Discussion in 'General Gun Discussions' started by VTmtn.man, Mar 15, 2013.
Didn't you see No Country for Old Men? That compressed air hammer Javier Bardem carried is what the pros use.
Here's a guide I found while researching a cartridge called the ".310 cattle killer"
It shows where to aim when dispatching farm animals by firearms
Read starting at the end of page 51. Not only will it tell you how to do it, but you can be assured it is humane.
"Based upon available information, if a .22 LR is to be used the following conditions apply: (1) the firearm of choice is a rifle, (2) a solid-point bullet should be used, (3) it must be fired within close range of the skull (within 1 to 3 feet), and (4) the bullet must be directed so that proper anatomic placement on the skull is assured."
None really, just what I use with FMJ. The others work well to. I would stay away from hollow pts in the 9 m/m
We put the slaughter beast in this yard over night to settle down and in the morning threw in a handful of hay and while it was calmly eating reached through the yard rails with the .243 and put a bullet in the center of it's forehead just above the eyes.
All calmly done, with no yelling or stress to any of the parties involved.
As for the making it dead, not at all needed.
As for the dealing with a half ton of dead beef, not a bad idea..
Just reread the OP, NO SHOTSHELLS!
I came across a surprising number of forum posts by people who recommended the .22lr for cattle slaughter.
They pointed out that captive bolt guns used in slaughterhouses often use .22 blanks to power the bolt.
I also read the advice to make a line (imaginary or chalk) from the right eye to left ear and vice versa, and use a .22 at the point where the lines cross.
There were a lot of naysayers who recommended more powerful calibers, but it does seem that the .22 does the trick.
Personally, I would use a more powerful round, but only because I have no experience and a more powerful round would give me less chance of messing it up if I didn't do it perfectly.
Either way, it seems that close up with a handgun is the way to go.
Going out to eat! (LOL) Sorry, I just couldn't help it. (LOL)
A 22 Mag at the base of the skull. What the slaughter houses use (a kill stick) or if you are near the ocean go to a dive shop and get a bang stick that is used on sharks (I believe it uses a 410 cartrage), that will work. Or you could just go to the dresser and take out the old 1911 and put one to the base of the animals shull. Just make sure the animal is near a block and tackle or start weight lifting if you are going to carry the animal to the barn. (LOL)
Good luck and good eating.
Jim (Save me a flank steak)
If I recall correctly, back in the day, bangsticks used 12 ga shotgunshells .
based on my limited experience with butchering, I'm gonna recommend against using sub-sonic .22, though I suspect a .22 magnum might work better. Maybe it's different with steer, but I've seen too many hogs flail around after getting shot in the brain with a .22 rifle loaded with cheap target cartridges because the old timers I butchered with didn't want to damage the head meat. It's no safe or easy task trying to bleed the poor animal out while it's flailing its hundreds of pounds of girth around either, nice way to get yourself stuck with the sticking knife. Good luck, be careful and enjoy the beef!
Certainly happy to hear that.
My experience here is that most of the folks are sincere
Have a great evening!
His method worked great, except for this one time....BIG 'ol steer, took 6 rounds to the forehead and then went down. That's when he stopped using .22 shorts and upgraded to .22 LR
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