Types and market classes of live stock . ough better methods of slaughtering and handling. Slaughtering.—Sheep purchased by packers are driven tothe packing plant and allowed to rest a few hours, because ani-mals killed while in an excited condition do not bleed out thor- 203 204 Types and Market Classes of Live Stock oughly. They are then driven into a small shackling pen, anda shackle is placed around the hind leg. Two at a time, the sheepare raised by a large revolving wheel to a point overhead wherethe shackle automatically unhooks from the wheel and startsdown a gently inclined rail. The
Types and market classes of live stock . ough better methods of slaughtering and handling. Slaughtering.—Sheep purchased by packers are driven tothe packing plant and allowed to rest a few hours, because ani-mals killed while in an excited condition do not bleed out thor- 203 204 Types and Market Classes of Live Stock oughly. They are then driven into a small shackling pen, anda shackle is placed around the hind leg. Two at a time, the sheepare raised by a large revolving wheel to a point overhead wherethe shackle automatically unhooks from the wheel and startsdown a gently inclined rail. The animal moves to the sticker,who quickly dispatches the sheep by a single thrust of a double-edged knife, one man killing 600 to 700 sheep per hour. Afterpassing through many hands, the carcass reaches the cooler,the dressing requiring about twenty-six minutes. Method of dressing.—Prior to the World War, a number ofstyles of dressing sheep and lambs were used, but during theperiod of the war, as a conservation measure, the U. S. Food. Fig. 56. Killing Sheep at Chicago. Administration instructed all packers that sheep and lambsmust be dressed by the plain or round method, and withoutcaul or pluck. This method of dressing, which is the mosteconomical, has been continued since the war to the presenttime, and there is no indication that the other styles of dressingwill be practiced in the future. Plain- or round-dressed sheepand lambs have the pelt, head, and toes removed, and the forelegs are folded at the knees. They are opened from thecod or bag to the breast, and are split through the spread stick is placed in the breast to hold it open and properlyshape the carcass. Formerly, in dressing the lowest grades of mutton and mostlambs, the caul (a fatty membrane investing the internal organs) Types and Market Classes of Live Stock 205 was wrapped about the legs and laid over the inside of the carcassthus improving the appearance, preventing drying out, and, insome ca
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