Cutting, evisceration and cutting of carcasses of ungulates and bears, general sequence.

Butchering of carcasses of preyed ungulates and bears begins immediately after the shooting and bleeding of the carcass. To do this, a long knife is immersed in the lower part of the neck at the entrance to the chest in the direction of the heart, cutting large blood vessels. You should not cut the throat across, as this non-standard cut spoils the skin. 

Cutting, gutting and cutting carcasses of ungulates and bears, general sequence.

For a more complete bleeding, it is necessary to arrange the carcass so that the front part is lower than the back. In male wild boars, the genitals are cut along with bleeding with part of the skin around them. Full cutting should be done as quickly as possible, in particular, it is advisable to extract the intestine no later than 2 hours after the shooting, especially when injured in the abdomen.

Sometimes, if the transportation of prey is possible in its entirety, but after a sufficiently long time after extraction, the evisceration is carried out without taking pictures of the skins. At the same time, the carcass cools down normally, and the meat is protected from spoilage and pollution during transportation. If it is possible to quickly deliver carcasses to housing, then they should be cut in a place specially prepared for this – a boardwalk, some clean litter or in a cutting room.

When processing at the place of extraction, all measures must be taken against meat contamination. After bleeding the beast and skinning, further carcassing is usually done on the skin. The first thing is to extract the insides. To do this, first draw a knife around the circumference of the anus of the rectum. If the prey is a female, then not only the anus, but also the urogenital opening (loop) is circled with a knife so that it is possible to push them deep into this cavity, separating them from the walls of the pelvic cavity.

Cutting boar carcasses for meat and for salting and smoking.

Cutting, evisceration and cutting of carcasses of ungulates and bears, general sequence.

After that, carefully open the abdominal cavity with a knife along the midline of the abdomen. In order not to damage the bladder, intestines and stomach, an incision is made as follows. Into a small incision on the lower part of the abdomen, one hand is inserted with the palm of the hand to the insides, on the back of the hand put a knife on the back of the hand and an incision is made, moving the fingers between the wall of the abdominal cavity and the insides. You can use a special knife with a blunt tip, recommended for shooting skins. Internal organs are removed through the incision..

Gutting carcasses of large animals.

Gutting carcasses of large animals is carried out in one or two doses. In the first case, organs located in the abdominal and chest cavity are simultaneously removed. To do this, the trachea and esophagus are cut at the head, the mesentery at the dorsal wall in the abdominal cavity, the diaphragm (chest-abdominal obstruction) is cut along the edge and all the insides are removed. In the second method, organs of the abdominal cavity are first removed by first bandaging and cutting the esophagus at the entrance to the stomach, and then separately removing the heart and lungs with the trachea and esophagus.

Often in the cavity of the carcass there is a lot of blood, which is drained, turning the carcass on its side. If the intestines and stomach were damaged during gutting or during shooting, then the places contaminated with their contents are cleaned with a knife, in winter it can be snowed. After gutting, meat carcasses are cut..

Cutting meat carcasses of large animals.

Having separated the head, the carcass is first cut into two halves along the spine. Each half is divided into smaller parts. Different parts of meat carcasses differ in bone content and meat quality, have an unequal culinary purpose, therefore, for the convenience of further use of meat, it is desirable to cut them according to varietal separation.

Scheme of varietal cutting of carcasses of moose and deer (with varietal division).

Cutting, evisceration and cutting of carcasses of ungulates and bears, general sequence.

When cutting a bear, first cut off subcutaneous fat (fat) in layers, then the carcass is cut into two rear hams, a lumbar, two shoulder blades (together with paws), a chest (bell) and a neck. The paws (brushes and feet), which can be used to prepare the jelly, are separated from the lower parts of the hams and shoulder blades.

Cutting of carcasses of roe deer, rams, goats, chamois, saigas.

Cutting, evisceration and cutting of carcasses of ungulates and bears, general sequence.

Internal organs are separated from each other. The gallbladder must be separated from the liver without damaging it. The gall bladder of a bear or boar is preserved and preserved. Moose, deer, and roe deer have no gall bladder. In addition to the liver (heart, lungs, liver, kidneys), for culinary processing, you can use the stomach of an elk or deer to prepare meatloaf and intestines for stuffing sausages. These organs are released from the contents and placed separately from the meat and liver..

Parts of the carcass cut out are laid out in the skin, in winter on pure snow or suspended for cooling for 3-4 hours. If the processing of the prey was carried out at the place of prey, then the meat, liver and stomach with intestines, placed in containers separately from each other, are delivered to housing. Meat when transported on vehicles can be wrapped in skinned.

Then proceed to the conservation or culinary processing. For cooking, meat is best used after ripening. It should be remembered that the meat of wild boars and bears must undergo a mandatory veterinary and sanitary examination to conclude that it can be eaten. In places unfavorable for various diseases among wild animals, a mandatory examination of carcasses and other species of animals is introduced. For research, they provide not only meat, but also internal organs (liver).

Based on materials from the book Encyclopedia of the Hunter.
Petrunin V.B., Nikashina E.B., Kupriyanov F.G., Nikerov Yu.N., Rymalov I.V..

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