Raising geese is considered a fairly popular activity. These birds are bred in many small or large farms. These birds are considered very unpretentious. At the same time, many novice farmers have a question at what age is it better to slaughter geese for meat. To make raising birds as profitable as possible, when choosing the time for slaughter, you should focus on the age and weight of the birds.
At what age should geese be slaughtered for meat?
When raising birds for meat, they are chopped from the age of 4 months.The specific period is determined by the breed of bird and its diet. Simple village gray or white geese that ate grass and a minimal amount of grain reach the required weight only in six months. Meat broiler breeds They are considered very precocious and grow quickly. If birds eat compound feed, they can be sent for slaughter as early as 4 months.
If geese are raised for down, the timing should be adjusted to take into account the time of molting. Goose cannot be slaughtered before 4 months of age. At this point, the bird's first molt is not yet complete. By about 4 months, the fluff is completely replaced by adult feathers. At the same time, the bird’s stumps—feathers that grow on its body—disappear.
An early ripening individual of the meat breed weighs, on average, 4-5 kilograms by the age of 4 months. After removing the entrails, paws, feathers and head, the weight of the carcass usually does not exceed 2.5-3 kilograms.
Preparation for the process
When slaughtering geese at home, you should follow some rules. Their violation provokes a deterioration in the taste of meat and a decrease in shelf life. First of all, it is important to cleanse the bird’s intestines of feces. To do this, you should not feed the birds before slaughter for 8-12 hours. This period cannot be increased, as this will negatively affect the taste of the meat.
However, it is not recommended to limit birds to water. Before slaughter, birds should be given salted liquid to drink. This helps extend the storage time of the carcass. Usually, during periods of famine, it is recommended to separate geese that are intended for slaughter from the rest of the population. It is advisable to sit at night.In this situation, it is acceptable to slaughter the birds in the morning.
If sitting is carried out during the daytime, the place where the birds are located needs to be darkened.
Slaughtering techniques
There are several options for slaughtering techniques, each of which has certain advantages and disadvantages.
External method
To slaughter birds this way at home, you should prepare sharp scissors. They must have long blades. First, the bird should be tied and positioned upside down. To prevent the goose from flapping its wings, it is recommended to place it in a special cone with a hole for its head.
To slaughter a goose, do the following:
- open the beak and place the scissors in the mouth;
- cut the veins and pierce the palate so that the scissors reach the brain;
- release blood;
- After half an hour, start plucking the bird.
Internal method
To spear geese using this method, they need to be secured in the same way as with the external method. After this, cut the throat under the beak with a sharp knife. The incision should be deep enough to reach the vertebrae. To facilitate blood removal, the head should be separated immediately.
With an ax
The goose is often chopped with an axe. To slaughter a bird, it is recommended to do the following:
- quickly chop off the head with an ax;
- hang the carcass upside down to drain the blood;
- proceed to plucking.
Industrial slaughter method
On an industrial scale, it takes a long time to slaughter birds. To speed up this procedure, special conveyor lines are used. They help quickly slaughter, pluck and gut the carcass.
How to pluck a bird
After draining the blood from the carcass, you can proceed to the plucking process. To avoid blood getting on the down and feathers, it is recommended to tighten the tip of the neck tightly with a rope. Birds can be plucked dry or wet. The first option is used to collect fluff and feathers. Immediately after plucking, they can be sorted and processed.
When using the wet method, the carcass must be scalded with boiling water. This option for the procedure is considered simpler and faster.
How to butcher a carcass
Cutting must be carried out with extreme caution, as this can lead to a deterioration in the taste of the meat and the appearance of the carcass. To carry out the procedure, do the following:
- Before starting the manipulation, make sure the mascara is clean. It cannot have feathers or down. It is permissible to remove dirt manually or with tweezers.
- Remove the bird's head. To do this, make an incision in the skin in the area of the second vertebra.
- Cut off the wings in the area of the bend of the elbow and the paw in the joint area. These areas are the easiest to cut. Such fragments are prohibited from being used for cooking.
- Start dissecting the organs.First of all, it is recommended to remove the esophagus and trachea. To do this, you need to cut the stomach. It is also permissible to pull out these organs through the cloaca. If difficulties arise, you can use a knife.
- To open the abdomen you need to take a sharp knife. In this case, you should start from the cloaca and move down to the keel. The incision should be made carefully so as not to affect the internal organs and intestines.
- Remove the giblets and other internal organs. The stomach and liver are usually used for food.
- Remove the cackling tube with a knife.
- Rinse the carcass well and leave for 2 hours. She should lie in room conditions. After this time has passed, the meat can be frozen.
Useful tips for beginners
Beginning farmers should follow these recommendations:
- In spring and summer, feed geese greens. With the arrival of autumn, it is worth introducing more feed into the diet of birds.
- From September, limit the physical activity of birds. This promotes better fat storage. The duration of a daily walk should be 1-1.5 hours.
- Select the best individuals for breeding.
- After slaughter, allow the blood to drain. This affects the quality characteristics of the meat.
In order for the procedure to be successful, before slaughter it is worth familiarizing yourself with the anatomical features of the birds. This will help you slaughter the bird correctly and cut it up.ku. To carry out the manipulation, it is important to use sharply sharpened tools.
