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MEATProcessing

INDUSTRIAL

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Sergi Vilà MMX

1 Life

The domestic pig (also swine, in some areas hog) is a domesticated livestock animal, which is farmed for its meat, known as pork (bacon, ham, sausages, etc.). Most domestic pigs have rather sparse hair covering on their skin, al-though woolly coated breeds are known (Man-galitsa pig), and some were popular in the past.

The domestic pig is most often treated as a subspecies of its wild ancestor, the wild boar, and in this case it is given the scientific name Sus scrofa domesticus. Some taxonomists treat the domestic pig as a separate species, when it is called Sus domesticus, and wild boar is Sus scrofa. Wild boar were in human association as early as 13,000–12,700 BC. Escaped domes-tic pigs have become feral in many parts of the world (for example, New Zealand) and have caused substantial environmental damage.

Archeological evidence suggests that pigs were domesticated from wild boar as early as 13,000–12,700 BC in the Near East in the Ti-gris Basin being managed in the wild in a way similar to the way they are managed by some modern New Guineans.Remains of pigs have been dated to earlier than 11,400 BC in Cy-prus that must have been introduced from the mainland which suggests domestication in the adjacent mainland by then. There was also a separate domestication in China, as same in Japan and other asian ancient cultures.

Pig.

Cattle (colloquially cows) are the most com-mon type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most com-monly classified collectively as Bos primige-nius. Cattle are raised as livestock for meat (beef and veal), as dairy animals for milk and other dairy products, and as draft animals (pulling carts, plows and the like). Other prod-ucts include leather and dung for manure or fuel. In some countries, such as India, cattle are sacred.

They are raised for meat (beef cattle), dairy products and hides.Cattle are venerated with-in the Hindu religion of India. According to Vedic scriptures they are to be treated with the same respect ‘as one’s mother’ because of the milk they provide; “The cow is my moth-er” (Mahabharata). They appear in numerous stories from the Puranas and Vedas. The deity Krishna was brought up in a family of cow-herders, and given the name Govinda (protec-tor of the cows). In ancient rural India every household had a few cows which provided a constant supply of milk and meat.

Cow.

Cattle occupy a unique role in human history, domesticated since at least the early Neolithic.

Walk around the pig a few times. Pet the pig to allay its grim and inevitable feeling that this is its last day at the trough. Four strong men must subdue the pig. They are heavy and squeal something awful. There’s nothing more difficult than to subdue an animal weighing in excess of 250lbs that is fighting for its life unless you are trying to unseat a Republican from the senate. With a long and sharp imple-ment, stab the pig in the heart. It will bleed

Once upon a time in America, or shooting the bull with America’s dairymen. The Humane Slaughter Act was passed so that farm animalswould be “humanely killed” by compassion-ate killers withsharp knives, rather then by sadistic fiends takingpleasure in causing pain to defenseless creatures.Oh well, little seems to have changed regarding man’s inhumani-ty to lower life forms. On Thursday, October 14, 1999, on page 6B, the Florida Sun Sentinel reported the horrible results of an undercover investigation. I predict that the tape will not

Pork.

Beef.

like a stuck pig for indeed that is what it is. This is the quickest way to kill a pig; any other method will only prolong its agony and the sound of a dying pig is a bit traumatic for hu-man ears no matter how your burly self has steeled itself. Congratulations: you are now a motherfucker-kick-ass pig-killer.

Now the fun really begins. Spread hay on the pig’s body and light it on fire to remove most of its hair. Then, with a knife, shave all the vel-lum. Turn the pig on its back and slit it knave

be shown on “60 Minutes.” What was captured on film revealed a dairy farmemployee drag-ging, kicking, and shooting 13 newborn calves. The farm was identified as McArthur Farms in Okeechobee County. Why are calves born?

To keep their moms producing milk. If calves are unlucky enough to be born male, feed costs no longer justify raising these darling creatures for veal. The state of Florida has decided not to pursue animal cruelty charg-es against McArthur Farms or its employ-ees. The state reasons that killing unwanted or sick calves is not unusual at dairy farms. Undercover investigators videotaped a McAr-

thur farm employee on Jan. 23 taking day-old calves from a truck, tossing them into a mud-dy pit and shooting them with a small-caliber pistol. Many were left to thrash and suffer for up to 10 minutes. The easiest way to kill a baby male calf is to separate him from his mother, then drag the thrashing infant to a ditch and shoot him in the brain with your gun. How widespread is this practice? You’ll be sadly surprised. No, you’ll be shocked.

The state attorney general reasoned: “It is le-gally acceptable to kill the unwanted calves or sick animals. The question is did they do it in ahumane method? By looking at this tape, we determined that it wasn’t. The way of torturing those animals should be punished as hard as possible, even if they’re dead.”

to the chops. Remove the guts. Remand care of the intestines to the womenfolk. They will go to the furthest place in the garden and me-ticulously wash the intestines. The stink is something awful because intestines are where we process the poop. These need to be clean for the sausages. Drain the blood of the pig. You should get about four litres. This will be boiled down to a kind of gooey paste-pudding for dinner, tell your mom!

Separate the guts into categories. Skin and section the pig into parts. Have another shot. Trim the fat and fry it. Make bacon and pork chops. Use the brain for soup. The bones will be useful for making crude musical instru-ments or as conveniently barbaric drinking vessels, just as the vikings did.

At this point, everyone is a bit shak-en in having killed a pig even if every-one present is too manly to admit it.

“The key is the blood draining, the faster you do, the better is the meat.”

2 Death

3 Process

A lot of homesteading folks who have made the smart move of raising their own beef steer turn right around when “ harvesting time” comes and send that ready-for-slaughtering animal off to a professional butcher. The truth is, however, that there’s no need to pay some-one else to kill, skin, and quarter your animal. Because—although the job, like most any move to greater self-sufficiency, does involve a good bit of labor and no little mess—you and a single helper can accomplish the same task yourselves... in just a few hours. Every ameri-can man should, make this once in his life.

Start by choosing a nice late fall A (Here in Virginia’s Shenandoah Valley, we do our butchering—”before the flies arise”—on a November morning. If you plan to cool the carcass yourself, you might prefer starting the job in the early evening). Gather your equip-ment—you’ll need some knives, saws, a hoist, a support, and a spreader—and round up a helper. Then confine your steer and shoot it.

Take your time with the killing and do it as cleanly as possible. Fill a 12-gauge shotgun with high brass No. 4 or 5 shot, stand about 10 feet from the steer, and imagine two lines drawn from the base of each ear to the opposite eye. and fire. The shot will make a silverdollar-sized hole in the animal’s skull, and the beast will im-mediately drop to the ground.

Set one foot against the animal’s forelegs and force its head back as far as possible with your other foot. Then, using a sharp knife, cut along the bottom of the neck for about 10 to 15 inches and make the incision deep enough to expose the wind-pipe without piercing it. Next, insert the knife to one side of the wind-pipe (with the back of the blade against the breastbone) and press the point—toward the spine—to a depth of four inches or so.

Separate the heart and liver from the other organs, slice open the heart so that clotted blood can escape.

Slaughter.

4 Comerce

A butcher is a person who may slaughter animals, dress their flesh, sell their meat or any combination of these three tasks. They may prepare standard cuts of meat, poultry, fish and shellfish for sale in retail or whole-sale food establishments. A butcher may be employed by supermarkets, grocery stores, butcher shops and fish markets or may be self-employed.

An ancient trade, whose duties may date back to the domestication of livestock, butchers formed guilds in England as far back as 1272.Today, many jurisdictions offer trade certifica-tions for butchers. Some areas expect a three-year apprenticeship followed by the option of becoming a master butcher.

Butchery is a traditional work. In the indus-trialized world, slaughterhouses use butchers (slaughtermen, in British English) to slaugh-ter the animals, performing one or a few of the steps repeatedly as specialists on a semi-automated disassembly line. The steps include stunning (rendering the animal unconscious in a humane manner), exsanguination (sever-ing the carotid or brachial arteries to facilitate

The term “butcher” was applied to people who acted cruelly to other human beings or slaughtered them.

The Butcher.

blood removal), skinning (removing the hide or pelt) or scalding and dehairing (pork), evis-ceration (removing the viscera) and splitting (dividing the carcass in half along the spinal column and the legs).

After the carcasses are chilled (unless “hot-boned”), primary butchery consists of select-ing carcasses, sides, or quarters from which primal cuts can be produced with the min-imum of wastage, separate the primal cuts from the carcasses using the appropriate tools and equipment following company pro-cedures, trim primal cuts and prepare for sec-ondary butchery or sale, and store cut meats hygienically and safely. Secondary butchery involves boning and trimming primal cuts in preparation for sale. Historically, primary and secondary butchery were performed in the same establishment, but the advent of meth-ods of preservation and low cost transporta-tion has largely separated them.

In the rest of the world, it is common for butchers to perform many or all of the butch-er’s duties. Where refrigeration is less com-mon, these skills are required to sell the meat of slaughtered animals in a timely manner. Some butchers sell their goods in specialized stores, commonly termed a butcher shop. Butchers at a butcher shop may perform pri-mary butchery.

The Butcher.

Obesity is a medical condition in which excess body fat has accumulated to the extent that it may have an adverse effect on health, leading to reduced life expectancy and/or increased health problems. Body mass index (BMI), a measurement which compares weight and height, defines people as overweight if their BMI is between 25 kg/m2 and 30 kg/m2, and obese when it is greater than 30 kg/m2.

Obesity increases the likelihood of various di-seases, particularly heart disease, type 2 diabe-tes, breathing difficulties during sleep, certain types of cancer, and osteoarthritis.Obesity is most commonly caused by a combination of excessive dietary calories, lack of physical acti-vity, and genetic susceptibility, although a few cases are caused primarily by genes, endocri-ne disorders, medications or psychiatric ill-ness. Evidence to support the view that some obese people eat little yet gain weight due to a slow metabolism is limited; on average obese people have a greater energy expenditure than their thin counterparts due to the energy re-quired to maintain an increased body mass.

In the United States obesity is esti-mated to cause an excess 111.909 to 365.000 death per year, while 1 mil-lion of deaths in the European Union are attributed to excess weight.

Fat.

5 Abuse

Dieting and physical exercise are the mains-tays of treatment for obesity. To supplement this, or in case of failure, anti-obesity drugs may be taken to reduce appetite or inhibit fat absorption. In severe cases, surgery is perfor-med or an intragastric balloon is placed to reduce stomach volume and/or bowel length, leading to earlier satiation and reduced ability to absorb nutrients from food.Obesity is a leading preventable cause of dea-th worldwide, with increasing prevalence in adults and children, and authorities view it as one of the most serious public health pro-blems of the 21st century.

Obesity is stigmatized in much of the modern world (particularly in the Western world), though it was widely perceived as a symbol of wealth and fertility at other times in history, and still is in some parts of the world.

At an individual level, a combination of exces-sive caloric intake and a lack of physical activi-ty is thought to explain most cases of obesity. A limited number of cases are due primarily to genetics, medical reasons, or psychiatric ill-ness. In contrast, increasing rates of obesity at a societal level are felt to be due to an easily ac-cessible and palatable diet, increased reliance on cars, and mechanized manufacturing. On average, obesity reduces life expectancy by six to seven years.

Expressió Gràfica i Interacció I3er Graduat Superior en DissenyEscola Elisava 2010