Malaybalay

slaughter
house
• The mlybly slaughter house gets their supply of
animals in farms like cabanglasan, lantapan,
and local barangays
• The 1st step when the animal arrive in the
slaughter house is unloading the in a narrow
alley puting them straight to a large pen where
they rest for 24 hours with only the supply of
water,after resting it is then wash then
slaughtered
• When grading the animals they do not put them in
separate pen unless the animal is suspected to be
sick
• The new facility in the malaybalay abattoir is only
the stun gun that cost approximately 110,000 pesos
• No they do not follow the PNS on meat cut ups
because they only butcher the animal, its the sellers
job to chop the carcass according to market and
cosumers demand
• Proper attire is strictly advised they also have a
check list according below:
• Proper hair cut and has also shaved his beered
• Wearing of hard hat
• Nails clean and cut, no nail polish for women
• Wearing of mask, apron, boots
• No wearing of jewelleries
• Strictly no spiting, if caught penalty will be imposed
• They also perform ante mortem upon the
arrival of animals and post mortem after
butchering
• Usually the slaughter 30-100pigs/day , 1-
5cattle/day , 1-3carabao/day , they also
slaughter goats and sheep twice a week and
quail once a week
• Upon the process of killing the animals do not
endure stress/ pain they follow the humane way
of killing it
• The know that the meat of the particular animal
is marketable when it passes the ante and post
mortem inspection
• The significance of slaughtering the animals
early in the morning so they could cope with the
demand and ensure the animal is well rested
• Usually the meat inspector checks the meat 8-
11am and at night where they usually butcher
the animals, and its important to also check its
quality if it is fit for consumption
• they wrap the carcass in plastic bags then load
it in the meat van and delivered to the market
in its designated seller
• The developed food safety by abiding their
dress code and following safety standard
• Their vision is that their slaughter house will
become modernize to be equip with modern
facilities to cater the growing market demand
•Out side preparation
When the
animal arrive in
the slaughter
house it is
uloaded in long
narrow alley
straight to the
resting pen
where the
animal rest for
about 24 hours
with only water
supply
After resting the animal is put in
individual pens to be cleaned or bath
After being cleaned the
animal goes to a narrow
alley to the entry door in
preparation for stunning
•Inside
preparation /activity
Washing area before slaughtering

Water is treated with chemical usually

clhorine
Entry of animal (pig)/ stunning area
with the use of a stunning gun is
applied
After stunning the
animal is drag in
the bleeding area,
where blood is
removed on the
animal and
disposed
After bleeding the
animal is then put
in the scalding bath
for a couple of
minuets make the
hair easier to
remove
After scalding the body of
the animal is put in the
dehairing machine where
hair is removed
After dehairing the carcass of the animal it is then
hang with the use of hooks in preparation for
eviseration and offal removal
After removing the offal is sent to the offal
room for cleaning and pakaging
After evisceration and offal
removal the carcass is then
cut/chop into large chunks for
cattle and carabao and whole
for swine according to the
buyers demand that has been
checked and approved by the
meat inspector and
transported to the market via
meat truck
documentation
documentation
documentation
Documentation
documentation
documentation
documentation
Thank
you for
listenin
g