1, Pre slaughter inspection and management
Health check: Before entering the slaughterhouse, live pigs need to undergo strict health checks to ensure that they come from non epidemic areas and are healthy and disease-free. This step is crucial for preventing the spread of the epidemic and improving the quality of meat products.

2, Shower and pig herding


3, Causing fainting and bloodletting through assassination
Dizziness: After entering the slaughterhouse, pigs will be instantly knocked unconscious by hemp electric equipment (such as three-point hemp motors), causing them to temporarily lose consciousness and be in a coma state. This step aims to reduce the pain of pigs during slaughter while avoiding the impact of stress reactions on meat quality.
Assassination and bloodletting: After fainting, pigs will undergo assassination and bloodletting within a specified time (such as 30 seconds). The location of the assassination should be accurate to ensure that blood can flow out fully. There are various methods of bloodletting, such as horizontal assassination bloodletting, hanging assassination bloodletting, and vacuum knife assassination bloodletting.

4, Cleaning and hair removal


5, Internal organs and carcass inspection

6, Splitting and trimming


7, Weighing and packaging

8, Refrigeration and transportation