A tour of a pork plant guided by Dr. Temple Grandin, Professor of Animal Science at Colorado State University and widely considered to be the world's leading expert on humane animal handling.
That was the most detailed pig slaughterhouse video I ever seen. I am curious about how much voltage is used to stun the pigs. Does it stop their heart on the spot or does it meerly render them unconcious for a period of time. Is it possible that they may be revived right before entering the flames?
I am impressed by how how clean and sanitary this plant looked. This company spent alot on safety. It looks like a good place to work. Does anyone know what kind of hourly wage is paid in a meat packing plant?
We kept our setting at 2 amps. That is all I remember.
1. Hose down the swine. 2. Put the prod forks just behind the ears. 3. Pull the trigger and hold for 3 seconds. 4. Place the prod on the rib cage next to the heart. 5. Pull the trigger briefly to zap the heart. 6. Get down on the swine before it starts to kick. 7. Kneel down on the hip to keep it from kicking too violently. 8. Chain the rear trotters. 9. Retract the chain and raise the swine. 10. Grab a forehead to steady the swine. 11. Insert your knife into the soft spot above the brisket... Stick and flick (keep your knife out of the shoulder). 12. Should pour like a bath-tub faucet on full-blast. (If you do it properly... takes about 90 seconds to bleed out 90%... 120 seconds for 100%.) 13. Wait for the eyes to roll and tongue to stick-out. 14. Be careful... the nerves can stay active and randomly kick even after it's in the cradle.
Now, I have harvested two swine that dressed out at 500-lbs and 505-lbs respectively. They are a little tougher to take down. Keep a captive-bolt pistol handy as a back-up for those buggers because a 700-lbs pig is the loudest, most stubborn, strongest, crazy nuts creature to deal with.... except perhaps a full-fledged bull, which in my experience is not fun-either.
-- Edited by JimmyMac on Friday 10th of May 2013 09:11:23 PM
-- Edited by JimmyMac on Friday 10th of May 2013 09:12:41 PM
Very interesting video. I didn't know they stunned the pigs like that.
I think wholesale cutters are getting less pay than most retail cutters. They work a lot harder too. The wholesale industry used to be real big in my area, but not so much anymore. I worked wholesale for a short time. I loved it! Breaking beef all day was fun! But I was only 20 years old at the time. I think that by now it would have killed me if I stayed in it. It's real tough on the body. One good thing is no customers to bug you. One bad thing, no customers to ogle at
