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Cattle Boards
Beef Butchering
Bleeding Out/Home Slaughter
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<blockquote data-quote="SBMF 2015" data-source="post: 1779013" data-attributes="member: 39695"><p>Both the slaughter house and the mobile butcher we use cut their throat. From jaw bone to jaw bone.</p><p>Time is of the essence. </p><p>What are you using to knock the cattle? A small caliber is better. 22mag is very popular with a lot of butchers. The goal of knocking is just to render the animal brain dead not completely dead. You want their heart to still be beating when you cut their throat. Also gravity is your friend. The sooner you get them shackled and hung (after cutting their throat and not getting your leg broke) the better they bleed.</p></blockquote><p></p>
[QUOTE="SBMF 2015, post: 1779013, member: 39695"] Both the slaughter house and the mobile butcher we use cut their throat. From jaw bone to jaw bone. Time is of the essence. What are you using to knock the cattle? A small caliber is better. 22mag is very popular with a lot of butchers. The goal of knocking is just to render the animal brain dead not completely dead. You want their heart to still be beating when you cut their throat. Also gravity is your friend. The sooner you get them shackled and hung (after cutting their throat and not getting your leg broke) the better they bleed. [/QUOTE]
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