Camel / Cattle Line

Entering animal to slaughtering hall

The data information about the animal such as type and weight will be entered into a centralized data monitoring system.

The entrance from where the animals are entered is protected by high-velocity air curtain or heavy-duty plastic strips to avoid ingress of outside air.

For humane slaughtering, the animal is entered through the ramp or mechanical restrainer.


Halal Ritual Slaughtering

Upon entering the Cattle into the enclosure the box would restrain the animal and the cattle box turns 90˚, positioning the neck towards Qubla (Makkah).

While in case of camel box, it restrains the animal in standing position, then the Butcher concludes the slaughtering process as per Islamic Law (Sharia).


Bleeding

Prior to proceeding for the processing of carcass, the facilities allow 2-3 minutes for vertical bleeding.


Leg and horn cutting

The front leg and the horn are cut using a hydraulic operated special cutter (FREUND - German Technology) while the carcass is hanging on the bleeding rail prior to transferring it to the processing rail.


Transfer from Bleeding to Processing Rail

Using a specially designed transferring system, the carcass is transferred from the bleeding rail to the processing.

A hydraulic operated cutting tool (FREUND- German Technology), cuts the hind legs.


Pre-Skinning

Using a sharp knife, the front and back end skin is prepared for the complete dehiding of the carcass at the next station.


Mechanical Dehiding

Using a specially designed steel skinning machine, the skin is removed.

The steel skinning machine has two pneumatic lifting platform either side to ensure a proper and fast dehiding of the carcass with no damage to the hide.


Brisket Opening

The brisket is opened using an electric operated reciprocating saw (FREUND- German Technology).


Evisceration

With the help of a pneumatic operatic abdominal spreader, the process of emptying the internal organs of the Cattle/ Camel including stomach, red and white organs is carried out.

The removed by-products are collected to an undertray which will dispatch them by a pneumatic or manual conveying system to the stomach preparation room for further process.


Splitting

Using an electrically operated hand-held band saw machine (FREUND- German Technology), the carcass is vertically cut into two halves.

The veterinary doctor inspects the carcass with the support of an uplifted platform.


Quartering

With the support of an electric hoist, pneumatic movable platform and electrically operated reciprocating saw (FREUND- German Technology), the halved carcasses are cut into two pieces.


Dispatching/ Cold Store

The quartered and/or halved carcasses are to be stored at a temperature of +2 to +4 till dispatch.