SLAUGHTERING CATTLE.
RECEIVING LIVE STOCK -- WATERING -- DRIVING CATTLE -- KNOCKING CATTLE
-- STICKING -- HEADING -- PRITCH STICKS -- FOOT SKINNING -- RIPPING
AND LEG BREAKING -- FLOORING CATTLE -- BREAST SAWING -- FELL CUTTING
-- RUMPING -- BEEF SPREADERS -- FELL BEATING -- GUTTING -- BACKING --
TAIL SAWING -- SPLITTING -- SPLITTING CLEAVERS -- CLEARING OUT AND
HIDE DROPPING -- NECK SPLITTING -- BRUISE TRIMMING -- SKIRT TRIMMING
-- WASHING CATTLE -- FOUNTAIN BRUSHES -- DRESSING CATTLE -- CONVEYORS.
=Receiving Live Stock.=--The beginning of the packing business relating
to hogs and cattle starts when they are received in the pens. The pens
in most climates should be paved, provided with proper drainage and
ample watering facilities. Before animals are slaughtered the first
essential point is to see they are in condition to be slaughtered,
namely, that they are not excited, fevered, out of condition, under
fed, or, in other words, that they are as near their normal condition
as possible. Cattle should be allowed to rest over night before they
are slaughtered, if they have been driven or transported any distance;
for if the animal is tired or excited it will not bleed properly when
slaughtered, and if killed in this condition the meat has a red, fiery
appearance, and is generally unwholesome. It is a condition which the
practical eye of the tradesman will take cognizance of very readily,
and he will not be slow to use it to his advantage.
=Water and Sprinkling.=--Ample fresh water should be provided for
drinking purposes, and sprinkling hogs and cattle is very desirable
in hot weather. Fig. 34 is a view of suitable resting pens. After
the animals have rested a sufficient length of time to be in normal
condition they should be driven to the killing pens carefully, and
without undue violence, such as striking them across the back with
heavy sticks, or prodding them unnecessarily while in the pens, as
this abuse shows on the meat very readily when the hide is removed.
This damage is invariably done on the loin and rump of the animal, and
as this is the high-priced part of the meat, it will readily be seen
that the loss is quite considerable. With stubborn or wild cattle it
is often necessary to be quite severe, but a practiced handler of live
stock will do it in such a manner as to avoid injuring the carcass.
[Illustration: FIG. 34.--CATTLE RESTING IN PENS BEFORE BEING
SLAUGHTERED.]
=Driving Cattle.=--A wooden knob for the end of a prod pole will
prevent a great deal of bruising and consequent discoloration of
the meat. When penning cattle from overhead, the penner invariably
prods the animal in the loin, oftentimes using his pole as a harpoon.
The force of the blow thus inflicted, covering so small a surface,
invariably makes a bloodshot spot, whereas, if the force of the blow
were distributed over a portion three times as large no ill effect
would be noticed, hence the use of the knobs on these poles will do
away with the bruising of loins in handling and penning cattle. Poles
electrically charged by a wire extending through the pole with a
connection to the lighting system are used by many with good results.
[Illustration: FIG. 35.--VIEW ILLUSTRATING MODERN METHOD OF STUNNING
CATTLE.]
=Knocking or Stunning Cattle.=--This represents really the first act in
the slaughtering of cattle. After they have been driven into the narrow
pens provided for the purpose, as shown in Fig. 35, the knocker follows
and with a four pound hammer strikes the animal a stunning blow in the
middle of the forehead.
In former times cattle were speared, which was accomplished by walking
over the top of the runways and with a long, sharp-pointed spear,
severing the spinal cord. This method of killing, however, is barbarous
and not nearly so efficacious as stunning by knocking, and has been
superseded in all the large abattoirs of the United States by the
method of knocking as shown in the view. It is advisable to use a
hammer of comparatively large face, so as not to indent the skulls.
[Illustration: FIG. 36.--STUNNED CATTLE BEING HOISTED FOR STICKER.]
Immediately after the stunning a sliding door is hoisted and the
stunned animal rolled out to be hoisted for sticking, heading, etc., as
shown in Figs. 36 and 37.
=Sticking.=--In sticking great care should be taken that the throat
is well opened, thereby giving the blood a free flow, also that in
sticking both arteries and veins are severed, otherwise the beef will
purge on the back and look discolored when finished. Care should also
be taken not to stick cattle “through,” for if this is done, when the
bullock is thrown on its back, the blood flows onto the chime bones,
causing a bad discoloration.
[Illustration: FIG. 37.--HEADING AND SKINNING CATTLE.]
=Heading.=--Care should be used to see that all the fat possible is
left on the tongue, leaving it perfectly smooth on the outer surface;
that as little hide as possible is left around the horns. The header,
in cutting around the side of the head, leaves all the fat on the
heads, and keeps as close to the side of the tongue as he can without
injury to same; when this is done, the hide dropper can leave a full
shaped neck, otherwise considerable meat which should be on the
carcass is left on the head, where it is afterward trimmed and only
worth tallow price. In taking the tongue from the head the trimmer
should cut close to the jaw-bone, so that all the meat possible may be
left on the tongue.
=Pritch Sticks.=--For convenience in handling the carcasses on the
beds, a pritch is used (See Fig. 38). This stick is arranged with a
spike in one end and a ferrule on the other; used to hold the animal
when rolled on its back. Pritches were formerly made with spikes at
both ends. A spike should not be used on the end of the pritch coming
in contact with the beef, as the spike often punctures the hide. The
end of the pritch, which is to rest upon the floor should have a spike
inserted. The end which is to support the carcass, should have a
ferrule of 1¹⁄₂-inch pipe, roughened like a saw tooth, which prevents
it from slipping and at the same time does not injure the hide.
[Illustration: FIG. 38.--PRITCH TO SUPPORT ANIMAL WHEN TURNED ON BACK.]
=Foot Skinning.=--Foot skinning is the term applied to taking off the
feet. In doing this, cut around the hoofs closely. Do not open the
hide any higher than necessary to unjoint the feet. If the shank is
uncovered more than necessary, it is likely to become dirty, and it is
impossible to make it clean if the tissue becomes stained. Be careful
to see that none of the cords from the front part of the shin-bone are
left on the hide. The men skinning the front feet usually raise the
gullet. In doing this they should be careful to open the neck straight
from where the sticker left off, and guard against cutting the weasand.
The gullet should not be raised too high with the knife when clearing,
for if this is done, it allows the blood to run back on the ribs,
producing the same effect as if the bullock had been stuck through.
=Ripping and Leg Breaking.=--In this operation care should be exercised
to see that the first cut is made exactly where the sticker left off,
opening the breast and hide in the center the full length of the
animal, in a straight line. Uncover the gam only sufficient to reach
the joint, leaving the hide over balance of shank to protect it. In
this way you get very much better shanks than if skinned too low. Cut
closely to hoofs so all hide possible comes off around the feet, but
that none of the cords are left on the hide.
[Illustration: FIG. 39.--VIEW SHOWING DOUBLE-BED KILLING FLOOR IN A
MODERN SLAUGHTER HOUSE.]
=Flooring Cattle.=--This expression describes rimming over and siding
the bullock. The special object of this operation is to attain a smooth
hide without scores or cuts, smooth work on the bullock, which consists
in saving the fell very carefully, clearing the rose on shoulder fully,
also the saving of the fell back of the elbow and the forward shoulder.
The latter part is a very particular point, as if the fell is not left
it shows black upon chilling.
=Breast Sawing.=--In sawing the breast, it should be done centrally,
holding saw at same angle as that at which the animal is lying,
otherwise the saw works toward one side, and makes a very bad-looking
brisket on one side of the beef. Saw where marked, otherwise it will
become necessary to trim meat from the neck, if the marks have not been
followed.
Caul pulling consists in taking out the caul in a tidy, cleanly
condition, keeping same off the floor, and putting it into a box. Care
should also be taken not to cut or tear the intestines, and if so, that
they are immediately skewered.
=Fell Cutting.=--Fell cutting consists in skinning the hide off the
hind legs when animal is on the first hoist. The points to be carefully
looked after in this work is to see that smooth work is done both on
the hides and on the beef itself.
=Rumping.=--This operation requires very skillful work, and calls for a
great deal of attention. Points to be attained are a smooth hide free
from scores or cuts, and smooth work on the beef. Care must be used
in this work to see that the rumper keeps very close to the hide on
outside of the leg, in order that the fell-beater may do good work. If
the rumper is careless and breaks through the fell, it is impossible
to carry this down smoothly. In working around the tail, care must be
taken not to cut into the lean meat, especially on thin cattle, where
there is comparatively little covering.
=Fell Beating.=--If the floorman and rumper do their work properly,
it is comparatively easy to do a good job at fell beating. The
fell-beaters should then use care to see that they do not tear
through, and, in marking with the chopper, to mark in such a way that
they tear back instead of cutting off.
=Gutting.=--The objects sought for in this particular work are: First,
cleanliness, and next, to save the fat smooth and without tearing
it around the bones. The liver should be taken out without tearing.
Special care should be used in cutting between kidneys, to open in the
center without cutting tenderloin. Also to leave all tenderloin in
the bullock, for, if any comes out with the “pluck” it is wasted. The
workmen should also be careful about cutting intestines or weasands.
[Illustration: FIG. 40.--ORDINARY BEEF SPREADER.]
=Backing.=--The objects to be attained in this particular work, are:
First, smooth hides, free from scores or cuts, at the same time leaving
no fat on the hide, and next, particular care should be taken in the
work required in the dropping of the hide to see that the fat is not
removed from the loins.
=Tail Sawing.=--The point in this work is to see that the saw is
absolutely in the center, and that the first bone is sawed centrally.
Better work can doubtless be done by sawing the tail from the rear,
“popping” it twice.
=Beef Spreaders.=--In slaughtering cattle it was formerly the custom
to use an ordinary spreader as shown in Fig. 40, which spread all
carcasses, large or small, a certain distance and kept them spread
from the time they were hung until finished splitting. The spring beef
spreader illustrated in Fig. 41, is a great improvement over this old
spreader. When the cattle are first hung on this appliance the center
piece is raised up, allowing the hooks to hang in a normal condition
proportionate to the size of the animal which is hung on them. Hanging
in this shape, the rumper is given a chance to do his work better.
=Splitting.=--Great care should be exercised in this particular work,
especially on “hard-bone” cattle. They should split the bone down
centrally, the entire length of the carcass. Great care should be taken
to see that they split the short fin-bone in the neck, thereby giving
the neck-splitter a chance to start centrally with his work.
[Illustration: FIG. 41.--SPRING BEEF SPREADER.]
=Splitting Cleavers.=--Care should be exercised to see that these
are in the very best condition to do the work. They should be ground
as thin as possible, yet not so thin that they will shatter. If the
splitters do not break a chopper occasionally, it is evidence that
these are not ground as thin as they should be, and, unless they are,
it is impossible to do good work in splitting. The workmen should,
however, have choppers ground different thicknesses for different
boned cattle, and never use thin-ground choppers on cows or hard-boned
steers.
[Illustration: FIG. 42.--VIEW SHOWING BEEF CARCASSES BEING SPLIT AND
HUNG ON TROLLEY.]
=Clearing Out and Hide Dropping.=--In clearing the shanks the workmen
should look carefully to see that they do not score the hide, or make
any miscuts in the meat. They should also save the veins in the under
side of forward shoulder, for when these are cut they continue to
purge, making bad-looking shanks. In hide dropping care should be used
to see that the workmen do not score or cut hides, make miscuts in the
neck, or leave any unnecessary fat on the hide. They should also skin
hides as low down as possible on the necks.
=Neck Splitting.=--This should be done carefully, splitting the
neck fairly in the center. The last bone, or “deacon” joint, in the
neck should be broken centrally, in order to give equal weights and
appearance to the beef.
=Bruise Trimming.=--This is a very essential feature in the dressing
of cattle, and one in which good judgment must be exercised. It is,
therefore, very hard to lay down any set rules further than the
following: The object of trimming bruises is to take off all blood
accumulations, and at the same time leave all the fat possible on the
hips, etc., to be bleached out by using hot water and thorough wiping.
The great danger, generally speaking, is that they are trimmed too much
and scrubbed too little. These are points which require very careful
attention.
=Skirt Trimming.=--Skirt trimming consists in cutting off the edge of
the skirts evenly on native cattle without exposing the lean meat. On
western cattle and thin stock, the skirts should be trimmed high enough
so that they will expose the lean meat, which gives a chance for all
moisture which has gathered under the film to escape, making the beef
dryer than if otherwise trimmed.
=Washing Cattle.=--It will be noted that the carcasses are then
separated into two pieces and should be thoroughly washed and scrubbed
with fountain brushes to insure absolute cleanliness in every part. The
washing and wiping should be carefully performed, and incidental to the
washing is the scraping of slime from the back and shoulders previous
to wiping. Many slaughter floors are now equipped with centrifugal
wringers for wringing out boiled cloths and cleanliness is made
paramount in handling beef.
In the washing of beef the work should start at the hind legs, the
step-ladder men being the first to use water on the beef after it is
split. Next, the back washers and wipers; after these, the neck and
rib washers, the policy being to start at the top and clean the beef as
they go along. The washers should be kept close up, handling the beef
promptly, running it into the cooler as fast as it is dressed.
=Fountain Brushes.=--A convenient apparatus for washing carcasses is
the fountain brush. It consists of an ordinary brush with a spray
attachment on the front of it, as shown in Fig. 43. To this is attached
a hose which supplies hot water from the vat above. When the men are
ready to scrub the beef a valve is turned on, the water gravitating
through the hose to the meat. In wetting it continuously the blood or
discoloration which may be gathered on the meat is rapidly taken off,
leaving it in a bright, clean condition. The beef is then wiped with
a cloth made of ten or twelve thicknesses of very coarse cheese cloth
which rapidly absorbs the moisture.
[Illustration: FIG. 43.--THE FOUNTAIN BRUSH.]
=Dressing Cattle.=--The mechanical labor of dressing cattle is about
the same whether slaughtering ten or ten hundred, except in the former
case the work would be performed by one man and in the latter by
probably one hundred and thirty. The facilities for doing the work
vary with the quantity and style of beds. Some beds are burdened
with mechanical appliances where the apparatus more than counteracts
any possible labor saving that can be effected. Common sense in this
instance would indicate simplicity, as conveyors and mechanical
appliances are costly for installation and for upkeep.
=Dressing Conveyors.=--Dressing conveyors to take the animal after
siding would, however, appear advantageous, since it permits of the
concentration of the viscera for inspection and manipulation, and makes
for facilities where the same can be handled to meet the regulations
and avoid the troubles of food products touching the floor on being
trucked. These conveyor systems can be simple or complicated and each
house requires treatment comparable with the quantity of business
performed.
The type of killing beds, where the pens range across the building
with one pen for each two beds, and a waiting pen where the drive can
be moved forward for knocking, is, in the writer’s opinion, the least
costly for standard operation, particularly if an automatic hanging-off
arrangement is provided.