[Sudanpan]

We've just 'done the deed' with our 3rd lot of weaners. Can't say it has necessarily 'got easier' as such but we know the pigs are only here for one ultimate purpose so there is never any suggestion of keeping them on.
I do name the pigs - I need to be able to identify them and they have such individual characters that come through that it would be nuts to try and block that out.
I like knowing that our pigs have had a great time with us - lots of showers, tickles, scratches, apples, a good warm dry ark, access to a wallow and 400metre sq paddock to rootle around in. I like my bacon, pork and sausages and feel it is much more respectful to acknowledge that fact that to be a meat eater some animal must die, and to engineer it so that my animals have the best life possible.


Whatever you do - enjoy! 

[NickiWilliams]

Sudanpan, think you've just found the first 3 names perhaps by calling them bacon, pork and sausages it will focus the right frame of mind, by default!!

Thank you again everyone for your comments. They are, as ever, much appreciated.

Nicki

[benkt]

Just to add a rather similar story: We keep a real distinction between the 'keepers' which do get names and the 'eaters' which don't. I kill and prep our own chickens, ducks and geese and leave the pigs to the abattoir and butcher to deal with. Keeping the purpose of each animal in mind really helps and having at least some 'keepers' around means you have somewhere to direct your affection.


The hardest job I've had to do on this front is kill one of our cockerels, 'Dipper', who had a tendency to go for the little kids but ultimately you do get a bit more used to it even though its never really a pleasure. I also really appreciate the honesty, as a meat eater, of confronting the reality of where our food comes from.


I've taught lots of people how to kill,  pluck and dress their first bird and it seems that you really can't tell in advance how you'll feel when you actually do it. I've seen plenty of folk who were very nervous do brilliantly and really appreciate the experience and then there are those who seem quite confident but ultimately find it tough. So to some extent, I think you just have to go for it and see how it really feels for you.

[Lesley Silvester]

I'm in the position of only having a few animals so can't send several off at once.  When my male goat kid was born last June, he was named Curry in readiness.  I must admit I've been dreading it but the day is soon to come.  I have eaten my own hens in the past but someone else killed and dressed them  I had an arrangement where I would take four to a friend and collect two oven ready chickens and he had the other two.  I always apologised to them as I was grabbing them to take.  I have no doubt I will apologise to Curry when his time comes but he's had a great life.  #Satyed with his mum throughout - no bottle for him.  Lots of lovelythings to eat including the odd biscuit.  Plenty of fuss.  I've been told of a local farm shop where they slaughter their own animals and I will see if they will take him as I think it will be less stressful that a big slaughterhouse.
 
Will let you all know how it goes.

[Small Farmer]

We name all our animals and yes, it is hard to say goodbye to them when the time comes, but we find what helps is the knowledge that in their short life with us we gave them the best care and attention possible. There were certain one's, orphans mainly that you had I would consider a stronger bond with but the logistics of smallholding means you can,t keep them all. We give them a good send off (extra treats and hugs etc) and then return our attention on to the rest of our animals

Nailed it.  Exactly the same.  And by sending off several at the same time you never know which one you're eating.

[sabrina]

I do name my animals and I do get upset when they go but I know they have had the best life that I  can give them. Once they are in the freezer I look forward to the next weaners or lambs that we will be rearing. I cannot eat my chickens as I spend a lot of time with them but when they have to be culled the dogs eat well.

[SteveHants]

I have two categories: pets and livestock.


The only pets I have are the dogs, everything else is livestock and does not get named. My family have named the chickens, but I just ignore it because I know that when the time comes it'll be muggins who has to stretch their necks.


I think familiarising yourself with the process helps - you get over your worries and just concentrate on doing it quick. I'm far more affected when I lose an animal to disease than when I plan to kill one (or somebody elses, I have 'done' turkeys for various people at christmas for years).


Reading the above may make me sound callous, but I'm not. Death is an inevitable part of life and I think one of the most underrated kindnesses on this earth is a quick death.

[NickiWilliams]

Steve,

You've hit the nail on the head- its not so much the act itself its more the making it as humane and quick as possible.  If we were in the 'old slaughter house days' then I'd without doubt be veggie!! Its really helpful advice and like you say, death is the only certainty! Thank you.

[Tudful Tamworths]

There is no doubt about it - the more you have, the easier it gets to let go.
The biggest problem I had when I first started off rearing two or four (bought in) weaners at a time was the silence on the return from the abattoir. The answer was to have two batches overlapping - one batch in two week before the other was due to go out.
Of course you will get attached to some animals. We wouldn't be human if we didn't. However, my mantra is, "Keep and lavish attention on the mothers - and eat the babies!" It works for me, but I still feel bad, every abattoir trip, because my pigs are so laid-back and trusting.
 

[plumseverywhere]

I'm married to a vegetarian and currently all of our livestock are here are not intended as meat. Because of hubby being non meat-eating the onus is on me to make the decisions, eek!
In the past we let a field out to a sheep farmer who had ewe's with lambs at foot, when the lambs went I didn't blink an eyelid and could have quite easily eaten some of those lambs that had been reared in our plum orchard I think.
Next people to use our land put cade lambs in who I helped bottle feed and care for. When THEY went for slaughter I felt horrible! Spent 2 days feeling sick and no, I couldn't eat them. Those owners had given the sheep names which works well for some, I know, but for me those named lambs became 'pet' material.
I buy my meat from a friends mum who raises her cattle, pigs and sheep beautifully. Its the nearest I can get to guilt free meat - I wish I could raise my own (on their mums not bottle fed!) maybe one day...

[princesspiggy]

we have shed many tears but its easier if u have breeding stock at home rather than returning to empty fields. u learn to become more detached with time.

[MAK]

 It is not a nice job but we can home kill here and the quick professional technique used when we had our first 2 pigs killed outside was preferable to what I had read here about the preparation and trip to the abbatoir ( post I read on TAS). Last week I killed a rabbit that attacked the OH then me when we attempted to lift her out of her run and put her to bed for the night. That was the quickest and easiest kill for me as I maybe I was more positive and determined to crack it hard. I find the ducks hardest to kill but can crack on with no problem as soon as I have bagged their heads. We just have to accept the kill as part of the process of keeping livestock I guess.

[Plantoid]

A family I knew had namesof Sunday Monday etc for the seven sheep , lamb chops for the lamb . Steak on legs for the bullock .
Rasher and streaky for the two pigs .  One of the chiclens was called KEIV and another was Eggy , another was Wishbone and the cockerel was refered to as the Foul F ***er for he used to chase Don's wife .
Can't recall what they called their three nanny Toggenburghs but it was all in a similar vein.