Ruminant Slaughtering

Ruminant Slaughtering

We went to AA (double A) slaughter house AA (double A) means that not the full automatic, mechanical high-tech. AAA (triple A) slaughtering house is a fully automatic slaughter house. We observed the slaughtering of ruminants like cattle. And it is under our subject Agsc6 agricultural science in slaughtering of animal one of the requirements to finish our subject. First the cattle are held in “lairaging area”. Lairaging is the process process of keeping the animals prior for slaughtering. This is also called as fasting area. Ruminants are fasted for about 12-24 hours. This is to enhance or for the meat’s quality and its taste. Then the cattle are placed in the stunning flat form this is where the cattle are killed by using the fitting knife. And it is called “pitting” it is the process of making the ruminant unconscious prior for slaughtering using fitting knife. And the pitting is done only in one shot for the animals not feel the pain. When the cattle is dead “hoisting” is done and this is the process of hanging the body of the ruminant. It is also done with showering in order to prevent the dirt to flow in the blood. Then the cattle’s body will go through the bleeding where the cattle’s blood is removed. Then after the bleeding is done the cattle’s head is removed and it is called “Removal of the head and Shank” then the tail is removed. When the head is removed the process of removing the hide and the skin is done and it is called flaying or skinning. The skin must not be damaged because it can also be sold in high price. Professional slaughterer is the only one who will perform the skinning. This is one of the most complicated stages of slaughtering the ruminants. Then splitting of the body is done the body is cut in two equal parts. Then the next stage is the removal of the fats inside of the slaughtered ruminant to remain the quality of meat and it is called tramming. Trimming must be done carefully to avoid the damage to the meat. Then the process of cutting the splitted body into half again. Totally, there are 4 equal parts of carcasses and it is called quartering. Then it is weighing is done It is important to know the weight in order to know the dressing percentage. Like in swine the branding is the last stage of slaughtering the animals. Mark or brand that was stamped on the body of the ruminants symbolizes that it has inspected and passed. This is done to prevent it from being smuggled. The by-products of the cattle are skin or hide and internal organs.