CATDOLL : CATDOLL: Analysis of the pig purchasing and slaughtering process in slaughterhouses

How do slaughterhouses purchase pigs?

Slaughterhouses are professional places responsible for slaughtering and processing livestock and poultry, and the purchase of pigs is an important part of the normal operation of slaughterhouses. Below we will introduce how slaughterhouses purchase pigs.

1. Cooperation between suppliers and slaughterhouses

The slaughterhouse will cooperate with suppliers such as farmers and farms to establish long-term and stable supply relationships. Suppliers will directly deliver pigs to the slaughterhouse, and the slaughterhouse will quarantine and screen the pigs before purchasing them to ensure their quality and safety.

2. Quarantine and screening

Slaughterhouses have a dedicated quarantine department responsible for health checks and disease screening of purchased pigs. They review the relevant certification documents of the pigs and collect samples from the pigs for laboratory testing to ensure that the pigs do not carry infectious diseases or other health problems.

3. Acquisition and Settlement

After quarantine and screening, the slaughterhouse will reach a purchase agreement with the supplier and make a settlement. The purchase price is usually determined based on factors such as the weight, breed, and quality of the pigs.

4. Transport and storage

Once the acquisition is completed, the slaughterhouse will arrange professional transport vehicles to transport the pigs to the storage area of ​​the slaughterhouse. These storage areas are usually equipped with appropriate amounts of feed and water to ensure the pigs' diet and living conditions before slaughter.

Typical process in a slaughterhouse

Once the pigs arrive at the holding area, the normal slaughterhouse process follows:

• 5. Pre-slaughter treatment: Pigs are anesthetized and treated to minimize their pain during the slaughter process.
• 6. Slaughtering process: The slaughtering process includes slaughtering, dehairing, eviscerating, cutting and other steps to ensure the hygiene and safety of pork.
• 7. Meat inspection: Check the quality and hygiene of pork to ensure compliance with relevant standards and regulations.
• 8. Packaging and Storage: The meat is packaged and stored under specified environmental conditions to maintain its freshness.
• 9. Sales and distribution: Sell slaughtered pork products to the market and consumers, or circulate them through distribution networks.

Slaughterhouses follow strict hygiene and safety standards in the pig purchasing and slaughtering process to ensure food safety for consumers. They usually need to obtain permits and licenses from relevant departments to ensure legal operations.

Thank you for reading this article. I hope this article can help you understand the pig purchasing and slaughtering process of the slaughterhouse, as well as the slaughterhouse’s emphasis on food safety.