If you are raising rabbits not for sale, but in order to obtain healthy dietary meat and soft skin, sooner or later you will need to understand how rabbits are slaughtered and learn how to do this necessary procedure yourself.
Of course, the most convenient way to slaughter a rabbit is to take it to the slaughterhouse, where all the necessary equipment is available and experienced specialists work. However, this option is not always suitable for everyone. In most cases, rabbit breeders independently cope with the slaughter of rabbits and butchering their carcasses. The work, although unpleasant, is not particularly difficult, you can cope with it alone, if you get used to it.
If you notice dark spots on the rabbit's body, be patient - the hair change is not over yet
Young rabbits born in early winter can be slaughtered as early as four months of age. And those rabbits that were born in the summer are recommended to be cut at the end of November. However, slaughtering rabbits at any time of the year is only suitable if you raise them exclusively for meat. To get a beautiful skin, you need to cut animals only at certain times, after they have finished molting.
Video about slaughtering rabbits at home
Regardless of what time of year rabbits were born, the best quality skins can be obtained from late October to early March, when the age-related hair change takes place (at 6-8 months). It is easy to determine how molting is going on in most rabbits by skin color: in those parts of the body where molting has not yet begun, the skin tissue remains white, in the same places where the fur sheds, the skin becomes dark. If you notice dark spots on the rabbit's body, please be patient - the hair change is not over yet. In white rabbits, such darkening is not observed, and the condition of the hairline in them can only be determined by the strength of the old wool and by the growth of the new one.
Molting in rabbits occurs symmetrically on both sides of the body: it starts from the back and, going down, ends at the hips. In places where the animal has had scratches or bites, the hair is changed separately. The fact that the molt is over, you can find out by running your fingers along the fur. If there are no hairs left on the fingers, then the rabbit is ready for slaughter.
Just do not forget to subject the rabbit to a veterinary examination before slaughtering the rabbit and do not feed it for twelve hours before slaughter so that its gastrointestinal tract is free. Give us plenty of water.
To prevent the blood from spoiling the skin, the rabbit is held by the ears until it dies down, and the carcass is left on the hook for five minutes
Brush the skin of the slaughter animal. Then grab it firmly by the hind legs with one hand, hold it a little in this position until the rabbit stops twitching, and with your right hand strike a strong blow behind the ears with a heavy stick. Due to the rupture of the spinal cord, the animal dies - this can be judged by the blood that emerged from the nasal and ear openings.
There are other ways to kill a rabbit:
Rabbit slaughter video
After stunning the rabbit, incisions are made on its hind legs along the Achilles tendon, for which the carcass is suspended on a special device - a stretcher, consisting of a threaded steel hook and a metal tube with two hooks on both sides. For quick and complete exsanguination of the rabbit carcass with one movement of a knife, both jugular veins on the neck are cut right under the jaw, holding the head by the ears. So that the blood does not spoil the skin, the rabbit is held by the ears until it dies down, and the carcass is left on the hook for five minutes until it is completely exsanguinated.
Next, the legs of the killed rabbit are cut off to the wrist joint and ears to the base. Blood and dirt are removed from the fur with a dampened cloth, the matted areas of the fur are combed. The skin is cut in a circle on the hind legs and carefully removed, helping oneself with a sharp knife. In the male genital area, the skin is removed easier, but with the female you will have to work hard. After removing the skin to the neck, the head is cut off, a longitudinal incision is made on the abdomen of the animal and the entrails are removed. Now the rabbit carcass can be washed, burned a little over an open fire and cut. To better understand how rabbits are slaughtered and butchered, the video in the tab will help you.
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Rabbit breeds are very conditionally divided into meat, meat-skin and skin. In fact, meat of any breed is successfully consumed by humans, and skins, one way or another, are used in the fur industry.
But the acceleration of the pace of life, affects the rabbit breeds. If earlier, late-ripening large breeds of rabbits, leading their genus from the Flanders rabbit, were considered meat, today preference is given to a fast turnover and fast-growing rabbits of broiler breeds are actively replacing the former giants, despite their low weight.
The breeds of meat-type rabbits can be divided into large and early maturing. This division will be even more accurate than division by direction.
In order to correctly carry out this manipulation, you will need:
Which animal to slaughter depends on the purpose for which they were raised. For meat breeds, the gained mass is the most important, therefore, you can prick immediately, as soon as the animal is old enough.
For skin breeds, the condition of the fur is more important: the animal must go through two age molts. There is no point in pricking a rabbit if it is molting. You can determine molt by examining the fur on the thigh: if the animal's skin is speckled, and the fur crawls out in shreds when pinched, the rodent will molt.
It is also important to consider the health of the animal. Before you slaughter a rodent for meat, you should make sure that it is not sick with anything, and at least a month has passed since the last vaccination.
A meat crawl usually needs to live at least 4 months to grow 3-4 kilograms of meat. Skinny ones live much longer: they need at least 6 months to complete two molts. Seasonal molting occurs in March - April and September - October, which means that it will not be possible to slaughter the animal at this time. In addition, it should be taken into account that the best quality of fur will be in animals born in winter and slaughtered in December - January.
The second important factor in quickly fattening rabbits for meat is good housing conditions. Here it is necessary to observe the technology of cultivation, properly prepare and place the rabbitry, organize the supply of food and water. It is also necessary to determine the main method of raising rabbits and develop an optimal diet that will provide the animals with full development.
Note. For keeping rabbits, one- or two-tier wooden cages are prepared. The corners of the structure are reinforced with sheet metal. It is convenient to have a double floor in the cages, and the upper tier is a grate through which the manure is poured into the pallet. This greatly simplifies maintenance and increases the hygiene of the cultivation.
Rabbits are fed with foods that are balanced in protein and carbohydrate content. Also, to accelerate weight gain, industrial compound feeds are used, which can be the basis of the diet or added in a small proportion.
It is necessary to feed rabbits at home in compliance with the following recommendations:
Vitamin and mineral supplements, which are sold in veterinary pharmacies, contribute to rapid weight gain. Their dosage is indicated in the instructions and must be followed exactly by the breeder. Chalk is added to the food of rabbits during the period of intensive growth.
Breeding rabbits for meat at home requires the purchase or self-construction of cages. In the rabbitry, lighting, a heating system for year-round rearing, and good ventilation should be provided. With a small number of livestock, the addition of feed and water, the harvesting of cages can be done manually, while in large farms these processes are automated with the help of bunker feeders, a nipple drinker system.
Rabbit breeding technology is based on life cycles:
In order to get a good meat yield and a quick payback, it is necessary to maintain optimal conditions of detention, to vaccinate animals in a timely manner, and to organize veterinary examinations.
Raising rabbits for meat involves two different methods: purebred and crossbreeding. In the first case, the strongest and healthiest representatives of the breed are selected for breeding in order to preserve all the best indicators of the breed. The female and male for mating are selected from different family lines to avoid degeneration. Such mating produces weak, painful offspring.
Reference. With the purebred method of rearing, the optimal mating scheme is to select grandchildren and great-grandchildren in the same kindred group, as well as nephews and nieces. Closer genes can produce undesirable manifestations in the form of abnormal breed traits and genetic abnormalities.
Interline crossing involves mating the best representatives of different lines or breeds of animals. This method is especially widely used in industrial cultivation.
The legs and ears are separated with a circular knife: the front legs are cut off at the wrist joint, and the ears and tail are cut off at their very base. Skinning (skin incision or delineation of skinning lines) and skinning. When removing the skins with a tube, a circular incision is made around the hock joint of the hind legs, then from the hock joint of one hind leg to the other, an incision is made along the inner side of the lower leg and thigh, in the middle of the anus
After the incision, the skin is removed from the hind legs, then from the tail to the head to the front paws, avoiding damage to it, without using a knife, the front paws are released, and carefully trimming around the eyes, nose and lips, remove it from the head. When slaughtering rabbits with cutting off the head, the skin is whitened and removed in the same sequence, with the exception of the operation of shooting the skin from the head
When the blood is completely drained, the rabbit is suspended by the hind legs with a twine to the rail so that the limbs are separated by 30 cm, and the body (tail) is at the level of your shoulders. Lay oilcloth on the floor under the carcass and place a basin for the viscera.
With a sharp knife (it is better to have two knives on hand - one for skinning, the other for butchering the carcass), make circular cuts around the hocks, along the inside of the legs to the anus, where both cuts meet
Then grab the edge of the skin with your thumb and forefinger and, pulling it back and carefully trimming it, separate it from the carcass with a knife
Use the knife carefully to avoid cutting the skin, as each cut reduces the grade. Experienced rabbit breeders use a knife only when removing skins from paws and head
Use the knife especially carefully when you reach the front paws. Having released them, pull them up with a twine so that they do not interfere when removing the skin from the head.
When you reach your ears, trim the cartilage and continue skinning. After removing the skin, remove the ear cartilage, pull it over the rule. Tie the ends of the skin of the hind legs tightly with twine to the slats so that the skin does not go down from the rule, and hang to dry. Do not try to over-pull the skin on the rule, this leads to a thinning of the fur.
After slaughtering and shooting the skins, they start gutting. To open the abdominal wall, an incision is made along the white line from the anus to the chest, after which the urinary and gall bladders are removed, cutting them off with a knife. The pubic fusion is cut, the rectum is separated from the muscles, and the intestines, stomach are removed, and then the liver, heart, lungs, trachea, esophagus, kidneys, together with renal fat, remain with the carcass.The head is cut off between the occipital bone.
Slit along the white line allows for easy skinning of the rabbit
When gutting carcasses, a veterinary and sanitary examination is carried out - examination of the muscles of the head, carcasses and internal organs
On examination, attention is paid to the presence of pathological changes, the degree of exsanguination, the quality of processing
Dry and wet scraping of carcasses is common. Dry stripping consists of removing bruises, bruises, bruises, as well as hair and skin debris from carcasses. Then they proceed to wet cleaning - removal of mechanical impurities and microorganisms from the surface of carcasses with warm water (25-30 C) using a shower device.
Carcasses are molded to give them a compact shape and presentation. To do this, incisions are made on the sides of the chest between the third and fourth ribs and the ends of the front legs are set in them. The ends of the hind legs are connected through punctures in the hock joints and turned to the outside.
The skin is removed from the rabbit with a stocking
The formed carcasses of rabbits are sent to the storage room at a temperature not higher than +100 ° C, being in an upright position. Rabbit carcasses are considered cooled if the temperature in the thickness of the thigh muscles is not higher than 25 C, chilled if the temperature in the thickness of the thigh muscles is 0- + 40 ° C, frozen if the temperature in the thickness of the thigh muscles is not higher than -60 C.
As already noted, rabbits can be killed without special skills. Everything you need to know about how to slaughter a rabbit at home is reflected in the following steps:
First you need to calm your pet, pick it up. After he has relaxed, you can hammer. To do this, you need to grab the pet by the second hand by the hind legs and hold firmly until he stops pulling out. With the help of a pre-prepared stick, a blow is struck in the back of the head. The brain is located there, so the blow must be accurate. However, the force of the blow should be calculated, since too weak will not kill the rabbit immediately, but will force it to break free, make sounds and suffer for a long time. That is, a blow with a stick is applied forcefully and accurately, after which the carcass is suspended on a stick to release the blood from the victim. For this, two cuts are made on the hind legs. A stick is inserted into these holes with sharp ends. Blood will come out if the artery in the throat is cut, the skin in the nose is cut, or the eyeballs are removed. A sharp knife will help to do all this.
Note: it is important to drain the blood completely, because this will make the meat and skin better.
The sequence of these steps used when slaughtering domestic rabbits is mechanical. This method is typical, as a rule, for small farms.
Industrial enterprises and large farms use a different method of slaughter - an electric shock to the temple area. In this case, it is better to drain the blood.
An alternative method used in the process of killing a rabbit is the so-called French approach. It lies in the fact that the pet dies from rupture of blood vessels. For this, the rabbit is placed on a flat surface.
Then ears are taken in one hand, paws in the other. You should wait a little so that the pet calms down and stops pulling away, and jerking his hands in different directions. Note that the choice of which of the slaughter methods is more humane lies on the shoulders of the breeder himself.
After the rabbit has been slaughtered, the skinning process begins, that is, the skinning. To do this, you need a sharp knife. They need to rip the area from the tail to the inside of the hind legs. The place surrounding the feet is also cut, but the tips of the feet are not separated from the skin.
For cutting, cuts are made between the thighs to easily pull the skin over the groin area. You do not need to skin the latter. Now the skin is removed up to the head.
When removing the skin, you should be careful, cut off individual pieces of skin incorrectly. As a result, the skin should be completely removed and not severely damaged.
After all these manipulations, you should pay attention to how to butcher a rabbit.
How to cut a rabbit correctly? A sharp knife is taken for work. First, you should get rid of the organs of the reproductive system and the bladder.
Then the organs of the gastrointestinal tract are cut out, this will be helped by the groin area, on which the skin was not cut out. After that, the liver and gallbladder should be removed. When cutting a rabbit at the final stage, you need to cut off the head part.
After removing the entrails, the carcass is removed from the frame, the limbs are cut off. Once these steps are completed, we can say that cutting the rabbit is over.
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The time for slaughter is chosen depending on the tasks. If the only goal is to obtain dietary meat, then killing can be carried out on any day, provided that the animal has reached the necessary parameters.
Rabbits of early maturing broiler varieties (New Zealand white, Californian, chinchilla) are usually slaughtered for meat at the age of about 4 months, in some especially large farms this procedure is carried out earlier - at 3-3.5 months, when the weight of animals reaches from 2.5 to 2 , 7 kg. At home, rabbits are usually kept up to 5-6 months of age, until they gain an average weight in the region of 3.5-4.5 kg. Representatives of giant breeds are raised to 6-9 months - the optimal slaughter weight is 7-8 kg (or more).
If not only meat is important, but also high-quality skin, certain nuances should be taken into account, mainly related to the size of animals and molting. Having scored a crawl ahead of schedule, the owner runs the risk of getting low-grade products, from which villi will fall
In rabbits bred "for skin", it is important to take into account the condition of the coat and shedding periods
Seasonal molt begins with the onset of warmth and ends by winter. Therefore, the optimal time for slaughter is from October to March. The age-related change of wool, depending on the breed, occurs at 6-8 months.
The completion of molt can be determined by several parameters:
After bleeding the rabbit, the skin is immediately removed from it, the internal organs are removed. This process must be very fast in order to avoid the proliferation of pathogenic bacteria that are found in the intestines.
Before you start peeling off the skin from the rabbit, you must wait until the blood is completely drained. Then they take a sharp knife, with which you can easily remove it. The procedure takes place in stages:
For an experienced slaughterer, slaughtering and cutting a rabbit takes very little time. Meat can be refrigerated after rinsing with water. And the skin goes for processing. See in more detail how you can dress the skin at home.
Leftover muscle and fat should be removed from the warm skin. This can be done with a knife, holding it at a 90 ° angle towards the head. Previously, the skin is pulled over a wooden blank or frame. Leftover muscles can be removed from the head with scissors.
Then, if dressing is not planned, the skin must be preserved. It is dried by dressing it on a rule. This is an A-shaped wooden fixture about 1 meter long, the bottom bar of which has to be moved to adjust the size. Then you can put on skins of different sizes. The hair should be turned inward. At the bottom, the skin can be secured to avoid wrinkling. It is impossible to dump the skins one on top of the other, even for a day. They will warm up and rot.
The skin is stored on a rule in a place that is well ventilated and where the temperature does not exceed + 30 degrees. So that it does not dry out and break, it is not kept in the sun. Dampness in the room can lead to mold and the product will be unusable. It also needs to be hidden away from frost. To prevent the moth from eating the food, naphthalene is placed in the storage box.
It is better not to save dry skins for a long time. It is better to hand them over in a timely manner to organizations that are engaged in procurement. Some, due to the cheapness of receiving this semi-finished product, do not want to take it. In this case, you can find a master who is engaged in sewing fur products, and order them by providing the material. Finished products can be sold or worn by the whole family.
Slaughtering and processing rabbits at home is a simple process. But people who first encounter this often have a psychological barrier. Not everyone can handle it, and this can be a big problem when breeding rabbits.
And in conclusion, I would like to recommend slaughtering a rabbit, the fastest and most effective method, the animal does not suffer at all, in my opinion, this is the most humane type of slaughter at home.
More information on the topic: http://kroliki-prosto.ru
Killing is considered a traditional mechanical method in Russia. This bloodless method allows you to quickly and painlessly achieve the desired result. Therefore, they take an individual prepared for slaughter by the hind legs, wait for it to stop shuddering, and hit it hard with a wooden bat, fist or palm edge on the crown or the back of the head.
The mechanisms of killing a rabbit, depending on the choice of the impact site, will be different:
It should be noted the additional advantages of such a slaughter:
The contractions of the nerve endings of a long-dying animal can adversely affect the quality and toughness of meat fibers. It is not so much strength that matters as the accuracy and sharpness of the blow. To work out the blow, you can practice on nuts, apricot, plum, peach seeds. The correct blow guarantees instant death of the rabbit, which is determined by the blood flowing from the sinuses and ears.
Skinning (peeling) begins with circular incisions in the hock area. Cut off the front legs along the metacarpal joint, tail and ears
Pay special attention to the groin area. Pull gently from the thighs to the groin and cut between the thighs so as not to hurt the urinary tract
A piece of fur will remain on the genitourinary organs.
Further, the skin is easily pulled down to the head like a fur sweater. In this case, you need to help yourself with a knife, trying not to leave pieces of fat or meat. If the rabbit was healthy and the time of slaughter was chosen correctly (after molting), then this process goes quickly. Pulling it up to the neck, take out the front paws, carefully trimming the subcutaneous film, remove it from the head.
If further processing is expected, it must be pulled over the frame and the residues of fat and meat on the flesh should be removed. This can be done on a separate blank, or directly on the frame. A well-removed skin practically does not need additional cleaning. If you still have to scrape, then this is done with a knife at right angles to the surface from the tail to the head.
It takes the longest to shoot. The rest is a matter of a few seconds. First, make an incision in the abdomen a little closer to the back of the carcass. Then we break the inguinal bones with our hands, turning the hips from the abdomen to the back with both hands.
We carefully separate the bladder and genitourinary organs. For the remaining piece of fur, we take out the intestines, and all the organs of the gastrointestinal tract. The liver is excised. The gallbladder is cut out along with the bile ducts so as not to damage the liver.
At the end, the head is detached, the carcass is removed from the spacer and the hind legs are cut off. Everything.
Watch the video - how to slaughter a rabbit, how to skin and prepare for drying:
Young rabbits are prepared for slaughter at 4 months. During this time, the litter grows and gains the required body weight (4 kg). Age is taken into account for slaughter purposes: for meat, fur or jointly. However, you need to know:
The specified terms are advisory in nature.
Not only the goal of slaughter is taken into account - obtaining tender meat or skin with valuable fur, but also the quality of fattening, weight gain, and health. If the rabbit is raised for the purpose of obtaining thick fur, then the best time for slaughter is the beginning of winter or January.
Moulting periods of rabbits to be considered during slaughter:
There are many methods for slaughtering a rabbit. Different countries have their own traditions and standards of this procedure. There are bloodless and bloodless methods of slaughter. The more humane is the first method, which causes less suffering. The blood method is cutting the neck of an animal. It is mainly used by peoples, in whose traditions it is forbidden to use animal blood. Let's consider the most common methods of slaughtering rabbits.
This is the most popular method in our country. The rabbit must be taken by the hind limbs and wait until he is pacified. Then a moderate blow is applied to the back of the head behind the ears. A very strong blow can damage the spinal cord. The heart will instantly stop and will not have time to remove the blood. And after the "correct" blow, the rabbit loses consciousness, the heart beats for some time, and blood flows out through the ears and nose. Bleeding occurs when the animal is suspended vertically.
It is used extensively in European countries. The rabbit is placed on a horizontal surface or placed in an upright position with its head down. After calming the animal, make a sharp movement in opposite directions. Its vessels and spinal cord are destroyed, and the rabbit instantly dies. Sometimes they grab the neck with one hand, and with the other make a jerk for the hind limbs. Then bleed by hanging the rabbit head down.
For this method, a special pin-needle is used. When a button is pressed, they shoot her at the intersection of the straight lines: the left eye - the right ear and the right eye - the left ear. The animal dies immediately, without suffering. This method is more commonly used in countries where it is prohibited by law to kill animals by emitting blood. But in our country it is gaining more and more popularity due to its simplicity and humanity.
This method is used more often in large slaughterhouses. The animal's head is inserted between the electric electrodes and silenced with a discharge of up to 5 amperes in the temple area. With the correct procedure, the heartbeat persists for some time, and blood is emitted well.
The method consists in introducing air with a syringe into the ear vein on the side of the heart. Its valves become paralyzed and stop working when air gets there. After half a minute, the animal dies. The method is rarely used on farms (more often with guinea pigs), since it does not lead to absolute exsanguination.
The rabbit is held by the ears with a hand and hit on the bridge of the nose with a stick. Further, the same procedures are carried out as with mechanical downhole.
When slaughtering animals, it is necessary to comply with the law "On cruelty to animals" (Art. 245 of the Criminal Code of the Russian Federation) and use only humane methods.
In rabbit farms, animals are slaughtered in specially equipped rooms, and there is also a refrigeration workshop for cooling carcasses.
Before slaughtering, it is necessary to wait until the end of molting, as evidenced by the white color of the animal's skin. If there are dark spots on it, then the molt has not yet ended, and slaughter should be postponed. During the day before day X, the rabbit is not watered or fed, so that the intestines and bladder of the animal have time to cleanse. The next day, they start slaughtering. There are several ways to do this:
The best method of slaughter in individual farms is considered to be hitting the back of the head with a stick. If done correctly, the animal will not feel pain, and its skin will remain in excellent condition - unlike cutting the throat, in which blood flows out in a few seconds.
First, the animal must be pulled out of the cage. Take it by the hind legs with your left hand and lift it up. Do everything smoothly so that the rabbit can calm down - in this case, it will be easier to kill.
Take a special stick with a winding with your right hand (it is needed to reduce bruising). If not, a wooden shovel handle will do, which should be wrapped in cloth or rubber. Experienced farmers slaughter animals with the edge of their hand.
Deliver a precise and powerful blow to the back of the rabbit's head. Ideally, the animal should die instantly, so the harder you hit the better.
In the hind legs of the immobilized animal, quickly make punctures, insert a spacer into them - this is a stick with sharp ends 30 cm long. Hang the rabbit on a rope, and then cut his cervical artery so that all the blood flows out of the animal.
Rabbit slaughter scheme
After exsanguination, take the animal by the front legs, press it against the wall and slide several times over its abdomen with your hand from top to bottom, pressing. This is necessary to empty the bladder.
Training videos for dummies on slaughtering and skinning rabbits are presented below:
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Natural toxins are found in many plants, and those grown in gardens and vegetable gardens are no exception. So, in the seeds of apples, apricots, peaches there is hydrocyanic (hydrocyanic) acid, and in the tops and peels of unripe nightshades (potatoes, eggplants, tomatoes) - solanine. But do not be afraid: their number is too small.
- Slaughter time
- Slaughter of rabbits and primary processing of skins
The timing of slaughter is mainly determined by the condition and thickness of the hairline. The most valuable skins from rabbits of any date of birth are usually obtained at slaughter in late autumn or winter after the end of the age molt.
In colored rabbits, the course of molt is determined by the color of the skin and the growth of new hair. On the parts of the body where molting takes place, the skin is dark, and where it has not yet begun, it is white. In rabbits with white hair, darkening of the shedding areas of the skin is not observed, the state of the hair in them is determined by the strength of old hair and the growth of new ones.
The hair changes on the right and left sides of the rabbit are simultaneous and symmetrical. In places where scratches and bites heal, local molting is observed.
Experienced rabbit breeders determine the end of the molt as follows: they lightly run their fingers in different places along the fur cover, if it does not cling to the fingers, then the molt is over.
The fatness of rabbits predetermines the slaughter yield - the weight of a carcass with edible entrails without skin, head and paws as a percentage of live weight.
The slaughter yield of meat (broiler) rabbits slaughtered at the age of 60-75 days is 45-47% and differs little from the slaughter yield of rabbits slaughtered for meat at the age of 3-5 months. In adult rabbits, it reaches 55%. Within breeds, the slaughter yield of meat in individual animals can be 8-17% more than the average.
Before slaughter, rabbits must be veterinarily examined, sorted by fatness and age (young, adults), and kept without food for 12 hours to free the gastrointestinal tract.
It is necessary to slaughter rabbits and primarily process their skins at a slaughterhouse or abattoir, where there is a special room for drying the skins and cooling (maturing) the carcasses. At the downhole site, you need to have the following equipment: two racks - on one to hang slaughtered rabbits, on the other - carcasses after cutting a rack with brackets for skinning and cutting carcasses buckets for collecting blood and entrails a table for degreasing and dressing skins 2-3 wooden blanks for skins degreasing rules for skins (one for all skins) knives for skinning and carcass cutting.
Rabbits to be slaughtered are placed in a box next to the carcass cutting area.
- Animals are slaughtered in different ways. Take the rabbit out of the box and hang it by its right hind leg on a hanger. The fighter, holding the rabbit, stuns it and then with the end of the knife removes one eye to exsanguinate.
- Rabbits are also slaughtered with a short sharp blow of a stick to the back of the head (behind the ears) or by folding the neck in the first vertebrae, after which they are suspended with a rope loop or by the heel tendon of the right hind leg on a sharp iron hook. With the left hand, they take the rabbit by the ears and, pulling them down with force, with one energetic movement of the knife, cut off the head at the place of its connection with the first cervical vertebra, then with special scissors or a knife cut off the ends of the front paws, the tail and the end of the free left hind leg at the hock joint.
- At home, when slaughtering a rabbit, they take the skin on the neck with their left hand, raise it, and with their right hand strike with a stick on the head from the side of the nose.
Then they are suspended by the legs, head down, and a long awl is used to puncture the nostrils to exsanguinate. They also score this way: picking up the hind legs with the left hand from the side of the abdomen, with a sharp movement raise the rabbit up and immediately apply a short blow of medium strength to the back of the head, behind the ears with the edge of the palm of the right hand. Immediately after stunning, small cuts are made on the hind legs, suspended on a stretcher at the level of the operator's head, then, firmly grasping the rabbit by the ears with his left hand and stretching its neck, cut the throat under the jaw with one stabbing motion of the knife. This technique achieves a quick and complete exsanguination of the carcass.
The place of carcass cutting (table, walls) should be upholstered with galvanized sheet. A hook or crutch is hammered into the wall, on which a stretcher is hung with a ribbon. The distance between the ends of the string, tied to the stretcher, should not be more than 15 cm, so that you can hang both an adult, animal, and a 1.5-2 month old rabbit.
When there are a lot of rabbits on the farm, it is a pity to throw away the skins. The thought rushes about: “What to do with all this? ". There are ways to use it, but first you need to process it, that is, remove fat, subcutaneous film, muscle residues. As a rule, a special blank is used for this. On a board rounded at one end, a freshly removed skin is pulled inward with fur. Scrape with a small knife, at right angles to the skin.
After cleansing, it is pulled over the frame (rule). The frame can be quickly made yourself from wooden planks or thick wire. In shape, it is similar to the letter A, about a meter long. Correctly stretched skin has a width in the middle of the frame 3 times less than the length, and the rump is 1-2 cm wider than the middle.
Types of rules: 1- adjustable 2- forked from slats 3- from a solid board 4- from a roguin of trees and shrubs 5- skin on a wire
It is important to choose the right place for drying. This should be a warm, ventilated area.
Drying mode - no higher than 300, otherwise the skin is very dry and becomes brittle.
Do not use a damp and cold room - the skins will become moldy. But you can store it in the cold. Dried they are put in a bag, protecting them from moths, mice and other domestic animals.
For pilaf, stew and lagman, cut into equal cubes, the bones go to the broth. On the Muslim holiday, Eid al-Adha is usually not divided into small pieces. Since all the meat must be eaten, the lamb is cooked all the way down to the last piece. On Eid al-Adha, a ram is slaughtered according to the canons of Islam - halal.
To be slaughtered for halal, you need a healthy animal, raised with love. The manufacturing process of halal meat provides for its complete exsanguination and full hygiene during production. In the process of raising animals, growth stimulants, additives are not used, that is, they are given pure natural feed. Thanks to this, the highest quality meat is obtained.
Lamb is packaged depending on the destination. The thighs are left intact when they are about to bake. Ribs and pulp are taken for barbecue.