Thread: Who can figure this one out

Originally Posted by tiroahunta

I understood you hang by back legs so fluid/blood drains away from rear portion as that’s where the most meat is if it were to go off. I’ve never hung anything from the front legs. Would feel weird to me if I did it.


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If they are hung in a chiller they wont be going off fast. Stock were always hung by the back legs for convenience of the hanging points that come ready made, to bleed - (remember tally slaughter-men just cut throats and hung sheep up) and also gutting is easier because the paunch sits on the diaphragm whereas if they are gutted hung front up there is pressure on the belly skin and the guts trying to push out. If gutted on the ground like we do with shot game, hanging by the head is much better and gets all the blood out of the windpipe area and makes wiping out the pelvis and splitting the hip sockets easy