Insert Gambrel and Bleed Hog

What happens here

Once the hog has been humanely dispatched (off-camera), a metal gambrel, also known as a singletree, is inserted behind the Achilles tendons of the hog's hind legs. The hog is then lifted into the air using a tractor's front-end loader. A sharp knife is used to cut the jugular vein (verbally mentioned as the next step after the lift), allowing the hog to bleed out completely. This step is critical to prevent blood from clotting within the muscle tissue, which can negatively impact the meat's quality.

Goal: After dispatch, a metal gambrel is inserted into the hog's Achilles tendons, and the hog is lifted using a tractor. The jugular vein is cut to ensure all blood is drained from the muscle tissue before it clots, which is crucial for meat quality.