Useful Tips

How to slaughter a rabbit?

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What are the rules for Chubby Bunny?

The rules of the game are quite simple:

Take marshmallows (sweets)

Put 1 piece of marshmallow in your mouth and say "Shabby Bunny" (English Chubby Rabbit)

Then again put another 1 piece of marshmallows into your mouth. And again we say "Shabby Bunny."

We suffer from this fascinating wonderful activity until we can open and talk with our mouth full of marshmallows)

The winner is the one who says “Shabby Bunny” with the most marshmallows in his mouth.

Visual aid how to play. True in English:

Slaughter preparation

Many beginning farmers are concerned about the question: "When to carry out the slaughter?". Young animals born in winter can be slaughtered at the age of four months, and animals of summer round-up can be slaughtered at the end of November.

In fact, the slaughter time depends on the breeder himself. If the purpose of raising rabbits was to obtain meat, then it is necessary that the rabbits reach the desired indicators of live weight. If the purpose of breeding is to obtain high-quality skins, then the main thing here is to wait until the molt passes.

The optimal time for slaughter in such cases varies from October to March. The age-related change of coat usually takes six to eight months (depending on the breed of the animal). It is possible to determine that the molting is completed by the following signs:

  • skin color: the skin of the molted rabbit is white, and if molting is still ongoing, it is dark until the entire skin becomes even white — molting is not finished (remember that in white rabbits, the skin during molting does not darken),
  • on the strength of the coat: with two fingers, gently pluck the coat in the abdomen or back - it still easily separates from the skin of the shedding rabbit and the fluff, as they say, “dusts off” if the fur has become strong and does not pluck out - the process of changing the coat is completed.

Further, the animal selected for slaughter is precipitated from the main livestock and ceases to feed. The hunger strike period is from 12 to 24 hours (the second is preferable).

This is necessary so that the gastrointestinal tract of the rabbit is cleaned naturally, which significantly reduces the risk of rupture of the stomach or intestines at the time of cutting and, in general, greatly facilitates the processing of carcasses.

What tools should be used?

Stick for slaughter. Usually use a part of the old shank from a shovel 40-60 centimeters long. A metal bar is not recommended. The cooked stick is often wrapped with either rubber or cloth in several layers. Experienced miners generally do without a tool, using the edge of their own palm when slaughtering.

Spacer. It is a stick 30 centimeters long with pointed edges. Strictly in the middle make a circular groove. The spacer is suspended using a strong rope at eye level. A carcass is mounted on it to remove the skin.

Knives. Usually two knives are needed, one for skinning, and the second for cutting the resulting carcass.

You also need to prepare separate containers in advance, in which the meat itself, the entrails, separately the kidneys and separately the liver will be put. Usually regular enameled bowls of sufficient width are used. If it is planned to realize the skin after removal in the future, then you need a frame for pulling it.

Sophisticated beginners need ammonia.

It is also necessary to prepare a container with water and a towel in advance in order to wash your hands immediately after the end of the process.

Slaughter of rabbits at home

There are several ways to slaughter a rabbit at home.

The most common of them is this. Trying not to scare the animal, gently pull it out of the cage. With your left hand, grasp his hind legs tightly and lift him upside down. If the slaughterer himself does not get nervous and make sudden movements, then the rabbit will calm down quickly.

Next, take a stick in your right hand and apply a strong and sharp blow to the back of the head.

Cloth (or rubber) wrapped around the stick will prevent bruising. The accuracy and power of such a strike is very important, since the right strike instantly kills the animal. It’s best to train your kick with nuts or apricot kernels. On impact, it is better to invest more power than required than less, since the cry of a rabbit or its long agony has a strong effect on the nervous system. Correctly delivered blow leads to death in 10-20 seconds.

Some rabbit breeders use neck folding or electric current for slaughter, but in the first case, some experience is needed, and the second is practically not used at present.

As soon as the body of the rabbit stops twitching, it must immediately be bled.

To do this, in the area of ​​the hock joints of the hind legs, holes are pierced between the bone and tendon, into which the spacer described above is inserted and the carcass is suspended at eye level. In order for the blood to completely flow out, either the eyes are cut out, or the artery is cut through the mouth, or incisions are made in the nose. The drained blood should be collected in a previously prepared container.

How to remove the skin

Skinning (in another way - skinning) begins with making circular cuts in the area of ​​the hock joints of the hind legs. The front legs are cut to the wrist joint. Ears and tail are also immediately cut off. In the inguinal region, you need to be especially careful. Gently pull the skin from the hips to the groin so as not to damage the urethra. Usually in this place a piece of skin remains.

After that, the skin is removed easily. It is pulled towards the head of the rabbit, like a sweater. During this process, you can help yourself with a knife, removing pieces of fat or meat from the skin. If the slaughter time was chosen correctly, the rabbit molted and was completely healthy, then the skin is pulled together very quickly. Having reached the neck, the remains of the front paws are taken out of the skin and, carefully cutting the subcutaneous films, are pulled from the head.

If the skin is planned to be further processed, it must be pulled onto a special frame to remove residual meat and fat from the mezra.

A properly removed skin requires almost no additional cleaning. Further dressing of the skin at home is a topic for a separate article.

Carcass cutting

It takes much longer to peel a dead rabbit than to cut it.

First, an abdominal incision is made near the back of the carcass, after which, turning from the abdomen to the back of the thigh, we break the inguinal bones with both hands.

The next step is to carefully cut out the bladder and urogenital system. Grasping a piece of skin left in the groin (see above), we pull out the intestines and other organs of the gastrointestinal tract. The gallbladder should be carefully cut together with all the bile ducts, being careful not to hook the liver.

Lastly, we cut off the head, after which the carcass can be removed from the spacer and the hind limbs cut off from it. This ends the process of cutting.

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