Sheep & Goat Abattoir Process

1. Lairage

Upon arrival at the abattoir, goats and sheep are placed in lairage areas where they are given time to rest. This period helps reduce stress and allows the animals to calm down before the slaughter process begins. Proper lairage management includes providing water and ensuring the animals are not overcrowded.

2. Stunning

Stunning is the first step in the slaughter process and is crucial for ensuring the animals are rendered unconscious and insensible to pain. There are several methods used for stunning:

• Mechanical Stunning: This involves using a captive bolt pistol to deliver a forceful blow to the animal’s head, causing immediate unconsciousness.
• Electrical Stunning: An electric current is passed through the animal’s brain, rendering it unconscious.

3. Bleeding (Exsanguination)

After stunning, the animals are hung by their hind legs, and the bleeding process begins. A knife is used to sever the carotid artery and jugular vein, allowing the blood to drain out. This step is essential for ensuring the meat is free from blood, which can affect its quality and shelf life.

4. Skinning

Once the animal has been bled, the next step is skinning. The carcass is placed on a cradle or suspended on a rail, and the skin is carefully removed. This process involves making precise cuts to avoid damaging the underlying meat. Mechanical skinners or hide pullers are often used to facilitate this process.

5. Evisceration

Evisceration involves the removal of internal organs from the carcass. This step must be performed with great care to prevent contamination of the meat. The stomach, intestines, liver, heart, and other organs are removed and inspected for any signs of disease or abnormalities.

6. Splitting and Washing

After evisceration, the carcass is split into halves or quarters, depending on the size and requirements of the processing facility. The carcass is then thoroughly washed to remove any remaining blood, dirt, or contaminants. This step is crucial for maintaining hygiene and ensuring the meat is safe for consumption.

7. Chilling

The cleaned carcass is moved to a chilling room, where it is cooled to a specific temperature to prevent bacterial growth. Chilling helps to firm up the meat, making it easier to handle and process further. The carcass is typically chilled for 24 to 48 hours before further processing.

8. Cutting and Deboning

Once chilled, the carcass is taken to the cutting room, where it is butchered into various cuts of meat. This process involves skilled butchers who use knives and saws to separate the meat from the bones. The meat is then trimmed to remove excess fat and connective tissue.

9. Packaging

The final cuts of meat are then packaged for distribution. Packaging methods can vary, but common practices include vacuum sealing, which helps to extend the shelf life of the meat by reducing exposure to air and contaminants. Proper labelling is also essential to provide information about the product, such as the type of meat, weight, and expiration date.

10. Storage and Distribution

Packaged meat is stored in refrigerated units until it is ready to be distributed. The storage conditions must be carefully controlled to maintain the quality and safety of the meat. From the abattoir, the meat is transported to various destinations, including supermarkets, butcher shops, and restaurants, ensuring it reaches consumers in optimal condition.

BREAKDOWN

The process of slaughtering goats and sheep in an abattoir involves multiple steps, each designed to ensure the humane treatment of animals, maintain hygiene, and produce high-quality meat. From stunning to packaging, every phase is critical in delivering safe and nutritious meat to consumers. Understanding these processes helps us appreciate the complexity and care involved in meat production.