Man faces charges for abusing sheep

W H.
Worthington, MN     10/30/2009 11:25 PM

So the sheep is dead after step 7, still sounds better than what was going on at that farm.

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DEAN R.
10/30/2009 7:49 PM

The alternative…..Sheep Slaughter procedure 1. Hold animals off feed for 18-24 hours prior to slaughter, but provide ample drinking water. 2. Record live weight (this is mostly done after sheep has been shorn to get more accurate results). 3. Confine the animal in the restraining chute 4. Immobilize the animal using a captive bolt stunner or other provided device. The stunner may be placed either at a point in the center of the forehead or centered immediately behind the pole. The stunner should be held firmly against the heat at the time of firing. (The purpose for immobilizing the animal is the render the animal unconscious. We don't want to stop the heart because we need it to pump the blood out when ensanguinating.) 5. Release the immobilized animal from the restraining chute and shackle by one hind shank at a point below the hock. 6. Hoist to convenient height for exsanguination 7. Exsanguination. With a sterilized knife, make an incision in the hide just anterior to the point of the brisket and extend to 12-18 inches toward the anterior end of the jaw. Keeping the incision on the center line, thrust the point of the knife upward behind the breast bone (6-8 inches deep). This will sever the carotid artery and jugular vein providing a thorough bleed. 8. Remove the head. Start at the exsanguination incision and skin out the head and neck. The esophagus should be tied off immediately above the larynx before severing. Remove head at atlas joint and sterilize knife after head removal. The inspector will check lymph nodes in the head. 9. Place the head on a rack for inspection making sure that all the hair is removed. Wash the head completely in preparation for inspection. After inspection remove tongue and check meat. 10. Remove the foreshanks at the metacarpal-carpal joint 11. Remove sweetbreads and skin out neck area 12. Move the carcass to cradle to remove rest of skin. Always use long, smooth strokes with the knife when skinning. 13. Remove tail 14. Loosen rectum, tie it, and allow it to drop into the body cavity (this prevents fecal matter from getting on carcass) 15. Move the carcass to the hydraulically operated dropping rail section 16. Lower the carcass to a comfortable working height, but do not allow it to touch the floor 17. Spread the carcass with the hydraulics spreader 18. Split the aitch bone (the can be done with a knife in yearlings) and loosen the penis on rams 19. Saw the breast bone, then dip saw in sterilizer 20. Open body cavity along the ventral mid-line from the aitch bone to the posterior end of the brisket. Use caution to avoid cutting or puncturing the intestinal tract during this operation 21. Remove the intestines and stomach, leaving the kidney and kidney fat in carcass. Remove liver leaving the gall bladder and portal lymph nodes in tact until after inspection. 22. The esophagus is sometimes tied two places then severed between the two ties 23. Remove the diaphragm membrane and lift out the lungs, heart, trachea and esophagus 24. Free kidney from kidney knob and surrounding membranes, but leave kidney attached by the ureter and blood vessels 25. Split the carcass down the center of the spinal column 26. Trim blood clots for the stick wound area 27. Weigh the carcass 28. Wash the carcass completely 29. Pin up the neck 30. Shroud the carcass. The shroud should be wet and must be pulled taut over the carcass. Shrouding improves the appearance of the carcass by smoothing and bleaching the fat on the outside 31. Tag each side on the carcass, indication carcass number, hot weight, date 32. Chill as rapidly as possible. A 28 degree F chill room recommended for the initial chill

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J W.
Fulda, MN     10/30/2009 5:32 PM

well if hes loaded it wont take him long to come up with bail money. now i know why i almost hit sheep on my way home form work in worthington

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C C.
10/30/2009 5:25 PM

That is so sad about that one sheep stuck behind the hay bale and nearly starving to death. No water source is unacceptable as well.

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Bethany S.
Worthington, MN     10/30/2009 4:58 PM

Sick! What is wrong with some people? and I also know someone who knows this guy and they said that he has gotten charged with this before! He should never be allowed around animals agian

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Lisa A.
Windom, MN     10/30/2009 4:33 PM

Sometimes it's the rich one's that are the most eccentric...I know an old farmer who's filthy rich, weirdest old fella I've ever met. I don't think he abuses animals though.

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wendy d.
Garvin, MN     10/30/2009 1:54 PM

someone who knows this guy, told me they are shocked, because the guy is apparently loaded!

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Lisa A.
Windom, MN     10/30/2009 1:38 PM

He ought to have his property siezed, be put in jail and made to live in a cell full of sheep dung for a few years. Sicko.

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Scottie C.
Denver, CO     10/30/2009 12:13 PM

Appears as if he's been a baaaaa..d boy.

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Jennifer S.
Ocheyedan, IA     10/30/2009 11:37 AM

What a jerk! I cannot believe people like this! Horrible!

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