The process of butchering a cow is not for the faint of heart. It is a bloody messy business that requires a great deal of knowledge and skill.
There are a few different ways to butcher a cow but the most common method is known as the ‘ Slaughterhouse Method’. This involves first stunning the animal with a blow to the head then hanging it upside down by the hind legs. The cow is then bled out and the hide is removed.
The next step is to ‘split’ the cow down the middle essentially cutting it in half. This is done by making a large incision down the length of the animal’s belly from the neck to the tail.
Once the cow is split in half the entrails and other organs can be removed. This is a delicate process as the organs can easily be punctured which would contaminate the meat.
The next step is to ‘quarter’ the cow which involves cutting the halves into smaller pieces. This makes it easier to transport the meat to the butcher shop or packing plant.
The final step is to ‘wrap’ the meat. This involves packaging the meat in butcher paper or plastic wrap which will prevent it from drying out during transport.
Butchering a cow is a complex process that requires a great deal of knowledge and skill. However with the proper tools and techniques it can be done relatively easily.
What is the first step in butchering a cow?
The first step is to remove the hide.
What is the second step in butchering a cow?
The second step is to remove the head.
