| Slaughtering
:: Lamb |
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The lamb slaughtering process
comprises 5
main steps: [1] Stunning And Sticking;
[2] Removal of Fleece From
Legs And Breast; [3] Hanging And Full
Removal of Fleece; [4] Washing;
and [5] Evisceration.
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]
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[1] Stunning And Sticking
[top]
Once
the animals are unloaded,
they are guided
to a stunning area. Each
animal is then physically carried by a
slaughterman into the
slaughterhouse, and held
down on a stun
cradle.
While the animal is held
in place, a second
slaughterman retrieves a
set of electric
stunners,
holds them to the
animal's head, and
discharges a strong
electrical current that renders
the animal unconscious.
The slaughterman then sticks
the animal immediately. |
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Sticking
involves cutting through the
throat and severing the jugular
arteries. This is done to remove
blood from the flesh of the
carcass. 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.
[back]
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[2] Removal of Fleece From
Legs And Breast [top]
Once
sticking has been
carried out, the carcass
remains on the stun
cradle while its fleece
is removed
from its legs and
breast.
This helps the
slaughterman to later strip
the fleece once the
carcass is hung.
[back]
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[3] Hanging And Full
Removal of Fleece [top]
When
the fleece has been
loosened from the legs
and breast, the
slaughterman carries the
carcass from the stun
cradle and hangs
it in a vertical
position.
Another slaughterman now
carefully removes
the entire fleece
by pulling it away from
the sides and back of
the carcass.
The fleeces (skins) are then
stored for collection,
and are eventually exported to
tanneries - usually
based in Turkey or
Egypt.
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[back]
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[4] Washing
[top]
Once
the carcass is stripped
of its fleece, it is washed.
The purpose of washing
is to remove any
particles of wool that
may have been left on the
carcass.
As water is applied onto the carcass, it is removed
using a spatula
against the flesh, and
then drained off through the
floor of the
slaughterhouse.
[back]
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[5] Evisceration [top]
After
washing, the process of evisceration
takes place.
The slaughterman splits
the carcass and removes
the intestines and
stomach. These are
placed in containers for
safe
disposal
later.
Meanwhile, the heart,
liver, and lungs are
left hanging down from the
throttle (throat) for inspection by the
ever-present Meat
Hygiene Inspector.
[back]
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Once lambs have been
slaughtered, 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.
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