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Cattle slaughter line

Halal cattle slaughtering machine with deboning and cutting machine for cattle slaughterhouse

US$92,000

1-1 set

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Capacity options: - Small: 50 cows per day - Medium: 500 cows per day - Large: 1000 cows per day.
Slaughter Type: 380V/220V (Standard) | Customized.
Control system: PLC control or independent control.
Payment term: wire transfer, letter of credit, trade assurance.
Production cycle: 35-65 days after payment (slaughter line).
Core features: 1. Amazing slaughtering and lifting, 3. Aging and cutting, functions at a glance, 1. Advanced design and technology, 2. High quality assurance, 3. Long service life.
First, specialized equipment is used to electroshock or tap the cattle to render them unconscious and reduce the pain. Then slaughter and bleed to ensure complete blood drainage to prevent blood residue from affecting the meat quality. Finally, the cattle body is lifted onto the conveyor track through a lifting device to facilitate subsequent skinning and other processes. The entire process must strictly follow animal welfare standards and health regulations.
2. Chicken carcass depilation and transportation This stage mainly removes the epidermis of cattle and achieves orderly transportation of carcasses. First, the epidermis is peeled off from the cow's neck or legs, either mechanically or with manual assistance. During this process, damage to subcutaneous fat and muscle tissue should be avoided to ensure the integrity of the carcass. After skinning, the carcass surface is first cleaned to remove residual hair and impurities. Then, the clean carcass is fixed on special conveying equipment and smoothly transported to the next processing area to ensure the continuity and efficiency of the production process.
The skinned cow carcass needs to be placed in an aging workshop with constant temperature and humidity, and left to stand in an environment of 0-4 degrees Celsius. ℃ 12-24 hours through natural fermentation, the lactic acid in the meat is converted and decomposed to improve the tenderness and flavor of the meat. After the aging is completed, the cutting stage is entered. According to market demand and meat part standards, we use professional knives and equipment to precisely cut the entire carcass and divide it into different parts of meat, such as tenderloins, steaks, and rib eyes. At the same time, inedible parts such as bones and fascia are removed, and finally trimmed and graded to prepare for subsequent packaging and sales.

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