I grew up in a farming community, we raised our own beef, pork, and chicken.
When we fattened up a steer, a guy from town would come out, shoot the steer in the head, dig a hole, put up a large tripod with a pulley, winched up the dead animal, skinned it, gutted it into the hole he dug, haul of the carcass, cover up the guts, and was all done in less than hour.
When we slaughtered our own pork, my father was partnering with a neighbor, we would slaughter as many as 12 hogs in a day, we had to shoot each one in the head...nothing went to waste.
Same here.............
I WORKED AT OSCAR MAYER AT ABOUT AGE 19-—IN ACCOUNTING-—IN THE STOCK YARD PENS. FARMERS WOULD BRING IN THEIR OWN ANIMALS, THEY WERE GRADED/WEIGHT & WE WROTE THE PAYMENTS.
THE SLOGAN THEN WAS:
“WE USE EVERYTHING EXCEPT THE SQUEAL”