AGR 376-Meat Processing Technology

AGR 376-Meat Processing TechnologyBeef SlaughterProcedures and Carcass Identification

Captive Bolt Stun Gun

Stun site

Stun site

Sticking

Sticking seversJugular VeinandCarotid Artery3-3.5% of live wt.is lost as blood

Removal of headbetween the Atlas and AxisVertebrae

Atlas joint

Fore shank-removed betweencarpals and metacarpalsHind shank-removed betweentarsal and metatarsals

Cattle arelaid in a cradle forskinning

Weasand Rod-used to separatethe weasand fromthe Trachea

Rodding the weasand

Weasand:(esophagus)is striated muscleTrachea-notice thecartilage rings

Weasand:is tied off toprevent rumen contentsfrom contaminatingthe carcass

Sweet Bread:(Thymus Gland)located around thetrachea and esophagusin the throat area

BungBunging:separates the rectumand colon fromthe pelvic cavity

Evisceration

Removing viscera

TracheaLungsHeartPluck

Lungs

Heart

Trachea

Splitting the carcassdown thevertebral columnallows for morerapid chilling andeasier handling

Can you identifythe fourvertebral regions?

The fourvertebral regionsCervicalThoracicLumbarSacral

Washing the carcassto removecontamination

Pizzle Eye:Attachment site of penis

Gracilis MusclesHeifer:Bean-shapedSteer:Diamond-shaped

Cod Fat is lobularlooks like grapes

Udder fat issmooth

Cod Fat vs. Udder FatCodUdder

Can you identifythe sex ofthis carcass?

Gracilis muscleAitch boneUdder FatHeifer Carcass-Bean-shaped Gracilis muscle-Flat aitch bone-Udder fat

Can you identifythe sex ofthis carcass?

Pizzle EyeDiamond shapedGracilis muscle Curved AitchBoneLobular Cod FatSteer Carcass-Diamond-shaped Gracilis muscle-Pizzle Eye-Cod Fat