How to use a bleeding knife

Bleeding knife: how to use it?

Bleeding knife features

The bleeding knife is primarily intended for professional use in the food industry. It is indispensable to pork butchers, butchers and slaughterhouses. However, it is also very useful for home cooks cutting meat.

As its name implies, it is designed to bleed meat by pricking it with its pointed tip. This is why it has a strong blade, generally thicker than that of a boning knife, but nonetheless flexible. It cuts large pieces of meat with ease.

The bleeding knife is small, between 10 and 15 cm in length, making it easy to handle for precise gestures. Finally, it has a sturdy handle to withstand the heavy pressure exerted on the carcass of the animal you are bleeding.

How to use the bleeding knife

Bleeding an animal intended for food causes its death by exsanguination. To avoid the animal suffering, bleeding should only be carried out after stunning, whether mechanical, electrical or gas.

To bleed red meat species, make an incision in the carotid artery and jugular vein at neck level. Thoracic bleeding is also possible, with the advantage of a massive blood flow. When bleeding poultry or rabbits, the jugular and carotid veins must be severed for rapid death and bleeding.

Like any knife, the bleeding knife must be sharpened to maintain its cutting edge. To achieve this, you can sharpen it regularly with a whetstone or rifle. In addition, always use a cutting board to preserve the edge of the blade for longer.

See our selection of bleeding knives!

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