RUMINANT SLAUGHTERING 

            In continuation of our slaughter visit in Trece Martirez, we also observed the proper slaughtering of ruminants animals. And these are the proper methods.

1.      LAIRAGING.  The process of keeping the animals prior for slaughtering. This is also called as fasting area. Ruminants are fasted for about 12-24 hours.

2.      PITTING. Is the process of making the ruminant unconscious prior for slaughtering using fitting knife.

3.      HOISTING AND SHOWERING. Hoisting is the process of hanging the body of the ruminant. It is also done with showering in order to prevent the dirt to flow in the blood.

4.      BLEEDING. The process of removing the blood from the body of the animal.

5.      REMOVAL OF THE HEAD AND SHANK. The process of removing the legs and the head.

6.      FLAYING/SKINNING. The process of removing the hide and the skin of the ruminant.

7.      EVISCERATION. The process of removing the internal organs of the ruminant.

8.      SPLITTING. The process of cutting the body into two equal parts.

9.      TRIMMING. Removal of the fats inside of the slaughtered ruminant to remain the quality of meat.

10.  QUARTERING. It is the process of cutting the splitted body into half again. Totally, there are 4 equal parts of carcasses.

11.  WEIGHING. It is important to know the weight in order to know the dressing percentage.

12.  BRANDING. The mark or brand that was stamped on the body of the ruminants symbolizes that it has inspected and passed. This is done to prevent it from being smuggled.