Page 151 - Agriculture Form Two

Agriculture for Secondary Schools

Slaughtering of rabbits

Field dressing employed in large animals is applied to rabbits. Slaughtering
can be done using any clean, sharp cutting instrument. Alternatively, a hopper
popper facility is recommended to dislocate the cervical spine of the rabbit. After
slaughter, the rabbit is skinned to get the rabbit meat, as described herein.
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(a) Skinning rabbits: The process entails the following steps:

(i) Make a slot/cut in the skin across the back;
(ii) Grasp a fold of skin on each side of a cut and pull in opposite directions.
The skin pulls away easily; then,
(iii) Remove the head, feed, and the tail; you have the skinned rabbit with its
digestive and respiratory organs.

(b) Dressing of the rabbit: The following procedure demonstrates the process
of dressing the rabbit. This procedure applies to all small farm animals like
guinea pigs and squirrels. Dressing steps are:
(i) Place the knife or blade at the anus and cut through the skin and
pelvic bone;
(ii) Cut up through the breastbone while your fingers are placed under
the knife to avoid cutting off the internal organs;

(iii) Separate the esophagus and windpipe together with their entrails
from the rest of the body;
(iv) Clean the cavity. At this point, you have the dressed rabbit meat
(rabbit meat). Figures 8.4 (a) and 8.4 (b) show rabbit meat and rabbit
meat portions, respectively; then,

(v) Wipe out the cavity and allow it to cool.

Figure 8.4 (a): Dressed rabbit Figure 8.4 (b): Butchered rabbit

Student’s Book Form Two 143

04/10/2024 18:07
Agriculture form 2.indd 143 04/10/2024 18:07
Agriculture form 2.indd 143