Slaughtering services

Millions of feet walk on our products everyday, yet they keep looking good for years. Milliken carpets are currently enhancing establishments such as:. Ms Flora Lee, Managing Director. Mr Ronnie Zee, Project Director. Ms Alva Lee, Sales Director. Ms Ann Cheng, Account Manager. We are also in the business of offering third-party slaughtering services to fresh chicken distributors who do not own slaughtering facilities. This means that our customers can be assured that all chickens processed by us are subject to the most stringent quality and food safety checks and control.

Our slaughterhouse has also been certified by MUIS as being compliant with Syariah requirements for halal slaughtering of chickens. In addition, our halal chicken products bear the exclusive endorsement of PERGAS Co-operative, recognising that our slaughtering process complies with Islamic laws and practices.

Download Advertisement. A comprehensive directory of companies in the agri-business-farming and fishing, fresh food trading in Singapore. Supported Exhibition s. Company Details.Back to Table of Contents. Click on the sections below to view the topics that they cover. There is a very important exemption from federal inspection for livestock producers that market freezer lamb, beef, goat, and hog. The meat and byproducts cannot be sold. In New York, it is assumed that a person owns an animal when they purchase it.

Thus, a customer can purchase a lamb, goat, steer or hog from a farm or live animal market, take ownership of it, and either slaughter it themselves or arrange for slaughter and processing through a custom slaughterhouse.

The customer does not have to pick out the animal himself or herself.

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The farm owner or custom slaughterhouse operator may act as an agent for the owner and arrange transportation of the animals or carcasses. Halves or quarters may be priced by the pound, although their actual weight will not be determined until the animal is slaughtered. The weight of the animal or a portion thereof, must be determined on a certified scale if the animal is sold by weight.

If a certified scale is not available, then the animal can only be sold by the head or portion. Cutting orders must be directed by the owner of the animal. The animal must be identified throughout the slaughter and processing operation as belonging to that particular customer. The custom slaughterhouse and any agents for the owner are required to have the name and contact information of the customer.

Although there is no official inspection of the live animal or carcass, all animals slaughtered under custom exemption must be unadulterated i. Farmers can advertise that they offer freezer meat for sale, but must have an agreement that shows that the animal or the portions were sold in advance of slaughter. As in several other states,New YorkStateofficials interpret the custom exemption to allow a farmer to pre-sell portions of the live animal.

Mobile Slaughter and Processing

This interpretation allows the farmer to sell halves or quarters of a market animal prior to slaughtering between a given number of individuals. If halves or quarters are sold prior to slaughter, the new owners can agree to send that animal to custom slaughter, but only if all agree that the meat will be used for their own personal consumption.

Cutting instructions should be provided for each owner. In some cases,New Yorkcustom slaughterhouse owners will allow customers to slaughter their own animals and bring the carcass in for further processing.

Many custom slaughterhouse operators prefer to come directly to the farm to slaughter swine and cattle. The operator will then transport the carcasses in as sanitary a manner as practical to their custom meat plant for further processing.

It is important to note that some states take a strict interpretation of the custom exemption and consider the owner of the animal to only be the person who actually raised it. For more information on selling live slaughter animals on and off the farm, see the later chapter on marketing. The exception to this is in cases where the animal is not successfully killed and the farmer must intercede to prevent animal suffering.

A sanitary 3-sided shed with a drain to an approved sanitary system has been required by some inspectors, though it is not required. Substantial liability insurance may also be advised.Back to Table of Contents. Click on the sections below to view the topics that they cover.

slaughtering services

Farmers need ready access to good quality slaughter and processing facilities in order to direct market meat and poultry products from their animals. Many regions of New York do not have sufficient facilities to meet the needs of local farmers, particularly during busy times of the year. New stationary plants are very expensive to build.

Mobile plants are less expensive and may help fill the void. The initial investment in a mobile facility can be shared by several businesses or a cooperative, in order to better attract capital and spread operating costs. The owners will need to determine whether the mobile unit can service enough animals to make it worth the investment.

Reliable estimates of the actual demand in the probable service area and of the daily volume of animals the plant can efficiently handle are necessary to make this determination.

slaughtering services

One of the largest areas of growth in on-farm processing and sales has been in the production of pastured poultry. Pastured poultry is a production model where broiler chickens are raised predominantly on pasture in some form of movable structure. Due to the relatively small numbers of birds per farm and the seasonality of this production system, it can be difficult to find poultry processors to handle these birds.

Additionally, almost all USDA poultry plants in New York are operated by private packers who do not slaughter or process birds for other farmers regardless of the season or volume. These units are basically open trailers with poultry processing equipment mounted onto them. The operational concept is similar to that of an individual going to an equipment rental store and renting whatever equipment was needed to do the particular job on the farm.

The trailers can be pulled by small pickup trucks either belonging to the poultry farm or the actual owner of the unit — which is often a non-profit agency providing services to farmers. Rental prices are based on the volume of birds to be processed or on a per bird price. In addition, there is usually a transportation fee depending on the distance the unit has to travel between the farm and its storage area.

The units are usually intended to assist first year poultry producers with processing while they save up money to invest in their own stationary processing equipment and become proficient at safe and sanitary slaughtering and processing procedures.

Participating farmers usually go through a training program on sanitary poultry slaughtering and processing. Many inexperienced processors will assist an experienced farmer operating the unit before they are able to rent the unit for use on their own farms. The unit was made by stripping a camper trailer to its frame, welding expanded metal to the frame and reinforcing it with additional angle iron.

The processing components were then attached. These components included 5 poultry crates for containing live birds, 5 poultry kill cones to ensure correct bleeding, a propane fired scalder capable of handling 3 to 4 birds at a timea 3 to 4 bird barrel-type feather picker, a stainless steel evisceration table, chill tanks for processed birds, knives and scales.

A foot long tarp was included to provide shade and protection from the elements. There were also hookups for volt electricity and water. A series of educational resources for use in training small poultry processors using mobile units is available from Cornell Cooperative Extension of Allegany County. Mobile units are allowed for custom processing of poultry under the same limitations as any other custom transaction, i.

The units are often fully enclosed trailers with similar design and equipment to stationary 5-A poultry plants. One such mobile unit, recently approved in New York and scheduled to operate in the Hudson Valley region, is owned by Wildcraft Farms. He estimates that it would take 6 to 8 people to process chickens per day — with most farms only being able to supply enough labor to process chickens per day.

The farms would supply the propane, electricity, and potable water for the unit on-site and their own air compressor for operating the onboard dunker-scalder. Farms would need a level pad to park the unit and sufficient driveway clearance for an 8.

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The unit was made by retrofitting a new 2-car transport trailer with steel rather than aluminum walls. The unit is outfitted with a shackle system, killing tunnel, dunker-scalder, picker, hand wash sink, double sink, evisceration table, quality assurance table, bagging table and two chill tanks on wheels. Additional equipment includes an on-demand hot water heater, pressure pump, space heaters, and air conditioner.A premium membership for higher-level suppliers.

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From this point the carcass moved to the chillers and for further processing at the deboning area. The livestock abattoir slaughter facilities international shipment. The livestock abattoir slaughter facilities periodic inspection. Customer: What is the Warranty for the Slaughterhouse machinery9 Clockly : For the machinery,we have 1 years warranty.

Customer: Will you charge for the consultancy9 Clockly : No, answers about the slaughterhouse project are free. Customer: Do you also provide the waste water treatment system9 Clockly : Yes, we provide the related equipments as per the water usage capacity. Slaughter platform of cattle butchery Top quality slaughtering machine.

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Customer: Is there cheap shipping cost to import to our country9 Clockly : All of the slaughterhouse equipment loading container by EME worker in the factory. Chinese wholesale suppliers Experienced cattle horse slaughter equipment platform.

Cattle slaughtering equipment-Double column lifting platform. Poultry slaughterhouse chicken processing chicken feathers water separator machine platform. Gram KG IP68 stainless steel waterproof industrial platform weighing scale. Pre-scalding machine Stainless steel made supporting legs and machine body Stainless steel made water tank High pressure water pump with power of 5.

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Cow farming machine slaughterhouse equipment catlle slaughter Fixed platform. About product and suppliers: slaughtering platform products are offered for sale by suppliers on Alibaba. A wide variety of slaughtering platform options are available to you, There are suppliers who sells slaughtering platform on Alibaba.

Related Search: cattle slaughter lines slaughtering process of cattle slaughter of buffalo slaughter process of cattle china slaughter equipment line cattle sheep halal slaughter cattle slaughter line killing box hala donkey skinning machine slaughter line for donkey halal donkey slaughter equipment cattle slaughtering machine stop halal slaughter halal cattle slaughtering equipments ce iso sheep slaughter line cattle cow slaughtering line equipment china buffalo- veal black face mask amazon personal protective equipment hard hat.The slaughter of livestock involves three distinct stages: preslaughter handling, stunning, and slaughtering.

In the United States the humane treatment of animals during each of these stages is required by the Humane Slaughter Act. Preslaughter handling is a major concern to the livestock industry, especially the pork industry.

Stress applied to livestock before slaughter can lead to undesirable effects on the meat produced from these animals, including both PSE and DFD see Postmortem quality problems.

slaughtering services

Preslaughter stress can be reduced by preventing the mixing of different groups of animals, by keeping livestock cool with adequate ventilation, and by avoiding overcrowding. Before slaughter, animals should be allowed access to water but held off feed for 12 to 24 hours to assure complete bleeding and ease of evisceration the removal of internal organs. As the slaughter process begins, livestock are restrained in a chute that limits physical movement of the animal.

Once restrained, the animal is stunned to ensure a humane end with no pain. Stunning also results in decreased stress of the animal and superior meat quality. The three most common methods of stunning are mechanical, electrical, and carbon dioxide CO 2 gas. The end result of each method is to render the animal unconscious. Mechanical stunning involves firing a bolt through the skull of the animal using a pneumatic device or pistol. Electrical stunning passes a current of electricity through the brain of the animal.

CO 2 stunning exposes the animal to a mixture of CO 2 gas, which acts as an anesthetic. After stunning, animals are usually suspended by a hind limb and moved down a conveyor line for the slaughter procedures.

They are typically bled a process called sticking or exsanguination by the insertion of a knife into the thoracic cavity and severance of the carotid artery and jugular vein. This method allows for maximal blood removal from the body. At this point in the process, the slaughtering procedures begin to differ by species. Hogs are usually stunned by electrical means or CO 2 gas.

Mechanical stunning is not generally used in hogs because it may cause serious quality problems in the meat, including blood splashing small, visible hemorrhages in the muscle tissue in the lean and PSE meat. Hogs are one of the few domesticated livestock animals in which the skin is left on the carcass after the slaughter process.

Therefore, after bleeding, the carcasses undergo an extensive cleaning procedure. The carcasses are then placed in a dehairing machine, which uses rubber paddles to remove the loosened hair. After dehairing, the carcasses are suspended from a rail with hooks placed through the gambrel tendons on the hind limbs, and any residual hair is shaved and singed off the skin. In whole hog sausage production all the skeletal meat is trimmed off the carcass, and therefore the carcass is routinely skinned following exsanguination.

After cleaning and dehairing, heads are removed and carcasses are opened by a straight cut in the centre of the belly to remove the viscera the digestive system including liver, stomach, bladder, and intestines and the reproductive organspluck thoracic contents including heart and lungskidneys, and associated fat called leaf fat. The intestines are washed and cleaned to serve as natural casings for sausage products.

These animals are usually stunned mechanically, but some sheep slaughter facilities also use electrical stunning. The feet are removed from the carcasses before they are suspended by the Achilles tendon of a hind leg for exsanguination. The hides cattle and calves or pelts sheep are usually preserved by salting so that they can be tanned for leather products. Heads are removed at the first cervical vertebra, called the atlas joint.

Evisceration and splitting are similar to hog procedures, except that kidney, pelvic, and heart fat are typically left in beef carcasses for grading. Carcasses are then placed in a cooler for 24 hours often 48 hours for beef prior to fabrication into meat cuts. Meat processing. Article Media. Info Print Print. Table Of Contents. Submit Feedback.Animals are slaughtered in one of the two slaughtering lines within the abattoir, according to a pre-established weekly schedule. Slaughter is carried out in a humane manner in line with international animal welfare standards.

The Public Abattoir adopts a two-step process, whereby the animal is first rendered unconscious and consequently not sensitive to pain. Bovines, small ruminants and equines are stunned using a captive bolt. Swine is stunned through asphyxiation, using Carbon Dioxide. Animals are slaughtered whilst unconscious. Following slaughter, carcasses are dressed in line with international veterinary standards and EU regulations.

Hence, the carcase is split into two and the offals are removed. Article 13 of that regulation establishes that bovine carcases shall be presented without the removal of external fat, the neck being cut in accordance with veterinary requirements and without: Kidneys and kidney fat; Pelvic fat; Thin skirt; Thick skirt; Tail; Spinal cord; Cod fat; Fat on the inside of topside; Jugular vein and the adjacent fat.

The removal of external fat mandatorily involves only the partial removal of external fat: from the haunch, the sirloin and the middle ribs; from the point end of brisket, the outer ano-genital area and the tail; and from the topside. In order to ensure suitability for human consumption, samples are taken from each carcass for additional testing at the National Veterinary Laboratory whilst a veterinarian carries out a post-mortem inspection, on each head.

Carcasses are also classified in line with EU regulations. The Public Abattoir also provides the services of halal slaughter for animals slaughtered for consumption by the local Muslim community. Such slaughter is carried out by a trained Muslim butcher in line with European and national hygiene and animal welfare regulations. A note confirming that a particular animal was slaughtered in line with halal practices may be issued upon request.

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Organisational Structure. Abattoir Services. Slaughtering Services. Slaughtering Schedule. Cutting and Deboning Services. Training for Slaughterhouse Butchers. Assistance to education establishments.

Hygiene Standards.Nikki Jarman. It strikes me as a little odd that home slaughter of livestock for domestic consumption can be such an emotive subject amongst smallholders. After all, people put so much effort into giving their animals the best care and attention, a stress free and natural life, and everyone loves to extol the environmental benefits of home produced food due to its low food miles etc… and then what do they do?

The average smallholder probably finds it a bit worrying too, and this sentiment will communicate through to the animal and exacerbate an already tense situation.

In this way we really do know what we eat, how it lived, and how it died, and we can tuck into our Sunday roast with a clean conscience. The whole process is surprisingly easy, and wholesome, and connects us with our food in a way that very few people get the opportunity to experience nowadays. As with everything, there are rules and regulations that you need to abide to or bend. Most of these — quite rightly — relate to the welfare of the animal at the time of slaughter. Therefore you must not cause or permit to be caused any avoidable excitement, pain or suffering.

Neither must you slaughter or permit to be slaughtered any animal by a religious method, and you must ensure that all animals are stunned before slaughter. So far, so good! You cannot ask anyone else even a licensed slaughterman to kill and cut up an animal for you on your premises, even if it is only for home consumption.

You must do the job yourself. In Northern Ireland the law is a little more flexible, in that it states that it may be permissible to make use of an itinerant slaughterman, provided he only kills the animal and does not process it in any way. Once the animal is dead and dressed, there are limitations as to what you can do with it.

Except in certain cases poultry and rabbits, you cannot sell, barter, swap or give away any part of any home killed animal. Neither can you feed it to your guests. These need to be stained blue and disposed of in accordance with the legislation.

Unless this is carried out, the only person who would be able to consume any of the meat would be the person who owned and killed the animal. Even close family members would be excluded from partaking of the feast. Pigs are exempt from TSE regulations, so, of the larger species of farmed animal, these are in fact the easiest animals to deal with in accordance with the law. Having said all that, I know plenty of smallholding folk who regularly slaughter their own sheep and goats and occasionally cattle for home consumption, and none of them take the blind bit of notice of the TSE regulations.

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