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- 12 Sections
- 93 Lessons
- 10 Weeks
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- Chapter 1INTRODUCTION OF BEEF BUTCHERY5
- Chapter 2INTRODUCTION TO DIFFERENT SECTIONS OF A SLAUGHTER HOUSE OR AN ABATTOIR5
- Chapter 3CATTLE SLAUGHTER IN MODERN ABATTOIRS34
- 3.1Overview
- 3.2Introduction
- 3.3Cattle Receiving
- 3.4Holding at Lairage and Ante-Mortem Inspection
- 3.5Stunning
- 3.6Ex- Sanguination (Sticking/Bleeding)
- 3.7Shacking and Hoisting
- 3.8Hide Washing
- 3.9Electrical Stimulation
- 3.10Removal of Foot and Shank
- 3.11Leg Steam Vacuuming/ Blow- Off
- 3.12Free Leg Hang-Off (Transfer to Trolley)
- 3.13Second Leg Hang-Off
- 3.14Fore Foot Removal
- 3.15Hide Removal
- 3.16Head Removal
- 3.17Tongue Removal
- 3.18Head and Tongue Washing
- 3.19Head and Tongue Inspection
- 3.20Steam Vacuuming Stations
- 3.21Pre-Evisceration Washing
- 3.22Tie and Separation of Weasand
- 3.23Bung Bagging, Tying and Separation
- 3.24Tail Removal
- 3.25Brisket Sawing
- 3.26Evisceration
- 3.27Spinal Cord Removal
- 3.28Final Trimming
- 3.29Final Post-Mortem Inspection
- 3.30Hot Fat Trimming and Measurement of Hot Carcass Weight
- 3.31Final Interventions
- 3.32Carcass Chilling, Primal Cutting and Packing
- 3.33Reference ( Image )
- 3.34Quiz 530 Minutes13 Questions
- Chapter 4MANUAL ON BUTCHERY TECHNIQUES : BASICS12
- 4.1Introduction to the Manual on Butchery Techniques: Basics
- 4.2Overview
- 4.3Sections :- 1
- 4.4Sections :- 2. Muscle and Carcass Structure
- 4.5Sections :- 3. Slaughterhouse (Abattoir) Structure and Sections
- 4.6Sections :- 4. Slaughter Procedures
- 4.7Sections :- 5. Carcass Cutting and Portioning
- 4.8Sections :- 6. Meat Processing and Preservation
- 4.9Sections :- 7. Food Hygiene and Worker Safety
- 4.10Sections :- 8. Muscle to Meat Conversion
- 4.11Conclusion
- 4.12Quiz 610 Minutes15 Questions
- Chapter 5MANUAL ON BUTCHERY TECHNIQUES: BASICS11
- 5.1Introduction to the Chapter
- 5.2Overview
- 5.3Module 1: Introduction to Butchery and Meat Terminology
- 5.4Module 2: Anatomy and Muscle Structure
- 5.5Module 3: Slaughterhouse Layout and Equipment
- 5.6Module 4: Slaughter and Dressing Operations
- 5.7Module 5: Carcass Cutting and Portioning
- 5.8Module 6: Cold Storage and Meat Preservation
- 5.9Module 7: Food Hygiene and Safety Practices
- 5.10Module 8: Review and Certification
- 5.11Quiz 710 Minutes13 Questions
- Chapter 6Basic Terminology for Cattle and Meat Classification5
- Chapter 7Classification of Meat by Animal Source.4
- Chapter 8Meat Components and Carcass Parts4
- Chapter 9Basic Anatomy and Connective Tissue6
- Chapter 10Personal Hygiene and Work Attire4
- Chapter 11Sections of an Abattoir7
- Chapter 12Pre-Slaughter Section8
Head Removal
The head is removed at the juncture between the atlas vertebra and the occipital condyles (occipito-atlantal joint) of the skull. Following removal, the oral and sinus cavities of the head are flushed with water to remove debris. Each head must be tagged and identified so that the carcass and the head can be reunited for further inspection if necessary
- Address: INDIA
- Hours: Mon-Fri 9:00AM - 5:00PM
- Phone: +97433455629
- Email: info@precisionbutchery.com
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