Why oh why do thy cut the throats?

[22Fathoms]

I can understand old timers cutting their deer's throats, but why do city slickers and young people do it also?  I took in a hefty Mule Deer that had a 24 inch neck at the ears and guess what?  A 10 inch slit throat.  I politely told them that cutting the throat is sensless if the deer is dead, but oh well.  I charge $75.00 extra for such cuts, but why isn't the magazines and hunting shows and videos educating these people?  It seems about a 12 years ago I did read an article entitled "Old habits die hard", about throat slitting, but noting since.  Sheesh

[Cole]

Ya gotta slit that throat to bleed em out, duh... I guess that cut from the a-hole to the brisket doesn't allow enough room for the blood to get out. I'm not sure what you can do, other than try to educate them. I used to get a LOT of slit throats but I'm down to about 1 or 2 a year now. Maybe this will be the 1st year w/ none...yeah right!

[Dean]

My opinion is, and I'm probably not to far off saying this. It came from the farmers doing home butchering. They shoot or hit an animal  in the head, hang it up stunned, cut the throat, which is a 1-2 inch vertical cut at the jugguler vein to bleed the animal out. The hunters thought they needed to do the same thing, even though the animal was already dead laying flat on the ground and the blood already gone from the shot and gutting it. It became over done with the slasher movies and the OJ crap when they came out, and all the metro yuppy crowd didn't know any better or anything about butchering and relied on what they see in the movie or what was passed on with their own little twist. They hear about cutting a throat so they do the ear to ear slasher cut. The other thing was to cut the throat to get the wind pipe out so the meat won't spoil. Little do they realize is that they spoil more meat cutting the whole neck open and all the meat gets dry and you have to trim it out any way and end up losing more meat. Heat, dirt, and moisture is waht is needed to spoil meat, Cool the animal down and get it cut up asap and the meat will be in great shape. Hanging the carcass is done in locker plants with controled temperatures and controlled humidity. This is done to age the meat and it is supposed to help make it more tender. Hanging it from a garage rafter for a week with big temperature swings and dry dusty air does more harm than good to the meat. To much crap keeps getting passed on and tweeked along the way. Just like rumars and legends, It starts with facts and events and gets added to and twisted to the point that it is blown way out of wack from the true story and facts. The snowball effect

[Dooly]

Some farm animals like goats do need to have thier throat slit because the blood jells quickly and won't drain.  Maybe some people think that deer need the same care.  But I'm with you and wish a hunting show would educate my customers!

[Rickey logan]

In N.C. in the early days my father shot our hogs in the head with a 22 Then stuck the hog in the jugular while the heart is STILL beating, thats the only way to do any good. Otherwise when you cut the throat a little blood will drool out. Cutting the throat on a deer thats been dead 2 minutes is a waste of time if you think you are going to get over 2 or 3 ounces of blood out....................

[Dooly]

One guy that I know that raises and sells goat for meat actually hangs the goat upside down, alive, and then kills him by cutting his throat.  PETA would love to see him at work!

[elkhunter1313]

I agree that cutting throats on deer/elk etc is sensless...If ya made the shot to kill right in the first place, no need to cut...
Cutting the throat is senseless nonethesless...if you didn't make a clean kill , you shouldn't be hunting.. (that's for the city slickers and whatnot)

[Jhawk]

My local locker plant slits the throat on anything that comes to them live. This includes buffalo, elk or longhorns. I asked him if he could make exceptions for my customers work but he said that it is a procedure he has to follow. Anyone know what he his talking about? Consequently all the capes coming from him are drenched in blood as well as having a hole to sew up.

[Chuck Bigelow]

If you slit the throat it makes it alot easier to pull out the wind pipe when cleaning.  Other than that there is no reason to slit the throat, especially if your going to have it mounted.

[George Roof]

And just why would you need to get the windpipe out?  This is based on old bible teachings about bleeding the animals before sacrifices.  It's pure BS and if MY butcher tried that crap, I'd tell him that I was posting a sign in my shop advising all my customers to take their deer elsewhere.

[John C]

Hell shooting then skinning the deer makes it a done deal, no extra blood of any quanity will drain. Removing the wind pipe again is best done after skinning.

As for goat blood jelling, thats wrong to. My Brother kills a couple goats per month, as mentioned hang the goat and slit its throat to killing, never allow the skin to touch the body while removing.

Koshier meat is always killing by slitting the throat.

JHawk you need to find some other butcher, oh wait Butcher is the correct word for him.

[elkhunter1313]

Kosher is BS...religion should play no part in the way meat is cut...it is only kosher if it prayed over by a Rabbi from the Temple...

[mr.T aka mr. friendly]

http://www.jewfaq.org/kashrut.htm

Kosher slaughtering
The mammals and birds that may be eaten must be slaughtered in accordance with Jewish law. (Deut. 12:21). We may not eat animals that died of natural causes (Deut. 14:21) or that were killed by other animals. In addition, the animal must have no disease or flaws in the organs at the time of slaughter. These restrictions do not apply to fish; only to the flocks and herds (Num. 11:22).

Ritual slaughter is known as shechitah, and the person who performs the slaughter is called a shochet, both from the Hebrew root Shin-Chet-Tav, meaning to destroy or kill. The method of slaughter is a quick, deep stroke across the throat with a perfectly sharp blade with no nicks or unevenness. This method is painless, causes unconsciousness within two seconds, and is widely recognized as the most humane method of slaughter possible.

Another advantage of shechitah is that ensures rapid, complete draining of the blood, which is also necessary to render the meat kosher.

The shochet is not simply a butcher; he must be a pious man, well-trained in Jewish law, particularly as it relates to kashrut. In smaller, more remote communities, the rabbi and the shochet were often the same person.

[elkhunter1313]

Not to bash anyone's religious beliefs, and I know most true jewish people follow the Koran....but in the Bible, Jesus said in the New Testament "I say unto you, the old is past and the new is now" and was quizzed on the 10 commandments and general beliefs of the old days...Jesus replied "Honor thy Father and Mother and love thy neighbor as thyself....these are the things i say unto you."

So in light of jesus's teachings, the old ways of the Old Testament do not apply, but people cling to what they know best and what makes them feel comfotable...too bad we can't do 1 of the 2 things jesus asked us to..."Love thy neighbor as thyself"...even I have a hard time with that...but I am working on it!

[mr.T aka mr. friendly]

I know most true jewish people follow the Koran

1313, I think you need to go study some Judisum 101.  LMAO The Koran is for Musslims. LOL