Pnw Farmer
Well-known member
Merry Christmas Eve to everybody here tonight. We just finished up our 3rd home slaughter today and while other parts are becoming easier the one part that has eluded me has been the process of exsanguination/bleeding out. I've been going in right in front of the breast plate, opening up about a 5" slice and wiggling the knife blade in around where I understand the carotid is. I get blood flow but not that "gusher" like the mobile guys get going. I don't want to get too carried away dicing in there and hit the trachea and esophagus. With the pigs we've done after they hit the ground we take the big knife in right behind the jaw and opened it up clear across the neck and had the blood just pour out in no time. My questions are these, do any slaughter guys or anybody here slit the throat on cattle right behind the jaw like with pigs? Is there any reason it wouldn't work? Do I need to open the carotid more than just puncturing it? All the videos I've watched use the breastplate entry for bleeding out, I haven't found anybody slitting the throat on cattle. Thanks in advance.
Farmer
Farmer