Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Cattle Boards
Beef Butchering
Bleeding Out/Home Slaughter
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="Pnw Farmer" data-source="post: 1779086" data-attributes="member: 42548"><p>I think I'll try slitting the throat on the last one we have to do, that may be the better choice as it's further from the rear legs kicking about. Do the folks you use cut through the trachea and esophagus as well? As soon as they hit the ground I clear the rifle and get them bleeding. I've been using a 22 mag with FMJ for penetration, 12"-18" distance. The last 2 were a single shot, dropped like a sack of potatoes. Unfortunately the first one took 2, he was a bottle baby that we dehorned and I think that threw me on the "x marks the spot", he was in a small enclosure so I was able to get a quick follow up but it sticks with me. Hard lesson learned. What are the negatives of not getting a full bleed out, the beef we've done has had great flavor and I know I haven't gotten them completely bled out through the carotid so I'm curious as to what the thought is behind that. Thanks again.</p></blockquote><p></p>
[QUOTE="Pnw Farmer, post: 1779086, member: 42548"] I think I'll try slitting the throat on the last one we have to do, that may be the better choice as it's further from the rear legs kicking about. Do the folks you use cut through the trachea and esophagus as well? As soon as they hit the ground I clear the rifle and get them bleeding. I've been using a 22 mag with FMJ for penetration, 12"-18" distance. The last 2 were a single shot, dropped like a sack of potatoes. Unfortunately the first one took 2, he was a bottle baby that we dehorned and I think that threw me on the "x marks the spot", he was in a small enclosure so I was able to get a quick follow up but it sticks with me. Hard lesson learned. What are the negatives of not getting a full bleed out, the beef we've done has had great flavor and I know I haven't gotten them completely bled out through the carotid so I'm curious as to what the thought is behind that. Thanks again. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
Beef Butchering
Bleeding Out/Home Slaughter
Top