| Slaughtering
:: Cattle |
If you
find this page informative,
why not click
here and recommend it to a
friend or colleague.
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.
[back]
|
[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.
|
[back]
|
[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. |
|
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.
[back]
|
[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.
[back] |
|
|
[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.
[back]
|
|
|
[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.
[back]
|
|
|
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.
|
|
