In Nikolaev on Monday, June 4, the Court of Appeal of the Nikolaev region decided to return under arrest the recidivist Yuri Bogomyatkov, who is suspected of causing multiple wounds to the athlete.
As you know, earlier the judge of the Central District Court of Nikolaev, Ivan Dirko, during the extension of the preventive measure to Bogomyatkov, assigned him a bail of 88 thousand hryvnia, which was soon paid and the suspect was released from the pre-trial detention center.
The prosecutor's office filed an appeal against this decision with a request to cancel the decision of Judge Dirko regarding the possibility of making bail. At the same time, Bogomyatkov did not appear at the meeting on June 1, and the court instructed the police to deliver the suspect under arrest.
Prosecutor Andrei Ivanov during the court session noted 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 can hide from the investigation under a milder measure of restraint, and also influence witnesses and the victim. In addition, the prosecutor stressed that Yuriy Bogomyatkov could commit a new crime and was prone to committing offenses.
Ivanov also does not deny that the victim also had a knife, but he was injured with other edged weapons - according to the conclusions of the examination, the victim had a depth of wounds of 7-10 centimeters, and the victim’s found knife with a blade was no more than 7 centimeters.
In turn, lawyers Olga Razumovskaya and Aleksey Razumovskiy noted that the appointed bail ensures that the suspect fulfills the duties assigned to him. They also noted that the suspect and the victim had both inflicted bodily harm on each other. In addition, the defenders noted that Bogomyatkov is positively characterized by his place of residence, he got a job and maintains a sick grandmother.
Yury Bogomyatkov himself assured the court that he was not going to hide or put pressure on the witnesses and the victim. He also stated that he did not agree with the qualification, as he allegedly defended himself.
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 on himself. Bogomyatkov managed to splatter the meeting room with blood. Waiting in court ambulance to take the suspect to jail. The doctors who arrived began to bandage Bogomyatkov.
“I will open every trial until you choke on 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 the pre-trial detention center.
As already mentioned, they have a transverse or oblique direction. In suicide attempts, these wounds (sometimes multiple) are located high, between the hyoid bone and cartilage of the larynx.
They rarely affect large vessels, more often the superior thyroid artery is damaged on one or both sides. In the words of G. Tillmans, "a suicide who intends to cut his neck with a razor usually does not get to the right place."
In addition, at throwing back the head the carotid arteries and internal jugular veins stretch and go a few centimeters deep and laterally under the cover of the sternocleidomastoid muscles, so that even when crossing the larynx and trachea, 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.
Vascular bundles of the neck both sides were intact.
Concerning G. Tillmans notes that "suicides with knowledge of anatomy end their lives by injection into the common carotid artery." However, the depth of the transverse wounds varies, from superficial to transecting the laryngopharynx, trachea, and esophagus.
a - front view: 1 - chin triangle; 2 - submandibular triangle; 3 - sublingual region; 4 - sleepy triangle; 5 - scapular-tracheal triangle; 6 - sternocleidomastoid region;
b - side view: 1 - chin triangle; 2 - submandibular triangle; 3 - mandibular fossa; 4 - sleepy triangle; 5 - sternocleidomastoid region; 6 - lateral triangle of the neck; 7 - supraclavicular region
Upon careful study morphology wounds, you can notice 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 side of the neck, when struck with the left hand, on the contrary, on the right side of the neck. If an incised wound is inflicted by another person, its depth, as a rule, is the same throughout.
Incised wounds of the anterior 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 traction of the muscles of the floor of the mouth. 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 at the intersection of the conical ligament between the lower edge of the thyroid cartilage and the upper edge of the cricoid cartilage (second zone).
Damage to the lingual, external maxillary, external and internal carotid arteries and jugular veins quickly lead to death from external bleeding and blood aspiration. The tongue may be cut off from the base and, sinking backwards, also cause asphyxia.
Such wounds are quite dramatic appearance , not only due to the large divergence of the edges, but also with the ejection of bubbling saliva and mucus mixed with blood with frequent coughing. If the posterior wall of the trachea (membranous part) is preserved, the divergence of the wound does not exceed 1.5-2 cm. However, when the trachea is cut below the level of the thyroid gland (in the first zone of the neck), its distal section goes deep, 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 bodies of the cervical vertebrae. This situation creates great technical difficulties for the imposition of primary sutures on the esophagus and trachea.
You can learn how to slaughter pigs in the neck with your own hands only with some effort and choosing a competent mentor. 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 tell you everything that is required for this difficult process. Read more about how to kill a pig with a blow to the throat, how to prepare for the procedure and practical advice for beginner farmers.
Carcass weight from an economic point of view
In this article, we will not only tell you how to properly slaughter a pig, but also share some secrets. One of them is the slaughter weight determination scheme. This is important to maintain profitability and product quality. The leanest and most sought-after pork is obtained by slaughtering piglets weighing 90-100 kg.
When engaging in pig breeding, it is important to find a balance between supply and demand, without allowing economic losses. The slaughter weight of a pig varies depending on the initial weight. By slaughtering one hundred kilogram pigs, you can get 73% of pork. This is a good indicator, but it can be raised.
A large mass of pigs before slaughter means a high fat content of a product with a low level of demand. Having fattened a piglet up to 120-130 kg, you will slightly reduce the quality, but increase the slaughter yield by 17%. Using this scheme, you can make a big profit while maintaining the "marketable appearance" of meat.
But, keep in mind that the scheme only works with meat breeds and does not apply to meat-greasy and greasy types of pigs.
Preparing inventory and bottomhole area
Before explaining how to slaughter a pig correctly, we want to outline the scope of preliminary work. Need to prepare:
- pig slaughter area;
- stunning tool (sledgehammer, stun gun);
- tools for stabbing (knife, special sharpening);
- blood collection containers.
Determine the place under the face: a room or site, as far as possible from the pigsty. Prepare the area by laying it out so that you get rid of pig blood and remains after work. Use sawdust, hay or other material.
Engage in the preparation of cutting tools: knives for different types works. The article talks in detail about different knives, but to slaughter 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 applied), but only damage the skin and meat layer , angering the piglet.
Decide on the method of processing the skins of piglets: roasting or scalding. You will find details in the article, we only note that special tools are required for roasting the carcass, and a large vat for scalding. But scalding is a more labor-intensive processing option that takes more time and human resources.
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 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 the correct selection of the length of the knife is due to the fact that the pig has thick skin and a rather large layer of lard. The level of fat in the neck, depending on the meat category, ranges from 1-3 cm (first category), to 4 or more cm (third category). The thickness of the skin of a pig is about 3 cm, which in total already gives a minimum of 6 cm.
Given the muscle layer and the need to cut the artery, choose knives 12-18 cm long and 2 cm wide, always double-edged. Some slaughterers advise choosing blades with a fuller (blood flow). In practice, the gutter does not contribute to the outflow of blood, and its presence is determined by the balance and rigidity of the blade.
Bloodletting and its meaning
When stabbing in the neck, you will need buckets to collect the blood of a piglet. After a precise blow, piercing an artery with a blade, you must quickly pull the knife out of the wound so that the blood goes out and does not bake inside. The article said that with this technique, blood clots remain inside the body, and they have to be cleaned with napkins.
When slaughtering a pig with a blow to the neck, this problem does not arise. The blood flows out and the pig farmers collect it for later use.
Pig blood is used in medicine and the food industry, so when slaughtering piglets, they try to save it. To keep it from curdling, it is stirred regularly while dripping, and then sent to a cold place for preservation.
As soon as you remove the knife from the wound, blood will flow from the incision. But on some pig farms, pig meat is not prepared for sale, but sent for processing. In this case, you can not wait for bleeding. On the contrary, you should close the hole with a wooden plug to keep the product bloody.
Process Methodology
Understanding how to slaughter a pig, we note two fundamental differences between the method of stabbing in the heart and stabbing in the neck. Considering the second option, we note that the "neck technology" allows you to bleed the carcass as much as possible. The second is that the blow is delivered after the piglet is stunned.
But the risk of the technique is that with the wrong blow, the pig will break loose and try to escape. Before a pig is slaughtered, it must be tied up.
Bring the pig to the crossbar - with this technique, the presence of a U-shaped horizontal bar is required. Set up a bowl of food to distract the pig while helpers tie ropes to their hind legs. Throw the ends of the ropes over the horizontal bar and pull sharply.
Strike the forehead with a blunt wooden mallet to stun the pig and quickly drive the knife into the left side of the neck. Mark the place for the blow, 2-3 cm below the auricle - the area of the passage of the artery in the piglet.
Hit so that you immediately interrupt her, but do not hurt her heart. Pull out the blade and place a bucket to let the blood flow out of the carcass.
The nuances of working with wild boars
In the methodology section on 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 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 piglets.
First, the number of assistants. In addition to the slaughterer who kills the boar, it will take 3 assistants to immobilize the animal. But even 3 workers are not enough to drag the writhing carcass of a pig onto the horizontal bar, so the boar is tied up and immobilized on the ground.
To tie a boar, tie a rope around one hind leg and tug to topple the animal. Fix the free end of the rope on the pole, and hold the pig without moving. Immobilize him in any of the existing ways, and then apply 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 doesn't mean easy
Beginning slaughterers think that it is easier to slaughter small pigs than big pigs, and this is their big mistake. The article describes many methods and nuances of this procedure, which we strongly recommend that you familiarize yourself with.
Recall that the technology of slaughtering piglets and the number of assistants are chosen in accordance with the weight of the animal. Babies are stabbed 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 make allowances for the small weight of the animal, as this complicates rather than simplifies the task. A small carcass is harder to aim at, and an inaccurate blow will hurt the animal but not kill it. If you get into the artery, then the pig will begin to choke, 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 no 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 character - in large slaughterhouses, up to 120 animals can be killed per hour.
The industrial method of slaughter is simple: an immobilized and stunned pig is hung 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 bleeding is completed, the carcass will go for further processing.
Another difference between the industrial method of slaughtering pigs over the domestic one is the technology of stunning. Private farmers calm animals with a blow to the head, and large pig farms use electric current 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 calmness. There are two things that contribute to this.
First, don't treat pigs like pets if you're raising them for meat. Think of them as financial or product profits.
Second: do not let children near pigs, otherwise you will not get psychological trauma, but a child who has become attached to a pig. It will be better if you protect their communication in advance.
There is an opinion what to do good barbecue only men can. But it is not so. Gender is completely irrelevant here. In order for such a dish to turn out to be truly tasty, it is necessary to correctly perform each stage of the process of its preparation. Particular attention should be paid to how to cut meat on a barbecue. In this matter, there are many points that you should know about before you get to work.
The process of cooking barbecue includes several mandatory steps:
- choice of main components;
- grinding products (cutting);
- preparing them for work (pickling);
- putting 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 not important how to cut meat for barbecue. However, this process has its own subtleties.
Not every cut off piece is suitable for barbecue. True professionals pay special attention to the shape of the workpiece. Ideally, if the pieces are cut into cones. This will make it easier to put them on the skewer and will contribute to a good frying in the future. 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:
- Sharp knife. It is desirable if it has a wide, even blade without any notches. Tools with a corrugated blade will not work for this.
- Wooden cutting board with a special groove for collecting liquid. After all, when cutting meat, juice will definitely stand out from it. It is undesirable that it accumulates on the surface. If this is not available, 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 necessary to take into account which product will be used for this. For example, it is best to choose tenderloin from beef, or the situation is different with pork. Here it is better to use the neck for barbecue. This is the meat located along the ridge. It is necessary to take exactly the part that is located in the neck area. What goes lower along the back, of course, is also suitable. 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 barbecue will turn out dry and not juicy. This must be understood and not made mistakes. Lamb is a completely different story. Here, of all the carcasses, only tenderloin, loin or hind leg are suitable for cooking barbecue. But the popular spatula is better to save for another dish. When the issue with meat is finally resolved, it will be possible to proceed to the next stage.
Pickling Secret
It is known that the use fresh meat does not guarantee that the barbecue 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 marinating process. First you need to understand why it is needed. 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 goes under the action of acid. In such an environment, the protein gradually becomes loose, which means it will be able to hold the juice and after frying it will turn out soft. In practice, marinades prepared on the basis of:
- kefir;
- guilt;
- mayonnaise;
- vinegar;
- mineral water.
Everyone chooses an option to their taste. But most often they use a 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:
- First, rinse the pork and lightly dry it with a napkin to remove excess moisture.
- Then we cut the meat into barbecue, taking into account the advice of professionals regarding the shape and size of individual pieces.
- Sprinkle the blanks with spices and leave for 10 minutes so that the meat can be thoroughly soaked with them.
- Add chopped onion rings, sugar and vinegar, diluted with water in a ratio of 1:2.
In such a marinade, the meat should lie for at least 9 hours. Only after that it will be possible to 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 a few important points:
- Only sharp instruments should be used. You can correctly divide the meat into pieces with a well-sharpened knife in your hands. With its help, it will be possible to cut off excess fat, films and hard tendons without much difficulty.
- The blanks must have the optimal size. Any deviations in one direction or another negatively affect the quality of the finished product.
- Use the same cutting method for all types of meat. The exception is beef. Because of the hard long fibers, it requires an individual approach.
- Remember that a six-piece kebab is considered ideal. Practice shows that such an amount for this dish is considered optimal.
If all these points are taken into account, then the quality ready meal you don't have to worry. It remains only to follow all the rules of frying meat on an open fire.
Slicing rules
Each dish has its own subtleties. For kebabs, they mainly relate to the way the main product is cut. The same question always arises here. Very often, novice cooks are interested in how to cut meat for barbecue: along or across. The answer to this question is ambiguous. It would seem that everything is clear here. Separation 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. The only way finished product can get quite juicy and really soft.
If you do the opposite, then it will be difficult to bite off a whole piece later, since the meat itself will gradually shrink during the frying process. The skewers will be tough and tasteless. Although, using pre-marinating, the meat can be minced in any direction. The exception to this rule is beef. It only needs to be cut across.
Piece size
In order to achieve the desired result in the end, you also need to know what pieces to cut the meat on the barbecue. As practice shows, the size in this matter plays an important role.
Experienced chefs are sure that a piece of 3 to 5 centimeters in size is considered optimal. It will weigh approximately 30 grams. If you make the workpiece smaller, then when cooked on an open fire, it will quickly fry and become dry. Large pieces are also undesirable. In the allotted time, they will not have time to properly fry from the inside and remain raw. If you hold them on fire a little longer, then the surface layers can be very charred. Such a barbecue will not bring pleasure to anyone. In addition, we must 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 whole piece be sure to cut off the fat. Under the influence of high temperature, it will gradually shrink, releasing fat to the outside. As a result, an additional dense tissue will appear on a piece of meat, which will be difficult to chew.
