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AGR 376-Meat Processing Technology Beef Slaughter Procedures and Carcass Identification Dr. Stanley F. Kelley Fall 2000
Captive Bolt Stun Gun
Sticking severs Jugular Vein and Carotid Artery 3-3.5% of live wt. is lost as blood
Removal of head between the Atlas and Axis Vertebrae
Fore shank- removed between carpals and metacarpals Hind shank- removed between tarsal and metatarsals
Cattle are laid in a cradle for skinning
Weasand Rod- used to separate the weasand from the Trachea
Rodding the weasand
Weasand: (esophagus) is striated muscle Trachea- notice the cartilage rings
Weasand: is tied off to prevent rumen contents from contaminating the carcass
Sweet Bread: (Thymus Gland) located around the trachea and esophagus in the throat area
Bung Bunging: separates the rectum and colon from the pelvic cavity
Trachea Lungs Heart Pluck
Splitting the carcass down the vertebral column allows for more rapid chilling and easier handling
Can you identify the four vertebral regions?
The four vertebral regions Cervical Thoracic Lumbar Sacral
Washing the carcass to remove contamination
Pizzle Eye: Attachment site of penis
Gracilis Muscles Heifer: Bean-shaped Steer: Diamond-shaped
Cod Fat is lobular… “looks like grapes”
Udder fat is smooth
Cod Fat vs. Udder Fat Cod Udder
Can you identify the sex of this carcass?
Gracilis muscle Aitch bone Udder Fat Heifer Carcass -Bean-shaped Gracilis muscle -Flat aitch bone -Udder fat
Can you identify the sex of this carcass?
Pizzle Eye Diamond shaped Gracilis muscle Curved Aitch Bone Lobular Cod Fat Steer Carcass -Diamond-shaped Gracilis muscle -Pizzle Eye -Cod Fat
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