punk-a-doodle
Just born
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- Aug 21, 2011
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My guess is I'm only going to be able to stomach chickens for meat animals, but in case I ever work up to larger animals like cows...the bleeding out information I'm reading is confusing and conflicting. Some say you have to bleed an animal out while the heart is still beating or soon after. Others say that in animals such as hunted deer, you can't get to them quick enough to bleed them out, so you 'bleed out' the meat by soaking it. So...could you bleed out the meat of a processed cow by soaking it? If so, why isn't this done very often if at all? It just seems like it'd be a method that would be less bloody to watch, which I would prefer personally.
And I really can't find solid information on why you bleed out an animal. Some say taste, some say pathogens/contamination, some say color of the meat...
Help a clueless person out here?
And I really can't find solid information on why you bleed out an animal. Some say taste, some say pathogens/contamination, some say color of the meat...
Help a clueless person out here?