Abattoir Knowledge

The beef chilling is an very important link in the slaughter and processing of beef cattle. It is also an very important part of producing high-end beef.

The article shares the detailed introduction of cattle/cow abattoir slaughter line process 6: By-product Processing. It is optional processing which is depends on different countries’ actual situation.

The article shares the detailed introduction of cattle/cow abattoir slaughter line process 5-Synchronous Quarantine Inspection, including beef carcass, white viscera, red viscera, cattle head….

The article shares the detailed introduction of cattle/cow abattoir slaughter line process 4-carcass processing, including cattle head processing, white/red viscera/offal processing, carcass half splitting, etc…

You will have a fully understanding of the dehiding/skinning/peeling operation with cattle dehiding machine for a cattle/cow abattoir and slaughtering line by this article.

This article will introduce the Cattle/Cow Abattoir Slaughter Line Process 2: rail changing and pre-skinning/peeling in a cattle abattoir slaughter line.

This article will tell the Cattle/Cow Abattoir Slaughter Line Process 1: Killing & Bloodletting, including 3 methods to slaughter the cattle/cow in a cattle abattoir slaughter line.

For food safety purposes, many countries have management methods and rules about living cattle or cows being slaughtered by cattle slaughter line
equipment/machines. The article will introduce 5 key points to manage the holding pens (pre-slaughter area) for cattle/cow abattoir or slaughter house line