- Thread starter mmidlam
- Start date
Zachary Hoyt
Well-known Member
I know of a place that used to do that, maybe still does but we found a more local buyer for goat kids.
Zach
Zach
Hotflashjr
Well-known Member
- Location
- Western MA
I know of a guy around me with a slaughter house who does that. He has a fire pit and all this crap at his place. He lets you do whatever you want to it. He charges a pretty penny and is permitted, but not USDA certified. I guess you can't be if you do custom slaughter like that.
Walt Davies
Well-known Member
Simple nnalert like to eat the brains and don't want them all shot up. Grandmother used to fry brains for Grampa' s breakfast I liked them but my wife won't cook them. It's not some kind of ritual just a way to get the food without damage to it.
Walt
Walt
GM made some special suburbans for Saudi Arabia border patrols. The vehicles had to have a roof hatch in the middle of the vehicle that could mount a machine gun, had to be able to drive 100 mph across the desert. And it had a special place in the back to carry a live goat that was for the border guard's lunch.
Formerly PaMike
Member
I have a butcher that comes out and shoots them and guts them on the farm. Not sure about the .22 just stunning them...The one time he came out his sights were off on the gun. He would hit the thing in the head, and it got ------ off, but not stunned. Finally shot it at just the right spot and it dropped over dead with out even taking a step...
notjustair
Well-known Member
Mom was telling me about a similar thing while we were butchering chickens a while back. Apparently they (I think it was those folk) also want the old nasty hens. They don't like more tender meat. I forget what the chicken particulars were but it was odd. Apparently they will pay a pretty penny for them, too. Mom was convinced I could make a killing (pun intended) on my old stew hens. Seems everyone that doesn't live here has big plans on how I could make tons of cash on the farm.
Tony in Mass.
Well-known Member
That sounds about right. When my father was an inspector, he watched the rabbis do the kosher processing. The animal could not be stressed at all, no chasing, screaming or stunning, the rabbi would walk up to the cow or even chickens, tell them they would say some prayers together and stuff like that, while he was petting them to relax with one hand he was slitting their throat totally painlessly with the other, he said there was blood gushing all over, and they would just stand there listening to him pray, calm as a clam. Fed inspector said that was a religious thing with benefits, the animal beld out totally empty and the meat wasn't tensed up and was as tender as if hung for a week.
Moslems like Jews- far as I know, only use certain cuts of a cow... nothing back of the last rib? Something like that, so if they want to keep the hind quarters, there is something amiss here. Unless they admit they intend to sell it to us infidels. Or you keep it, we'll see how that plays out too.
A 22 short is very underestimated. Just ask Al Capone or Tony Soprano. The Mafia's favorite head shot calibre. These guys aren't butchers, they might be just hacks.... I would do some online research of the process before letting this gang do anything on my property.
Moslems like Jews- far as I know, only use certain cuts of a cow... nothing back of the last rib? Something like that, so if they want to keep the hind quarters, there is something amiss here. Unless they admit they intend to sell it to us infidels. Or you keep it, we'll see how that plays out too.
A 22 short is very underestimated. Just ask Al Capone or Tony Soprano. The Mafia's favorite head shot calibre. These guys aren't butchers, they might be just hacks.... I would do some online research of the process before letting this gang do anything on my property.
MarkB_MI
Well-known Member
- Location
- Motown USA
Reminds me of a story from my days in the aerospace industry.
Many years ago I hosted some Egyptian Army officers who came here as students. They arrived just before the date of some big feast. It might have been the end of Ramadan, I don't remember. Anyway, one of their requests was for a live sheep to slaughter. Now this was in Los Angeles, and I had visions of them slaughtering their sheep down by the tennis courts of the apartment complex where they were staying. I got them in touch with a black nnalert who worked for our company and whom I was told could fix them up. I watched with amusement as the local guy explained how he was going to take them to a halal butcher in the area. The Egyptians' frustration continued to grow until finally one of them burst out with "We need a LIVE sheep!". The black guy was speechless.
Anyway, the problem bounced around the office until it got our contracting officer. He tells me "What's the big deal? We already did it once before for the Jordanians!"
As it turned out, it WASN'T such a big deal. There was a farm out by Riverside where they could go to do the deed. In the end they backed out because they didn't want to make the drive to Riverside. They went to the halal butcher instead, and groused about the quality of his meat for weeks.
For many years, when the subject of the Egyptians came up, one of my co-workers would invariably dead-tone the words "we need a LIVE sheep!"
Many years ago I hosted some Egyptian Army officers who came here as students. They arrived just before the date of some big feast. It might have been the end of Ramadan, I don't remember. Anyway, one of their requests was for a live sheep to slaughter. Now this was in Los Angeles, and I had visions of them slaughtering their sheep down by the tennis courts of the apartment complex where they were staying. I got them in touch with a black nnalert who worked for our company and whom I was told could fix them up. I watched with amusement as the local guy explained how he was going to take them to a halal butcher in the area. The Egyptians' frustration continued to grow until finally one of them burst out with "We need a LIVE sheep!". The black guy was speechless.
Anyway, the problem bounced around the office until it got our contracting officer. He tells me "What's the big deal? We already did it once before for the Jordanians!"
As it turned out, it WASN'T such a big deal. There was a farm out by Riverside where they could go to do the deed. In the end they backed out because they didn't want to make the drive to Riverside. They went to the halal butcher instead, and groused about the quality of his meat for weeks.
For many years, when the subject of the Egyptians came up, one of my co-workers would invariably dead-tone the words "we need a LIVE sheep!"
Anonymous-0
Well-known Member
On some of the markets I see on tele "over there" Hygiene is a tall girl.
All the meat strung up with the flys having a field day and them a gut to match.
All the meat strung up with the flys having a field day and them a gut to match.
Anonymous-0
Well-known Member
I don't know the particulars either and whatever anyone says, there'll be an expert or six jumping all over them... Personally, I wouldn't let em on the place in that capacity. Friendly visit is one thing, but that's kinda like forcin their religious beliefs on ya... Or, worse yet, you sellin yours out.
That's just me though...
Wife works with quite a few that are mostly good folks. Most come from the Balkans area.. One of them has done a few things around the place (tile mostly) for us and always gets the wife to "shop" for him....
They come over to grill now and then. Asked him once what he wanted since they didn't eat pork. He said (translated) "bratwurst and steaks (pork steaks), them idiots don't know what their missing"
Wife buys pork for him and slips a cooler in his car at end of the day so he won't be seen in public buying it.
When I was a kid I used to work for this old guy on occasion. You all know the type- Mid 70's, 5'7", scrawny, enormous hands, wild white hair, could lift a 100 lbs bag of grain under each arm and almost sprint up a mountain side! Had a little farmstead back in the woods. His livestock were all as docile as could be. At butchering time he'd be scratching a hogs forehead and talking to the animal and vwip! In would go the sticking knife and out would come the blood. More times than not the hog would sort of stand there looking a little confused and drop over dead. No ear to ear cuts for this guy, he'd stick them and the knife would leave a slit maybe an inch and a half long going lengthwise with the body. I've never seen anyone else do it that way, but I did see pictures ion an old USDA bulletin outlining the lengthwise cut.
Was reading a farm mag the other day and the author said when dealing with the ethnic markets and their preference for what we consider poor cuts, you have to realize they don't cook for a certain number of minutes, but rather they tend to cook for HOURS at low heat. It makes sense to me. Very,very few people in the states cook like our grandparents did. We've lost the knowledge of slow cooking, even a crockpot is warmer than some old methods.
Was reading a farm mag the other day and the author said when dealing with the ethnic markets and their preference for what we consider poor cuts, you have to realize they don't cook for a certain number of minutes, but rather they tend to cook for HOURS at low heat. It makes sense to me. Very,very few people in the states cook like our grandparents did. We've lost the knowledge of slow cooking, even a crockpot is warmer than some old methods.
Texasmark1
Well-known Member
I went to a friends place one year to field kill and dress a young steer. Didn't bring a gun as I figured a farmer ought to have his own.
He comes out with a snub nose .22 revolver with shorts.
We pull up in front of the selected victim and I put 3 fast shots between his eyes. He shakes his head from side to side, snorts and takes off. Runs into the woods and the owner goes to the house coming back with a 12 gauge and slugs. After a lengthy chase he shoots him and yes, he is at the farthest corner of the pasture.
We drag him back to the processing tree and get after it. Just for grins I cut the hide off where I shot him and there, sitting against the skull were 3 slugs.
There is more to this tale that you might find funny, wasn't for me, but that's not part of the question.
So what they is true about the penetration/lack thereof, but I don't know about the stunning part.
My 2c,
Mark
He comes out with a snub nose .22 revolver with shorts.
We pull up in front of the selected victim and I put 3 fast shots between his eyes. He shakes his head from side to side, snorts and takes off. Runs into the woods and the owner goes to the house coming back with a 12 gauge and slugs. After a lengthy chase he shoots him and yes, he is at the farthest corner of the pasture.
We drag him back to the processing tree and get after it. Just for grins I cut the hide off where I shot him and there, sitting against the skull were 3 slugs.
There is more to this tale that you might find funny, wasn't for me, but that's not part of the question.
So what they is true about the penetration/lack thereof, but I don't know about the stunning part.
My 2c,
Mark
Anonymous-0
Well-known Member
I put 5 44 russians into a Charlais steer, one time, none cracked the skull. Had to chase him down with a 35 marlin rifle. 22's should do, for nnalert, though.
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