Siheyuan: Starting from the Pig Killer

"Hey, how many pigs are there!"

Under the guidance of Hu Fei and Yang Tieniu, Xiang Yunduan came to the far left side of the factory. At a glance, he saw rows of pig pens separated by bricks. Above the pig pens were pieces of cattle felt. , used to prevent rain.

"The number is not fixed, but there are definitely thousands of them. Our factory slaughters almost 600 heads every day (Note 1)!" Hu Fei said next to him.

"so much?"

Xiang Yunduan was a little surprised. He had never considered this issue before.

But think about it, there are only two slaughterhouses near Sijiu City, but they are responsible for the pork consumption of so many people in the city. The amount must be huge.

When he arrived at the pig pen, Xiang Yunduan picked a pig at random and started to do it.

He took out an iron hook specially used to catch pigs, and through the one-meter-high pig pen wall, with quick eyesight and quick hands, he hooked the pig's jaw with one hook.

"Aw~ow~"

Under the pain of eating, the big fat pig naturally began to hum, but Xiang Yunduan didn't give it a chance to struggle. He opened the door of the pigsty and pulled it out directly with his hands.

At this time, Yang Tieniu and Hu Fei next to them held a black bag and put it on the pig's head without saying a word.

As a result, the pig loses its vision and cannot see anything. At this time, it can only let people lead it.

These methods have all been summed up by working people through long-term practice.

After leading the pig under the production shed, Hu Fei and Yang Tieniu continued their work and tied up the pig's four hooves with ropes. Xiang Yunduan also provided a hand, and the three of them worked together to lift the pig onto the chopping board specially used for killing pigs. .

In fact, the pigs of this era are incomparable to those of later generations. They are relatively small, probably only about 140 to 50 pounds.

On the one hand, the pigs of later generations are all hybrid and improved breeds, which grow quickly. On the other hand, the pig feed of later generations is obviously more nutritionally scientific.

In this era, pigs in rural areas are raised with pig grass, swill and the like, and even bran is pitiful. The pigs do not eat enough, so naturally they cannot grow very big.

This mainly involves a cost-effectiveness issue. It is not that the pigs grow less than 300 kilograms, but that they are fed to 140 to 50 kilograms and killed, which is more cost-effective.

Compared with the nearly 400 kilogram wild boar he killed a few days ago, the pig in front of him was completely childish in Xiang Yunduan's opinion.

He took out the newly received knives and laid them out beside him. Then he took the thinnest and longest one and tried it on the whetstone in the corner. He felt that there was no problem. Get started.

The black bag on the pig's head was removed. Before the pig had time to adapt to the change in sight, Xiang Yunduan stabbed it out.

With the blessing of his slaughtering skills, his technique was so fast, accurate and ruthless that the pig was reincarnated without even making a sound.

"Wow!"

As the knife was pulled out, the warm pig blood flowed down the river and fell into the basin that had been prepared.

Hu Fei didn't forget to add some salt to the basin, which would help the pig blood condense quickly.

"It is indeed white luck!"

After killing the pig, Xiang Yunduan immediately saw a ball of white luck rising from the pig and entering his body.

Fortunately, only he could see this scene, otherwise, Hu Fei and Yang Tieniu next to him would be scared to death.

The color or level of luck is related to whether the slaughtered creature is strong or not.

The stronger a creature is in a race, the higher its luck will naturally be.

Of course, this kind of power does not only refer to physical size. If this creature has an IQ or other aspects that exceed the average value of the race, it is also powerful.

"A pig can probably have some luck, which is not bad!"

Compared to the wild boar killed last time, the luck provided by the pig killed now was not only inferior in quality, but also inferior in quantity.

But when you think about the weight difference between the two pigs, it's not difficult to understand.

After a while, the pig's blood had flowed cleanly.

At this time, it’s time to shave the pig.

Fortunately, there was always a supply of hot water. Hu Fei and Yang Tieniu soon prepared the required hot water, then put the pigs into the hot water basin and gave the pigs a hot bath.

Scalding the pig's hair with hot water before shaving is mainly to soften the pig's hair. On the other hand, it can also relax the pig's pores, so that it will be easier to shave.

If the hair is not shaved cleanly and then sent to the market, it will be easily scolded by the people.

Killing pigs is a very boring thing. Fortunately, Xiang Yunduan is still in the excitement and is very diligent, which makes Hu Fei and Yang Tieniu feel a lot more relaxed.

After a pig was finished, the blood, offal, bones, and meat were sorted out, and then it was taken away by the transport team.

After finishing all this, it was already noon time.

Lunch is naturally taken in the slaughterhouse cafeteria.

The Red Star Slaughterhouse has almost 600 slaughter workers alone, and there are also many people in the transportation team and logistics department. In total, there are nearly 900 people.

With so many people, there must be a canteen in the factory.

The lunch menu is quite rich, including fried pork with chili, Sixi meatballs, tofu stewed with cabbage and pork blood, stir-fried eggplant with green beans, and a free bone soup. The bone soup is thick and white, so The taste is so fragrant.

This is the noodles at the slaughterhouse!

I can’t say how good the other benefits are, but in terms of food, the slaughterhouse is definitely No. 1 among the factories outside Dongzhimen.

Oil and water will always be there if you squeeze them, not to mention that there is no need to squeeze the oil and water in the slaughterhouse.

Take a pig as an example, it is generally 140 to 50 kilograms, but this does not mean that you can get 140 to 50 kilograms of meat by killing a pig.

At present, the meat yield rate of pigs is about 60% to 65%.

Here comes the highlight!

This meat yield rate is not a fixed number. In this case, it can be 60% or 65%, and the exact amount will only be known after the slaughterhouse completes the slaughter.

Based on a pig weighing 5 pounds, this % difference is seven and a half pounds of meat.

The Red Star Slaughterhouse slaughters nearly 600 pigs a day. Each pig weighs 7.5 pounds. How much are 600 pigs?

A full 4,500 kilograms!

Of course, no one dares to calculate this in the accounts. If they really calculated it based on the meat yield rate of 60%, then even a fool would know that there is something wrong.

But if there is a slight fluctuation in the actual meat yield, don’t overdo it, just five thousandths. Isn’t that trivial?

And this is just the easiest place to "squeeze" oil and water, not the only one.

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Note 1: Source of data on 600 pigs slaughtered per day.

I have not found specific slaughter data, but based on the first and second national census data, it is estimated that the urban population of Forty-Nine City at that time was about two million (excluding the urban population of surrounding districts and counties).

Another data shows that in 17.95, the annual pork consumption per person in urban areas across the country was 1.5 kilograms, which is 0.5 kilograms per month and taels per day.

Based on these two data, I calculated that at the time in the book, the urban area of ​​Sijiucheng City consumed about 100000 kilograms of pork every day.

A pig weighs 150 kilograms, and the meat yield is calculated as 60%. Then 100000 kilograms of pork requires the slaughter of almost 1100 pigs.

What I set in the book is that there are two slaughterhouses supplying the urban area, so one slaughterhouse needs to slaughter about five to six hundred pigs every day.