Bleeding is a very important part of the slaughtering operation. The
animal should be bled within 2 minutes after it is down because the
blood pressure may increase and thus break the capillaries and cause
an unattractive condition in the meat called “blood splash.” Although
meat with this condition is safe for consumption, it is quite
unpleasant in appearance.
After stunning the animal, place it on its back, perfectly straight
with the head close to the ground. A helper can stand over the animal
and hold its front legs. Locate the tip of the breastbone, along the
midline (fig. 3). A 6-inch sticking knife sharpened on both sides of
the tip is best. However, a regular boning or skinning knife can be
used. Hold the knife at a 35 to 40-degree angle, thrust it under the
breastbone with the point aimed toward the tail and then give an
upward thrust (dip the point) to sever the carotid artery (figs. 4 &
5). No twisting or cross-cutting of the knife is necessary. If the hog
does not bleed, insert the knife a little deeper a second time and
there should be little difficulty getting a good stick. To avoid a
“shoulder stick” do not insert the knife too far to either side. The
bloody tissue resulting from a shoulder stick will subsequently
require trimming. Care should also be taken to make certain that the
hog does not kick you or the knife.
[Illustration: Man placing finger on tip of breastbone]
Figure 3.—Locating breastbone.
[Illustration: Side view drawing of supine hog with knife inserted]
Figure 4.—Sticking (bleeding).
[Illustration: Photo showing positions of workers during sticking]
Figure 5.—Positions for sticking.