Division of Agricultural Sciences and Natural Resources • Oklahoma State University

Abeefanimalselectedforslaughtershouldbehealthyandinthriftycondition.Keeptheanimaloff feed24hoursbeforeslaughter,butprovidefreeaccesstowater. Donotrunorexcitetheanimalpriortoslaughterbecausethismaycausepoorbleedingandgivethecarcassabloodyappearance. The weather, especially expected temperatures thefewdaysfollowingslaughter,isextremelyimportant.Nighttemperaturesshouldbe32°Forlowerforthecarcasstochillproperlywithoutrefrigeration. Themeatwillspoilifimproperlychilledandstoredduringwarmweather.Also,duringextremelycoldweather,themeatshouldbeprotectedfromfreezingbycoveringitwithacleancover.

Preparing for Slaughter Slaughtershouldbedoneinadry,clean,dust-freearea.Awell-drainedgrassyareaisrecommended. Takeprecautionsduringslaughter,chilling,andprocessingtokeepthecarcassandcutscleanandfreefromcontami-nation.Usecleanequipment,keephandsclean,wearcleanclothing,andkeepworkandstorageareasclean. The carcass can be chilled without refrigeration byhanging it inadry,cleanbuilding.Freedomfromodorsorcontaminationisessential. Mostmeatspoilageandoff-odorsandflavorscanbeattributedtooneormoreofthefollowingcauses:1. Improperchillingofthecarcass.Theinternaltemperature

oftheroundandotherthickpartsshouldbeloweredto40-45°Fwithin24hoursafterslaughter.

2. Adsorptionofoff-odors.Whenthecarcassischilledandagedinanareawithanyodor(manure,gasoline,paint,mustyodor,etc)thecarcasswillabsorbit.

3. Poorsanitationduringslaughter,chilling,andprocessing.This contamination with microorganisms causes off-odors,off-flavors,andspoilage.

4. Improper freezing and storage of frozen meat. Pack-agedmeatshouldbequick-frozenandstoredat0°to5°F.Homefreezersareforstorageofproductsalreadyfrozen,notforquick-freezing largequantitiesofmeat.Smallquantities,preferably less than25pounds,canbesatisfactorilyfrozenathomebyplacingmeatinthefreezerwithat leastone inchofspacebetweeneachpackage.

Equipment Needed for Slaughter The minimum required items of equipment for homeslaughteringareasfollows.• Stunningdevicesuchas22caliberrifle.• Blockandtackle,chainhoist,ortractorequippedwith

hydrauliclift.• Beefspreader(singletreeequippedwithhooksonboth

endsandaringinthecenterwilldo).• 24-or28-inchmeatsaw.• 6-inch sharp skinning knife, 6-inchboning knife, and

8-inchbutcherknife.• 10-or12-inchsteelbucket toholdwater forwashing

hands.• Amplecleanwaterandcleanhandtowels.

How to Stun Animal Killtheanimalashumanelyaspossible.Ifarifleisused,exerciserecommendationsforsafeuseoffirearms.Theproperplaceforthebullettostrikeisattheintersec-tionoftwoimaginarylinesextending from the righthornoranima,edgeofpolltothelefteyeandfromthelefthornoredgeofpolltotherighteye(Figure1).Asharp blow at this pointwithasledgehammerwillalsostuntheanimal.

How to Bleed Animal Assoonastheanimalisdown,bleeditwithoutdelay.StandbehindtheanimalasinFigure2andwiththesharpskinningknifemakeanincisionthroughthehideinthemiddleofthedewlapimmediatelyinfrontofthebreastbone. Holdtheknifesothepointisdirectedtowardtherearoftheanimal,inserttheknifeunderthebreastbonetowardtherumpoftheanimalandcuttowardthebackbone.Thiswillcutthearteriesthatcrossjustbeneaththepointofthebreastbone. Becarefulnottosticktoodeepintothechestcavity.Cutstraightwiththebackbone.Pumptheforelegbackandforthafewtimestohelpbleeding.

HaroldR.HedlickandWilliamC.ShingelDepartmentofFoodScienceandNutrition

MauriceAlexanderDepartmentofAnimalHusbandry,CollegeofAgriculture

Figure 1. Proper point for stunning animal.

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OklahomaCooperativeExtensionFactSheetsarealsoavailableonourwebsiteat:

http://osufacts.okstate.edu

Home Slaughtering and Processing of Beef

Oklahoma Cooperative Extension Service

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Figure 2. Bleed the animals without delay following stunning.

Figure 4. Saw off the hind feet and shanks after skinning out the hind legs.

How to Skin Animal Turntheanimalonitsbackandplaceashortprop(squarepost)oneithersidetoholditthere.RemovetheforefeetandshanksatthekneeasinFigure3bylocatingandcuttingthroughtheflatjointwithaknife.Skinoutthehindlegsandremove

thehindfeetandshanksbysawingasinFigure4. Next,splitthehidefromtheopening in frontof thebrisketdownthemidlineofthebellytothebung.HoldtheskinningknifeataslightangleasinFigure5. Then split the hide atthe rear of each hind legbeginningwhere theshankwasremoved,movingtotheudderorscrotum.Donotskintheoutsideofthehindlegsnorfrontlegsuntilthecarcassisbeinghoisted.Theintacthide will keep the shankscleanduringhoisting. Thenextpartofskinning

isknownas“siding.”Beginthesidingbyslidingtheknifeundertheskin thathasbeencutoverthebelly.Grasptheloosenedhidewithhand(hairsideiseasiesttohold)andpullitupandoutward.PlacetheknifefirmlyagainstthehidewiththecuttingedgeturnedslightlytowardthehideasinFigure6. Use long,smoothstrokesof theknife, toremovethehidedownoverthesides.Thisisoneofthemostdifficulttasksinskinning.

Opening the Carcass Aftersidingisdone,cutthroughthecenterofthebrisketwithaknifeandsawthroughthebreastboneasinFigure7.InsertthehandleoftheknifeintheabdominalcavitywiththebladeleaningbackwardtoopenthebellycavityasinFigure8.Incaseofamale,removethepenisbeforeopeningthecarcass.

Figure 3. To remove the fore-feet and shanks, cut through the flat joint.

Figure 5. Split the hide by holding the skinning knife at a near flat angle.

Figure 7. Sawing through the breastbone trior to opening the belly cavity.

Figure 9. To spearate the rounds, cut along the thick white membrane at the pelvis.

Figure 8. To open the belly cavity, insert the knife, handle first, with the blade leaning back. This avoids cutting the stomach.

Figure 6. Use long, smooth strokes with the knife when skinning. Keep the knife firmly against the hide with the cutting edge slightly toward the hide.

Theinsideofeachroundmuscleoverthepelvisiscov-eredwithathickwhitemembrane.Followthismembraneandavoidcuttingintothemuscle.Theknifecanbeforcedbetween thesoftcartilage that joins thepelvicbone.SeeFigure9.Inolderanimals,thepelvismustbesawed. Thecarcassisnowreadyforhoisting.Insertthehooksofabeefspreaderorsingletreeinthetendonsofthehindlegsas inFigure10.Afterthecarcass ispartiallyhoisted,completeskinningtheroundsandthebackofthecarcass.

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Figure 12. Carcass hoisted with head clearing the ground, ready to complete skinning and to remove the head.

Figure 13. Head is removed by cutting across the neck above the poll and through the atlas joint at the base of the skull.

Figure 14. Begin splitting the carcass by first sawing through the sacral vertebrae. Also see Figure 15.

Figure 15. When the pelvic area has been split, sawing is more easily done from the backside of the carcass.

Figure 10. Carcass ready for hoisting with singletree hooked in the tendons of the hind legs.

Figure 11. Removing the bung by cutting along the two sides and back and pulling it through the pelvic opening.

Removethebungbycuttingarounditonthetwosidesandbackandpullingthroughtheopeningofthepelviccav-ity.ContinuepullingthebungandintestinesandcuttingtheligamentsthatattachtheintestinestothebackasinFigure11.

ContinuehoistingthecarcassuntiltheheadclearsthegroundasinFigure12.Removetheheartandlungsbyfirstcuttingoutthediaphragm,thewhiteconnectivetissuethatseparatestheabdominalandthoraciccavities.Grasptheheartand lungs,pull forwardanddownward,andcut thelargebloodvesselattachedtothebackbone.Removetheheart,lungs,andesophagusasoneunit. Completeskinningthecarcassandremovethehead.TheheadisremovedbycuttingacrosstheneckabovethepollandthroughtheatlasjointasillustratedinFigure13. Carefullyexaminealltheinternalorgansandthedressedcarcass for any abnormalities or conditions (such as ab-scessesorinflammation)thatmightaffectthewholesomenessofthemeat.

Splitting the Carcass The carcass should be split into two sides. Start thesplittingbyfirstsawingthroughthesacralvertebraefromtheinsideasinFigure14.Assoonasthecutismadethroughthepelvicarea,sawingcanbedoneeasierfromthebackasinFigure15.Makethesplitdownthecenterofthebackbonetotheneck.LeavetheneckattachedasinFigure16tobalancethesidesonthesingletree.

Trimanysoiled,bruised,orbloodypiecesofmeat.Washthecarcasswithcoldwatertoremoveanyremainingbloodanddirt.Pumptheforelegsupanddownafewtimestoaidindrainingbloodfromtheforequarters. To improve the appearance of the carcass, shroud ittightlywithwet,cleanwhitemuslintosmooththeexteriorfatduringchilling.Useskewersortiestotightentheshroud.

Cutting Beef Beef should be aged a few days before cutting. Theamountofagingwilldependontheamountoffatcovering,desiredflavor,andtemperature. Carcassesthathaveonlyathinfatcoveringshouldbeagedthreetofivedays;thosewithmorefat,fivetosevendays.Verylittletenderizationoccursafterfivetosevendays.Longeragingmayresultinoff-flavorsandodorsduetomi-crobialgrowth. Ifthetemperatureofthecarcassrisesabove40°F,thetimerequiredforagingisreduced.Also,chancesofspoilageareincreased. Thesidesofthecarcassarequarteredbycuttingbetweenthe12thand13th rib (Figure17).Following isacommonprocedureforcuttingthequartersintowholesalecuts.

Forequarter Removetheribandplatefromthechuckandbrisketbycuttingbetweenthefifthandsixthrib.Cutperpendiculartothetoplineofthecarcass.Separatetheribcutfromtheplateatapoint11/2inchesbelowtheribeyemuscleontheendwherethesidewasquartered,andcutparalleltotheback. Theribmaybecutintoribsteaksbycuttingthedesiredthickness.Thelargerpartmaybemadeintoaroast,ortheentirecutbonedintobonelessribsteaksorroasts.Theribcutsarerathertenderandmaybebroiledordryroasted.

Pulldownonthepaunchtotearitloosefromthecarcass,cuttheesophaguswhereitgoesthroughthediaphragm,andallowtheintestinesandpaunchtodropintoacontainerorontheground.Thelivershouldstillbeattachedtothecarcassandcannextberemoved.Removethegallbladderfromtheliver.

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Figure 12. Carcass hoisted with head clearing the ground, ready to complete skinning and to remove the head.

Figure 13. Head is removed by cutting across the neck above the poll and through the atlas joint at the base of the skull.

Figure 14. Begin splitting the carcass by first sawing through the sacral vertebrae. Also see Figure 15.

Figure 15. When the pelvic area has been split, sawing is more easily done from the backside of the carcass.

Figure 10. Carcass ready for hoisting with singletree hooked in the tendons of the hind legs.

Figure 11. Removing the bung by cutting along the two sides and back and pulling it through the pelvic opening.

Removethebungbycuttingarounditonthetwosidesandbackandpullingthroughtheopeningofthepelviccav-ity.ContinuepullingthebungandintestinesandcuttingtheligamentsthatattachtheintestinestothebackasinFigure11.

ContinuehoistingthecarcassuntiltheheadclearsthegroundasinFigure12.Removetheheartandlungsbyfirstcuttingoutthediaphragm,thewhiteconnectivetissuethatseparatestheabdominalandthoraciccavities.Grasptheheartand lungs,pull forwardanddownward,andcut thelargebloodvesselattachedtothebackbone.Removetheheart,lungs,andesophagusasoneunit. Completeskinningthecarcassandremovethehead.TheheadisremovedbycuttingacrosstheneckabovethepollandthroughtheatlasjointasillustratedinFigure13. Carefullyexaminealltheinternalorgansandthedressedcarcass for any abnormalities or conditions (such as ab-scessesorinflammation)thatmightaffectthewholesomenessofthemeat.

Splitting the Carcass The carcass should be split into two sides. Start thesplittingbyfirstsawingthroughthesacralvertebraefromtheinsideasinFigure14.Assoonasthecutismadethroughthepelvicarea,sawingcanbedoneeasierfromthebackasinFigure15.Makethesplitdownthecenterofthebackbonetotheneck.LeavetheneckattachedasinFigure16tobalancethesidesonthesingletree.

Trimanysoiled,bruised,orbloodypiecesofmeat.Washthecarcasswithcoldwatertoremoveanyremainingbloodanddirt.Pumptheforelegsupanddownafewtimestoaidindrainingbloodfromtheforequarters. To improve the appearance of the carcass, shroud ittightlywithwet,cleanwhitemuslintosmooththeexteriorfatduringchilling.Useskewersortiestotightentheshroud.

Cutting Beef Beef should be aged a few days before cutting. Theamountofagingwilldependontheamountoffatcovering,desiredflavor,andtemperature. Carcassesthathaveonlyathinfatcoveringshouldbeagedthreetofivedays;thosewithmorefat,fivetosevendays.Verylittletenderizationoccursafterfivetosevendays.Longeragingmayresultinoff-flavorsandodorsduetomi-crobialgrowth. Ifthetemperatureofthecarcassrisesabove40°F,thetimerequiredforagingisreduced.Also,chancesofspoilageareincreased. Thesidesofthecarcassarequarteredbycuttingbetweenthe12thand13th rib (Figure17).Following isacommonprocedureforcuttingthequartersintowholesalecuts.

Forequarter Removetheribandplatefromthechuckandbrisketbycuttingbetweenthefifthandsixthrib.Cutperpendiculartothetoplineofthecarcass.Separatetheribcutfromtheplateatapoint11/2inchesbelowtheribeyemuscleontheendwherethesidewasquartered,andcutparalleltotheback. Theribmaybecutintoribsteaksbycuttingthedesiredthickness.Thelargerpartmaybemadeintoaroast,ortheentirecutbonedintobonelessribsteaksorroasts.Theribcutsarerathertenderandmaybebroiledordryroasted.

Pulldownonthepaunchtotearitloosefromthecarcass,cuttheesophaguswhereitgoesthroughthediaphragm,andallowtheintestinesandpaunchtodropintoacontainerorontheground.Thelivershouldstillbeattachedtothecarcassandcannextberemoved.Removethegallbladderfromtheliver.

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Figure 16. Split the carcass to the neck, but leave the area attached to balance the two sides on the singletree. Figure 17. Wholesale cuts of a beef side in reference to

the skeleton. The plate may be processed by cutting two or threerows(11/2-2inches)ofshortribsandtheremainingbonedforgroundbeef. Toremovethebrisketandforeshankfromthechuck,firstlocatethearmbonejointnearthesurfaceofthecarcass.Cutabout1inchabovethetopofthejoint,perpendiculartothecutmadewhenthequarterwasfirstdivided(Figure17). Thebrisketmaybeseparatedfromtheshankbycuttingthroughthenaturalseamthatjoinsthem.Theshankisusu-allybonedforgrindingbutcross-cutshankorsoupbonesmaybemade.Thebrisketshouldbebonedforaroastorforgrinding. Thebladeendofthesquare-cutchuckmaybecutintosteaksorroast. Thearmendof thechuckmaybecut intosteaksorroasts.Theneckportioncanbestbeusedforgroundbeef.

Hindquarter Thehindquartershouldbeplacedonthecuttingtablewiththeoutsidedown. Theflankisremovedbystartingthecutontheroundnearthecodareafollowingtheroundmuscle.Cutcloselytoavoidcuttingintotheleanontheroundnearthestiflejoint.Continuethecutforwardonalinetoapoint2or3inchesbelowtheloineyemuscleatthe13thrib. Theflanksteak,theprominentmuscleontheinsidenearthecenteroftheflank,maybestrippedoutforasteakandtheremainingleantrimmedforgrinding. Separatetheloinfromtheroundbycuttingbetweenthefourthandfifthsacralvertebraeatapointapproximately1inchinfrontoftheaitchbone.Theloinshouldthenbecut

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intosteaks.Begincuttingatthesirloinendandcuttowardthesmallendoftheloin. Removetherumpbycuttingparalleltothetwoendsoftheaitchboneandjustbehindtheaitchbone.Therumpisusuallybonedandtiedforroasts.Thesirlointipisremovedbyfollowingtheroundbonedtothekneecap.Thetipcanbeusedasaroastsorsteaks. Theremainderoftheroundmaybecutintosteaksorroastsmosteasilybyseparatingthetopandbottomround.Thehindshankshouldbebonedforgroundbeef.

Packaging Beef for the Home Freezer Successful freezing depends on proper packaging toprotectfoodsinfreezers. Ordinarily Kraft or waxed papers do not adequatelyprotectfoodsinfreezers.Usemoisture-vapor-proofmaterial,designedespeciallytowrapfoodsforfreezing.Thesemate-rialsarestrong,easytohandle,resistgrease,aremoistureproof,andwillnottransferodors.PlasticandKraftlaminatedmaterialisprobablythemosteconomicalandiseasiesttouseinmostcases.

How to Wrap Thedrugstorefoldistheapprovedmethodtosealthemoistureinandairout.Tomakethedrugstorefold:1. Placethemeatinthecenterofthepaper.2. Bringthetwohorizontalendstogetherandfoldoveruntil

tightagainstthemeat.3. Tightlyfoldoneend,thentheother,turneachendun-

derneath,andsecurewithtape.

For easier separation of steaks when frozen, place adoublethicknessofwaxedorfreezerpaperbetweeneachpiecewithplasticsidestothemeat.Beforepackagingremoveorcoversharpboneedgeswithdoublethicknessoffreezerpapersotheywillnotpuncturethewrappingpaper.

Labeling Labeleachpackageclearlywithacrayonorgreasepencil.Includethenameofthecut,thequantity,andthepackagingdate.

Freezer Storage Time Themaximumrecommendedperiodoffreezerstorageforbeefisninemonths.

Thawing Frozen Meat Forbestresults,thawinoriginalpackageintherefrigerator.Allowapproximatelythreehoursperpoundforsmallroastsandsteakpackages,andfourtofivehoursforlargerroasts.Ifthawedatroomtemperatureallowonehourperpound.

Cooking Frozen Meat Frozen meat may be cooked satisfactorily either bythawingpriortoorduringcooking.Whencookingsteaksorroastsfromthefrozenstate,allowadditionalcookingtime. Frozen roasts requireapproximatelya third longer forcookingthanroaststhathavebeenthawed.Allowadditionaltimeforcookingsteaksorgroundbeefpattiescomparedtothawedcuts.Whenbroilingplacefrozensteaksandgroundbeefpattiesfurtherfromtheheatoratalowertemperaturethanthawedcutssothemeatwillbecookedtothedesireddegree of doneness without becoming too brown on theout-side.

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The Oklahoma Cooperative Extension Service Bringing the University to You!

• Itprovidespractical,problem-orientededucationforpeopleofallages.Itisdesignatedtotaketheknowledgeoftheuniversitytothosepersonswhodonotorcannotparticipateintheformalclassroominstructionoftheuniversity.

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TheCooperativeExtensionService is the largest,mostsuccessfulinformaleducationalorganizationintheworld.Itisanationwidesystemfundedandguidedbyapartnershipoffederal,state,andlocalgovernmentsthatdeliversinformationtohelppeoplehelp themselves throughthe land-grantuniversitysystem.

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SomecharacteristicsoftheCooperativeExtensionsystemare:

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