Slaughter rabbits at home. Methods of slaughtering rabbits

Breeding rabbits - a business that is profitable and does not require very much money at the initial stage. In order to achieve good results, however, one should not only know how to properly feed and slaughter animals. Among other things, you need to be aware of how rabbits are slaughtered.

What you need to know about

Many farmers engaged in breeding rabbits, entrust this unpleasant business to employees specializing in it, the slaughterhouse. However, there are those who prefer to perform this operation without their help. Of course, in this way you can save some money. In this case, in the room where the cages with animals are installed, it is necessary to provide a separate fenced place, intended specifically for the slaughter of animals. In addition, you need to have an idea of the timing of its conduct and its order. Of course, such skills will be useful to those who breed these animals at the dacha.

Dates

Slaughter of rabbits of skins is carried out exclusively in autumn or winter, after molting. Of course, this takes into account the age of the animals. The young are usually killed at the age of 7-8 months. Previously, this can not be done. Skin in animals ripens precisely by this time. Meat breeds of rabbits are killed at any time of the year. In this case, only age is important. The slaughter is usually performed in 3-6 months. In rabbits under 3 months of very tasteless meat. Yes, and commercial weight of the animal, even a large breed, until this time does not work.

Preparatory activities

So, how much the rabbit grows up to the face, you now know. After reaching the appropriate age, the animals are transferred to separate pens or left in the old, but at the same time they remove the drinking bowls and feeders. I'm going to stop eating rabbits 10-12 hours before the slaughter. To water them during this period is also not necessary. If the intestine can be removed from the stool and can be removed from the carcass during cutting without any problems, then with a bladder in an inexperienced rabbit breeder, they will necessarily occur. It is only necessary to press on this bag by chance, as a fragrant liquid will devour the entire carcass.

Slaughtering procedure

Of course, you can take an ax and just chop off the animal's head, like a chicken, pre-tied paws. However, this method is considered by the majority of rabbit breeders to be extremely inhumane. The fact is that after cutting off the head the animal's heart continues to beat for a long time. The blood thus, of course, flows more quickly, as a result of which the bird acquires a pleasant pink color. However, the animal itself, being conscious, experiences severe suffering at the same time. Therefore, in many countries, this method of slaughter is even prohibited by law.

Much more humane is considered a technique in which an animal is first "disconnected" by the nervous system, and only then the killing and release of blood are produced. Most often, rabbits are slaughtered at home, as well as in small farms, as follows:

• The animal is taken for the hind legs and lifted above the ground.
• A stick (40 cm), wrapped with rubber on the working side (you can take a piece of hose), apply a sharp blow to the rabbit on the occipital region behind the ears.

If the procedure is performed by a not too experienced rabbit breeder, sometimes it turns out that the first time to kill the animal does not go. In this case, you must immediately strike a second strike.

How to lower the blood

After killing the animal, care should be taken to ensure that the carcass subsequently had a marketable appearance, and the meat was delicious. That is, it is necessary to lower the blood to the animal. After striking with a stick she begins to ooze out of her nose and ears. To facilitate the flowing, one of the hind legs of the rabbit must be broken towards the back. It will also be nice to cut the nasal septum or remove one eye. Sometimes a slaughtered rabbit is also cut in the throat. To drain the blood should be no less than 5-7 minutes.

Skinning

So the rabbit is dead. Now you know how to produce a slaughter. Both the cutting of the rabbit and the removal of the skins are carried out immediately after killing. The procedures are fairly simple. Skin removed as follows:

• The carcass is suspended on a special crucible for the hind legs in such a way that they are maximally diluted to the sides.
• Further in the region of hock muscles on both make circular incisions. The knife needs to be taken quite massive and very sharp.
• Then cut the skin from one notch to the other on the inside of the legs through the anus. This is the only incision that needs to be made.
• Peel off the skin downward (like a stocking from the foot). Do this procedure carefully, trying not to tear the skin.
• You can remove the rabbit head in advance. But usually the skin is removed directly through it. To do this, you need to make incisions around the eyes, lips, ears and nose.

Cutting the carcass

After the skin is removed, proceed to remove the internal organs of the animal. This procedure consists of the following steps:

• Slit the pelvic muscles and separate the genitals and the gut with the knife at the entrance.
• The abdominal cavity is cut through the center to the diaphragm.
• Remove the gastrointestinal tract and urogenital organs from the carcass.
• Pull out the liver, trying not to crush the bile.
• Carefully remove the latter. The liver of rabbits is an expensive delicacy and is really quite tasty. Therefore, it is not necessary to throw it out, of course. It is necessary to get rid of this organ only if it has white inclusions (about 5 mm). The latter are a consequence of one of the infectious diseases of rabbits and occur in the liver quite often.
• The heart and kidneys should be left in the carcase.
• If the head was not cut off before peeling, the next step is to remove it.

The French way of killing

Slaughter rabbits for meat and for obtaining skins can be made in a different way. Very often it is practiced, for example, the so-called "French" method. It is popular mainly in Western Europe. The animal in this case is taken for the hind legs and head and waiting for it to calm down. After that sharply spread hands in the parties, simultaneously wringing the head of the animal in the direction of the back and pressing on the neck. Death comes instantly, and the rabbit does not suffer.

other methods

On large farms rabbits are killed by electric shock. In this case electrodes are attached to the temples of the animal. For slaughtering, a current of about 5 amperes is sufficient.

In Russia, in addition to the method of hitting the neck described above, farmers often practice a slightly different method. In this case, the stick is not beaten on the occipital part, but on the bridge of the nose. Technologically, such an operation can be considered more complicated. After all, getting a stick just over the bridge of the nose is somewhat more difficult than on the back of the head.

In addition to using bits, there are other mechanical methods for slaughtering rabbits. For example, one of them is to poke the animal's head under a bracket fixed to the wall. The rabbit should be placed with its back up. After the head is under the bracket, the hind legs are raised sharply upward. The rabbit breaks the neck.

On large farms, the method of slaughter with the help of a pin has recently begun to be practiced. This is the name of a tool similar to a syringe, in the body of which there is a movable needle connected to the piston. The pin is attached to the head of the animal at the intersection of the lines of the right eye - the left ear and the left eye - the right ear and press on the piston. The death of a rabbit occurs instantly due to the defeat of the medulla oblongata with a needle. This method is not very convenient because of the impossibility of instantaneous draining of blood.

Meat

So, with how rabbits are slaughtered and carcasses are cut, we sorted it out. Now let's see what can be cooked from the meat of this animal. Product, this, by the way, is very useful to eat cores. The fact is, there is absolutely no cholesterol in rabbit meat. At the same time, it differs quite good taste qualities. An important rule: in no case should you cook the meat of a newly killed animal. It should last at least 12 hours (and preferably a day). Otherwise your dish will turn out to be tasteless. It is necessary to keep the carcass before ripening in the refrigerator (but not in the freezer). Doubled meat rabbits do not eat.

Prepare from the carcass you can do anything. But most often rabbits are fried, smoked, stewed or baked in the oven. The soup from the meat of this animal comes out not too rich. Of course, to get a delicious product, you need to know the age of slaughtering rabbits. Before the three months to produce this procedure, as already mentioned, it is impossible. Before smoking the carcass is better to boil a little in the water. Otherwise, the meat can turn out to be tough.

What to do with the skin

Dressing skins of rabbits - the event is technically quite complex and time-consuming. Here is an example of the procedure for doing this procedure:

• Grease and veins are scraped off the skin;
• Soaking in a special solution;
• The skin is furhed, that is, the loosening of the fibrous skin tissue;
• The material is treated with a solution containing an acid (pickling);
• Skins are kept in piles under the load for about a day;
• Tanning and fats are produced.

Slaughter of rabbits with their own hands in private and private farms is practiced quite often. But the skins for dressing are usually sold or sold to companies specializing in this operation. In this case, after slaughtering, they must necessarily be preserved. To do this, after cleaning the fat and veins they are stretched on a special rule for drying. Each skin should be carefully straightened. Otherwise, the mezdra will gather "accordion", and fur in the folds will come out. Pull with the preservation procedure is impossible. Otherwise, the skins removed may rot.

So, how many rabbits grow up to the face and how this procedure is carried out correctly, we have found out. The easiest way to kill is to use a stick. If you have a large farm, you should use a pin. Use humane methods of slaughter. If you do everything according to the rules, the carcasses will have a pink presentation and in this case.