FARM BUTCHERIES.

Auckland Star, Volume LX, Issue 221, 18 September 1929, Page 21

FARM BUTCHERIES.

POINTS ON DRESSING SHEEP. DO EVEN A NASTY JOB WEUU (By SUNDOWNER.) Ono of the objectionable, but very necessary tilings that a farmer lias lcgularly to do is the killing of sheep for meat on tlie farm. Some men quickly get calloused, and killing, to tliem, arouses 110 more emotion than would digging a post noie. Personally, I have never forgotten my first experience of butchering in my Jackeroo cays, and I decided then, and have tried ever since, to make the killing of farm animals for any reason as painless as possible. The job has to be done, and besides striving to make the actual killing painless, one should take that pride in doing the whole job of skinning and dressing well that should characterise every undertaking on the farm. Yarding Killing Sheep. "Running in the killers" is an unfortunate term that is widely used and literally applied 011 most Australian and New Zealand sheep farms and stations. As a matter of fact, killing sheep should be got in as quietly as possible, for any running about and excitement which heats the blood tends to toughen the meat and detract from its flavour. Having yarded the sheep quietly in the morning, turn all but, say, two or three —one or more of which has been selected for killing— backs on to their pasture, and leave the selected sheep and his mates in a shady pen until sundown. The reason for this is to have'the paunch and intestines as empty as possible when the animal is slaughtered. If lie is left alone in the pen all day the killingsheep frets to get back to his mates, resulting in tough meat, hence the mate or mates left with him. Picking Fats. A few hints on selecting the best slieep for mutton may be of use to a new chum, such as I was when I was sent out without other instructions than to "get in the killers, and fix a couple for the cook." The usual first point of examination for killing condition in a sheep is the tail. If this is a "handful" it can usually bo accepted that the condition extends fairly well over other parts of the carcase, but in order to make certain feel with the fingers or thumb for a "nick" or hollow on the rump, just abovo the tail. If that is present instead of vertebrae, which are prominent in store sheep, the mutton is usually prime. Some breeds of sheep, however; put condition-on, and just ovev, the tail long before they are evenly fatted elsewhere. Possibly these are descendants of the Arabic or North African sheep, renowned in Biblical history, and even to-day, for the size of tlie'ir tails and the sweetness of the fat Uierbof. The new chum would be wise, therefore,, to continue his examination along the back to see that the loin and chops are well covered, and that the ribs are well covered with flesh along the sides. Finally, if 110 is still doubtful, he can, turn the sheep up and feel its brisket." If this is well covered with fat he can be certain that the sheep is prime. Killing the Sheep.

Sheep should be killed in the evening on tho farm, because during the cool of the night the carcase sets better and will consequently keep longer. When catching the sheep at any time prior to killing, do not on any account catch hold of the wool and "hold them by this, or a disfiguring bruise on the meat immediately beneath will be the result. Catch the sheep just above the hock with the right hand, throw the left arm round under its neck, and then changing the right arm to a position as far under the flank as possible, turn the sheep easily on to its left side. With one knee placed firmly behind the sheep's neck and other lightly resting on the body to Keep it from struggling, grasp and pull back the sheep's nose, thrusting the knife through the neck behind the jaws as close to the spine as possible. Cut outwards to sever tho windpipe and jugular vein, then bending the animal's head far back to expose the spinal cord, sever this at onco and cleanly that the sheep may feel no further pain. For bleeding, place the sheep in such a position that its head Is downhill, and so that tho blood will not get on the fleece and as little as possible on the neck wool. Skinning. Directly bleeding is completed and the involuntary movements of limbs and muscles has ceased, turn the sheep on its back and, standing at one side, hold a forefoot between the knees. Pick up a piece of skin just above the knee with the left finger and thumb, and cut under this a strip down the shank towards your knees. Insert the knife under the skin of the foreleg and open down the front beside the brisket and right out to the throat. Flay the skin back on both sides of the forlcg with the knife, being careful to cut neither skin nor meat, bend over the knee and cut through at tho joint nearest the shin or shank bone. A sideways twist of tho shank after the first tendons are cut makes the severance of the shank easier. With the shank still connected to the pelt, pull downwards so as to detach all skin from the foreleg. From just in front of the leg thus skinned punch downwards and forwards with the right hand, holding the pelt in the left until the neck and shoulder are skinned as .far round as possible. Now do the same with the other foreleg, using the knife as little as possible, and having a bucket of water handy, in which you can rinse your hands to "keep blood getting from them on to the carcase.

: While at the fore end of the sheep skin the cheek by opening along under the jaw, then transfer your attention to the point of skin left projecting over the brisket. The akin adheres tightly at this spot, and to get it off clean it is necessary to punch in down inside the foreleg, and from there work up to the brisket with a lifting motion. The skin should previously have been cut down the centre line for the length of the brisket to allow of skinning here being more easily done. Skinning the Hind .Quarters. With this part completed and the belly punched back as far as the purse, attention is given to skinning the r hind legs. " " ' .-.. - ..,"" . '~.,. . ..'...;' , t .

Again standing at the side of the sheep, but facing the rear this time, a flap is opened up from the hock towards the foot, the knife inserted under the skin and run down to the under side of the tail. The knife is needed ;i little here to start the skinning round the outside of the ham, but always the curved edge and straight, and not the point of the knife is used, the butcher soon learning to hold the knife in that position which, while it does the work quickly, will not cut either the pelt or the meat. In severing the back shanks from the carcase these are also left on the skin, as are the front shanks, the skin merely being being pulled down until it is only connected at .the pastern. The joint chosen to cut through is the one nearest the hock on the hind legs, and while working here the knife is run through behind the hamstrings to allow of the gambrel being inserted later for hoisting. Inside and outside the legs tho skin is punched free and then opened right along the centre belly line, and the underside of the tail is skinned with the knife. Punch the Skin Off the Body. Now the skin on one side is stretched out flat on the grating or floor, so that the sheep may be rolled on to it and kept clean while the other side is punched as nearly round to the backr bono as possible. Always punch froin the front towards the back for easy and clean work, and then roll the sheep over and similarly treat the other side. Complete Skinning on the Gambrel, There is little more that can be done on tho ground now, except where the butcher has a strong knife to open the thorax by cutting straight down the brisket, through the soft breast bone and out to the throat, freeing the gullet all the way. Next adjust the gambrel between the hind legs and hoist the sheep halfway oil' the ground, where it is convenient to cut round tho anus, making sure by pulling the gut out a few inches that it is free on all sides. Then hoist the sheep again until the head is just free of the ground, and, freeing the pelt right through over the saddle, lift upwards and so skin to the tail and pull downwards so that it comes clean away to the back of the head. The ears and checks should always be left on the skin, tho former being compulsory by law. The Offal. Next make a small opening in the abdomen just in front of the cod, insert the fust and second fingers of the left hand and with them guide the knife blade down the centre of the abdomen so that the paunch or intestines are not cut in the process. If the job has been properly done all the ofl'al should come clean away directly 'a knife is run round the diaphragm as Icoso to the ribs as possible. If tho- work has been uroperly done tho carcase will washing, either inside or out, except perhaps round the neck. It is tetter not to use water if possible, but a damp cloth may bo used to remove. any dirt or blood where essential. The tongue and liver are probably the only parts which will bo required for food other than the. carcase and attached kidneys, and tho liver should Have the gall bladder removed by cutting out at once.

Care of the Skin. Paint the flesh side of the pelt with a strong solution of arsenical sheep dip, or arsenate of soda, to keep weevils and llys away, and hang it to dry under cover over two parallel wires that are the width of the wool press apart. When dry the skins will fold naturally along these lines and make up into a neat bundle, which can be pressed and sent to market in an attractive form. The shanks arc always pulled from the skins before they 3re weighed or baled.