations, you should not frighten him, shout at him, kick him and show any aggression towards him. It is believed that the quality of meat deteriorates in a boar in a stressful situation, and this is not unfounded, since during stress, fear or aggression, the level of the hormone adrenaline in the blood rises. So, experienced slaughterers cut a pig when it is in a calm state. A bowl of delicious food and drink is great for calming a hungry animal.

Preparation of the workplace and equipment

To slaughter a pig, you need to prepare a workplace and equipment:

• a wooden pallet or other convenient platform where it will be easy to butcher the carcass;
• a lot of warm water;
• sharp long knife with a blunt end;
  

  Such a blade will not increase bleeding after inflicting a wound. The optimal blade size: length - at least 20 cm, width - 2 cm.

• containers for collecting blood, but galvanized buckets cannot be used;
• ropes for fixing;
• a gas burner or a blowtorch for singeing bristles, but if the smell of gas bothers you, then the carcass can be burned on straw;
• clean rags that absorb liquid well;
• a hook - for hanging a carcass so that blood is faster than glass;
• sledgehammer - it is necessary, first of all, for beginners, to stun the animal, and only then proceed to slaughter.

It is better to sprinkle the place for slaughter with sawdust. It must be dry and clean. All equipment must be disinfected in advance.

Slaughter methods at home

There are several ways to kill. Some pig farmers prefer to do the old fashioned way with a knife, while others use newer methods. Both of them have their place.

Strike to the heart

This method requires at least 2 people: one holds the animal in a prone position, and the second acts with a knife, delivering an accurate blow to the heart. The technology is:

1. The pig is laid on its left side and its legs are firmly held.
2. Having felt the pulsation, the blade is quickly inserted between the 3rd and 4th ribs.
3. Only after making sure that the animal is dead, the knife is carefully removed, and the puncture is covered with a clean rag.
4. The skin is singeed and the blood is allowed to drain completely. Complete bleeding usually takes 5-7 minutes.

To facilitate the procedure, the animal can first be stunned with a sledgehammer, a heavy hammer or an ax butt, striking it in the frontal part of the head. However, even in an unconscious state, a pig can begin to kick its legs strongly reflexively, so you should not relax after a blow. The carcass must be held, and the knife left in it until the movements completely stop.

The advantage of this method is that the pig dies instantly, without suffering. However, blood, although in small quantities, enters the chest and lungs, which does not affect the quality of meat very well.

Punch in the neck

This is a more painful method for the animal, since it does not die immediately, but the meat is of higher quality than with a puncture of the heart, since the blood does not get inside. Two people can’t cope here anymore, so you need a team of at least three people. The technology of the method is as follows:

1. While the boar is eating, its hind legs are tied with a strong rope.
2. They throw it over the crossbar and pull the animal sharply upwards. If the carver is right-handed, then the head of the animal must be placed on the right side.
3. As soon as the pig calms down, with a knife quickly cut the throat near the carotid artery - from the left auricle to the pharynx. The puncture itself is important to make a confident pressure on the point, which is located 2-3 cm from the ear.
4. During the first seconds after the puncture, the pig goes into a state of shock. During this time, they lay it on a special table and turn it over on its side, taking the right leg and pressing it against the surface of the table. The blood will begin to gush intensely, and the animal will gradually fade away.

Often this method is used when slaughtering a small pig, for example, Vietnamese.

Use of firearms

The most inhumane and cruel way. It is very difficult to get into an animal that has sensed danger the first time. A wounded boar emits heart-rending "screams" and begins to rush around the corral, causing damage to buildings. In addition, along the way, he can injure other inhabitants of the farmers. This does not affect the quality of meat in the best way, since adrenaline in the animal “jumps” to its maximum concentration. So, a firearm to kill a pig is unacceptable.

Electroshock Stun

Modern way. It is considered less expensive and does not require assistants. The pig is stunned with a special stun gun through the head or heart. The disadvantages of the method include the formation of hemorrhages, bone fractures and soft tissue ruptures. In addition, this method requires speed of action. After being stunned for 45 seconds, the carcass should be bled. To do this, you need to make an injection in the heart or neck, using the previously given methods.

Stunning by carbon dioxide

The best method if you want to score several pigs at once. For this method, an airtight chamber is prepared, where several pigs are placed and carbon dioxide is let in. Animals fall asleep after 2-3 minutes, and the reflex contraction of their muscles lasts longer than in the case of previous methods. The disadvantage is that the pigs experience stress when they are placed in a small room, which adversely affects the quality of the meat.

The method requires additional costs for equipment, and it is more interesting for large farms, because you can stun 6-8 heads at once, and the animals can be of different weights.

Of all the methods, pig farmers most often use the first two technologies - a blow to the heart or neck.

Features of the slaughter of a piglet and a wild boar

With a small weight of the piglet, the slaughter can be carried out independently, but it is better if the assistant holds the hind legs of the animal. Usually, a blow to the neck is used for slaughter, since this is the most humane method of all the others - the animal will simply fall asleep and will not feel pain. They cut a pig on a special high stool.

When slaughtering a large individual, at least 3 people will be needed, since it is very difficult for animals to cope with more than 100 kg alone. The owner lures the animal out of the pen, and the assistants deftly and quickly tie its front and hind legs. Having immobilized the pig in this way, they proceed to slaughter it in any of the above ways. Be sure to drain all the blood, otherwise the fat will have a red color.

In modern slaughterhouses, almost the entire process is automated:

1. The livestock of pigs is first washed and then sent to the workshop.
2. Animals are hung by their hind legs, head down, above the conveyor.
3. Choppers cut blood vessels with precise and fast blows. Then let the blood drain.
4. The bloodless carcasses are sent to the oven, where the bristles are removed.

After slaughter and bleeding, the carcasses are sent for cutting.

For those who are new to slaughtering a pig, here are some practical tips:

• A blow to the heart should not be used, since this method is more acceptable for experienced slaughterers. The fact is that you need to know exactly where to stick the knife. For beginners, a blow to the neck is more suitable.
• Before slaughter, it is recommended to stun the pig.
• For better bleeding, the carcass should be hung on a hook. Remember that blood spoils the taste of meat, as it gives it an unpleasant aftertaste.

Before you start slaughtering a pig, you need to thoroughly prepare and take into account all the nuances of this process. An injured and wounded animal not only suffers, but also becomes very aggressive, and the picture of a man running after a bloodied creature causes only horror and disgust. In this regard, it is also worth taking care of the moral aspect of the procedure.

How to slaughter a pig? This question worries many novice farmers. There are several ways. Everyone can choose the most suitable for themselves.

Timing

Before slaughtering a pig, it is necessary to choose the optimal time. Experts advise slaughtering in the fall. The weather is bad, and closer to winter, the pig stops gaining weight due to cold weather. In the summer, slaughter is not recommended. First, the abundance of flies and heat can spoil the meat. Secondly, animals actively grow in summer. Therefore, it is worth considering the feasibility. However, if the farmer nevertheless decided on a summer slaughter, this should be done early in the morning with maximum coolness. It is advisable to do this quickly.

Preparation for slaughter

Also, before slaughtering a pig, it is necessary to carry out preparatory work. The first thing to do for this is to stop feeding the animal. Preferably 12 hours before slaughter. Water in the presence of automatic drinkers must be stopped 3 hours in advance. This is necessary to cleanse the pig's stomach. The quality of meat with this method increases. As an additional advantage, it can be noted that the animal is easier to lure with bait. A well-fed pig is unlikely to come out voluntarily, so problems will arise.

Before slaughter, it is better to wash it still alive with warm water. Experienced farmers water with a hose. This allows you to reduce the number of bacteria on the body and extends the shelf life of meat. However, if the body of the pig is clean, then this process is not necessary.

If the meat will have to be sold on the market or handed over to purveyors, then do not forget to take the relevant certificates: from a veterinarian and from local governments. The first should testify that the meat is safe, the second - that it is not stolen. However, this is not necessary if the farmer decides to slaughter the animal for his own needs.

What is needed for slaughter

You can not slaughter in a pigsty. It is necessary to use only a special platform treated with sawdust for this.

Before slaughtering a pig, it is necessary to prepare inventory. For this you will need:

• Lots of warm and hot water.
• Sharp knife.
• Gas-burner.
• Sledgehammer (with the appropriate method of slaughter).
• Straw for roasting (if desired), so that there is no unpleasant smell of gas when using the lamp.

A knife for slaughter needs a sharp, rigid one. It is best to use long (about 20 cm) and wide (about 2 cm). This will allow you to reach the heart, and the wound will be wide for increased bleeding.

You will also need clean containers, hooks for hanging. The cutting surface is best used from stainless steel.

You can not allow the pig to stress: scare it, beat it, etc. It happens that the animal is frightened by extraneous noises, such as a barking dog. Therefore, it is better to eliminate them in advance. If the animal still refuses to go out, then you can put a bag over its head and take it out backwards. Before slaughtering a pig, a trough with food can be placed at the slaughter site. This will avoid stress caused by a change of scenery.

How to slaughter a pig: choose a method

Most often, two methods of slaughter are used at home: in the neck and in the heart. Some farmers, especially beginners, cannot kill an animal in the heart the first time, and slaughter in the neck does not kill quickly at all. Therefore, before slaughter, it is recommended to stun the pig with a blow with a sledgehammer in the frontal part. In the absence of the necessary tool, you can use the butt of an ax. This is a more humane way for the animal, since it will not suffer from pain, although it is better not to look at it from the side for the faint of heart.

Slaughter in the neck

So, let's figure out how to stab a pig in the neck. To do this, it is better to use ropes and a crossbar. With this method, the help of three people of average strength is needed. First, a rope must be tied to the hind legs of a live pig. This can be done while the animal is eating. She will be busy and unlikely to resist. After that, you need to sharply pull the animal to the crossbar. Naturally, the pig will begin to resist. This will speed up her circulation. After it calms down (maximum peak), slaughter occurs. Abundant blood circulation relieves the carcass of blood as much as possible. The less it is, the tastier the meat. This is one of the ways how to slaughter a pig at home. Next, the bristles are removed with a straw or burner. They begin to divide. Now let's look at another way: how to stab a pig in the heart. This will be discussed further.

Slaughter in the heart

So, how to slaughter a pig in the heart correctly, without any hassle? To begin with, the pig should be placed on its left side, holding the right leg. It will be difficult for one to do such an operation, so it is better to call someone for help. You need to enter the knife into the cartilaginous fusion at the 3rd-4th rib. For reliability, you can feel the pulsation, after which you need to sharply plunge the knife into the heart. Of course, before that, it is better to stun the animal with a sledgehammer, but even in an unconscious state, it is able to resist with its legs when it is cut. So you don't need to let the pig go for a while. Until the animal stops moving, the knife should not be removed from the heart. This method of slaughter has a drawback: the blood enters the chest cavity. It will take about 5-6 minutes for the carcass to be completely bled.

Novice farmers will have to learn in practice how to slaughter and butcher a pig. The first we have already discussed in general terms. Of course, it is better to see once than to read a hundred times. However, it does not hurt anyone to theoretically learn how this happens. Now let's move on to division.

carcass cutting

Before starting the process, it is necessary to lay the carcass on its back. First of all, the skin is cut behind the ears, around the head. After that, from the lower part of the neck, along the line of the nipples, you need to bring the incision to the anus. Around him, the first thing they do is skin them. When removing it, you need to pull it towards you, trying not to make cuts. The head is not separated immediately. An incision must be made along the line of the abdomen to remove the insides.

It is necessary to work with the intestines carefully, try not to tear it, otherwise you can stain meat and clothes. In this case, there will be an unpleasant odor.

The meat should be kept in a cold place for at least two days. We do not recommend eating fresh animal meat, as the post-mortem condition occurs immediately after slaughter. At the same time, the fibers are strongly compressed. Such meat is not only not tasty, but also poorly digested. Therefore, it is better that the carcass ripen in a cool place. Pork is recommended to hold for about 5 days. However, at high temperatures it can be damaged.

Some adhere to the following sequence:

To make the slaughter of pigs less psychologically sensitive, we advise you to follow a number of simple rules. This is especially true for beginner farmers.

The first rule is to immediately treat animals as future meat. You don't have to spend much time with them beyond the bare minimum: talk to them, give them nicknames, find the unique qualities of the animals.

The second rule is not to allow cattle to be friends with children. Children often become attached to all animals. It doesn't matter to them whether it's a pig or a goat. They can love all the living creatures in the courtyard. To avoid psychological trauma, it is better to immediately protect children.

What weight should a pig have

Pigs are best slaughtered at their maximum weight. However, how much should a fattened animal weigh in general? An adult pig is considered to be 9-10 months old. Its weight reaches approximately 100-120 kg. However, it all depends on the breed, diet, temperature. The largest breed is the large white. The weight of a wild boar can reach 300-350 kg. Females are slightly smaller - 200-250 kg.

However, wild boars of the Mirgorod breed are less than 100 kg. And the maximum weight of Vietnamese pigs does not exceed 140 kg at all. However, it is worth noting that the latter have more pure meat in percentage terms. Information useful for lovers of bacon. Experienced farmers do not slaughter pigs until they have reached their maximum weight. The net yield depends on this:

• 100 kg - 70-75%.
• 120-140 kg - 77-80%.
• 180 and above - 80-85%.

What is the carcass for

The pig, of course, reaches a large size. Moreover, the admission price is quite low. However, why is pork carbonate so expensive in stores? Its price is three or even four times higher than the average price for meat. The reason is that each part of the carcass is used differently. There is a lot of fat in the pig, which is cheaper on the market than the average price of pork. This raises the price of clean meat: bacon, ham, carbonate, etc.

The carcass is divided into parts, each of which is intended for its own purposes:

• Ear, knuckle, head - on jelly.
• Neck, ribs - for barbecue, frying.
• The upper part (carbonate) - for delicacies, barbecue meat.
• Pocherevok (lower part near the abdomen) - for frying.
• Brisket - for soup.
• Rump - the back part above the ham - for baking.
• Ham - for frying, baking, barbecue.

In some breeds, fat can reach up to 50% of body weight. It is better to take such carcasses to manufacturers at fixed prices. Meat breeds, in which the amount of fat is minimal, it is better to try to sell it yourself. For example, when slaughtering a pig, the weight of the product was 100 kg. Of these, fat - 50 kg. The price of meat is 150 rubles. Salo on the market costs 100 rubles, bacon - 300 rubles. Thus, it can be calculated that the separate price of pork for the final consumer will cost:

• (50 x 300) + (50 x 100) = 20 thousand rubles.

With a ratio of 20 kg of fat / 80 kg of meat, the final price for the consumer will be:

• (20 x 100) + (80 x 300) = 26 thousand rubles.

That is, the losses are about 25%. Everyone can make such a calculation on their own, after slaughtering pigs.

Like it or not, the most unpleasant psychological moment for a novice pig breeder is the final stage - the slaughter of a piglet. Of course, this difficult task can be entrusted to an experienced person or you can send animals to a specialized slaughterhouse, but then you have to fork out.

How to cut a pig at home? Many advisory brochures have been published on this topic, which describe the sequence of slaughtering pigs. However, theoretical knowledge alone is not enough. Only by observing the whole process with your own eyes and getting involved in it as much as possible, you can learn from the experience of a professional carver.

In order to be able to legally sell pork, it is imperative to contact a veterinarian who will examine the animal and write out a conclusion necessary for the meat trade.

Before slaughtering a pig, you need to prepare in advance necessary tools and fixtures:

• you will need a well-sharpened stainless steel knife; it is important that the cutting surface is long and rigid;
• for roasting pork skins, a gas burner or a blowtorch is used;
• the presence of a wooden pallet or concrete platform is necessary for the convenience of cutting work;
• strong ropes;
• basin for draining blood;
• clean rags for soaking pig blood.

Before slaughtering a pig at home, appropriate preparation of the animal itself is also necessary. 10-12 hours before slaughter the animal is not given food, but watered only with clean water. This time should be enough to completely cleanse the intestines, which will positively affect the quality of the meat. A temporary restriction in feeding is also needed in order to make it easier to lure the boar out of the barn. In order not to be nervous once again, removing a frightened animal from its home, you can simply interest it in some delicious treat, and the pig will get out on its own.

Experienced pig breeders advise placing some kind of container on the pig's head, for example, an aluminum basin or a pan, so that it is disoriented. Due to the limited view, the animal will back away, wanting to throw off a foreign object. With a little ingenuity and dexterity, you can bring the obstinate boar out into the yard in this way. The main thing is not to rush so that the pig is not scared ahead of time.

In his latest article ( TECHNOLOGY OF Slaughtering PIGS IN HOME CONDITIONS, part 2) I promised to tell you about knives - axes for slaughtering pigs and processing carcasses. And it is true, after all, what to talk about the technology itself, if, say, the tool is chosen incorrectly? Therefore, before moving forward and disassembling the following stages of slaughtering pigs at home, we will choose the right tool for ourselves that is convenient to use.

What is there to pick up (maybe someone will ask me)? Look at the kitchen, how many knives are lying around! I will still spend money on buying new ones. What I have, so I will work! And do not fool me one place!

Do you by any chance work in the same place? After all, it is only a dollar, and in Africa - a dollar. A knife from a knife can also be very different, like a copper (copper coin) from a copper basin. And what is suitable for cutting bread and spreading butter on a sandwich is not at all suitable for processing meat, and, even more so, for slaughtering an animal.

So what should knives be?

First of all, eliminate all kitchen knives. They may look good, but they are not suitable for meat work.

I want to warn you right away: a good knife cannot be cheap. If you are looking for a knife for 1-2 dollars, then relax and do not waste your time. Better ask right away.

someone to give you a knife. Because a good knife will cost ten dollars or more. Look for cheapness - then remember more than one saying. At least even the one that says that dogs eat cheap meat.

Professionals usually order knives from the master. And at the same time they ask him to knife meets the following requirements:

1. Was made from stainless steel.
2. Ideally, steel should be tool. Craftsmen use canvases (discs) from saws for wood (metal) for similar purposes.
3. Well calcined.
4. Conscientiously polished.
5. The blade should be on one side (and not on two, like a dagger - this is dangerous for work).
6. The handle must be made of wood. Plastic is not good: such a handle does not hold well in a wet hand, and the knife can slip out.
7. The strip of steel must necessarily reach the end of the handle. If it goes into the handle for a couple of centimeters, such a knife will not serve for a long time and will let you down at the most crucial moment.
8. The handle must be riveted, not glued to the knife blade.
9. Avoid any fancy handle shapes. For example, from the horns of a roe deer. Let such knives adorn someone's collection on the wall. And you need a knife for convenient, productive and safe work, and not for show off.
10. Ideally, the knife handle should "grow" with your hand when you pick up the knife. Those. Fingers of a hand easily and conveniently lay down on the handle. And she does not hang out in the palm of her hand. As well as, and should not be excessively large, that it is already difficult to cover it with fingers.
11. The blade length of the knife should be 18-20 cm (maybe 15 cm).
12. The blade of the knife should never bend. The optimal blade thickness is 2 mm.
13. The knife handle must be at least 10 cm long.
14. Sharpening a knife should consist of two stages:
    1. Primary - on a grinding machine;
    2. Secondary - manually on a bar.

ADVICE. Use multiple types of knives(a universal knife, like a universal tire, is the least convenient to use):

• For cutting cartilage and small bones, a knife with a wide blade (about 4-5 cm), which has a somewhat rounded shape, is better suited.
• For direct slaughter- the width of the knife should be smaller (about 2.5-3 cm). And the blade is straight. For slaughter in the heart - it is better to use a longer knife (20 cm). And when slaughtering in the neck (cutting the carotid artery and jugular vein), a shorter knife (about 15 cm) is better.
• For skinning a knife with a sharp and short blade (12-15 cm) is better suited.
• For skinning any kitchen knife with a straight and blunt blade is suitable for burnt bristles. Its length should be within the same range as that of a meat knife (18-20 cm). But - at least 15 cm, otherwise it will be inconvenient to work. But the blade can
  • have a smaller thickness (1 mm.);
  • be made even of black metal.

What should an ax be?

But as for the ax, then there are no big variations. It is best to use a special butcher's ax. It has a wide blade (about 25 cm) and a strong ax handle of a special curved shape. But if you didn’t find one, then you can use an ordinary ax. And even with a straight handle. But even in this case - the wider the blade of the ax - the more convenient it is for them to work.

Just do not use the "cleaver" for chopping firewood (thick wedge-shaped ax). Its only purpose is to chop wood.

P.S. Never wash your ax and knives with hot water. They get tired of it quickly. After work, wash the tool thoroughly in cold water with detergents. Wipe dry. Wrap in an oiled rag. And put in storage until the next slaughter. Remember: a professional is known by his tool. What tool do you have and how do you feel about it - you are such a master - specialist, and so others will evaluate you.