The first important point in slaughtering is to rest the animals that have come a long way before slaughter. It should not be given to animals for 24 hours in feed. Otherwise, the meats show high temperatures, the blood does not flow adequately and the skin becomes difficult to swim.
The second important point is the cut shape. Here, the cutter pulls the head of the animal with its left hand and stretches the neck and throat, then the neck is cut with a knife and as close to the head as possible. Otherwise, the cut will be difficult and the neck skin will be torn. In order for the blood to flow completely, the fores of the animals must be free and the beating with the forelegs must be ensured. In this respect, it should be noted that at least one of the front legs of the animals slaughtered on the ground is unraveled.
Figure 59: The cut should be made from the part closest to the head.
ANIMAL FLOATING After ensuring that the animal is
completely dead and blood is poured, it is the process of removing the skin from the body by lying down where the animal will swim and preventing it from falling over. Usually the feet, then the trunk, then the scalp are swimming.
Swimming in sheep starts by opening a small hole in the inner surface of one of the forelegs by the wrist. A hose is inserted through this hole and air is given through the hose between the skin and the meat. As it gives air, it is ensured that air is spread between the skin and the meat by punching the sheep's body with a fist. Thus, it is easier to separate the skin and meat from each other. Then swimming with the knife is continued from the legs.
A knife is used on the abdomen, tail and legs. But from here, the skin is held with one hand and the other hand is punched, and the skin is strived to separate it from the meat. Jokes and swimming are like cattle. However, as described here, occasionally punching, pulling the skin from time to time, protects it from blade errors. Moreover, this facilitates swimming. Figure 60: Swimming with hand and fist. Removing the Jumpsuit : It is stripped from the body from the legs without using a knife by working with the fist and hand. Game animals and lamb; in small or young sheep, it is removed in the form of leather overalls. This method is also desired in large sheep.
When removing the overalls, air is given and inflated first. It should give as much air as possible and be well inflated. Then, while the trunk is on the ground, the skin of the hind legs is swallowed up to the thighs. Then, it is tried to open with a fist only without using a knife between the skin and the meat. Figure 61: Removing the overalls After convincing that between the fist and the skin and the flesh, the skin is pulled and lowered to the neck and removed from the skin as a whole. In the leathers obtained with this method, there is no stab wound, cut or smear. In this regard, leathers removed from overalls are considered to be the best quality leathers.
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