• The animal is sent through a restraining chute where it is stunned using an electrical stunning system.
  • The animal is then sent up the rail to the “bleed out” area.
  • The entire carcass will be dispensed into a water filled scald tank, at a temperature of 127 – 143 °F.  The carcass is pulled through the scald tank for approximately 5-7 minutes.
  • The carcass then enters the de-hair machine.  The carcass will tumble while the paddles work to remove the hair from the carcass.
  • The carcass is then hoisted to the rail and moved to the singe station.  Here, a torch is used to kill any potential bacteria on the surface of the carcass and further help with hair removal.
  • The carcass then enters a polishing station where rubber strips will help to remove residual hair.
  • Upon exiting the polishing station, the carcass will be hand scraped for any remaining hair.
  • The carcass will continue through the line until it reaches the evisceration station.  It is here where the carcass is opened and the organs are removed.
  • Each carcass including the corresponding viscera is inspected by the USDA, before being approved for consumption.