Where is the place to kill sheep and bleed?

The bleeding site of killing sheep is in the chest and neck.

Bleeding in the chest: keep the sheep in the supine position, then pierce a knife between the third and fourth ribs of the sheep and the left side of the sternum with a sharp knife, and then put your hand into the chest cavity to puncture or pinch off the aorta to make the blood flow out of the chest cavity. This method has a short death time. Generally, sheep will die within 10 second, which is relatively clean and hygienic.

Double-tube puncture and bloodletting: after fixing the sheep, cut the skin longitudinally in the neck of the sheep, about 8cm, and then pierce the sharp knife into the incision to bleed.

Precautions for killing sheep

Some skilled sheep killers will kill sheep by heart, which is called the most "gentle" method. It is to make a small incision in the sheep with a knife, insert your hand into the sheep and cut off its arteries with your fingers. Sheep will die immediately due to abdominal hemorrhage within 10 second, and the painful time is very short.

Then take out the sheep heart, and the whole process will be quiet. Then the whole sheep is decomposed, the fur is pulled from the leg, and the fist is inserted between the skin and the meat, and separated. The knife that kills sheep must be sharp. Cut open the chest of the sheep with a knife and take out all the internal organs.