O/T: Castrating a boar

ChrisinMO · Apr 19, 2009

Is there any way of castrating a boar? I've heard some people mention doing so and then feeding for a few months to get the boar taste out before butchering. Any thoughts?

Christopher

Ralph 1111 · Apr 19, 2009

It will take longer than than a mounth,more like 2 or 3 months.
You will need lot of help to hold him and a sharp knife.
Good luck Ralph in Iowa
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Roy in Ga · Apr 19, 2009

put feed in a 55 gal. drum when he goes in stand it up tie his feet to each side and cut medicate the area and lay it back down. My father in law says he did one like this all by himself

fixerupper · Apr 19, 2009

How big and how old? In my opinion if it's over 200 LBS you might be too late and who are you g onna find who's big enough to hold him down? They're solid muscle. I've tackled and taken down a 180 lb boar and he about shook me apart and I'm a fairly big guy.

But seriously, if he's an older boar he's gonna be one sick dude from the shock if you castrate him and the smell probably won't go away. Someone else will know more about the smell problem. Jim

usetob · Apr 19, 2009

Be sure and film it and put it on U-Tube

rexhellwig · Apr 19, 2009

Don't go and get yourself a trip to the emergency room over this, But I think it is real interesting.

If you go through with it, post back and tell us how the meat turns out.

olgentdc · Apr 19, 2009

Seems Like that Would work!... ,30 yrs ago Dad and I hog Tied a 300 +boar , I lassoed Back leg TIED IT OFF , THEN FRONt leg , Tied it Off , Flipped him on His Side and held him While Dad Done the surgery ,, Sprayed Him Up Good with purple spray , kept him for 45 days and shipped him to the bank account . We done this surgery when the Almanac Was in the feet

olgentdc · Apr 19, 2009

not a good idea ,, PETA will eat you A4$ alive !!,, Not to mention educating inner city punks taking their hatred out on guys messing with their girls ,SICK,, IT IS A CRAZIE WORLD OUT THERE!

Anonymous-0 · Apr 19, 2009

I used to work for a guy who let most of the boars go to raise prospective herd boars, then castrate the culls. It was murder on the pigs, (30% mortality from shock), ultra rough on the people doing it (4 guys in succession quit over doing it), the pig laid there and did nothing for weeks taking up pen space, then he sent them to market and got hit with a 75% discount for late castration and boar taint. If you can't get then done when they are weaners, then send them to market take your lumps, and don't do it again. If you need meat, send him to market, buy another pig and make sure he's done before he gets too big for you handle and that means a 25 pound pig tops.

aFORDable · Apr 19, 2009

Forget it! There's lots easier ways to get better meat. Like someone said, sell him and go from there.

Anonymous-0 · Apr 19, 2009

I agree with most advice you recieved here.Fact is if you castrate as a baby then let him get to heavy,you tak a beating anyhow.As a side I would not blame anyone who does not believe that we eat the "wild boars"with no problem with bad odor and taste.We are overrun with wild hogs in Texas,so it's a real blessing for those not to lazy to skin them.Some have atributed the difference to there beening some small percent russian blood.I have attempted cooking domestic boar and the smell while cooking is enough to make you leave before it's time to taste it.

ChrisinMO · Apr 20, 2009

The boar in question is our herd boar and I don't have any intention to get rid of him anytime in the next year or two. I just hate the idea of wasting meat or selling for basically giveaway prices. Of course if there is no way around it, then I guess it is just a cost of doing business.

Christopher

Anonymous-0 · Apr 20, 2009

Some years ago, a buddy and I castrated 4 large boars by getting them very drunk on rotgut vodka first. It worked, but was sure not easy...I would never allow a boar pig to grow very big before he got his little operation again.

I would guess the largest boar was about 450lbs, and they are incredibly strong, even when they are falling down drunk. We also tied them up with heavy wire before we began the work.

All 4 boars survived the surgery, and after a couple of more months feeding them, they all tasted real good. Those were the largest pork chops I have ever seen. But feeding them so long, we didn't come out at all on that pork, even when the half grown boars were given to us for free.

Live and learn: There is a reason that most boars get made into barrows at a very young age--it is a HECK of a lot easier. Good luck with what you have now, but never let it happen again, if you can avoid it.

JMS/.MN · Apr 20, 2009

I remember helping Dad do one in the late 50s- literally hog-tied, and hung with a wire stretcher from the ceiling of the lean-to behind the granary. Only way to secure him. Have no idea of recovery time, but he (it) didn"t die from it.

RBnSC · Apr 20, 2009

Dad loved to do that I think he would have made a great surgeon. I remember one year when it was time to do that we had the pigs in the ketch pen. Dad said one of them looked a little wild lets get him first. When we turned him loose, off he went, broke the top board of the pen as he went over, right on across the pasture over the back fence and into the swamp. We didn't see him again until around Christmas when our Uncle shot him when he was back there hunting. He was huge and it was cold, great day for a hog killing.
Ron

buickanddeere · Apr 20, 2009

Just butcher and grind them up into sausage. That boar meat makes summer sausage only a little extra spice.

4010 puller · Apr 20, 2009

Is there any way to get a tranquilizer to make these jobs easier? castrating a boar, catching a wild horse, working a wild bull. It seems this could be so much easier on the farmer and the animal.

greygoat · Apr 20, 2009

It seems like everyone is advocating, "getting
him down, tieing him up, and castorating him",
but wouldn't it be better to have a vet put him
out, or asleep, when doing this.
Why does man do this to animals without pain
relief?............. just asking the question
to see the forums answers. To me PETA means,
"People Eating Tastey Animals"

dhermesc · Apr 20, 2009

What's "the boar taste"?

If this animal is old enough to have been breeding you're wasting your time and you'll probably kill him in the process.

Due to age the meat is going to be tough (no matter what "presurgery" you do) and most will be made into sausage anyway - just kill a young butcher hog at the same time and mix the meat as it goes through the grinder.

shawnspeed3 · Apr 20, 2009

you don't have to cut him to rid him of any "boar taint"...You will have to separate him from all the females,and smaller ,breeding age males. You will also have to supply him a diet high in roughage and water , aproximately 1 month prior to butchering. The Amish in my area do this regularly , as well as myself, and have had no instance of boar taint, altho I was skeptical at first. they also say red pigs are more prone to boar taint , as mine are durocs that worried me even more, but i have had no problems with the 3 I have done so far. Their is a yahoo pastured pigs groop that this subject comes up quite often on and there is alot of good info on the subject....Good luck , Shawn

O/T: Castrating a boar

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