![]() Try to avoid slaughtering and butchering cattle, or any other animals, during fly season, which is typically between May and October in most countries except Australia. Make sure you are slaughtering at the right time of year, or even day. Note: Details on how cattle are commercially slaughtered are found in the section following DIY Home Slaughter. The basic concepts of the two methods, though, are the same and involve similar practices. ![]() Different slaughtering facilities will have different equipment that they see fit to use for humane slaughter, and different farms and counties have various methods and regulations, respectively, that must be followed when performing slaughter. Every slaughter plant or butcher shop, large or small, and every DIY practice is always going to be different from another. The details in the sections below are only examples of what is typically done to slaughter cattle. The steps below will show only two methods, describing how they are accomplished and the details as to why such methods and steps need to be done. Religious slaughter is the most controversial subject next to commercial slaughter, but it is beyond the scope of this article to cover such a diversified subject due to the fact that there is more than one religious slaughter method that exists, and thus will not be covered here. There are three ways that cattle are slaughtered: Commercial, Do-It-Yourself at Home Butchering, and Religious slaughter. It is a process that begins when the animal enters onto the kill floor or the area where they can be easily accessed to be slaughtered and ends in the cooling room. Slaughtering is the killing, cleaning, skinning and quartering animals for meat. ![]() This article is not created for the purpose of arguing the morals of whether slaughtering animals for food is right or wrong, since that should be left for a different time and place, or can be discussed on the Discuss tab of this article. ![]()
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