As already mentioned, they have a transverse or oblique direction. When attempting suicide, these wounds (sometimes multiple) are located high, between the hyoid bone and the cartilage of the larynx.

They rarely affect large vessels, more often the superior thyroid artery is damaged on one or both sides. According to G. Tillmans, "a suicide who intends to cut his neck with a razor usually does not get to the right place."

Moreover, for throwing back the head the carotid arteries and internal jugular veins stretch and extend a few centimeters deep and laterally under the cover of the sternocleidomastoid muscles, so that even when the larynx and trachea are crossed, the vessels remain intact. We observed several patients who, due to suicidal actions, had transverse wounds "from ear to ear" with the intersection of the laryngopharynx and a superficial (in the form of a kind of dotted line) transverse wound of the prevertebral fascia.

Neurovascular bundles of the neck both sides were intact.
Due to this G. Tillmans notes that "suicides with knowledge of anatomy finish their lives by injecting into the common carotid artery." However, the depth of transverse wounds varies, from superficial to those that cross the larynx, trachea and esophagus.

On close examination morphology wounds, you can see that often one of the corners of the wound has a greater depth, and then the wound gradually becomes smaller, which depends on which hand the suicide inflicted damage. When striking with the right hand, the greatest depth of the wound is located on the left half of the neck, when applied with the left hand, on the contrary, on the right side of the neck. If a cut wound is inflicted by another person, its depth is usually the same throughout.

Cut wounds of the front surface of the third zone of the neck with the intersection of the thyroid-hyoid membrane, and sometimes the epiglottis, lead to a displacement of its free edge upward along with the hyoid bone due to the traction of the muscles of the floor of the oral cavity. A gaping defect of the larynx is formed, through which its posterior wall is visible, and the displacement of the epiglottis creates certain difficulties for the anesthesiologist during orotracheal intubation.

Same gaping defect also occurs when the conical ligament is crossed between the lower edge of the thyroid cartilage and the upper edge of the cricoid cartilage (second zone).

Damage to the lingual, external jaw, external and internal carotid arteries and jugular veins quickly lead to death from external bleeding and blood aspiration. The tongue can be cut off from the base and, westward, also cause asphyxia.

Such wounds have very dramatic appearance, not only due to the large discrepancy of the edges, but also with the throwing out of bubbling saliva and mucus mixed with blood during frequent coughing. If the posterior wall of the trachea (membranous part) is preserved, the dehiscence of the wound does not exceed 1.5-2 cm.However, when the trachea is crossed below the level of the thyroid gland (in the first zone of the neck), its distal part goes deeply, more than 4 cm, into the mediastinum, and the proximal, together with the larynx, is pulled up to the body of the hyoid bone.

If at the same time intersects and esophagus, at the bottom of the wound, the prevertebral fascia is visible, covering the anterior surfaces of the cervical vertebral bodies. This situation creates great technical difficulties for the placement of primary sutures on the esophagus and trachea.

There is an opinion that only men are capable of making a good shish kebab. But it is not so. Gender has absolutely nothing to do with it. In order for such a dish to turn out to be truly tasty, it is necessary to correctly perform each stage of the cooking process. Particular attention should be paid to how to cut meat for barbecue. There are many points to be aware of in this matter before starting a job.

The process of preparing a kebab includes several mandatory stages:

• selection of main components;
• grinding products (cutting);
• preparing them for work (pickling);
• placing blanks on skewers;
• direct frying.

Each of them is important in its own way and requires appropriate attention. However, some believe, for example, that it is absolutely unimportant how to cut the meat for a shish kebab. Nevertheless, this process has its own subtleties.

Not every piece that is chopped off is suitable for a kebab. Real professionals pay special attention to the shape of the workpiece. Ideal if the pieces are cut into cones. This will make them easier to skewer and promote good browning later on. But before deciding how to cut meat for barbecue, you need to prepare all the necessary tools for this. Usually in such cases it is required:

1. Sharp knife. It is advisable if he has a wide, even blade without any notches. Corrugated tools will not work for this.
2. Wooden cutting board with a special groove for collecting liquid. After all, when cutting meat, juice will certainly be released from it. It is undesirable for it to accumulate on the surface. If there is none, then you can take an ordinary wooden board. In any case, it must first be doused with cold running water. So it will absorb less meat juice.

Having everything you need in stock, you can safely get to work.

Main ingredient

Before deciding how to cut meat for barbecue, it is imperative to consider what kind of product will be used for this. For example, it is best to choose a tenderloin of beef or the situation is different with pork. Here, it is better to use a necklace for barbecue. This is the meat located along the ridge. You need to take exactly the part that is in the neck area. The one that goes below along the back, of course, will do too. But in this case, you will have to spend extra time to cut off a large amount of fat, which is located nearby. It is better not to take the back part at all. From which there is, the kebab will turn out to be dry and not juicy. This must be understood and no mistakes should be made. Lamb is a completely different story. Here, out of all the carcasses, only a tenderloin, loin or hind leg is suitable for making a barbecue. But the popular shoulder blade is best reserved for another dish. When the issue with meat is finally resolved, it will be possible to proceed to the next stage.

The secret of pickling

It is known that the use of fresh meat does not guarantee that the kebab will turn out soft and juicy. Even inexperienced housewives know that the main product must first be subjected to additional processing. This refers to the pickling process. First you need to understand why you need it. Here it is worth remembering the lessons of chemistry. After all, it is known that meat mainly consists of proteins (elastin, collagen and reticulin). During heat treatment, it partially softens. But best of all, this process is under the influence of acid. In such an environment, the protein gradually becomes loose, which means it will be able to retain the juice and after frying it will turn out to be soft. In practice, marinades are used, prepared on the basis of:

• kefir;
• guilt;
• mayonnaise;
• vinegar;
• mineral water.

Everyone chooses an option to their liking. But most often they use the method for which it is necessary: ​​for 1.2 kilograms of meat (for example, pork), 8 grams of sugar, 3 onions, salt, 60 grams of vinegar and any spices.

Everything is done very simply:

1. First, rinse the pork and dry it slightly with a napkin to remove excess moisture.
2. Then we cut the meat into shashlik, taking into account the advice of professionals regarding the shape and size of individual pieces.
3. The blanks must be sprinkled with spices and left for 10 minutes so that the meat can be thoroughly saturated with them.
4. Add chopped onion rings, sugar and vinegar diluted with water in a 1: 2 ratio.

In such a marinade, the meat should lie for at least 9 hours. Only then can you start frying.

Important details

Experienced housewives know how to properly cut meat for barbecue. Novice cooks who want to master the art of cooking this dish need to pay attention to several important points:

1. Only sharp instruments should be used. You can correctly divide the meat into pieces by having a well-sharpened knife in your hands. With its help, it will be possible to easily cut off excess fat, films and tough tendons.
2. The workpieces must be of the optimal size. Any deviation in one direction or another negatively affects the quality of the finished product.
3. Use one cutting method for all types of meat. The exception is beef. Due to the tough long fibers, it requires an individual approach.
4. Remember that a six-piece shish kebab is considered ideal. Practice shows that such an amount is considered optimal for this dish.

If all these points are taken into account, then there is no need to worry about the quality of the finished dish. It remains only to comply with all the rules for frying meat over an open fire.

Cutting rules

Each dish has its own subtleties. For kebabs, they mainly relate to the way in which the main product is cut. Here the same question always arises. Very often, novice cooks are interested in how to cut meat for a shish kebab: lengthwise or across. The answer to this question is ambiguous. It would seem that everything is clear here. Division into pieces must be done taking into account the bite line. Therefore, almost all types of meat intended for barbecue are cut across. Then it is put on a skewer along the fibers. Only in this way can the finished product turn out to be quite juicy and truly soft.

If you do the opposite, it will then be difficult to nibble off a whole piece, since the meat itself will gradually shrink during the frying process. The kebab will turn out to be tough and tasteless. Although, using pre-marinating, the meat can be chopped in any direction. The exception to this rule is beef. It only needs to be cut across.

Piece size

In order to ultimately achieve the desired result, you also need to know what pieces to cut the meat into a barbecue. As practice shows, size plays an important role in this matter.

Experienced chefs are sure that a piece of 3 to 5 centimeters in size is considered optimal. By weight, it will be about 30 grams. If you make the workpiece smaller, then when cooked over an open fire, it will quickly fry and become dry. It is also undesirable to take large pieces. In the allotted time, they will not have time to properly fry from the inside and will remain raw. If you keep them on fire a little longer, then the surface layers can become very charred. Such a shish kebab will not give pleasure to anyone. In addition, you should try to keep the pieces as even as possible. Thin hanging edges will immediately burn and spoil not only the appearance, but also the taste of the finished product. Also, when grinding a whole piece, it is imperative to cut off the fat. Under the influence of high temperature, it will gradually shrink, releasing the fat outside. As a result, additional dense tissue will appear on the piece of meat, which will be difficult to chew.

You can learn how to slaughter pigs in the neck with your own hands only with some effort and choosing a competent mentor for yourself. We hope that you have no problems with self-motivation, since this method of killing a piglet is the most convenient. We will become your guide in this area and will tell you everything that is required for this difficult process. Read on to learn how to kill a pig with a blow to the throat, how to prepare for the procedure, and practical advice for novice farmers.

Slaughter weight from an economic point of view

In this article, we will not only tell you how to slaughter a pig correctly, but also share some secrets. One of them is the scheme for determining the slaughter weight. This is important to maintain profitability and product quality. The leanest and most popular pork is obtained when piglets weighing 90-100 kg are slaughtered.

When engaging in pig breeding, it is important to find a balance between supply and demand, avoiding economic losses. The slaughter weight of the pig changes depending on the initial weight. By slaughtering 100 kg pigs, you can get 73% of pork. This is a good indicator, but it can be raised.

A high weight of pigs before slaughter means a high fat content with low demand. Having fed a piglet to 120-130 kg, you will slightly reduce the quality, but increase the slaughter yield by 17%. Using this scheme, you can get a lot of profit while maintaining the "marketable appearance" of the meat.

But, keep in mind that the scheme works only with meat breeds and does not apply to meat-greasy and greasy pigs.

Preparation of inventory and bottomhole site

Before explaining how to slaughter a pig correctly, we want to outline the front of the preliminary work. You need to prepare:

• pig slaughter area;
• stunning tool (sledgehammer, stun gun);
• stabbing tools (knife, special sharpener);
• containers for collecting blood.

Determine the place under the slaughter: a room or area as far as possible from the pigsty. Prepare the area by laying it down to remove pig blood and debris from work. Use sawdust, hay, or other material.

Prepare cutting tools: knives for different types of work. The article describes in detail about different knives, but for slaughtering a pig in the neck, a blade about 15 cm long is required.If you choose a short dagger, then you will not reach the carotid artery and jugular cavity (where the blow is struck), but only damage the skin and meat layer making a piglet angry.

Decide on the method of processing piglet skins: roasting or scalding. You will find the details in the article, we only note that special tools are required for firing the carcass, and for scalding - a large vat. But scalding is a more labor-intensive processing option that takes more time and man-resources.

The blade and its features

Pigs are slaughtered at home only with a specialized knife, and there are certain reasons for this. Remember that good stabbing blades are not sold in stores, they are ordered from the craftsmen who make just such a tool. A competent specialist will make it from durable metal so that the dagger does not break during operation.

The importance of choosing the correct length of the knife is due to the fact that the pig has thick skin and a rather large layer of bacon. The level of fat in the neck area, depending on the meat category, ranges from 1-3 cm (first category) to 4 and more cm (third category). The thickness of the pig's skin is about 3 cm, which in total already gives at least 6 cm.

Taking into account the muscle layer and the need to cut the artery, knives 12-18 cm long and 2 cm wide are chosen, necessarily double-edged. Some miners advise choosing blades with a dale (blood drain). In practice, the trough does not promote blood flow, and its presence is due to the balance and stiffness of the blade.

Bloodletting and its meaning

When stabbing in the neck, you will need buckets to collect the pig's blood. After an accurate blow, piercing the artery with the blade, you must quickly pull the knife out of the wound so that the blood goes outside, and does not bake inside. The article said that with this technique, blood clots remain inside the body, and they have to be cleaned out with napkins.

When a pig is slaughtered with a blow to the neck, this problem does not arise. The blood flows out and the breeders collect it for later use.

Pork blood is used in medicine and the food industry, therefore, when piglets are slaughtered, they try to preserve it. So that it does not curl up, it is regularly stirred during draining, and then sent to a cold place for safekeeping.

As soon as you remove the knife from the wound, blood will flow from the incision. But in some pig farms, pig meat is not prepared for sale, but sent for processing. In this case, you do not need to wait for exsanguination. On the contrary, the hole should be closed with a wooden stopper to preserve the bloody appearance of the product.

Process methodology

Understanding how to slaughter a pig, we note two fundamental differences between the technique of stabbing the heart and puncturing the neck. Considering the second option, we note that the "neck technology" allows you to bleed the carcass as much as possible. Second, the blow is delivered after the pig is stunned.

But the risk of the technique is that with the wrong blow, the pig will break loose and try to escape. Before stabbing a pig, it must be tied up.

Bring the pig to the crossbar - with this technique, a U-shaped horizontal bar is required. Place a bowl of food to distract the pig while the assistants tie the ropes to their hind legs. Place the ends of the ropes over the horizontal bar and pull sharply.

Hit the forehead with a blunt wooden mallet to stun the pig and quickly drive the knife into the neck from the left side. Mark the place for the blow, 2-3 cm below the auricle - the area of ​​passage of the artery in the piglet.

Beat so as to immediately interrupt her, but not hurt the heart. Pull out the blade and substitute the bucket for the blood to drain from the carcass.

The nuances of working with wild boars

In the section on methodology, how to slaughter a pig, we described the technology of slaughtering in the neck and said that the method is applicable to pigs weighing 110-120 kg. But the mass of an adult wild boar exceeds 120 kg, which should not be forgotten. Due to the large weight of the animal, there are some nuances that distinguish working with it from the slaughter of small pigs.

First, the number of assistants. In addition to the slaughterer who kills the wild boar, 3 assistants are required to immobilize the animal. But even 3 workers are not enough to drag the wriggling pig carcass onto the horizontal bar, so the boar is tied up and immobilized on the ground.

To tie the boar, tie the rope around one hind leg and tug to knock the animal over. Fix the free end of the rope on the pole, and hold the pig without moving. Immobilize it in any of the existing ways, and then deliver an accurate and strong blow to the cervical artery. Further actions with the carcass are no different from the procedure for slaughtering a pig.

Small does not mean simple

Novice slaughters find it easier to slaughter small pigs than large pigs, and this is their big mistake. The article describes many techniques and nuances of this procedure, which we strongly recommend that you familiarize yourself with.

Recall that the technology of slaughtering pigs and the number of assistants are selected in accordance with the weight of the animal. Babies are pricked alone, but pigs over 20 kg should be slaughtered together: the assistant holds the legs, and the slaughterer strikes.

A blow to the neck is the best option when slaughtering piglets, since the procedure is fast and the pig does not have time to realize anything. But do not discount the small weight of the animal, as this complicates rather than simplifies the task. It is more difficult to aim at a small carcass, and an inaccurate strike will hurt the animal, but will not kill it. If you get into an artery, the pig will begin to suffocate, but you will not be able to collect blood.

A few words about industrial slaughter

In an industrial slaughterhouse, the method of slaughtering a pig in the neck is not less common than in domestic pig breeding. But only the place of impact is similar between these processes, the rest of the actions will differ. The main difference between the production method is mass scale - in large slaughterhouses, up to 120 animals can be killed in an hour.

The industrial method of slaughtering is simple: the electrocuted and stunned pig is suspended by the hind leg on a hook and lifted on a chain to the desired level. The slaughterer quickly and accurately strikes the neck, after which the blood flows into a specially equipped reservoir, where it is automatically mixed. As soon as the bleeding is completed, the carcass will be sent for further processing.

Another difference between the industrial method of slaughtering pigs over domestic ones is the stunning technology. Private farmers calm the animals with a blow to the head, and on large pig farms they use electricity for this purpose. But the use of electricity directly for slaughter is recommended only if the meat is sent for processing, and not for sale, since it will not be possible to bleed the carcass.

Remember that slaughtering a pig is not a murder, but a business. Of course, the first slaughter of piglets will require not only concentration, but also psychological calm. There are two things that contribute to this.

First, don't treat pigs like pets if you are raising them for meat. Think of them as financial or grocery gains.

Second: do not let children into the pigs, otherwise you will not get psychological trauma, but a child who is attached to the pig. It will be better if you protect their communication in advance.

In Nikolaev on Monday, June 4, the Court of Appeal of the Nikolaev region decided to return the repeat offender Yuri Bogomyatkov, who is suspected of inflicting multiple wounds to the athlete, under arrest.

As you know, earlier the judge of the Central District Court of Nikolaev, Ivan Dirko, during the extension of the measure of restraint to Bogomyatkov, assigned him a bail of 88 thousand hryvnias, which was soon brought in and the suspect was released from the remand prison.

On this decision, the prosecutor's office filed an appeal with a request to cancel the decision of Judge Dirko regarding the possibility of posting bail. At the same time, Bogomyatkov did not appear at the hearing on June 1, and the court ordered the police to deliver the suspect under police custody.

Prosecutor Andrei Ivanov noted during the trial that the court of first instance referred only to the testimony of Bogomyatkov and came to the wrong conclusions. He believes that the suspicion is motivated, and there are also risks that Bogomyatkov may hide with a milder measure of restraint from the investigation, as well as influence the witnesses and the victim. In addition, the prosecutor stressed that Yuri Bogomyatkov may commit a new crime and is prone to committing offenses.

Ivanov also does not deny that the victim also had a knife, but he was injured with another melee weapon - according to the conclusions of the examination, the victim's wounds are 7-10 centimeters deep, and the victim's knife with a blade is no more than 7 centimeters.

In turn, lawyers Olga Razumovskaya and Aleksey Razumovskiy noted that the assigned bail ensures that the suspect fulfills his duties. They also noted that the suspect and the victim both inflicted bodily harm on each other. In addition, the defenders noted that Bogomyatkov is positively characterized by his place of residence, got a job and supports his sick grandmother.

Yuri Bogomyatkov himself assured the court that he was not going to hide or put pressure on witnesses and the victim. He also stated that he did not agree with the qualification, as he was allegedly on the defensive.

As a result, a panel of judges consisting of Elena Farionova, Vladimir Guly and Oksana Kutsenko decided to satisfy the prosecutor's appeal and canceled the bail for Bogomyatkov.

After that, the suspect cut his hands and neck. The escorts prevented him from inflicting more serious injuries. Bogomyatkov managed to splatter the meeting room with blood. An ambulance was awaited in court to deliver the suspect to the pre-trial detention center. The arriving doctors began to bandage Bogomyatkov.

- I will open every court until you drown in blood here, - Bogomyatkov promised in the corridor of the court.

He also spattered blood at the prosecutor. As a result, the suspect was taken to the emergency hospital, accompanied by the police, and then he should be taken to a pre-trial detention center.