2. What are the differences between swine harvesting and beef/lamb harvesting?

The differences between swine harvesting and beef/lamb harvesting predominantly stem from the species-specific anatomy, processing procedures, and market preferences.

1. Pre-Slaughter Handling: Animals are handled differently prior to slaughter. Swine are often moved in groups, while cattle (beef) and sheep (lamb) are sometimes moved individually or in small groups to reduce stress.

2. Stunning Methods: Different stunning methods are preferred for different species to ensure humane slaughter. Electric stunning might be more common in pigs, while captive bolt stunning is often used for cattle and sheep.

3. Bleeding Out: After stunning, animals are bled out to ensure death and improve meat quality. The process is similar across species but may vary slightly in technique and equipment due to the size and anatomy of the animals.

4. Scalding/Dehairing vs. Skinning: Pigs are usually subjected to scalding and dehairing to remove hair as they have a thick epidermal layer. Cattle and sheep, on the other hand, are skinned because they have fur or wool.

5. Evisceration: While the evisceration process (removal of internal organs) is similar for all three animals, the specifics can vary, such as the careful removal of the scent glands in swine which can taint the meat if ruptured.

6. Carcass Splitting: A pig carcass is not always split into halves along the backbone as beef and lamb often are. Carcass splitting in beef and lamb is partly done to facilitate the inspection of the spinal cord and to manage the meat's cooling process.

7. Inspections: All carcasses are inspected for diseases and contaminants, but the exact regulations and points of concern can differ between species.

8. Processing and Butchering: The cutting and butchering into retail cuts can be species-specific due to the different anatomy of pigs, cattle, and sheep. There are different prime cuts and the butchering process takes into account what cuts are most in demand for each species.

9. Aging: Beef is often aged to develop flavor and tenderness, while pork and lamb are less frequently aged.

10. Byproducts: The byproducts from each animal are different and can include pig bristles and sheep wool, which are not applicable for cattle.

Extra: In a broader context, harvesting livestock refers to the process of converting live animals into meat for human consumption. This process is highly regulated for food safety, quality, and animal welfare reasons. Livestock harvesting involves more than just slaughtering; it includes the caring for and handling of live animals, the processing of carcasses into cuts of meat, and the proper handling of byproducts.

Each species has its own anatomy and physiology, which dictates specific practices and considerations during harvesting. For example, pigs have a dense layer of fat and hair which makes scalding an effective method for hair removal, while beef and lamb do not require scalding due to their hide.

Furthermore, ethical practices and humane treatment of animals are of utmost importance during the harvesting process. It is essential that the animals are stressed as little as possible and that the methods of slaughter are quick and painless. Each species reacts differently to stress, and therefore handlers must have the expertise to manage them properly.

Moreover, from a market perspective, consumer demands for certain cuts of meat influence butchering techniques. For example, pork bellies might be in high demand in one country, whereas lamb shanks might be sought after in another. Each culture and cuisine may have preferred cuts from different animals, so the butchering process will reflect these preferences.