Step by step procedure of

slaughtering animal
(Cattle, Pig & Lamb)
 Cattle
 STUNNING
 The cattle are first identified and selected based
on their age, weight, and quality. They are then
moved to the slaughterhouse and place in a
holding pen until they are ready to be
slaughtered. Before slaughtering, the cattle
stunned using a captive bolt pistol, which
delivers a high-pressure bolt into the animal’s
head to render it unconscious.
 The cattle’s head is then restrained using a
headgate or head bale device t prevent it from
moving or struggling during the slaughtering
process
 BLEEDING
When the animal is fallen down, make an incision over the point of the brisket
towards the jaws. Insert the knife in front of the brisket at a 45 degree angle and severe
the jugular vein and the carotid arteries and bleed the animal thoroughly.

 HEADING
Cut the head at the atlanto-occipital joint. This is done by twisting the head
after the skin and muscles shall have been cut

 FLAYING OR SKINNING
This is the removal of the skin except those of the feet. Removed the fore and the hind-
shanks of the knee and hock joints respectively
 EVISCERATION OR THE REMOVAL OF THE VISCERA
Cut though the pelvic bone to the abdominal region down to the breast bone and
remove the visceral organs. Avoid puncturing the intestines and the stomach.
Separate the edible to inedible parts of the entrails.

 INSPECTION
Insect the carcass and the viscera for lesion of zoonotic diseases or those
transferrable to human being.

 SPLITTING THE CARCASS

Insert the gambrel of the hocks and hoist the carcass. The carcass is then halved
by cutting through the middle of the vertebral column.
 TRIMMING, WASHING AND SHROULDING THE CARCASS
Trim the skirt or diaphragm, thoroughly wash and scrub with brush to remove
any blood clot sticking to the carcass. Hang the clean carcass on the hanging
rail to drip. Pin cloth previously soak with warm water on the side of the
carcass to avoid blood, smoothen the external fat covering, and cause fat to
appear white.

 CHILLING THE CARCASS

Chill carcass at a temperature 34 degree Fahrenheit for at least 48 hours
to firm up the meat for easier fabrication, prevents souring of joints, and improved
tenderness as well as flavour of the meat.
 PIG
 Ante mortem inspection
Conducted by a qualified meat inspector to determine whether the
animal is fit for slaughter.

 Stunning
Rendering the animal unconscious without killing them to make the
restraining easy and sticking humane.
 Sticking
Withdrawing blood from the carcass; cautioned not to pierce the heart
that may cause instant death of the animal and will prevent thoroughly
bleeding; efficiently cutting the carotid artery or the jugular vein not later than 3-
5 minutes after stunning.
 SCALDING
The temperature of the water in the scalding tub or vat should be from
142-145 degree Fahrenheit with the use of dehairing machine. The scalding time
should not also be prolong because over scalding will not only cause difficulty in
scrapping due to setting or hair, but will also result in cooking of the surface of
the skin and can cause rough and undesirable appearance.

 SCRAPING
In case dehairing machine is used, it should be inspected from time to time to make
certain that all scraper blades are in good shape. Always clean the head and the feet
first after scalding because they are the hardest to clean when they cool.
 CLEANING THE CARCASS
Loose hair should be removed by washing by the water. In order to have the skin
cleaned, rub it with a piece of muslin or brush soak in weak solution of lye.

 CUTTING THE HEAD

The cut should be made just the base of the skull leaving the crown meat and jowl
on the carcass. The cheek should be cut on both sides just to clear the eyes.

 REMOVING THE ENTRAILS

Before the removal of the visceral organs, the body cavities should be first opened.
 INSPECTION OF THE CARCASS
After the removal of the visceral organs the masseter muscle is inspected for
cysticerus. The lymph glands including the neck, the inguinal region and the
visceral organs, are thoroughly inspected for the presence of lesions of
diseases transmissible to man.

 HAM FACING
From the inner aspects of the of the ham the skin is carefully removed, about
the hands breadth above the hock joint; the cuts which include the fats should
the be smooth and circular.

SPLITTING OF THE CARCASS

The hog should be divided through the center of the back bone into halves; this can be
done easily with the use of a wide blade chopper.
 HANDLING THE BY-PRODUCTS
The heads, after having been cleaned, is skinned; the tongue is taken out. The
check meat is cut off; the jaws are pulled; the brain is removed from the skull;
and the snout, lips and ears separated from the face pieces.

 WEIGHING THE CARCASS

Weighing is necessary to compute the percentage of dressed yield based on
the live weight.

 HANDLING OF THE DRESSED MEAT

As soon as the body temperature disappears, the carcass is run
directly into chill room or refrigerator. Carcasses that are to be cut after
24 to 48 hours should be kept at a temperature of 28 degree
Fahrenheit, and 72 hours, the cooler should have a temperature of 38
degree Fahrenheit.

lamb
Lay the lamb down on his side, tie all of his feet together, speak gently so he is
not startled and quickly slice the jugular vein, so that the blood starts to drain
and the lamb will soon pass out. After the lamb has died, you can remove the
head and set it aside

 Cut and pull back the skin around the hock of

both back legs.
 Cut a slit in the connective tissue of the hock and tie a small rope or
twine through each hock.

 Now you can hang the entire body of the lamb

upside down by his hocks. Before you start cutting
off the skin,
 Go down to the neck, locate the esophagus tube and pull it
tight.

 Using a sharp knife scrape the slippery

membrane off of the esophagus
 Tie the esophagus into a tight knot This will prevent any
digestive juices from the rumen leaking out and tainting
your meat.

 Now, using your knife, work your way down skinning the
lamb. You’ll gently slice between the skin and fat and pull as
you go down
 Now, using your knife, work your way down skinning the lamb You’ll gently
slice between the skin and fat and pull as you go down

 Slice down the belly of the lamb allowing the entrails

and organs to spill out.
 In the back of the lamb, you’ll need to detach the connective tissue
around the end point of the intestine so it can fall out through the front.

 After the insides have all spilled out, now you can rinse
the carcass off with water, getting rid of any fur