Cattle slaughter

Including the ever-increasing number of vegetarians, meat remains one of the staple foods for the majority of the population. It is necessary to slaughter cattle on production lines, to obtain beef on an industrial scale. Their production and design are carried out by the Ukrainian company Rozfood. It offers design and a full range of high-quality tools and fixtures at a competitive price. The company has its design office for creating lines and solving atypical tasks.

Cattle slaughter: stages

The technological process consists of the following steps:

• Keeping livestock just before being sent to the workshop.
• Races.
• Stunning and slaughter.
• Bleeding.
• Rimming-over and skinning.
• Cutting of the breastbone
• Removal of internal organs (gutting).
• Sawing into half carcasses.
• Stripping.
• Classification, weighing, branding.
• Cooling.

At the phase of stunning and slaughter, various technologies are used. Each of them has its slaughter equipment. The most common is the mechanical effect. A blow is applied to the forehead with a pneumatic or powder pistol. At the same time, it is done without bone fractures, so the meat is of higher quality and retains its fresh properties for 4-6 hours. The electric method involves electric shock through electrodes connected to the head. Everything is pretty simple here, and maximum bleeding is guaranteed. But there are some disadvantages (the animal can die, local hemorrhages appear, and the meat is tough and less stored) that can be avoided using high-voltage currents. The third option is to treat a cow in a gas chamber for about a minute with a high (more than 60%) CO2 content mixture. It is practiced mainly abroad, as this technology is the most humane.

Equipment for the cattle slaughterhouse

The modern slaughterhouse is organized on a modular basis. The slaughtering and butchering line consists of a box in which stunning is carried out, a specialized elevator system that helps to remove the skin from the carcass, and several platforms created to work with the carcass at different heights, rimming-over, gutting, and sawing the carcass. Here are applied:

• Rimming-over knives (may be circular, pneumatic)
• Saw for cutting the breastbone
• Carcass cutting saw for halving
• Liver and gut supply trays
• Industrial zones to perform all of the above operations at different heights

For the by-products processing on specialized lines, centrifuges, devices for degreasing, cutting machines for heads, mechanisms for removing hooves, pressing the belly, processing meat and bone parts, and viscera are used. Head cleaners and other systems are also used.

Slaughter equipment must meet several requirements. It is designed for heavy loads, as the cattle carcasses are really weighty. It has high reliability and a significant resource, otherwise, it will not be possible to provide the necessary performance. And finally, as the operators work manually, it must be safe.