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Large Ruminant Slaughtering Guide

The document outlines the step-by-step procedures for slaughtering and fabricating large ruminants, including methods of stunning such as captive bolt and gunshot. It details various techniques for immobilizing animals and the subsequent steps in the slaughtering process, from bleeding to carcass inspection. Additionally, it provides Tagalog terms for different beef cuts and references a related document for further information.

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MELITO JR. CATAYLO
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47 views9 pages

Large Ruminant Slaughtering Guide

The document outlines the step-by-step procedures for slaughtering and fabricating large ruminants, including methods of stunning such as captive bolt and gunshot. It details various techniques for immobilizing animals and the subsequent steps in the slaughtering process, from bleeding to carcass inspection. Additionally, it provides Tagalog terms for different beef cuts and references a related document for further information.

Uploaded by

MELITO JR. CATAYLO
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

SLAUGHTERING AND

FABRICATION LARGE RUMINANTS

Prepared by : Melito B. Cataylo, Jr. Lic. Agri./ Meat Inspector III


Step by Step Procedures
1. Lairaging
2. Stunning
Percussion Stunning- this method produces a physical
shock to the brain. This includes the following:
A. Captive Bolt- works on the principle of a gun and fires
back cartridge and it propels a short bolt (metal rod)
from the barrel.
B. Gun Shot- used in fractious animal that are difficult to
handle, the animal should be accurately shot while
standing or lying on soft ground.
Captive Bolt
Stunner in cattle 22 Caliber long rifle
Other Stunning Methods
Use of Sledge Hammer. A blow with the hammer requires a
skilled operator. This method is prone to a high failure rate
and should be replaced wherever possible by one of the
above mentioned stunning methods.
Use of a pointed knife called “matador” “puntilla” or
Spanish pike”. The knife is used to severe the spinal cord
through the space (Foramen magnum) between the skull
and neck position of the backbone.
Severing the Achilles’ Tendon. This practice can in
particular in camel slaughter houses. The animal is
immobilized by bending the joints of the fore and hind legs
tying thin wires around. This forces the animal into a painful
sitting position.
Puntilla Knife
Sledge Hammer
Slaughter camel restrained after cutting
Achilles tendon

A camel dragging its hind legs


after cutting Achilles tendons
3. Shackling or Hoisting
4. Bleeding/ Sticking
5. Removal of Legs
6. Partial Flaying
7. Removal of Head and tail
8. Final Flaying
9. Brisket Cutting
10. Evisceration
11. Post Mortem Inspection
12. Head and Offal Cleaning
13. Splitting
14. Quartering
15. Carcass Inspection
16. Branding
17. Weighing
18. Dispatching
Fabrication of Beef Carcass
Tagalog Terms for Beef Carcass
1. Chuck – Paypay
2. Plate – Shank
3. Brisket – Punta y pecho
4. Flank – Kampto

See. PNS Beef Cuts


http://
[Link]/attachments/article/871/PNS-BAF
PS%[Link]

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