Improper chilling of the carcass. Here is a collection of our favorite resources for sheep and goat production information, including production and management, reproduction, nutrition, lambing, and more. during hoisting. split down the center of the backbone to the neck. and cutting through the flat joint with a knife. Ordinarily Kraft or waxed papers do not adequately protect foods in freezers. or conditions (such as abscesses or inflammation) that might affect the wholesomeness Skin out the hind legs and remove with more fat, five to seven days. Carcass hoisted with head clearing the ground, ready to complete skinning and to ')'[?h(a~J `D=~Wz"yQqn {|0 b endstream endobj 255 0 obj <>stream It allows for safe cutting around hands and fingers, especially during carcass fabrication. I use 5- or 6-inch. OSU Extension Catalog Saw off the hind feet and shanks after skinning out the hind legs. Complete skinning the carcass and remove the head. Insert the handle of the knife in the abdominal cavity Apr 2022 | on the singletree. Grasp the loosened hide with hand following causes: The minimum required items of equipment for home slaughtering are as follows. The rib may be cut into rib steaks by cutting the desired thickness. the shroud. Shelby Filley | https://extension.oregonstate.edu/animals-livestock/beef/equipment-home-meat-processing. Slaughter should be done in a dry, clean, dust-free area. A 10- or 12-inch breaking knife and a 5- or 6-inch flexible, curved boning knife are among the basics. 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. seven days. When broiling place frozen steaks and ground beef patties further Next, split the hide from the opening in front of the brisket down the midline of Figure 6. The brisket may be separated from the shank by cutting through the natural seam that x]0F~ Owners of livestock and poultry in Oklahoma may have interest in marketing their animals, a portion of their animals or the meat/poultry from those animals directly to consumers. Feb 2022 | But learn to move your feet out of the way when it drops. To improve the appearance of the carcass, shroud it tightly with wet, clean white Aug 2011 | Remove the forefeet and shanks at the knee as in Figure 3 by locating Follow this membrane and avoid cutting into the muscle. can next be removed. The liver should still be attached to the carcass and chill properly without refrigeration. The intact hide will keep the shanks clean is recommended. side was quartered, and cut parallel to the back. Here's a basic guide to coat color genetics. joins them. against the hide with the cutting edge turned slightly toward the hide as in Figure to thawed cuts. Jenifer Cruickshank, Molly Stern | Grasp the heart and lungs, pull OSU Extension Catalog Allow approximately Peer reviewed (Gray level). Peer reviewed (Orange level). Figure 13. the soft cartilage that joins the pelvic bone. The loin should then be legs until the carcass is being hoisted. Hold the knife so the point is directed toward the rear of the animal, insert the Stand behind the animal as The meat will spoil if improperly chilled and stored during warm weather. than 25 pounds, can be satisfactorily frozen at home by placing meat in the freezer Frozen meat may be cooked satisfactorily either by thawing prior to or during cooking. Packaged meat should be quick-frozen Carcass ready for hoisting with singletree hooked in the tendons of the hind legs. extremely cold weather, the meat should be protected from freezing by covering it Small quantities, preferably less Made of heavy duty, durable, plastic + stainless steel. the loin. from the heat or at a lower temperature than thawed cuts so the meat will be cooked across the neck above the poll and through the atlas joint as illustrated in Figure Haskell/Latimer/LeFlore Master Cattleman: 2022 Session 9 - Chapter 9 & 10, Creek County Master Cattleman: 2022 Session 8 Chapter 15, 16, & 21, Creek County Master Cattleman: 2022 Session 9 Chapter 17, 18 & 22, Food Safety, Quality Management & Sanitation, Oklahoma Quality Beef Network VAC-45 Program Requirements, Feed Additives for Beef Cattle Production, Regulatory Landscape for the Direct Marketing of Meat and Poultry in Oklahoma, Regulations, Customer Requirements & Compliance, Implants and Their Use in Beef Cattle Production, Division of Agricultural Sciences and Natural Resources. These Contact usAsk an expertFind your county Extension officeReport a website issue, OSU Extension is part of the division of Extension and Engagement. Qpx@ h" endstream endobj startxref 0 %%EOF 267 0 obj <>stream krI2B '8$xL_{SM:>G4k@3# endstream endobj 257 0 obj <>stream Wash the carcass with cold water Cut about 1 inch above the top of the joint, perpendicular Also, during reduced. pelvis must be sawed. Keep the knife firmly against Same 5- or 6-inch flexible, curved boning knife referenced above. Remove remove the head. complete skinning the rounds and the back of the carcass. For cattle producers, a successful calving season is the culmination of year-round effort. make the drugstore fold: For easier separation of steaks when frozen, place a double thickness of waxed or -$3`,C>m]CcY{>e:.^S0/SwL3iMufrjO2\^'}D[~u]q_ks6C>Gyq":6#uSt4z{3wbSW* Peer reviewed (Orange level). 251 0 obj <> endobj 261 0 obj <>/Filter/FlateDecode/ID[<9998003CB58E912B70D8B7A77E94CB66>]/Index[251 17]/Info 250 0 R/Length 66/Prev 1531242/Root 252 0 R/Size 268/Type/XRef/W[1 2 1]>>stream Frozen roasts require approximately a third longer for cooking than roasts that have 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. been thawed. The maximum recommended period of freezer storage for beef is nine months. Pull down on the paunch to tear it loose from the carcass, cut the esophagus where Figure 5. cut, the quantity, and the packaging date. in Figure 2 and with the sharp skinning knife make an incision through the hide in Be careful not to stick too deep into the chest cavity. 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. Block and tackle, chain hoist, or tractor equipped with hydraulic lift. and the remaining boned for ground beef. The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user. OSU Extension Catalog It is important to properly manage your pasture based on weather, soil health and current pasture conditions. Figure 10. I'm here to help people learn more about quality meat and how to cut it efficiently and profitably. Bring the two horizontal ends together and fold over until tight against the meat. Products used in the cattle industry that increase the rate and efficiency of growth as well as information for safe implanting. Learn how to assess the financial benefit of footrot control. Livestock need lands to graze and feed on, especially during the spring. Harold R. Hedlick and William C. Shingel Department of Food Science and Nutrition, Maurice Alexander Former Animal Science Specialist. The equipment included are items deemed essential for proper and safe livestock processing for the backyard. This 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. may be made. In case of The blade end of the square-cut chuck may be cut into steaks or roast. and give the carcass a bloody appearance. The plate may be processed by cutting two or three rows (11/2-2 inches) of short ribs the belly to the bung. Let it drop. Figure 15. mDtKw(iS /}F}im- Jun 2018 | the hind feet and shanks by sawing as in Figure 4. This is my primary knife, and I use it to cut around contour of bone, between connective tissue layers for piecing out primals and retail cuts, and for fat trimming. The hemp biomass left over after extraction for cannabinoids (spent hemp biomass; SHB) shows potential as a livestock feedstuff. Do not run or excite the animal prior to slaughter because this may cause poor bleeding Article Remove the gall bladder from the liver. hb```")V ADXDAA!CXC8rM(lAC Scabbards are essential safe, convenient storage of knives during slaughter and fabrication. 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. Article under the skin that has been cut over the belly. Remove the bung by cutting around it on the two sides and back and pulling through The weather, especially expected temperatures the few days following slaughter, is 17). 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. The technical storage or access that is used exclusively for anonymous statistical purposes. Improper freezing and storage of frozen meat. OSU recognizes the impact that its land grant history has had on Indigenous communities in Oregon. Here's a guide to coloring and patterning and what they say about a rabbit's genes. 6-inch sharp skinning knife, 6-inch boning knife, and 8-inch butcher knife. To accomplish this, the animals must be slaughtered and processed and prepared as finished meat/poultry cuts. not puncture the wrapping paper. 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. All the equipment can be purchased with relative ease. After the carcass is partially hoisted, Peer reviewed (Gray level). Peer reviewed (Gray level). Most meat spoilage and off-odors and flavors can be attributed to one or more of the Mar 2017 | A sharpening steel is used to maintain a knife's edge throughout the day. blow at this point with a sledge hammer will also stun the animal. Bull selection matters Shelby Filley | This will cut the arteries that cross just beneath the point of the breastbone. If you decide to hold your lambs until the market improves, here are some strategies for feeding and maintaining their health. Toseparate the rounds, cut along the thick white membrane at the pelvis. may be made into a roast, or the entire cut boned into boneless rib steaks or roasts. Jul 2022 | hold it there. 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. Following is a common procedure for cutting the quarters into wholesale cuts. Allows for marinades to be absorbed deeper into the meat and increases absorption . Use clean equipment, keep hands clean, wear Figure 12. Figure 14. Marketing. Funded by a grant from the OSU Women's Giving Circle, RancHER drew 120 attendees. I'm also a blogger. As soon as the cut is made through The proper place for the bullet to strike is at the intersection the opening of the pelvic cavity. Aug 2019 | Figure 16. from the plate at a point 11/2 inches below the rib eye muscle on the end where the 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. 13. Should I Buy (or Retain) Stockers to Graze Wheat Pasture? The flank steak, the prominent muscle on the inside near the center of the flank, 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. to the desired degree of doneness without becoming too brown on the out-side. Continue hoisting the carcass until the head clears the ground as in Figure 12. Adsorption of off-odors. extremely important. Take precautions during slaughter, chilling, and processing to keep the carcass and The internal temperature of the round and other To remove the brisket and foreshank from the chuck, first locate the arm bone joint :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$0XH@MK RP iFVVHLpyE5 lihhp`qE jk 07UoxP&VS>T.dj$z!1@b~l-;TJ0L$cZ@ NW endstream endobj 252 0 obj <> endobj 253 0 obj <>/Font<>/ProcSet[/PDF/Text]>>/Rotate 0/Type/Page>> endobj 254 0 obj <>stream Learn more tips for western Oregon ranchers tackling pasture renovation. will do). 6. 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. with at least one inch of space between each package. Separate the rib cut Use skewers or ties to tighten Split the hide by holding the skinning knife at a near flat angle. When the pelvic area has been split, sawing is more easily done from the backside If thawed at room temperature allow one hour per pound. Remove H0JK Melissa Fery | Apr 2022 | Hold the skinning knife at a slight angle as in Figure 5. Longer aging may result in off-flavors and odors due to microbial growth. Use Home freezers are for storage of products already frozen, loin eye muscle at the 13th rib. Split the carcass to the neck, but leave the area attached to balance the two sides The larger part Vaccinating your flock against footrot can yield benefits due to increased lamb weight gain. This table lists the known genotypes, their function, and wild-type alleles. A boning hook is basically an extension of your non-cutting hand. Rabbits are bred for 4-H projects, hobby farms, as personal pets, and for other uses such as meat and fiber production. for safe use of firearms. Tenderizer has double sided razor-sharp stainless-steel knives. Article. thick parts should be lowered to 40-45F within 24 hours after slaughter. Removing the bung by cutting along the two sides and back and pulling it through Also, chances of spoilage are increased. May 2020 | odor (manure, gasoline, paint, musty odor, etc) the carcass will absorb it. to the cut made when the quarter was first divided (Figure 17). cuts clean and free from contamination. The hind shank should be boned for ground beef. When cooking steaks or roasts from the frozen state, allow additional cooking time. and is easiest to use in most cases. Byproduct feedstuffs are attractive to livestock producers, as they often cost less than traditional Jenifer Cruickshank | You can keep your pigs healthy and gaining weight by following some key recommendations. Feb 17, 2022 | Learn about the requirements for the VAC-45 program provided by the Oklahoma Quality Beef Network. Steak Tenderizer, Meat Tenderizer: Achieve better cooking results from less expensive cuts of meat with the original multi-blade hand-held meat tenderizer. Continue the cut forward on a line to a point 2 or 3 inches below the Continue pulling the bung and intestines and cutting I use, Fine skinning, cut lines and trotter removal: These are used to remove feet/hooves at articulating joints and by cutting through ligaments. If the temperature of the carcass rises above 40F, the time required for aging is The sirloin tip is moisture-vapor-proof material, designed especially to wrap foods for freezing. Proper point for stunning animal. Carcasses that have only a thin fat covering should be aged three to five days; those Make the 16 to balance the sides on the singletree. I'm Dave Lang. (hair side is easiest to hold) and pull it up and outward. Please view all articles for context and explanation of these images. of the meat. the animal off feed 24 hours before slaughter, but provide free access to water. %PDF-1.6 % There are four basic regulatory avenues for the direct marketing of meat/poultry, and each category has respective specifications and limitations within. This collection contains publications and information on selecting, purchasing, and preparing a meat animal for home slaughter. Cut perpendicular to the top line of the carcass. microorganisms causes off-odors, off-flavors, and spoilage. Yet, information about coat color genetics is either too technical or not easy to access. not transfer odors. 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. To remove the forefeet and shanks, cut through the flat joint. In older animals, the Coat color in rabbits is due to the interaction of 7 genes, possibly more. Figure 3. Mar 2022 | to aid in draining blood from the forequarters. Peer reviewed (Gray level). near the surface of the carcass. The tip can be used as a roasts xyx[>. This isnt a comprehensive list but has the basics depending on resources and budget. Carefully examine all the internal organs and the dressed carcass for any abnormalities The rump is usually boned and tied for roasts. Kill the animal as humanely as possible. with a clean cover. Then split the hide at the rear of each hind leg beginning where the shank was removed, Professional quality; Heavy nickel-plated frame, Three saw sizes available: 16, 22 and 25, Traditional triple rivet handle gives balance and comfort, Heavy 6 inch cleaver for chopping through joints and bones, cut resistant gloves give you EN388 level 5 cut resistance. Stunning device such as 22 caliber rifle. As soon as the animal is down, bleed it without delay. Figure 2. 10- or 12-inch steel bucket to hold water for washing hands. The flank is removed by starting the cut on the round near the cod area following For best results, thaw in original package in the refrigerator. The carcass is now ready for hoisting. The carcass can be chilled without refrigeration by hanging it in a dry, clean building. Dont store knives in a drawer with other utensils. Head is removed by cutting across the neck above the poll and through the atlas joint Plastic and Kraft laminated material is probably the most economical The Rebecca Thistlethwaite | (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. '%kmU%$%`_#U0JYu@VAUYU]] @7U09-&kHyE@Vc5T%`_iIVF$v A beef animal selected for slaughter should be healthy and in thrifty condition. If a rifle is used, exercise recommendations Successful freezing depends on proper packaging to protect foods in freezers. By the sacral vertebrae from the inside as in Figure 14. We have experts in family and health, community development, food and agriculture, coastal issues, forestry, programs for young people, and gardening. Gambrels are used to hoist a carcass off the ground by placing hooks on each end through the Achilles tendon of each hind leg. the heart and lungs by first cutting out the diaphragm, the white connective tissue left eye and from the left horn or edge of poll to the right eye (Figure 1). The carcass should be split into two sides. Night temperatures should be 32F or lower for the carcass to may be stripped out for a steak and the remaining lean trimmed for grinding. Here's a look at the commonly used equipment for at-home slaughtering and carcass fabrication. removed by following the round boned to the knee cap. Educational gallery. Article A chain to go around your waist is necessary for the attachment of a metal scabbard. A belt sharpener for knives can be equipped with belts of different coarseness. is one of the most difficult tasks in skinning. Shelby Filley | the round muscle. Use long, smooth strokes of the knife, to remove the hide down over the sides. Article. three hours per pound for small roasts and steak packages, and four to five hours or steaks. Sharp knife blades cut through connective tissue that makes meat tough. Label each package clearly with a crayon or grease pencil. Selling lambs during a down market can be a challenge. Shelby Filley | The brisket should be boned for a roast or for grinding. Peer reviewed (Orange level). Dec 2020 | the middle of the dewlap immediately in front of the breastbone. Your email address will not be published. Figure 17. Jenifer Cruickshank, Molly Stern | Beef spreader (singletree equipped with hooks on both ends and a ring in the center Bleed the animals without delay following stunning. Cut closely to avoid cutting into the lean on the round near the Include the name of the knife under the breastbone toward the rump of the animal and cut toward the backbone. at the base of the skull. Pump the forelegs up and down a few times Begin cutting at the sirloin end and cut toward the small end of the amount of fat covering, desired flavor, and temperature. The remainder of the round may be cut into steaks or roasts most easily by separating I would not recommend using a flexible blade. This contamination with Leave the neck attached as in Figure It includes resources for beef, goat meat, lamb, pork, poultry, and rabbit. Freedom from odors or contamination is essential. Use this handy table to work through the information presented in the collection of articles here on the OSU Extension site. It all starts with nutrition for the cows and heifers to ensure they are in the best shape possible for calving. Shelby Filley | Kym Pokorny | h!P~{FGb Dec 2009 | The hindquarter should be placed on the cutting table with the outside down. Remove the rib and plate from the chuck and brisket by cutting between the fifth and The amount of aging will depend on Figure 11. stifle joint. of two imaginary lines extending from the right horn or anima, edge of poll to the forward and downward, and cut the large blood vessel attached to the backbone. the top and bottom round. Aug 2019 | We use cookies to optimize our website and our service. A sharp the aitch bone. container or on the ground. Juliana Ranches, Nathan Parker, Shelby Filley | A well-drained grassy area To In this publication you'll learn about housing, feeding, and health considerations when raising feeder pigs, both for a traditional system and Gene Pirelli, Scott Duggan, Melissa Fery, Nathan Parker | Turn the animal on its back and place a short prop (square post) on either side to Remove the rump by cutting parallel to the two ends of the aitch bone and just behind of CA Cooperative Extension. Do not skin the outside of the hind legs nor front After siding is done, cut through the center of the brisket with a knife and saw through However, some producers choose to sell live animals. Peer reviewed (Gray level). Harold R. Hedlick, William C. Shingel, Maurice Alexander, Chattanooga Civic Center, Chattanooga, Oklahoma. Collection. it goes through the diaphragm, and allow the intestines and paunch to drop into a The neck portion can best Ask an Expert is a way for you to get answers from the Oregon State University Extension Service. Place the meat in the center of the paper. The knife can be forced between of the carcass. materials are strong, easy to handle, resist grease, are moisture proof, and will at a point approximately 1 inch in front of the aitch bone. They are provided to offer an overview of the equipment and provide additional details on the specifications. Before packaging The rib cuts are rather tender and may be broiled or dry roasted. Wear cut-proof gloves or chain mail gloves (see below) until you become used to using sharp knives. Figure 1. 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. clean clothing, and keep work and storage areas clean. A meat expert and butcher with over 40 years experience in meat preparation and butchery training. the ligaments that attach the intestines to the back as in Figure 11. The shank is usually boned for grinding but cross-cut shank or soup bones Article. Insert the hooks of a beef spreader or singletree for larger roasts. Start the splitting by first sawing through the breastbone as in Figure 7. Hand saws can be used for both slaughter and further processing/fabrication. Wholesale cuts of a beef side in reference to the skeleton. Learn how genes work together to display different combinations of rabbit coat color and patterning. When the carcass is chilled and aged in an area with any The drugstore fold is the approved method to seal the moisture in and air out. the pelvic area, sawing can be done easier from the back as in Figure 15. HPN0k4i{qrLIc/$HP~y}@:UughWuHwdO=?T=fID,U.M~PqP9je@,Ue`PM2"b-]@oe gw19k9*y5VORXTkaILrG)>EzL`M+Za\Zifb`@ZomfYB63JItqKbK% e" endstream endobj 256 0 obj <>stream not for quick-freezing large quantities of meat. freezer paper between each piece with plastic sides to the meat. Jenifer Cruickshank, Molly Stern | Dec 2019 | muslin to smooth the exterior fat during chilling.

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