How to cut a ram according to the rules?

Today, more and more people understand that not only in the city you can live happily and earn well. Enterprising youth is increasingly looking at the village. The farm allows not only to receive a stable income, but also to provide its family with quality safe products. This is especially true in the context of the economic crisis, when import substitution opens such broad prospects.

But everything needs to be learned. For example, for someone who grew up in the country and is accustomed to helping parents, taking their skills, experience and secrets of skill, the question of how to slaughter a ram does not seem terrible and incomprehensible. A young farmer without experience has something to break his head. Do not give in to uncertainty! If you are faced with such a problem for the first time, study the materiel, prepare the necessary tool and go for it. Maybe the first time will not be too simple, but do not give up. Experience - a business acquired.

Main conditions

Before cutting a ram, prepare a knife. It must be very sharp. Experienced breeders of sheep recommend using a folded blade designed to work with the skin. But an ordinary knife with a wide blade will do. The main thing is to sharpen it thoroughly.

In Central Asia and the Middle East, where the sheep breeding traditions began , it is believed that causing unjustified torment to an animal is unforgivable. This is done only by an inept master. Movements must be confident, deep enough, accurate. The sheep must die instantly. By the way, the old shepherds are sure: the meat of an animal that died without pain is much more useful and tasty.

Another important point in the preparation is the preparation of all the necessary tools and equipment. You will need a pelvis for the entrails of the animal, several ropes, a long, strong tube. Very useful hose with the ability to turn on and off the water, but if it is not, put next to the workplace a bucket of water. Stock up with rags - it is convenient to wipe your hands.

An Important Moment

Some experienced cattle slaughterers are advised to tie a sheep leg. But if you have enough strength to keep the animal or have an assistant, you can do without the rope. Approach the sheep, trying not to frighten him. During the face, the ram may lie on its side or stand. Carefully and surely tilt his head back with his left hand, and cut the right throat, trying to make the knife go to the required depth, that is, almost reached the vertebrae. At once it is not necessary to cut off a head - the blood should drain. If you plan to use it, drain into a container.

Knowing how to properly cut a ram, you can confidently get down to business. The procedure will only take a few minutes. Perhaps you thought that the most difficult thing was over? No, there is still a lot of work ahead. So, let's deal with cutting.

How to skin

It's not enough to know how to cut a ram, you also need to understand what to do next. The first thing we do is take off the skin. Make an incision on the back of the ram about two centimeters. Insert the tube into it, under your skin. Blow into the tube, the air will be distributed between the skin and muscles. Help the process by distributing it with your hands. Starting from the puncture site, make an incision by moving the knife in the groin direction. Repeat the procedure with the other leg. Connect the incisions, begin to remove the skin with your hands. Note: the ankles will not be released from the skin, it will remain on them. By the way, you can separate your head. If you get a knife between the vertebrae, it will not be difficult.

Hang the ram behind the hind legs, pull the skin down. If from the back it will not be removed easily, cut the connecting films with a knife.

Cutting the carcass

Start the incision from the navel to the throat. Inside, let me just fall into the pelvis. Intestine remove and tie, pull out the esophagus. Trachea, lungs and heart will be pulled together. Inside, only the kidneys remain.

There are various tips and recommendations on how to cut and trim the ram. In the cutting much depends on the size of the animal. The young lamb is divided into several parts, so rather small. The adult animal is larger, therefore, there may be more pieces. For example, part of the back of a young lamb is cut entirely and is usually called a saddle. If the same part is taken from the back of a large animal, it is possible to separate from it another loin and a notch (fillet without bones). An example of the cutting scheme is shown in the following illustration.

1 - neck; 2 - brisket; 3 - saddle; 4 - thigh; 5 - scapula; 6 - brisket; 7 - Flank.

Use of lamb in cooking

Knowing how to cut a sheep, you will be able to get wonderful products that are used for festive and everyday cuisine, billets for future use. Lamb is suitable for cooking shish kebab, kebab, shurpa, pilaf and many other dishes. Every eastern people has a lot of culinary traditions associated with mutton. Many of them piously honor the ritual of cooking shish kebab immediately after slaughtering the sheep. Perhaps you should join this tradition and you?

Lamb has an expressive taste. It is combined with a variety of spices and seasonings, but even the sharpest and spicy ones do not stifle this taste. Marinate mutton can be in lemon, pomegranate and orange juice, yogurt, wine, fruit vinegar, adding garlic, rosemary, thyme, thyme, any greens. You can experiment with any spices, getting each time a new taste.

Ritual slaughter of a ram

For the inhabitants of Asia, a sheep is not just an agricultural animal, whose meat can be eaten, and the hide used for clothing. This animal is very revered in Islam and even is the central figure of the great holiday of Kurban-Bayram. Literally the name is translated as "the feast of the victim." And how to properly cut a ram on Kurban-Bayram, they will find out in childhood.

In the Muslim tradition slaughter lamb - this is a person's appeal to God, gratitude for everything in life. The history of the holiday has many centuries, but the memory of the first such slaughter is still alive today. The legend says that it was committed by the prophet Ibrahim, whom Allah ordered to sacrifice his son. The Prophet and his son did not resist, but God made the knife stupid. The boy remained alive, and his father killed the ram. Today, various animals are used as ritual: goats, cows and even camels. But it was the ram that was the very first sacrificial animal, the symbol of love and devotion.

Recommendations on how to cut a sheep on Kurban Bayram refer to both age and health of the animal. For slaughter fit lambs older than a year, not having the following diseases: blindness, lameness, scabs. An animal should not suffer from exhaustion and any other disease that leads to weight loss or deterioration in the quality of meat.

The culmination of the holiday is, of course, a lamb meal. It is accepted to divide all meat into three parts. One of them is given to friends, the other is shared between the poor, and the third is left to themselves. You can not sell ritual lamb meat, otherwise it will not bring happiness. But generosity will necessarily be rewarded by Allah himself.