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Agriculture for Secondary Schools
of dressing the carcass into retail cuts. The butcher then portions out the various
retail cuts desired by customers. Internationally, meat is retailed in specific cuts.
It is usually separated from bones and fat, however, in Tanzania and most of other
developing countries, this is rarely practised. The sequence of activities in ruminants’
carcass preparation is summarised in Figures 8.4 (a), (b) and (c).
Electrical
Gas
Mechanical
Stunning
Figure 8.4 (a): Stunning
Removal
of skin
Removal Splitting and
Bleeding of head evisceration
Blood Skins, pelts
and hides
Figure 8.4 (b): Slaughtering
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