A method of splitting a slaughtered bovine

Abstract

This invention relates to the field of cattle butchering and discloses a method for butchering cattle. The method includes pre-processing the cattle to obtain a pre-processed carcass, transferring the carcass to a butchering table for a first-step processing, placing the processed beef on an operating table for a second-step processing, and then finishing the beef after the second-step processing to complete the cattle butchering process. This invention achieves a standardized cattle butchering process, resulting in clear manual steps, high butchering efficiency, and high safety for edible cattle. It solves the problem in existing technologies where the slaughtering process cannot adapt to standardized assembly line operations, relying entirely on manual experience, leading to unclear manual steps and low butchering efficiency.

Description

Technical Field

[0001] This invention relates to the field of cattle butchering, and more particularly to a method for butchering cattle. Background Technology

[0002] Slaughter cattle are cattle raised specifically for beef production and meeting compliant slaughter standards. They are mostly crossbred cattle of beef breeds or improved cattle for beef production. After scientific fattening, their weight and body condition meet the standards. They are different from draft or dairy cattle. This is the final stage of beef cattle breeding and must be slaughtered in accordance with animal disease prevention and slaughtering and processing standards to provide beef and related by-products to the market.

[0003] In existing technologies, cattle slaughtering and cutting are often arbitrary, lack standards, and are inefficient in resource utilization. This cannot meet the development needs of the modern beef cattle industry for large-scale, refined, and standardized development, while also failing to accurately meet the differentiated requirements of the entire industrial chain, including downstream processing, consumption, and logistics. The lack of a unified cutting process cannot meet the specifications for slaughtering and cutting, making it impossible for the slaughtering process to adapt to standardized assembly line operations. The entire process relies on manual experience, resulting in unclear manual steps and low cutting efficiency. Summary of the Invention

[0004] To achieve the above objectives, the present invention provides the following technical solution: The cattle undergo pre-processing to obtain a pre-processed carcass. The carcass is then transferred to the cutting table for the first step of processing. After the first step is completed, the processed beef is placed on the operating table for the second step of processing. Finally, the beef that has completed the second step is finished off, thus completing the cattle cutting process.

[0005] The aforementioned technical solution first involves a systematic pre-processing of the slaughtered cattle, precisely completing processes such as cleaning, bleeding, and impurity removal to obtain a clean, impurity-free, and fresh beef carcass. Then, the carcass is smoothly transported to a dedicated cutting table using aseptic conveyor equipment, avoiding compression and contamination during transport and ensuring meat integrity. After completing the first step of processing according to the preset process, the pre-processed beef is smoothly transferred to a aseptic operating table for the second step of refined processing. Finally, standardized finishing operations are performed on the processed beef, completing the entire cattle cutting process in a closed loop. This process achieves seamless connection between each stage, reduces the time the meat is exposed to air, lowers the risk of contamination, improves cutting efficiency, ensures consistency in the processing of each batch of beef, and lays the foundation for subsequent preservation and sales.

[0006] As a further description of the above technical solution: Select cattle for slaughter, fix them in place using a hoisting device, then kill them with an air gun, and finally skin and remove the dead cattle to complete the pre-processing.

[0007] The above technical solution uses healthy and qualified slaughtered cattle in the pre-processing stage to ensure that the raw materials meet food safety standards, controlling beef quality from the source. The cattle are securely fixed using professional hoisting equipment to ensure stability during operation, preventing injury to personnel and deformation of the cattle. Air gun euthanasia is used to quickly render the cattle unconscious, reducing stress and preventing off-flavors and meat quality deterioration caused by stress. This method is also efficient and quick, shortening pre-processing time. After death, the cattle are promptly skinned to remove surface impurities and excess fat, and the offal is precisely removed to avoid contamination of the carcass with offal residue. This effectively preserves the original nutrition and flavor of the beef, improves raw material utilization, and provides high-quality carcasses for subsequent processing.

[0008] As a further description of the above technical solution: The beef carcass is deboned, the tendons are removed, and the tendons are trimmed, completing the first step of processing.

[0009] The above technical solution begins with the meticulous processing of the beef carcass. Professional staff use specialized deboning tools to precisely debone the carcass, preventing meat from sticking together and wasting beef, while also preserving the integrity of the muscle tissue and reducing meat damage. After deboning, the carcass undergoes a tendon-removing process. Specialized equipment breaks down the dense structure of the beef's connective tissue, reducing its impact on texture and making the beef more flavorful and tender during cooking. Following tendon removal, a further trimming process carefully removes residual connective tissue, blood clots, and irregular edges, resulting in a more uniform shape for the beef. This series of operations significantly improves beef quality, removes impurities that affect the eating experience, and provides uniform raw materials for subsequent cutting, improving the smoothness and efficiency of subsequent processing.

[0010] As a further description of the above technical solution: Cut the beef on the work surface into 32 pieces.

[0011] The core of the second step in the above technical solution is the standardized cutting of beef. The beef, processed in the first step, is placed stably on a sterile workbench, which has been pre-sterilized to prevent cross-contamination. High-precision cutting equipment is used to evenly cut the beef into 32 portions according to preset specifications, ensuring that the weight and size of each portion are within a reasonable range, thus achieving product standardization. Standardized cutting not only facilitates subsequent cooling and packaging operations but also meets the needs of different sales scenarios, whether retail, wholesale, or deep processing. Simultaneously, uniform cutting ensures that each piece of beef is heated evenly during the subsequent cooling process, preventing incomplete cooling that could lead to bacterial growth and ensuring food safety and meat quality stability.

[0012] As a further description of the above technical solution: The beef, divided into 32 portions, is hung on a rack to cool down, completing the final step.

[0013] The first step in the above technical solution is the cooling process of the beef on hanging racks. The 32 cut pieces of beef are evenly hung on a specialized preservation rack, ensuring sufficient spacing between each piece to prevent compression and deformation, while also ensuring adequate airflow for comprehensive cooling. The rack design meets food hygiene standards, with a smooth, residue-free surface that will not cause secondary contamination of the beef. This cooling process rapidly lowers the beef's temperature, inhibits bacterial growth, extends its shelf life, and makes the beef firmer, improving its texture and flavor. This step is crucial for ensuring the freshness of the beef, providing a safe and stable source of raw material for subsequent packaging, storage, and transportation, and minimizing spoilage and loss.

[0014] As a further description of the above technical solution: The beef is cooled for one hour, and then packaged after cooling.

[0015] The aforementioned technical solution specifies that the beef cooling time should be controlled at one hour. This duration, optimized through multiple trials, quickly lowers the beef temperature to a safe range, inhibiting microbial activity, while preventing excessive cooling that could lead to moisture loss and toughness, thus preserving the beef's tender texture and nutritional components to the maximum extent. Packaging should commence immediately after cooling to prevent the beef from warming up again and causing bacterial growth, while also shortening exposure time and reducing the risk of contamination. Timely packaging further isolates the beef from dust and bacteria in the external environment, extending its shelf life and facilitating subsequent storage and transportation. Furthermore, standardized packaging procedures improve the overall product standardization, providing convenience for the sales process and reducing losses during logistics.

[0016] As a further description of the above technical solution: The cooled beef is placed in a plastic film to form a preserved meat block, and then placed in a cardboard box with shock-absorbing foam protective panels of different shapes.

[0017] The above-mentioned technical solution involves carefully placing the cooled beef into a food-grade preservation plastic film during packaging. This film is then tightly wrapped using professional techniques to form a sealed, preserved meat block. The film's excellent barrier properties effectively isolate the beef from air, moisture, and external bacteria, preventing oxidation, spoilage, and moisture loss, thus maintaining the meat's freshness. The preserved meat block is then placed in a cardboard box equipped with shock-absorbing foam protective panels of varying shapes. These foam panels precisely fit the shape of the meat block, effectively cushioning against bumps and collisions during transportation, preventing deformation from compression and damage to the film, and ensuring the beef's appearance and quality. This packaging method balances freshness and protection, reducing transportation losses and ensuring the beef arrives at its destination in perfect condition, enhancing the customer experience.

[0018] As a further description of the above technical solution: Remove any excess plastic film from the frozen meat pieces.

[0019] The above technical solution involves meticulously removing excess plastic film from the surface of the meat after wrapping it in the preservative film. Sterile tools are used during this process to avoid contamination from direct contact with the meat. Removing excess film prevents wrinkles from accumulating and affecting the packaging's aesthetics, and also prevents it from detaching during storage and transportation, thus contaminating the meat or the inside of the carton. Furthermore, excessive excess film may adhere to the meat during subsequent low-temperature storage, affecting ease of removal when consuming. While this step is tedious, it is indispensable. It enhances the product's packaging sophistication, ensures food safety and convenience, reduces film usage, lowers packaging costs, balances practicality and economy, and further optimizes the overall processing flow.

[0020] The present invention has the following beneficial effects: 1. In this invention, the initial stage of cattle processing must be completed in a temperature-controlled slaughterhouse that meets food safety production standards. The workshop must maintain a low-temperature environment to inhibit microbial growth. Workers first conduct health checks on the cattle to be slaughtered, excluding diseased cattle through temperature checks and surface observation, ensuring that the selected cattle meet national livestock and poultry quarantine standards. The process then proceeds sequentially, including hoisting and securing, pneumatic euthanasia, skinning, and unloading. This step achieves a standardized cattle processing technique, resulting in clear manual steps, high processing efficiency, and high safety for edible cattle. It solves the problem in existing technologies where the slaughtering process cannot be adapted to standardized assembly line operations, relying entirely on manual experience, leading to unclear manual steps and low processing efficiency.

[0021] 2. In this invention, by placing the preserved meat chunks into a cardboard box with shock-absorbing foam protective panels (the foam is customized according to the shape of the meat chunks), it can buffer collisions during transportation and allow for the manual removal of excess film edges from the surface of the preserved meat chunks, preventing wrinkles from affecting the packaging seal. It also improves the neatness of the finished product's appearance, preparing it for subsequent warehousing and transportation. This step achieves diversified packaging, solving the problem in existing technologies where mixed packaging of different cuts of beef cannot meet market needs. Attached Figure Description

[0022] Figure 1 This is a flowchart of the present invention. Detailed Implementation

[0023] The following specific examples illustrate the implementation of the present invention. Those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and various details in this specification can also be modified or changed based on different viewpoints and applications without departing from the spirit of the present invention.

[0024] Reference Figure 1 One embodiment provided by the present invention: S1: Pre-processing the cattle to obtain a pre-processed cattle carcass; S2: Transfer the bovine ketone bodies to the splitting stage for the first step of processing; S3: After completing the first step of processing, place the processed beef on the workbench for the second step of processing; S4: Finish the work on the beef after the second step of processing, and complete the beef cutting process.

[0025] In the above embodiment, step S1, as the starting point of cattle processing, must be completed in a temperature-controlled slaughterhouse that meets food safety production standards. The workshop must maintain a low-temperature environment to inhibit microbial growth. Workers first conduct health checks on the cattle to be slaughtered, excluding diseased cattle through temperature checks and surface observation, ensuring that the selected cattle meet national livestock and poultry quarantine standards. Subsequently, operations such as hoisting and securing, pneumatic euthanasia, skinning, and unloading are completed sequentially. The entire process strictly adheres to both animal welfare and food safety requirements, ultimately resulting in a pre-treated cattle carcass that is undamaged and free of impurities, facilitating subsequent processing.

[0026] Reference Figure 1 S11: Select slaughtered cattle and fix them in place using a hoisting device; S12: Then use an air gun to kill the cow; S13: Then skin the dead cow, remove the offal, and complete the pre-processing.

[0027] In the above embodiment, in step S11, the selected cattle for slaughter must meet the slaughter weight standard to ensure a stable yield in subsequent processing. The hoisting device uses flexible, non-slip slings, and the fixing force can be adjusted according to the size of the cattle, avoiding injury to the cattle and ensuring stable subsequent operations. In step S12, a pressure-calibrated pneumatic gun is used to precisely target vital areas for humane euthanasia. In step S13, mechanical skinning equipment combined with meticulous manual processing is used to completely remove the hide. After that, the internal organs are removed according to a standardized process and stored separately to ensure that the cattle carcass is free of residual impurities.

[0028] Reference Figure 1 The first preprocessing step in S2 includes the following steps: S21: Debone the beef carcass; S22: Tendon the beef carcass after deboning; S23: Trim the tendons from the beef after it has been trimmed, completing the first step of processing.

[0029] In the above embodiment, after pretreatment, the beef carcass is smoothly transferred to the cutting and processing area via a silent conveyor track with anti-slip cushioning pads. The cutting table is made of food-grade stainless steel with an antibacterial surface treatment and is equipped with an adjustable-angle fixed bracket, which can flexibly adjust its posture according to the size of the beef carcass, making the cutting operation more precise. The first step of processing involves deboning, tendon removal, and trimming to remove bones, fascia, and excess fat, laying the foundation for subsequent standardized cutting.

[0030] Reference Figure 1 S31: Cut the beef on the worktable into 32 pieces.

[0031] In the above embodiment, during the S21 deboning stage, workers use a special curved deboning knife to precisely separate the muscle from the bone along the direction of the beef carcass, requiring minimal residual meat on the bone while avoiding damage to the muscle fibers with the blade. During S22 tendon removal, a special fascia stripping tool is used to comb and separate the dense fascia on the muscle surface, improving the tenderness of the beef. During S23 fat trimming, workers remove excess fat and connective tissue from the muscle tissue to ensure a proper lean-to-fat ratio in the beef. The entire process must be completed quickly to maintain the freshness of the beef carcass.

[0032] Reference Figure 1 S41: Hang the beef, divided into 32 portions, on a rack; S42: Cool down the beef on the rack to complete the finishing work.

[0033] In the above embodiment, the worktable in step S31 is made of food-grade stainless steel and equipped with adjustable lighting and real-time weighing equipment. Before cutting, workers will check the degree of removal of tendons and fascia from the beef again and trim any parts that do not meet the standards. Then, using precisely calibrated cutting tools, the beef is cut into 32 equal portions, with precise control over the weight error of each portion. A low-temperature environment must be maintained during the cutting process to prevent the beef from spoiling due to prolonged exposure. After cutting, the beef is sorted and placed according to specifications to prepare for subsequent finishing work.

[0034] Reference Figure 1 S421: The beef should be cooled for one hour; S422: Pack the cooled beef.

[0035] In the above embodiment, in step S41, workers hang the 32 cut pieces of beef one by one on food-grade plastic racks, maintaining an appropriate distance between the hooks to ensure that the meat pieces are not squeezed or stuck together and that cold air can circulate evenly. In step S42, the racks are pushed into a low-temperature cooling chamber, where the temperature is controlled within a suitable range, and uniform cooling is achieved through a circulating air system. During the cooling process, the temperature and airflow inside the chamber must be monitored in real time to avoid uneven beef quality due to localized temperature differences, thus providing a stable low-temperature foundation for subsequent preservation and packaging.

[0036] Reference Figure 1 S4221: Place the cooled beef into a plastic wrap to form a preserved meat block; S4222: Place fresh meat chunks in a cardboard box with shock-absorbing foam protective panels of different shapes.

[0037] In the above embodiment, S421 specifies that the beef cooling time is 1 hour. This duration has been repeatedly tested and verified to ensure that the core temperature of the beef steadily decreases to a suitable heat preservation temperature, thus inhibiting microbial activity while avoiding excessive cooling that could affect the tenderness of the meat. S422 The packaging operation must be completed in a sterile packaging workshop equipped with an air purification system. Workers must wear sterile protective clothing and gloves to ensure no secondary contamination during the packaging process. Before packaging, the appearance and temperature of the meat pieces must be checked again to confirm that they meet quality standards before proceeding to the next step.

[0038] Reference Figure 1 S42211: Remove excess plastic film from the fresh meat block.

[0039] In the above embodiment, S4221 uses food-grade PE preservation plastic film to wrap the meat pieces. The film has high air permeability and water resistance, and can form a micro-modulated atmosphere on the surface, extending the shelf life. When wrapping, it is necessary to ensure that the film adheres tightly to the surface of the meat pieces to reduce air residue. S4222 Places the preserved meat pieces into a cardboard box with shock-absorbing foam protective panels. The foam is customized according to the shape of the meat pieces to cushion impacts during transportation. In step S42211, excess film edges on the surface of the preserved meat pieces need to be manually removed to avoid wrinkles affecting the packaging seal, while also improving the neatness of the finished product's appearance, preparing it for subsequent warehousing and transportation.

[0040] The above embodiments are merely illustrative of the technical solutions of the present invention and are not intended to limit it. Anyone skilled in the art can modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by those skilled in the art without departing from the spirit and technical concept disclosed in the present invention should still be covered by the claims of the present invention.

Claims

1. A method for butchering and cutting cattle, characterized in that, Includes the following steps: S1: The cattle are pre-processed to obtain a pre-processed cattle carcass; S2: Transfer the bovine ketone bodies to the splitting stage for the first step of processing; S3: After completing the first step of processing, place the processed beef on the workbench for the second step of processing; S4: Finish the work on the beef after the second step of processing, and complete the beef cutting process.

2. The method for butchering and cutting cattle according to claim 1, characterized in that, The preprocessing in S1 includes the following steps: S11: Select slaughtered cattle and secure them using a hoisting device; S12: Then use an air gun to kill the cow; S13: Then skin the dead cow, remove the offal, and complete the pre-processing.

3. The method for butchering and cutting cattle according to claim 1, characterized in that, The first preprocessing step in S2 includes the following steps: S21: Debone the beef carcass; S22: Tendon the beef carcass after deboning; S23: Trim the tendons from the beef after it has been trimmed, completing the first step of processing.

4. The method for butchering and cutting cattle according to claim 1, characterized in that, The second step in S3 includes the following steps: S31: Cut the beef on the work surface into 32 pieces.

5. A method for butchering and cutting cattle according to claim 4, characterized in that, The finishing work in S4 includes the following steps: S41: Hang the beef, divided into 32 portions, on a rack; S42: Cool down the beef on the rack to complete the finishing work.

6. A method for butchering and cutting cattle according to claim 4, characterized in that, S42 also includes the following steps: S421: The beef should be cooled for one hour; S422: Pack the cooled beef.

7. A method for butchering and cutting cattle according to claim 4, characterized in that, The packaging operation in S422 also includes the following steps: S4221: Place the cooled beef into a plastic wrap to form a preserved meat block; S4222: Place fresh meat chunks in a cardboard box with shock-absorbing foam protective panels of different shapes.

8. A method for butchering and cutting cattle according to claim 4, characterized in that, S4221 further includes the following steps: S42211: Remove excess plastic film from the fresh meat block.

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