| 摘要 |
A method and system for dressing cattle in which, after kill, the carcass is suspended in a generally horizontal position by at least one foreleg and one hind leg, with the legs uppermost, and transported while so suspended along a dressing line. In such position, the hide is partially cut longitudinally in the chin, neck and upper brisket area to form a longitudinal cut line. Thereafter, portions of the hide around the foreleg are grasped and pulled downwardly away from the skin to separate the hide from the skin on the forelegs, brisket and chin and form a gap between the underside of the hide and skin on the back of the neck. The carcass is then repositioned with the head up and tail down by suspension from at least one foreleg, the hide cut to form a cut line in the belly region from the brisket to the tail, and the edges of the hide along the cut line gripped and pulled back to separate the hide from the carcass. The method and system also provides for separating and tying the weasand and trimming the lips and eyelids while the carcass is in the horizontal position, and for eviscerating the carcass and removing the buns with the carcass in the head up, or vertical, position.
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