live cattle in slaughtering shed →feed deprivation for 24 hours →weighing → shower → stun the cattle with head fixed → lift by tying one hind leg → bloodletting → blood draining for 5-6 mins → electrical stimulation → cut forelegs and horns / head pre-dehiding → seal the anus →cut hind leg / change rail → stretch legs after entering the carcass automatic processing conveyor → pre-stripping →machinery mechanical peeling→cattle held in temporary storage room→

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→ Cut the head / cleaning → second time leg stretching / tie esophagus →cut apart chest → take white viscera

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qualified white visceral into the processing room

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Stomach residue were transported to waste temporary storage room through pneumatic conveying system

→ Take red viscera →

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qualified red viscera and cattle head put in storage after cleaning

→ split the carcass in half→inspection → carcass trimming→

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Unqualified carcass, red/white viscera, head processed under high temperature

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Carcass weighing → washing →acid discharge (0-4 ºC) → quarter the carcass →

Remove the bone → split → sorting, weighing, packing → freezing → packing →refrigeration → for sale

Cattle Slaughtering processing Main Equipments