Stop drinking water for 24 hours → weighing before the live cattle enter the slaughter workshop → shower → bring the cow into the crate → stun after fixing the bull's head → raise one hind leg of the cow to raise → assassinate → leach blood 5-6 min → electricity Stimulation → cutting forelimbs and horns / head pre-peeling → sealing anus → cutting hind limbs / changing rails → entering the automatic processing conveyor of the carcass once support legs → pre-peeling → mechanical smashing

The skin is transported to the skin temporary storage room by the air delivery system

→Cut the head/cleaning (the head of the cow is hung on the hook of the red internal organs/bullhead quarantine conveyor to be inspected)→Secondary leg/tie tube→opening the chest→take the white internal organs (enter the tray of the tray type white internal quarantine conveyor) test)

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Qualified white viscera enters the internal processing of white viscera

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The stomach contents are transported to the waste temporary storage room about 50 meters away from the workshop through the air delivery system.

→ Take red viscera (red viscera is hung on the hook of red viscera/bullhead quarantine conveyor for inspection)

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Qualified red viscera and bull's head are taken off the hook of the conveyor and cleaned and stored.

→ semi-divideding → carcass, red and white internal organs and the inspection of the bull's head → two-part repair →

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Unqualified carcass, red and white viscera, bull head pulled out of the slaughter workshop for high temperature treatment

Carcass weighing → shower → bipartite acid (temperature control between acid and acid: 0-4 ° C) → change quadrant →

Eviscerate → split → sort, weigh, pack, platter → freeze → boxing → refrigerate → sale