Thread: Pig slaughter houses

Home kills were a norm in NZ,...until the PC brigade wafted in.

Originally Posted by NZdick1983

No disrespect to, KD (Kia ora, mate!)...

But doesn't TD, have a splendid and varied, shitload of colorful threads... good Lord!!...

please cont...



Cold meat, big cleaver, young man lol

Me thinks a wee bit too many of you fine gents, are a wee bit too proficient dissecting animals...

Fooking Jack the Ripper wants a piece of piggy.. come here piggy!

BAAAHHHH!!!

I have never butchered a freshly slaughtered lamb....

Perhaps not the best reading for a vegetarian, sorry

^ Almost enough to make one become a vegetarian 55

Growing up on a farm as a kid we killed all sorts of livestock, from pigs, chickens, Turkeys. We didn't do the cow, just to damn big. Had it sent out.

If I was going to venture into the pig selling business here I would just go by a nice band saw in BKK. Makes life so much easier, cleaner and quicker. Just pop the pig in the head behind the ear with a .22 caliber hammer gun. Done. Fire up saw. Done.

Agree.

OP, I assume you're looking to butcher your own animal.

Cleaver vs saw aside, (I'm on the cleaver side, but I don't disparage the saw), may I suggest that after the pig is stuck and bled, gut it but don't quarter it yet. Let it hang.
A week if you've got access to a cool room. But 24 hours at least...you need rigor mortis to occur and then dissipate.

Another important thing for good quality meat is to have a very relaxed animal at time of slaughter. Adrenaline and other hormones in an agitated animal lead to toughness and quicker spoilage.

I personally always palpate or incise several lymph nodes to check for TB. Any hardness or grittiness and you should be very careful. TB itself is killed at relatively low temperature so it's not the eating that's dangerous (if it's cooked) but during the butchering and handling of raw meat and products.

You're dead right.

The biggest infection problem is in the butcher's or cook's hands.

Gangrene's a major risk, the slightest nick in the hands and an infection is almost guaranteed.

Checking the liver for worm (white spots),....

The horrors of mass cultivated meat.

Bush meat is another story, but much cleaner meat if you know where to go.

Raising your own then butchering is another good way of getting clean meat, chickens and ducks through to pigs, no big problem if you keep them clean and well fed and cared for.

Originally Posted by thaimeme

Originally Posted by Happy Dave

Are there any credited slaughter houses in the Khukan-Sisaket area or is it all done individually in the villages.

Wouldn't it be more practical to inquire locally within that certain area [Amphoe Khukan], whom probably know who is who as it applies to pig processing, than to ask the jokers here regarding such in a out-of-the-way district within the confines of a littler known Province..............I only know two [if that] members that reside in Sisaket and either one haven't contributed [less log in] in ages.

When in doubt - ask the locals.

Thanks for the very intelligent reply. Only problem is that one has to be there to ask locals.

Originally Posted by piwanoi

Originally Posted by Happy Dave

Originally Posted by Pragmatic

Never seen a saw being used when butchering an animal here. The meat cleaver is usually the weapon of choice.

Well, i have to tell you, they do

There's a little slaughterhouse just up the road from our house , their method of cutting a pig in half down the spine is a long handled meat cleaver which is kept razor sharp , but I suppose the method does vary from area to area .

Where is 'up the road from your house'

Originally Posted by bankao dreamer

We had pigs when we were in Thailand.
After watching the locals "prepare" them a few times we thought we could do that and save a few Baht.
So I got quite proficient at bashing them on the head with my trusted sledgehammer.
Then the wife would set to with a machete and cleaver. Never used a saw.
When chopped up we loaded the dissected piggy into a cool box on the pickup. Then travelled around with the MiL shouting "Moo Ka" out of the window.

Great fun and made a few Baht.

Yes mate, i have read about your 'long gone' projects. But i could not do the slaughter my self.

Originally Posted by ENT

Originally Posted by Happy Dave

Originally Posted by Pragmatic

Never seen a saw being used when butchering an animal here. The meat cleaver is usually the weapon of choice.

Well, i have to tell you, they do

Splitting a carcass with a saw is neat and quick enough, and doesn't leave little bone chips stuck in the meat, as you get with a cleaver when the blade doesn't quite connect with the last cut, and so chips the bone. But to each his own.

From my aspect, this is the whole point, no bone chips!

Originally Posted by Bower

As a butcher In my younger days I could cleave a pig in half with four strikes of a cleaver. No bone dust to wash off, just wipe away a few splinters, job done.

So why do real butchers in Australia always use saws. Perhaps the rest of the world do it the Thai way.....hack hack !

Originally Posted by ENT

Home kills were a norm in NZ,...until the PC brigade wafted in.

Must have been heartb breaking seeing all those dead Ewes !

Originally Posted by Happy Dave

Originally Posted by piwanoi

Originally Posted by Happy Dave

Originally Posted by Pragmatic

Never seen a saw being used when butchering an animal here. The meat cleaver is usually the weapon of choice.

Well, i have to tell you, they do

There's a little slaughterhouse just up the road from our house , their method of cutting a pig in half down the spine is a long handled meat cleaver which is kept razor sharp , but I suppose the method does vary from area to area .

Where is 'up the road from your house'

About 2 kms

Originally Posted by Happy Dave

Originally Posted by Bower

As a butcher In my younger days I could cleave a pig in half with four strikes of a cleaver. No bone dust to wash off, just wipe away a few splinters, job done.

So why do real butchers in Australia always use saws. Perhaps the rest of the world do it the Thai way.....hack hack !

There were no band saws in shops when i was a young butcher. It was a skill you were taught, clean and quick. Its a messy job with a hand saw on a warm carcass.

That b/s "fluff video" showing some ultra-clean, modern abattoir here is just that, b/s fluff nonsense for a press release..

Here're real pig slaughterhouses in thailand.



I don't see any "stunning" going on, just a meat hook thru the bottom jaw into the roof of the mouth so it can be wrestled around and not bite..

Originally Posted by Happy Dave

Originally Posted by Bower

As a butcher In my younger days I could cleave a pig in half with four strikes of a cleaver. No bone dust to wash off, just wipe away a few splinters, job done.

So why do real butchers in Australia always use saws. Perhaps the rest of the world do it the Thai way.....hack hack !

All butcher shops in the US use saws. It is required and much cleaner. Butchers still trim prime cuts by hand but all wear gloves.

Originally Posted by toddaniels

I don't see any "stunning" going on, just a meat hook thru the bottom jaw into the roof of the mouth so it can be wrestled around and not bite..

I have witnessed a few butchering's at my BIL's sisters house. Their process is a swift mallet blow to the top of the head. (Mini Sledge hammer). The pig was out and didn't even move. Similar process the frog guys do at the market. Then it was tied up by hind legs and bleed out. Pretty standard stuff. The variance in Thailand is location and what "Tools" are available.

As a kid we bleed our livestock out but we didn't keep the blood. Just different preferences when you kill what you raise to eat.

For me it is like feral pig hunting I did in US. while you always try and do a kill shot its very hard when bow hunting. Always had to slit its throat. Of course then you field dress. Mostly kept hind quarters and tenderloin. The rest left for the coyotes.

Well Happy Dave, as has been pointed out, some of us "locals" haven't posted for a while. There are both certified and independent slaughter facilities in Sisaket and in Khukhan. I had my pigs killed at a place that sells pork from a shop front on the roadside in Sadow Yai (spelling?) about 10-15 km to the east of Khukhan. Job done by two guys and takes about 45 mins. Outdoor slaughter block used, hair removal by gas torch and scrapper. Take plenty of bags and a couple of bags of ice for the trip home.
The "certified" source in Khukhan is not for me. Enough said.
There is a large slaughter house in Sisaket not far up the street from "Living In The Past" restaurant. Have checked it out but not used it, a bit far away from us and the drop off and collect later is inconvenient. They seem reasonably equipped.
RIDER - Been out of pigs for 4 years, information likely to be dated.