This past january i went to Iowa for a meat seminar at Iowa State University Meat Labratories, and on the last day they were harvesting 4 hogs. As you can see in the photos this is done like precision clockwork, each person knows their job and it is done quickly and respectfully. All the while it is done under the close eye of a USDA inspector.
The process starts by the hog walking into the stun pen on its own.
The hog is then scraped with skinning knives to remove any fur that didn’t come off in the scalder.
The hog is then hoisted up and moved 2 feet over to have the hair from the feet and head removed by a torch. Next the head is removed.
Then the hog is eviserated by spliting the belly from the groin to the mid chest, being sure not to puncture any of the organs.
Then the organs are placed on a table for the USDA inspector to view and approve for consumption.
Finally the carcass is split in half by the huge spliter and then sent to another room to dry and be chilled.
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