Hokkaido Chikusan Kosha (located in Hokkaido) was the first slaughterhouse in Japan, who adopted the "Dry Style Cattle Slaughtering System", which enables them to carry out top level micro-organism control throughout the whole process.

Slaughter process

Washing live cattle is done in a standard way, they are driven into a rotating knocking pen, secured, rotated 900 and stunned by a gun. The knocking pen rotates another 900 for sticking and bleeding after which the cattle are ejected. An operator shackles the leg and the cattle is tranferred to the bleeding rail.

After the pre-dehiding process, cutting hind legs, removing udders, tying the anus / gullet, the carcass finally arrives at the dehiding station.
This is also the dividing point between the dirty and clean zone.

Clean zone

During the whole process, from stunning until inspection, the carcasses are automatically transported from one working position to the other without touching each other. The by-products, which can become a source of contamination, are transported away by air/vacuum transport. The paunch of the cattle is collected on a paunch belt. The red organs are hung on hooks.

Head, white and red offal, are inspected at the same time. The non-edible and suspected offal can be roved from the conveyor with just a touch of the button.

The cattle slaughterline has been in full operation since February 1996, other beef producers, mean-while, have followed this example:

1. Kumamoto Chikusan Ryutsu Center
2. Nansatsu Chikusan Kosha
   
3. Sendai Shi Chuo Oroshiuri Sijo Shokuniku

High Standards

Dry Style Cattle Slaughtering and Dressing System guarantees maximum control of the micro-organism level throughout the whole process and complies with the strict standards of Guidelines for Slaughterfacilities and equipment of the Japanese Ministry of Health and Welfare.

• Pig slaughter lines
• Pig slaughter automation
• Cattle slaughter lines
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• Control systems
• Cutting room technology

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