In a cattle abattoir slaughter line, after the beef half carcasse chilling process, the subsequent step is beef carcass quartering. This process, which involves dividing the carcass into quarters, is optional and depends on the specific requirements and operational mode of the meat processing plant. Once the quarters are obtained, the next stage is deboning segmentation and packaging, which we will explore further in this article. (The Complete Cattle Slaughter Line Equipment List)
Beef Carcass Quartering Process:
1. Transfer of Matured Beef: The matured beef is pushed to the quartered carcass station, where the quartering procedure takes place.
2. Bisecting the Carcass: Using a quadrant saw, the middle section of the bisected body is cut off. This division results in two halves, each containing the front and back leg portions.
3. Rail Adjustment: In order to facilitate the subsequent steps, rail adjustments are made. The back leg part is lowered from a 3600mm rail to a 2400mm rail using a descending machine, while the front leg part is raised from a 1200mm rail to a 2400mm rail using a hoisting machine.
4. Quadrant Storage Room: A large-scale abattoir and meat processing plant typically includes a quadrant storage room. The quartered carcasses are positioned on rails that are set at a height of 2400mm above the ground within this storage area.
Deboning Segmentation and Packaging:
Once the beef carcass has been quartered, the process continues with deboning segmentation and packaging. This step involves separating the various cuts of meat from the bones and preparing them for packaging and further processing.
1. Deboning: Skilled workers use knives and other specialized tools to carefully remove the meat from the bones. This requires precision and expertise to ensure maximum yield and quality of the meat.
2. Segmentation: After deboning, the meat is segmented into different cuts based on consumer demand and market preferences. This includes separating the primal cuts, such as ribeye, tenderloin, sirloin, and chuck, as well as secondary cuts and trimmings.
3. Packaging: Once the meat has been segmented, it is packaged according to specific requirements. This may involve vacuum sealing, wrapping in butcher paper, or placing in trays for retail display. Proper packaging helps maintain the quality and freshness of the meat during storage and transportation.
4. Storage and Temperature Control: After the cut meat is vacuum packaged, put it in the freezing tray and push it to the freezing room (-30℃) for freezing or to the finished product cooling room (0-4℃) to keep it fresh. Pack the frozen product pallets and store them in the refrigerator (-18℃).
Temperature control of deboning and segmentation room: 10-15℃,
Temperature control of packaging room: below 10℃.
Conclusion:In a cattle abattoir slaughter line, beef carcass quartering and subsequent deboning segmentation and packaging are crucial steps in the meat processing chain. These processes ensure efficient utilization of the carcass and enable the production of various cuts of meat to meet consumer demand. Implementing proper techniques and adhering to industry standards in these processes is essential to maintain product quality, hygiene, and food safety throughout the production line.
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