Step 1 – Unloading
At the slaughterhouse, the animals are unloaded from the livestock trailer peacefully, with suitable ramps and docks.
While ensuring their own safety, slaughterhouse operators must avoid stress, injury or pain for animals. From this stage, the Animal Protection Manager of the slaughterhouse (RPA) guarantees the well-treatment of the animals.
Step 2 – Reception / control
When receiving the animals, the herdsman checks the traceability thanks to the identification loops, in connection with their individual passport or movement document.
Step 3 – Animal care and ante-mortem inspection
The animals are then installed in the bouverie, which is equipped with drinking troughs and arranged to facilitate their movement and then their rest.
The health of the animals is checked by state veterinary inspectors – this is called an ante-mortem inspection.
Step 4 – Feeding
When bringing groups of animals to the slaughterhouse, everything is done to avoid stress, including the presence of non-slip floors or anti-kickback devices to avoid jostling.
Step 5 – Restraint / stunning
The restraint of animals is carried out using suitable equipment to allow their immobilization.
Stunning is performed with a slaughter pistol, or Matador, which triggers the animal to lose consciousness immediately.
Step 6 – Lowering / Lifting
The stunned and unconscious animal falls: this is called the slump.
The animal’s unconscious state is verified.
He is then raised by one of the hind legs to enter the slaughter line.
A chain operator again checks the animal’s unconscious state, which may have reflex movements, legs or tail, but these are not signs of consciousness.
Step 7 – Bloodletting
An operator then proceeds to bleed the animal, which must be done as quickly as possible. It allows the animal to empty its blood, which is essential to ensure the sanitary quality of the meat. At this stage, the death of the animal is immediately checked.
Step 8 – Draft
Once the animal is dead, the leather is separated from the carcass, which is called the remains.
The leather will be recovered, processed and then marketed.
The equipment of the slaughter line is adapted to the size of the animals, and is cleaned regularly.
Step 9 – Removing the head
Most of the parts removed are processed and valued such as the head, viscera and offal, whose sanitary compliance is checked.
Step 10 – Lunge
The carcasses are then split in 2 for commercial constraints and to facilitate sanitary inspection.
Throughout the production chain, traceability and hygiene are ensured continuously.
Step 11 – Foaming / trimming
The surface fat is removed for a better presentation of the carcass: this is the dulling step.
Fat is also recovered and used as a source of energy.
Step 12 – Post-mortem inspection
The state veterinary services then check the health compliance of the carcass for its marketing: this is the post mortem inspection.
Step 13 – Weighing / classification / marking
Carcasses are prepared to be weighed and classified by photograph. They can thus be evaluated according to their size.
Traceability is checked again.
Step 14 – Refrigeration of carcasses.
Placed in a refrigerated room, the carcasses then rest for a minimum of 24 hours to cool to the core and mature for a variable period.
Depending on the marketing channels, the meat will be delivered directly in carcass, quarters or prepared and placed in trays.