1. AGR 376-Meat Processing Technology
Beef Slaughter
Procedures and Carcass Identification
Dr. Stanley F. Kelley
Fall 2000

2. Captive Bolt
Stun Gun

3. Stun site

4. Stun site

5. Sticking

6. Sticking severs Jugular Vein and Carotid Artery 3-3.5% of live wt.
is lost as
blood
Sticking severs
Jugular Vein
and
Carotid Artery

7. Removal of head
between the
Atlas and Axis
Vertebrae

8. Atlas joint

9. carpals and metacarpals
Fore shank-
removed between
carpals and metacarpals
Hind shank-
removed between
tarsal and metatarsals

10. Cattle are
laid in a
cradle for
skinning

11. Weasand Rod-
used to separate
the weasand from
the Trachea

12. Rodding the weasand

13. Weasand:
(esophagus)
is striated muscle
Trachea-
notice the
cartilage rings

14. prevent rumen contents
Weasand:
is tied off to
prevent rumen contents
from contaminating
the carcass

15. Sweet Bread:
(Thymus Gland)
located around the
trachea and esophagus
in the throat area

16. Bung
Bunging:
separates the rectum
and colon from
the pelvic cavity

17. Evisceration

18. Removing viscera

20. Trachea
Lungs
Heart
Pluck

21. Lungs

22. Heart

23. Trachea

24. Splitting the carcass
down the
vertebral column
allows for more
rapid chilling and
easier handling

26. Can you identify
the four
vertebral regions?

27. The four
vertebral regions
Sacral
Lumbar
Thoracic
Cervical

28. Washing the carcass
to remove
contamination

29. Attachment site of penis
Pizzle Eye:
Attachment site of penis

30. Gracilis Muscles
Heifer:
Bean-shaped
Steer:
Diamond-shaped

31. Cod Fat is lobular…
“looks like grapes”

32. Udder fat is
smooth

33. Cod Fat vs. Udder Fat
Cod
Udder

34. Can you identify
the sex of
this carcass?

35. -Bean-shaped Gracilis muscle
Aitch bone
Heifer Carcass
-Bean-shaped Gracilis muscle
-Flat aitch bone
-Udder fat
Udder Fat

36. Can you identify
the sex of
this carcass?

37. -Diamond-shaped Gracilis muscle
Steer Carcass
-Diamond-shaped Gracilis muscle
-Pizzle Eye
-Cod Fat
Diamond shaped
Gracilis muscle
Pizzle Eye
Curved Aitch
Bone
Lobular Cod Fat