LAMB SLAUGHTERING, CUTTING, PRESERVING, AND COOKING ON THE FARM TEXT

LAMB Slaughtering, Cutting, Preserving, and Cooking on the Farm UNITED STATES DEPARTMENT OF AGRICULTURE FARMERS’ BULLETIN NUMBER 2264 PREPARED BY AGRICULTURAL RESEARCH SERVICE CONTENTS Selection and care of animal before slaughter 3 Preparing for slaughter 4 Slaughter 6 Chilling the carcass 21 Cutting 22 Freezing and frozen storage 38 Meat cookery 38 Preserving lamb pelts 40 PRECAUTIONS The Law The Federal Meat Inspection Act requires that all meat which is to be sold or traded for human consumption must be slaughtered under inspection in an approved facility under the supervision of a State or USDA meat inspector. A person can slaughter his animals outside such a facility only for use by him, members of his household, his nonpaying guests and employees. He is not allowed to sell any portion of the carcass. For more details about these regulations, consult your county extension agent or write to the Animal and Plant Health Inspection Service, United States Department of Agriculture, Washington D.C. 20250. This bulletin supersedes Farmers’ Bulletin 2152, “Slaughtering, Cutting, and Processing Lamb and Mutton on the Farm.” Washington, D.C. Issued August 1977 For sale by the Superintendent of Documents, U.S. Government Printing Office Washington, D.C. 20402 Stock No. 001-000-03709-9 Lamb Slaughtering, Cutting, Preserving and Cooking on the Farm By H. Russell Cross, _Research Food Technologist_,[1] Curtis Green, _Meat Marketing Specialist_,[2] William R. Jones, _Extension Meat Specialist_,[3] Roger L. West, Associate Professor, Meat Science,[4] and Anthony W. Kotula, _Chief, Meat Science Research Laboratory_, [1] (Photographs by Donald K. Rough[1] and Terry K. O’Driscoll[5]) [1] Meat Science Research Laboratory, Northeastern Region, Agricultural Research Service, Beltsville, MD. 20705. [2] Standardization Branch, Livestock Division, Agricultural Marketing Service, Washington, D.C. 20250. [3] Cooperative Extension Service, Auburn University, Auburn, AL. 36830. [4] Department of Animal Science, University of Florida, Gainesville, FL. 32611. [5] Beltsville Agricultural Research Center, Northeastern Region, Agricultural Research Service, Beltsville, MD. 20705. SELECTION AND CARE OF ANIMAL BEFORE SLAUGHTER Several factors should be considered before slaughtering a lamb for home consumption. The most important considerations are health, care of the animal prior to slaughter, kind of animal (lamb or mutton), and expected meat yield. Health One should take care that an unhealthy animal is not selected for slaughter. At the time of selection, look for signs of sickness such as fever, increased breathing rate and diarrhea. Animals suspected of being unhealthy should be treated by a veterinarian until the animal is returned to a healthy state. Animal Care To obtain high-quality meat, it is important to exercise proper care of the animal prior to slaughter. Pen the animal in a clean, dry place the day before slaughtering. Restrict the animal from feed 24 hours prior to slaughter, but provide access to water at all times. Withholding feed results in greater ease of evisceration (because the gastrointestinal tract is smaller) and minimizes the migration of ingested bacteria from the gastrointestinal tract into the blood stream. Access to water enhances complete bleeding, results in brighter colored lean in the carcass, and enhances pelt removal. Animal Type and Meat Yield Animal age will have a sufficient effect on the palatability of the cooked product. Carcasses from sheep are classed as lamb (12 to 14 months or less), yearling mutton (14 to 24 months), or mutton (over 2 years) on the basis of differences that occur in the development of their muscular and skeletal systems. Differences in palatability between the lamb and mutton meat are substantial. Meat from mutton carcasses has a very intense flavor which is undesirable to some individuals. Mutton is seldom marketed as retail cuts but rather as soup stock or in further processed meat items. A meat-type lamb carcass, when cut and trimmed according to the methods described later, will yield over 70 percent of its carcass weight in major trimmed cuts. Expected yields of retail cuts from a yield grade 2 (trim) and a yield grade 4 (wasty) carcass are presented in table 1. _TABLE 1—Comparison of yield of retail cuts between USDA yield 2 and yield grade 4 lamb carcasses_ ------------------------------------------------------------------ Percentage of carcass weight Closely trimmed --------------------------------- retail cuts Yield grade 2 Yield grade 4 ------------------------------------------------------------------ Leg, short cut.................... 22.2 19.4 Sirloin........................... 6.4 5.8 Short loin........................ 10.1 9.5 Rack.............................. 7.9 7.5 Shoulder.......................... 23.8 21.6 Neck.............................. 2.1 1.9 Breast............................ 9.8 9.8 Foreshank......................... 3.4 3.2 Flank (boneless stew)............. 2.3 2.3 Kidney............................ 0.5 0.5 Fat............................... 8.2 15.4 Bone.............................. 3.3 3.1 --------------------------------- Total......................... 100.0 100.0 ------------------------------------------------------------------ Adapted from Smith, King, and Carpenter, 1975. PREPARING FOR SLAUGHTER Prior to the day of slaughter, select the slaughter site, accumulate all equipment, prepare for waste disposal, and, if necessary, make arrangements with a local processor or meat market for chilling and cutting the carcass. If you plan to have the carcass chilled and cut up, arrangements should be made concerning the time and day on which the carcass can be accepted, the charges and specific instructions for chilling, cutting, wrapping, and freezing the carcass. Site Selection Selection of the slaughter site is extremely important. A site with clean running water is best. If a tree is to be used, a healthy limb, 6 to 8 inches in diameter, which is 8 to 10 feet from the ground is needed. This will ensure that the limb will not break from the weight of the carcass and the carcass can be fully extended from the ground for pelting and viscera removal. If slaughter is to be done in a barn, be sure that a strong beam 8 to 10 feet from the floor is available. The floor should be clean, and preferably, concrete. After selection of the slaughter site, clean up the area to ensure that leaves and dirt are not blown on the carcass during slaughter. If the site has a wooden or concrete floor, wash the floor and all equipment with plenty of soap and water. Be sure to rinse thoroughly because sanitizers discolor the meat and may cause off flavors. If slaughtering is to be done outdoors, use straw to cover the area where the carcass will be pelted and eviscerated. The weather on the day of slaughter should also be considered. During hot weather, slaughter is best performed during the early morning or late evening hours. Since an inexperienced person will take 1 to 2 hours to complete the slaughter operation, care should be taken to preclude long exposure to high temperatures. During cold weather of less than 35° F, slaughter can be done at any time, since spoilage bacteria do not grow as rapidly in a cold environment. Slaughter during high winds will result in dirt and other contaminants being blown onto the carcass. Waste Disposal All waste products should be disposed of in a sanitary manner. If the work is to be done in the open, one should select a site with good drainage so that blood and water can drain away from the carcass. Blood and water must not be allowed to pollute nearby streams or other water supplies. Disposal of viscera is often a problem. Arrangements should be made to have a local processor or rendering plant pick it up. If this is not possible, it should be buried so that dogs and other animals cannot dig it up. Slaughter Equipment Elaborate and expensive equipment is not necessary, but certain items are essential (fig. 1). The following slaughter equipment is recommended: 1. .22-caliber rifle or pistol with long or long rifle cartridges. 2. Sharp boning knife and steel. 3. Block and tackle or strong rope. 4. Oil or water stone. 5. Ample clean water for washing hands, carcass, and by products. 6. Tree with strong limb, beam, or tripod 8 to 10 feet high. 7. Buckets (two or three). 8. Ice or cold water. 9. Straw for placing under animal during pelting and evisceration. 10. Clean cloths or plastic for protection of meat during transport. 11. Clean string. [Illustration: Rifle, knives, meat saw, scrapers, gambrel, hook] Figure 1.—Equipment for slaughter. Be sure that all equipment which will come in contact with meat is thoroughly cleaned. Most people get blood and other material on their outer garments during slaughter, which should not be transferred to the carcass after it is washed. If weather permits, wear short sleeve shirts and wash arms and hands frequently to prevent contamination. Additional equipment needed for cutting the carcass is discussed in the section on carcass cutting. SLAUGHTER Stunning The animal should be properly secured to a tree or strong post and killed as quickly and humanely as possible. Stun the animal with a well directed bullet (.22 caliber rifle or pistol) in the forehead, midway between and slightly above the eyes (fig. 2). Make the first shot count since a careless shot can cause the animal much pain or injure helpers. As with the use of any firearms, normal precautions should be taken when stunning the animal. [Illustration: Rifle muzzle pointed at forehead of sheep] Figure 2.—Stunning. Bleeding Bleeding should be done as quickly as possible after the animal is down, using a straight boning knife and holding the animal in position with the knee on or behind the shoulder. Grasp the lower jaw with the left hand, pull the head back and insert the knife just back of the jaw where the angle is made (fig. 3). With the cutting edge to the outside, insert the knife as close to the neck bone as possible. Cut clear through and then outward, severing the windpipe, gullet and blood vessels (fig. 4). [Illustration: Man inserting knife near the jaw of the sheep] Figure 3.—Bleeding. [Illustration: Man finishing the cut of the sheep’s neck] Figure 4.—Bleeding. Pelt Removal Hands and equipment must be kept clean in order to produce a clean carcass. Dirt and wool on the carcass are very difficult to remove and usually have to be trimmed. Make certain there is a good supply of clean water available at all times. Also, pelting (fisting) is much easier if the hands are kept slightly wet. _Legs, Breast and Midline_.—The pelt can be opened around the legs and along the midline and breast from the horizontal or suspended position. The procedure selected depends on personal preference and the equipment available. _Horizontal method_.—Place the animal on its back on a clean floor (concrete, slate, or piece of plywood) (fig. 5). Standing to one side of the lamb, hold one front leg between your knees and allow the lamb to lean away. Remove a narrow strip of skin down the front of the foreleg, being sure to remove the skin over the knee (fig. 6). Turn the knife (with the cutting edge toward the skin) and make an opening to the neck in front of the breast (fig. 7). Make certain to cut toward the skin to avoid cutting through the thin membrane (fell) covering the outside of the carcass. If this membrane is broken, the lean muscles will bulge through and give the carcass an unattractive appearance. [Illustration: Sheep lying supine on a plywood sheet] Figure 5.—Horizontal position. [Illustration: Man cutting pelt off front leg using a knife] Figure 6.—Skinning foreleg. [Illustration: Man cutting pelt up leg to breast using a knife] Figure 7.—Skinning neck. Skin the opposite leg the same way, meeting the cut made in front of the breast. Open the pelt down the neck to the opening made by sticking (fig. 8). This will form a V-shaped strip of pelt over the breast. Remove the pelt over the breast by pulling the pelt up and back. Once started, it is best to complete by fisting. Push the fist under the pelt with the knuckles next to the carcass and the thumb over the first finger (fig. 9). Press the fist up against the skin working it away from the carcass. Work slowly and avoid tearing through the fell and muscles. After the pelt is loosened over the brisket (fig. 10), stop and skin out the rear legs. [Illustration: Man using knife to skin up to neck] Figure 8.—Skinning neck. [Illustration: Man pulling up on pelt on breast] Figure 9.—Fisting brisket. [Illustration: Man pulling up on pelt, peeling it back away from head] Figure 10.—Fisting brisket. Stretching the rear legs, remove a strip of skin down the back of the leg and over the hock (fig. 11). With the leg still between your knees, turn the knife outward and open the skin from the hock to a point in front of the anus (fig. 12). Skin around the hock and down the shank. Remove the foot at the last joint (the one next to the hoof). See fig. 13. Follow the same procedure on the other leg and then fist the pelt off the inside of the legs and over the crotch (fig. 14). [Illustration: Man cutting pelt off hindleg using a knife] Figure 11.—Skinning hindleg. [Illustration: Man cutting up leg to anus using a knife] Figure 12.—Cutting to midline. [Illustration: Man cutting off foot using a knife] Figure 13.—Removing foot. [Illustration: Pelt partially removed] Figure 14.—Fisting over inside of legs. From the breast, fist down the belly and around the navel to the opening at the crotch (fig. 15). The carcass is now ready to be hung. [Illustration: Man pushing hand down between pelt and carcass] Figure 15.—Fisting down belly. Tie a heavy cord around the hindlegs, and suspend the carcass. The point of hanging should be approximately seven feet from the ground to provide a good working height. _Suspended method_.—Tie a heavy string around one of the rear legs and suspend the carcass (fig. 16). On the leg not suspended, remove a strip of skin over the hock and past the dew-claws (fig. 17). Turn the knife outward and open the skin from the hock to a point in front of the anus. Skin around the hock and down the shank (fig. 18). Remove the foot at the last joint. [Illustration: Sheep hung up by one rear leg] Figure 16.—Suspended carcass. [Illustration: Man slicing pelt away from lower hindleg near hoof] Figure 17.—Skinning hindleg. [Illustration: Man slicing pelt away from upper hindleg] Figure 18.—Skinning hindleg. Remove a strip of skin along the suspended leg and cut the skin from the hock towards the anus, connecting with the cut from the other leg (fig. 19). Remove the skin around the shank. Fist along the cut between the legs, removing the pelt around the back of the legs, in the crotch and around the front of the legs. Suspend the carcass by the opposite leg and remove the foot on the loosened leg. Tie a heavy cord around both rear legs and suspend the carcass (fig. 20). [Illustration: Sheep hung up by one rear leg] Figure 19.—Skinning hindleg. [Illustration: Sheep hung up by both rear legs using a single rope] Figure 20.—Both legs tied. Remove a strip of skin along the back of the front legs from the knee to the foot (fig. 21). Make a split in the pelt beginning at each knee and connecting at the neck in front of the breast. Open the pelt down the neck to the opening made by sticking (fig. 22). [Illustration: Man slicing across front leg just above the hoof] Figure 21.—Skinning foreleg. [Illustration: Man slicing pelt away from breast using a knife] Figure 22.—Opening pelt to neck. Remove the pelt over the breast by pulling the pelt up and back (fig. 23). Once started, it is best to complete by fisting. Fist along the belly and around the flanks, meeting the opening made at the rear legs (fig. 24). [Illustration: Man sliding hand between pelt and chest] Figure 23.—Fisting brisket. [Illustration: Man sliding hand between pelt and belly] Figure 24.—Fisting belly. _Sides and back_.—Open the pelt down the midline of the belly and loosen the navel. Hold the pelt tight with one hand and fist off the sides, work around to the back, and up around the hindlegs (fig. 25). If the fell is broken try to work around the break to get a new start. Fist down past the shoulder, around the sides and up over the rump. From underneath the hock, push up until the pelt hangs by the skin that is fastened to the tail and anus (fig. 26). It will be necessary to use a knife to remove the pelt around the tail (fig. 27). Carefully skin around the tail and allow the pelt to drop (fig. 28). [Illustration: Man sliding hand between pelt and sides] Figure 25.—Fisting side and back. [Illustration: Man pulling pelt up and away from back] Figure 26.—Pulling pelt up. [Illustration: Man slicing pelt around tail using a knife] Figure 27.—Skinning around tail. [Illustration: Pelt laying on ground at head of suspended animal] Figure 28.—Let pelt drop. The front feet can be removed by cutting through the joint at the knee (fig. 29) or by breaking them at the “break” or “spool” joints. To break the legs at the “break” or “spool” joint, cut across the tendon between the knee and foot (fig. 30), grasp the foot in one hand, the leg in the other, and break back and sideways. On young lambs the “break” joint will snap easily and the foot can be removed. On older lambs, it will be necessary to cut across the pastern joint and twist the toes off. This joint is called the “spool” joint (fig. 31). Wash the carcass thoroughly before eviscerating. Remove the head at the joint closest to the head (fig. 32). [Illustration: Man slicing through front knee joint using a knife] Figure 29.—Removing foreleg. [Illustration: Man slicing off front foot using a knife] Figure 30.—Removing front foot at spool joint. [Illustration: Sliced spool joint] Figure 31.—Spool joint. [Illustration: Man slicing through neck using a knife] Figure 32.—Removing head. Evisceration Loosen the large intestine by cutting around the rectum deep into the pelvic canal (fig. 33). Pull the rectum outward cutting any remaining attachments. Tie a piece of string around the large intestine near its opening and let it drop into the pelvic cavity (fig. 34). In lamb or mutton the pelvic bone is not separated.