|Photo credit: Femi|
The smallest adult cattle weighs minimum of 180kg live weight. After dressing, (removing the blood, bone, hide, intestine foods), it will remain minimum of 75% live weight.
75% of 180kg =135kg, Dressed weight.
Since 1kg =
Some other revenue will also come from sale of Blood, Bone, Hides and ‘assorted meat’. ‘Assorted meat’ is
We have better business concepts, we can make more profit retailing in a better atmosphere just the way you are thinking of it now Advised Femi
Femi, a pig farmer however, narrated how he started his pig abattoir;
Small scale pig slaughtering process goes thus;
“There is no need to tie the pig, just get a hammer or big stone or axe. Let someone raise the hind leg. Use your eyes to draw a letter X in between the forehead. The brain is directly under it. Hit it slightly and the pig will go into coma. Within 15 seconds, the pig will regain its consciousness again so quickly slit the throat and collect the blood in a bowl. Roasting is better than using hot water to remove its hair, then wash well. If you roast it, there is a characteristic aroma and taste that it gives when eating it and it gives a ‘carton’ colour to the skin of the meat while cooking.
Dissect the pig and remove the fore and hind limb. Scale it and cut into sizes depending on customers’ preference. I usually seal my pork, when you seal it, it will not make it messy for your customers and they will prefer it to the ones sold in black nylons that will drip water and wet other valuables in their bag or car. So I supply to customers around 2-3pm in their offices. That is for people that want it fresh and I supply frozen too same price. It’s of late that I started home delivery for busy people that get home late. I sell at