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Monday 20 October 2014

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Slaughtering :: Cattle

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The cattle slaughtering process comprises 5 main steps: [1] Stunning; [2] Sticking And Removal of Head; [3] Transfer of Carcass to Pram; [4] Dressing; and [5] Inspection.

You are invited to learn more about each of these steps by viewing (or downloading) the videos below. To view a video, simply click its thumbnail to launch Windows Media Player. If you prefer to download a video to your PC, right-click its thumbnail, select "Save Target As..." from the resulting pop-up menu, and choose the folder on your PC where the video will be stored.

Note: Before viewing or downloading any of these videos, we politely ask you to read the warning below before proceeding. Thank you.

WARNING

These videos are provided for informational and educational purposes only, and are subject to copyright. The videos do not contain any sound, but do contain scenes which some may find distressing.

We advise that you check the age classifications stamped onto the video thumbnails before permitting young children to view or download the videos.

We also advise that you read our Terms of Use before viewing or downloading the videos. By clicking "I Agree" below, you indicate that you accept the terms of use, and that you do not hold Noel Chadwick Ltd liable - in any way whatsoever - for any distress or damages caused as a result of viewing or downloading the videos. Without your agreement, you will not be able to view or download any videos.

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[1] Stunning [top]
Once the animal has been unloaded and guided down the race into the stun box, the slaughterman prepares the captive bolt stun gun.

A captive bolt gun holds a steel bolt that is powered by either compressed air or a blank cartridge. The gun is placed gently on the middle of the animal's forehead and then fired. As a result, the steel bolt is driven into the animal's brain, causing instant loss of consciousness - without causing pain. After the shot is fired, the bolt retracts and is reset for the next animal.

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[2] Sticking And Removal of Head [top]
When the animal is stunned, it is released onto the bleeding area.

The slaughtermen now work quickly to stick the animal. Sticking is the process of removing blood from the carcass. It also makes sure that blood does not clot in the flesh.

Although the animal twitches during sticking, this involuntary movement is caused purely by the animal's nervous system. The animal is in fact dead and, therefore, feels no pain.
Sticking And Removal of Head
Windows Media
[00:01:40, 4.75 MB]

Show me the video

Then, the head is removed and inspected by a Meat Hygiene Inspector (who is present at all times) to check the glands for any sign of disease. Once inspected, the head is thrown away for collection later.

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[3] Transfer of Carcass to Pram [top]
Once the animal's head has been removed, the carcass is attached to a hoisting mechanism.

The carcass is then raised up from the bleeding area and then lowered gently onto a pram (i.e. a trolley).

Once resting on the pram, the carcass is ready to be dressed.

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Transfer of Carcass to Pram
Windows Media
[00:00:45, 2.15 MB]


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[4] Dressing [top]
The slaughtermen begin by removing the hide and the feet.

Once this is done, the last of the hide is removed, and evisceration takes place. Evisceration involves the removal of the stomach and vital organs.

When this has been completed, the carcass is then split down the backbone so that the spinal cord can be removed carefully. A side of beef is produced as a result.

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Dressing
Windows Media
[00:07:02, 19.9 MB]


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[5] Inspection [top]
The Meat Hygiene Inspector then performs a final inspection of the meat. In particular, he is looking for any kinds of contamination, disease, or infection.

Once the inspector is satisfied, and any doubt has been removed, he applies (stamps) a health mark to certify that the meat is fit for sale and human consumption.

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Inspection
Windows Media
[00:00:21, 1.01 MB]


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Once cattle have been slaughtered and dressed, their carcasses are removed from the slaughterhouse and hung in a refrigerated area to cool. Once cooled, they are then taken to the cutting room to be prepared for sale.

If you have any questions about the above videos, our about our abattoir in general, please do not hesitate to contact us - we will be happy to help.


Slaughtering Cattle

"Ours is one of a dwindling number of small, privately owned abattoirs. It is vital that these plants survive in order that farmers and butchers can continue to provide best quality, locally produced meat to their communities." [John Chadwick, Managing Director]


Note
: To watch these videos, you will need the latest versions of Microsoft's Windows Media Player.

Download the player (free of charge) now...

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(c) 2013 Noel Chadwick Ltd. All rights reserved.

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