SHEEP AND CALVES
INCREASED PRODUCTION OF SHEEP -- PENNING -- DRESSING BY PIECE METHOD
-- STRING GANG -- SHEEP RING -- SHEEP DRESSING -- LEGGING -- PELTING
-- METHODS OF FINISHING -- WASHING AND ITS EFFECT -- CHILLING -- LAMB
TONGUES -- PICKLED LAMB TONGUES -- LAMB TONGUE TESTS -- SLAUGHTERING
CALVES -- HEADS AND FEET.
=Increased Production of Sheep.=--The increased consumption of mutton
has been marked in this country in the last twenty-five years. Prior
to that time, while there were many sheep raised, mutton, except in
the large centers, was comparatively little used. The packers being
able to obtain sheep in large quantities at live stock centers, and
with their superior distributing facilities, soon created a demand for
mutton at points where previously there had been little demand. As a
consequence there has been a large increase in the production of sheep
and consumption in this country.
It is a meat for which many must acquire a taste, but it is very
healthful and nutritious. At the central abattoirs, where government
inspection is in force, comparatively few diseases, or few diseased
sheep, are found, this particular kind of live stock proving to be much
healthier than either cattle or hogs.
=Penning.=--Sheep should always be kept in dry pens before killing,
for if their fleece is allowed to become dirty, it is practically
impossible to prevent the meat from becoming stained. Where the sheep
get wet and muddy it is found of great advantage to hold them for a
time in pens with two to four inches of dry sawdust on the floor, this
sawdust having the effect of cleaning and drying the legs and under
part of the body so that after slaughtering, when the pelt is removed,
the meat may be kept much cleaner than otherwise.
=Dressing by Piece Methods.=--The dressing of an individual sheep,
“round dress,” as commonly performed is such a simple process that one
would naturally ask why change.
In the economic use of labor about the modern packing house, probably
no other department can show the benefit of modern methods to greater
advantage than in sheep slaughtering. The effects of this division are
first, economy, and second, better workmanship. It is natural that a
man performing one particular operation day after day becomes more
expert than if he were doing various kinds of work.
=String Gang.=--Formerly sheep were slaughtered largely on a piece-work
basis, one man dressing the sheep throughout. With the modern method
each man does one particular part of the work, becoming very quick and
expert in his line.
In Fig. 79 a string gang at work killing and dressing sheep is shown.
A gang sufficient to handle 300 sheep an hour should have at least
thirty-six to forty sets of hooks, or, in other words, facilities for
working on thirty-six to forty sheep at one time on the dressing rails.
=Sheep Ring.=--An early type of “sheep rings” is shown in the
accompanying drawing, Fig. 80. The principles formerly in use are
now modified to the extent that an endless conveyor is substituted
for the stationary dressing beams, the output being increased. Some
additional beneficial features are added, namely the use of a wheel
hoist which is substituted for the friction hoist. In a space 80 × 32
feet in size, 2,000 sheep per day can be handled readily by means of
the complete ring method. The sheep are hoisted with a double shackle,
two at a time, and the work is continuous from there on until they are
dressed, the sheep never touching the floor again, which means a great
saving of labor over the old way of handling sheep by hand entirely.
This diagram illustrates the different processes in the arrangement,
it also gives height of rails, trucks, spreaders and hooks used on the
different rails. Wherever a volume of thirty sheep per hour or over are
being slaughtered a saving can be effected by adopting this method of
handling.
[Illustration: FIG. 79.--VIEW OF A “STRING GANG” AT WORK KILLING AND
DRESSING SHEEP.--CONVEYORS ARE NOW SUBSTITUTED.]
[Illustration: FIG. 80.--DIAGRAM SHOWING ARRANGEMENT FOR SHEEP KILLING
AND DRESSING WITH “STRING GANG.”]
In Fig. 101 is shown how the hogs are handled by means of a wheel
hoist, two at a time, and hung on the sticking rail. Likewise where
sheep are killed in large numbers, it is advantageous to hoist two at a
time, the shackle being modified. The men shackling become very expert
and can shackle two in practically the same time that they can one, and
if a gang are running on a capacity of five hundred per hour, it will
be seen that considerable time is gained by doing it in this manner.
[Illustration:
Choice.
Good.
Medium.
Common.
FIG. 81.--WETHERS.]
=Sheep Dressing.=--In the dressing of sheep the following suggestions
will prove advantageous in turning out work with the best results,
whether the sheep are dressed by day work, one man dressing them
throughout, or whether they are handled by a string gang.
_Legging._--This consists in opening up the skin around the legs and
center of the body. In doing this work care should be taken that the
skin be opened up as little around the necks and butts as possible, for
wherever the skin is removed in the legging there is more or less stain
on the meat, which it is impossible to wash off.
_Pelting._--In removing the pelt from the carcass care should be taken
that the “fell” is not broken in any part, for wherever this is broken,
the meat will show the effect of age, and will present a very unsightly
appearance. The removal of the skin over the brisket is important.
_Methods of Finishing._--This is a part of the work which is very hard
to describe, as the dressing at different points varies to such an
extent that there are hardly two large cities where the methods are
alike, especially in the case of lambs. Generally speaking mutton is
“round dressed,” using no back sets and not using the caul. Lambs are
dressed according to localities, some round dressed, same as mutton,
others with double back sets and the caul on, others with single back
sets and the ribs broken and still others with inside sets, in every
instance the caul being left on. The photograph illustrates dressings
for various American markets.
=Washing and its Effect.=--When the mutton is run immediately into a
well-built refrigerator where the proper circulation and temperatures
can be maintained, there is no danger in using an excess amount of
water in the washing. A wash cloth made of ten to fifteen thicknesses
of very loosely woven cheese cloth quilted together, makes an excellent
cloth with which to wash sheep. This, in connection with plenty of hot
water, will give a bright and attractive appearance to the meat.
[Illustration:
Good.
Medium.
FIG. 82.--BUCKS.--ROUND DRESSED SHEEP.--INDICATING QUALITY.]
[Illustration:
A, choice yearlings.
B, medium yearlings.
C, choppers.
FIG. 83.--SHOWING ROUND DRESS AND LAMB DRESS.--CAUL ON.]
[Illustration:
Choice.
Good.
FIG. 84.--SPRING LAMBS SHOWING QUALITY.--NOTE “BOOTS.”]
Where the dressed mutton is not run into a cooler, and outside air is
depended upon for chilling, very little water should be used, the meat
simply being wiped with a rag, made as heretofore described, dipping in
hot water and wringing dry.
[Illustration: FIG. 85.--“GENUINE” SPRING LAMB.]
[Illustration:
Medium.
Common.
Canner.
FIG. 86.--EWES.]
[Illustration:
Boston style sheep.
Boston style lambs.
Philadelphia style lambs.
FIG. 87.--SHIPPING MUTTON AND LAMBS.]
[Illustration: FIG. 88.--=~A~=, PROVIDENCE STYLE LAMBS; =~B~=,
CONNECTICUT STYLE LAMBS; =~C~=, GOATS.]
[Illustration: FIG. 89.--MUTTON AND LAMB CHOPS.
1, 2. Saddle.
3, 4, 5. Rack.
1, 2, 3. Long saddle.
2, 3, 4, 5. Body.
1. Leg.
2. Loin.
3. Short rack.
2, 3. Back.
4. Breast.
5. Chuck.
4, 5. Stew.]
[Illustration: FIG. 90.--=~A~=, MUTTON SADDLES. =~B~=, MUTTON RACKS.
(=~Choice.~= =~Good.~= =~Medium.~= =~Common.~=)]
[Illustration: FIG. 91.--VIEW IN SHEEP CHILL ROOM.]
[Illustration: FIG. 92.--=~A~=, CHOICE CALVES. =~B~=, =~C~=, GOOD
CALVES.]
[Illustration: FIG. 93.--VEAL CUTS.
1, 2. Saddle (or 2 hind quarters). 1. Leg.
2. Loin.
3, 4. Back (or 2 fore quarters). 3. Ribs.
4. Stew.]
=Chilling.=--As fast as sheep are slaughtered they should be placed
in coolers and hung on racks as shown. If left out, and partially
air-chilled it has the effect of discoloring them about the legs
and thin parts of the carcasses, causing these to look dark and
less attractive than when placed in the cooler immediately after
slaughtering. There is little or no danger of chilling sheep too fast,
as long as the temperature is above 32° F., and the colder the room
into which they are put, as long as it is above freezing point, the
better will be the appearance of the mutton when it comes out of the
cooler. Sheep chilled for twenty-four hours in proper coolers, and
thoroughly dried and hardened, are ready for shipment or the cutting
block. In many places, especially in Australia and South America, they
are frozen. They should be thoroughly chilled in a dry cooler where
there is a good circulation of air, for twenty-four hours, after which
they may be put into the freezers at a temperature as near zero as
possible, so that the freezing will not be delayed. If they are frozen
quickly they retain a clear, bright appearance when thawed.
[Illustration:
Choice.
Good.
FIG. 94.--VEAL SADDLES.]
=Lamb Tongues.=--All tongues from sheep come under this head. After
they have been taken out of the heads they should be thrown into ice
water, washed and spread on a table, or in pans, in the cooler at a
temperature of from 34° to 38° F. for twenty-four hours. Following that
they should be trimmed, cutting off the extra pieces of fat and the
gullet. They are then ready for curing. They should be cured in a plain
75-degree strength pickle with six ounces of saltpetre to 1,000 pounds
of meat, holding them in this pickle for a week or ten days. They are
then ready for use, either in sausage or for cooking.
[Illustration:
Medium.
Common.
FIG. 95.--VEAL SADDLES.]
=Pickled Lamb Tongues.=--When tongues are pickled they are put up
with a white wine vinegar and are handled as follows: After they are
thoroughly chilled they are scalded sufficiently to take off the
outside film or skin on the tongue. This is then scraped off with
a hand scraper, or knife, and the tongue trimmed, cutting off any
parts that are discolored, or any loose pieces of fat. The tongues are
afterwards cooked until they are soft enough for the bone to pull out
readily. No special time can be fixed upon for this work as the cooking
varies greatly, according to the condition of the animals from which
the tongues were taken, and it is well in cooking them to keep the
sheep and lamb tongues separate.
[Illustration:
Choice.
Good.
FIG. 96.--VEAL RACKS.]
After they are cooked and the bones are pulled out at the root of the
tongue, they are ready for pickling. They should first be pickled in
45-degree vinegar for at least twenty-four hours, when they are ready
to be packed in packages for shipment using 40-degree vinegar by adding
full strength fresh vinegar to the pickle they were first put in. In
packing them in small packages especially, they are generally seasoned
with coriander seed, bay leaves and sliced lemon.
=Lamb Tongue Tests.=--The following tests show yields of pickled lamb
tongues at values prevailing at the time they were made:
TEST ON 1,000 PIECES OF 320 POUNDS LAMB TONGUES.
Cost of 1,000 pieces lamb tongues at ³⁄₄c each $ 7.50
Scraping, 10c per 100 pieces 1.00
Snouting, cooking, etc., one and a half hours, at 18c .27
Trimming at 5c per 100 pieces .50
Pickling, 10c per 100 pieces 1.00
Miscellaneous labor .17
General expense, 42c per cwt. on 143 lbs. produced .60
----- $11.04
_Produced:_
Green weight 320 lbs.
Cooked weight 143 lbs.
---
Shrinkage 177 lbs. or 55%
Credit 23 lbs. trimmings at 1¹⁄₂c per lb. $ .35
-----
Cost of 143 lbs. of lamb tongues $10.69
Cost per pound, $0.0747.
=Slaughtering Calves.=--This item is so simple that it scarcely needs
mentioning. The chief thing is cleanliness of the hide. Where the work
is performed in quantity the calves are knocked, hoisted to a rail;
stuck, bled and passed through a washing tub; soaked and curried so the
hides are made entirely free from manure, and then scraped reasonably
dry. The calf is then gutted and placed in a cooler, if it is to be
sold skinned and it is preferable that it be cold skinned. The color
justifies the labor expense. Some fancy dressed calves with caul spread
are hot skinned but this is a local matter common to but few markets.
=Heads and Feet.=--Heads and feet are scalded in sets, and sold fresh
or frozen. Eastern markets consume these in quite large quantities.