Question

summarize this and make it 70 words; Cattle, calves, and sheep, these animals are usually stunned mechanically, but some sheep slaughter facilities also use electrical stunning. The feet are removed from the carcasses before they are suspended by the Achilles tendon of a hind leg for exsanguination. The carcasses are then skinned with the aid of mechanical skinners called “hide pullers.” Sheep pelts are often removed by hand in a process called “fisting.” (In older operations, hides and pelts are removed by knife.) The hides (cattle and calves) or pelts (sheep) are usually preserved by salting so that they can be tanned for leather products. Heads are removed at the first cervical vertebra, called the atlas joint. Evisceration and splitting are similar to hog procedures, except that kidney, pelvic, and heart fat are typically left in beef carcasses for grading. Carcasses are then placed in a cooler for 24 hours (often 48 hours for beef) prior to fabrication into meat cuts.

Answer 1

Cattle, calves, and sheep are typically stunned mechanically, with some sheep facilities using electrical stunning. After removing the feet, carcasses are suspended for exsanguination. Mechanical skinners, or "hide pullers," assist in skinning, while sheep pelts may be removed by hand. Hides and pelts are often preserved by salting for tanning. Heads are removed at the atlas joint, and evisceration and splitting follow similar hog processes. Carcasses are cooled for 24 to 48 hours before cutting.