Blinginpse
Well-Known Member
- Joined
- Jul 6, 2015
- Messages
- 1,771
Always hung beef pigs deer by the back legs. Always was taught by old.timers has to do with draining purposesI know in the initial stage of slaughter animals are stunned and shackled by a hind leg and then stuck and hoisted so they can bleed out. Their transferred to a gambrel after that, it may just be easier to keep them hanging by the back legs to finish the processing. The last part is the splitting of the carcass, it's helpful to have an attachment point on each half. They also have the tendon on the back legs that make it easier to hang them by. Blood can't collect in the pelvic area if it's properly cored in the field dressing stage. If you don't overly expose the hind quarters during field dressing they should remain covered and protected by the hide. The interior of the pelvis is protected by the pelvic bone which when cut away during processing exposing fresh meat on the inside portions of the hind quarters. I'm thinking that at the point that we get them hanging either way would work. If someone could say for certain that one way is better than the other meat quality wise not just carcass management wise it would be have to be a consideration. Maybe the differences in hanging posture are just handed down, and or copied from the meat industry in some cases. Maybe someone with computer skills could conduct a poll , with a short explanation of why on the forum and see if there are any regional trends, or if it's mostly handed down.
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