Ask for the job of beef divider

Good at fresh beef segmentation, quick action and skillful technique;

Generally, good service awareness and communication skills are needed.

Generally including but not limited to the following work contents.

1, Pre-slaughter inspection Pre-slaughter inspection includes acceptance inspection, waiting inspection and ex-factory inspection, and methods such as sight, hearing, touch and inspection should be adopted. 1. 1 acceptance 1. 1 Before unloading, the quarantine certificate issued by the supervising agency for animal epidemic prevention in the place of origin shall be obtained. The certificate must clearly state that there is no epidemic disease and no illegal drugs are used. If the certificate is incomplete or inaccurate, it should be returned to the owner. The certification documents are complete and accurate, and no abnormality is found. Unloading is allowed only if the goods are in conformity with the certificate. 1. 1.2 After unloading, observe the health status of cattle and manage according to the inspection results. Qualified cattle are sent to the slaughterhouse; Suspected sick animals were sent to the isolation circle for observation, returned to normal after drinking water, and merged into the waiting circle; Sick animals and disabled cattle were sent to the emergency slaughter room for treatment. 1.2 Slaughter inspection 1.2. 1 During slaughter, inspectors should observe regularly and send sick animals to the emergency slaughter room for treatment. 1.2.2 cows to be slaughtered should stop eating and rest before slaughter 12h-24h, and stop drinking water for 3h before slaughter. 1.3 Pre-slaughter inspection 1.3. 1 Cows should be inspected once before slaughter. 1.3.2 The whole body temperature (the normal body temperature of cattle is 37-39℃) was measured before slaughter. 1.3.3 For cattle that pass the inspection, the inspector before slaughter shall issue a notice of quasi-slaughter, indicating the species, the number of animals to be slaughtered and the place of origin, and the slaughter workshop shall issue a slaughter certificate. 1.3.4 If the body temperature is high and there is no pathological condition, it can finally be sent to slaughter. 1.3.5 sick animals shall be issued with emergency slaughter certificates by inspectors and sent to emergency slaughter room for treatment. 1.4, Handling of Quick Slaughter Cattle 1.4. 1 Quick Slaughter Room shall be slaughtered and inspected in time with the Quick Slaughter Certificate issued by the inspector before slaughter. In the process of examination, if it is difficult to confirm the lesion, please consult the person in charge of the examination. 1.4.2 Dead animals shall not be slaughtered, but shall be sent to the non-food processing room for treatment. 2.2. 1 The person in charge of the slaughter workshop prepares to slaughter after receiving the notice of quasi-slaughter issued by the veterinarian. Cattle drivers should check the number of the Notice of Quasi-slaughter before the animals to be slaughtered enter the waiting circle, and then sign the Notice of Quasi-slaughter. 2.2 Cattle drivers should drive the cattle into the slaughter workshop in time. It is forbidden to drive and beat with sticks in the process of body displacement, so as to avoid blood stasis or injury, avoid strong stimulation to slaughtered animals, cause excessive tension to slaughtered animals, affect their bleeding and reduce product quality. 3. Slaughter and bloodletting by hanging: 3. 1 Cattle butcher timely and accurately tied the reins of the cattle to the chain rail hook at the lower end of the tractor, and started the tractor to send the cattle to the bloodletting track. The spacing between cattle should not be less than1.2m.. 3.2 The slaughter was carried out in an Islamic way. 3.3 The cutting position of imam should be accurate, and the bleeding time should be 8- 12 minutes. 4. Cleaning: 4. 1 Peeled cattle must be thoroughly washed with water. 4.2 Wash the blood on the knife under the cow's neck. 5. Skinning: 5. 1 Skinning the left hind leg, left arm and tail. 5. 1. 1 After the operation, the technician holds the left hind leg of the cattle carcass in one hand, and holds the knife in the other, with the point of the knife forward and the blade downward from the midline of the scrotum (perineum) to cut the skin to the anus. Then, they hold the toe joint of the left hind leg in one hand and the knife in the other, flatten the blade and draw a circle of skin with a horizontal knife at the nearest metatarsal joint. 5. 1.2 Grasp the split skin in one hand and hold a knife in the other, with the tip of the knife facing downwards and the blade facing outwards, and cut the skin from the opening; 5.2. Peel off the right hind leg. Grasp the split skin with one hand and hold the knife with the other hand, with the tip of the knife facing forward and the blade facing down, and cut off the left hind leg and the right hip in turn. 5.3 Grasp the skin outside the anus with one hand or pierce the anus with a knife, put your fingers through the hook and hold the knife with one hand. The tip of the knife cuts the knife from anywhere outside the anus, cutting around and cutting the skin, muscles and connective tissue around the anus. Lift the anus (rectum) with your left hand in time and wrap it in a plastic film bag. Fasten the bag mouth and rectum with a strong and hygienic rope to avoid polluting the carcass when leaving the cavity. 5.4 The upside-down operator starts the winch switch, hangs the hook at the right rear rib turning position, lifts the cow carcass higher than the left rear leg, takes off the hook of the left rear leg, hangs it on another slide, and then hangs it backwards and left and right. 5.5 The operator who shears the left and right rear hooves grasps the metatarsal bones of the left and right rear hooves with one hand and shears the left and right rear hooves with the other hand. 5.6 Skinning the left and right abdominal skins 5.6. 1 The operator grasps the left abdominal skin of the bovine carcass with one hand, with the tip of the knife facing downwards and the blade facing outwards, enters the knife from the midline of xiphoid cartilage, picks up the cowhide and cuts it along the midline of the abdomen to the scrotum (perineum) skin incision. 5.6.2 Grasp the cow carcass with one hand and place a knife at the incision of a belly skin with the tip of the knife facing upwards and the blade facing inward, and gently peel off a belly skin until the cloud skin is exposed (it is not allowed to destroy the cloud skin). Peel off the skin of the right abdomen according to the above operation requirements. 5.7 Skin of left and right chest and neck front legs. 5.7. 1 The operator grasps the skin of the chest and neck with one hand in turn, with the blade downward and outward, enters the knife through the incision of the xiphoid cartilage skin, and picks up the bleeding wound along the midline of the chest and neck. 5.7.2 Grasp the skin at the left chest incision with one hand, hold the knife in the other hand, with the tip upward and the blade inward, gently peel off several knives from the skin incision to the left chest line, and then hold the knife in the other hand, with the tip forward and the blade upward, and cut the knife from the skin of the front legs and knuckles to the shallow skin opening of the chest in a positive posture. Then, hold the chest line with one hand and the skin incision on the left side of the neck of the left front leg with the other hand. Skin the neck and trace it thoroughly. Peel off the skin of the front leg of the right chest and neck according to the above operation requirements. 5.8 Bow your head, remove the left and right front hoofs, and do esophagus. 5.8. 1 The operator who lowers his head and takes off the left and right front hoofs enters the knife from the bleeding wound, cuts the occipital joint and neck muscles, cuts off the bull's head, and puts down the left and right front hoofs from the wrist joint. 5.8.2 As an esophageal operator, loosen the connective tissue between the lower neck muscle and trachea, expose trachea and trachea, grasp the esophagus with one hand, gently pull, gently turn the knife, cut the surface of esophagus and fasten it. 5.8.3 Mechanical peeling: 5.8.3. 1 The operator first pierces the muscle tendons of the wrist joints of the two front legs of the cattle carcass, and then firmly fixes the two front legs on the leg bolt frame with hook chains, locking the skins of the left and right front legs in the locking hooks of the peeling machine, and then starting the peeling machine. During the peeling process, designate a special person to control the peeling speed, and do not put meat on the skin. The cowhide torn by 5.8.3.2 should be sent out of the workshop in time with special transportation equipment, and should not be stored in the workshop for a long time. 6. white cavity: after the abdomen is cut open, a part of the stomach will flow out on its own. At this point, the operator will take off the belly oil with one hand and put it in a special container, and pull out the rectum with the other hand. Then forcibly remove the intestines and stomach from the abdominal cavity with both hands, put them into special containers, and transport them to the white truck house after synchronous inspection. 7 rows of red: 7. 1 The operator holds the diaphragm in one hand and the knife in the other, with the tip of the knife facing down, and sticks to the chest until it reaches the inner wall, thus cutting the diaphragm. At the same time, cut the cardiovascular system near the chest with a knife, take out the diaphragm and put it in a special container. Grasp the trachea with one hand, lift it forcibly, put the heart, liver and lungs into special containers respectively, and transport them to the truck room under red conditions after synchronous inspection. 7.2. Take the waist oil and kidney: the operator takes the waist oil out of the abdominal cavity, takes the kidney out together and puts it into the designated container. 7.3. Tail removal, whipping and milk residue 7.4. Cut the coccygeal vertebra and put it in a special container. 7.5 Cut off the bullwhip and put it in a special container. 7.6 Cut off the milk residue and put it in a special container. Wash and pluck hair, brush the abdomen and body surface of cattle with water or pick up (dirt) by hand. Quarantine: 9. 1 post-slaughter quarantine officer: 9. 1. 1 Head and viscera inspection, mainly focusing on inspection and autopsy, and pathological diagnosis and treatment of carcasses and organs, that is, mainly through "visual inspection". Note: Visual inspection refers to observing whether the skin, muscles, chest and abdomen, fat, bones and joints and natural pores of the carcass are normal or not. B Autopsy: With the help of inspection instruments, observe the changes of the hidden parts or deep tissues of corpse tissues and organs. C palpation: judging the elasticity and hardness of tissues and organs with the help of touch pressure or hand touch, so as to find the joint lesions of deep soft tissues. D olfactory examination: all kinds of abnormal smells and pathological smells that do not show characteristic changes can be judged by smell. 9. 1.2 When examining the diseased parts of organs, measures should be taken to prevent the diseased materials from polluting products, floors, equipment and appliances. Use the hand of the health inspector and the inspection knife. Health inspectors should prepare two sets of sanitary ware for inspection, so that they can be replaced with another set of disinfection sanitary ware when they encounter the pollution of sick materials. After trimming the diseased tissue, the contaminated tool should be immediately put into disinfectant for disinfection. 9. 1.3 put lymph nodes and inferior iliac lymph nodes into special containers. 9.2 After inspection of meat processing, the inspector of this post: 9.2. 1 normal meat processing. Carcass and internal organs can only be transferred to the next process after inspection and confirmation that they are from healthy livestock and their internal organs are in good condition. 9.2.2 Disposal of abnormal products. If the carcass and internal storage are found to be abnormal after inspection, the following treatment can be carried out according to the relevant provisions of the meat keeper. 9.2.2. 1 Locally contaminate the focus, remove the contaminated focus, and proceed to the next process. 9.2.2.2 has a light smell and is non-corrosive. After the smell dissipates, it will be transferred to the next process. In 9.2.2.3, serious pollution, abnormal smell and waste are used as industrial raw materials. 9.2.2.4 found that serious infectious diseases must be destroyed and personally supervised the destruction process. 10, weighing, carcass trimming and cleaning: 10. 1, the knife is inserted into the cartilage, the blade is opposite to the longissimus dorsi muscle, it is cut off at the lumbar joint and divided into four parts. 10.2 Weigh the cattle quadrant track, accurately check the weight and make records. 10.3 Carcass dressing: 10.3. 1 The operator takes a tissue clamp or a special hook in one hand and a knife in the other, and cuts off the contaminated surface, blood stasis, skin horn, pathological changes, thymus gland, etc. on the carcass surface and puts them into their own special containers. 10.3.2 if the operator finds a lesion, he shall not remove any lesion before the health inspector sees it, and must carry out the inspector's instructions and decisions on removing a certain part. 10.4 washing 10.4. 1 The operator starts the high-pressure washing machine, holds the handle of the spray gun in one hand, and thoroughly washes the carcass surface to clean the blood stains on the carcass surface. Foreign bodies and sundries such as feces. 10.4.2 when cleaning, the nozzle should keep a certain distance from the carcass surface, and it is not easy to get too close, so as to avoid injecting water into deep muscles and affecting product quality. 10.4.3 a long-handled nylon brush should be used for cleaning, so as to wipe the contaminated surface and facilitate cleaning. 1 1, deboned 1 1. 1. After deboning the tetrad cattle. 1 1. 1: Pull the left hind limb with one hand and cut it from the pelvic joint of the cow with the other hand, then insert the knife into the left intercostal space and hold it forward, hold the young bone of the calf tail with the left hand, break the iliac joint to the abdomen of the cow, and scrape it down to the last rib edge along the young lumbar mold with the blade. 1 1. 1.2 hind leg: grab the front end of the tibia of the left hind leg with one hand and hold a knife with the other hand, cut the cattle exhibition connected with the tibia along the left side of the tibia, reverse the blade, and pick three knives up and down to isolate the cattle exhibition connected with the tibia. Grasping the tibia in one hand and holding the knife in the other, feeding the knife from the femoral head, stripping the femoral head along the femoral direction, and then grasping the femoral head, the blade will twist downward to separate the flesh and blood. Remove the fossa related to the left and right leg muscles, isolate the fibula tarsal bone from the tibia, and remove the hamstring muscle. 1 1.2 before removing the quadriceps femoris: 1 1.2. 1 before removing the front leg: take a knife in one hand, with the blade facing down, and cut the tendon of the bone sliding on the articular surface. When cutting, hold the articular fossa with one hand and take out the radius with a knife. Hold the knife in one hand, first cut the tendon at the humeral bone end, the knife goes up to the humeral head, and then advances from the humeral condyle into the bone to expose the humerus. Hold the humeral head in one hand and the knife in the other, cut to the scapular cartilage along the lower edge of the scapula, scrape the acromion with a knife, hold the supracondylar tubercle, pull out the scapula with a knife, then cut off the tendon of the humeral articular fossa and take out the humerus. 1 1.2.2 chest section: use a knife to attach the lateral sternum section to the front edge of the sternum stalk, and then attach the left and right chest wall muscle sections to the joint of ribs and costal cartilage. 1 1.2.3 Spinning: Grasp one side of the carcass with one hand and hold a knife with the blade facing outwards with the other hand. The tip of the knife clings to the lumbar vertebra from the iliac joint down and penetrates into the annular vertebra, which does not affect the next process. 1 1.2.4 Inverted neck: grab the neck head with one hand, cut it in the middle of the back side of the neck with the other hand, then cut the cervical vertebrae on both sides with the front of the blade, and then cut the stiff vertebrae in turn. 1 1.2.5 Cage scraping: Hold down the neck meat on the left side of the cow with one hand, scrape off the periosteum along the upper edge of the rib with the other hand, then insert the knife into the root of the rib, and use the blade to forcibly cut off the joint of the rib. The muscles connected with the root of the rib will break the rib in this way. The periosteum must be scraped to ensure the integrity of the rib, but the bone stubble cannot be scraped to prevent the rib. Separate the ilium from the keel in the same way. 12. Cooling and acid discharging operation 12. 1 Require the operator to hang the beef quadruple on the slideway and push it into the acid discharging room. Hang 3 pieces of meat every 1m long track with even distance and orderly arrangement, and close the door after entering and leaving. 12.2 acid discharge control standard 12.2. 1 temperature 0℃-4℃ 12.2.2 relative humidity 85%-90% 12.2.3 acid discharge time 48 hours/kloc-. 12.2.5 Measure the temperature of meat core, and check the temperature of acid discharge room every 8 hours. If the humidity is not enough, spray water on the floor of the acid discharge room. 12.2.6 method for measuring the temperature of meat core: insert the metal control head of digital thermometer into the meat from the shoulder and the back of the buttocks of cattle respectively, and see that the temperature displayed on the display screen is the actual temperature. Note: Thermometers, wet and dry thermometers and digital thermometers should be added in the acid discharge room. 12.3 inspection and quality standard: 12.3. 1 bovine tetrads are arranged accurately and orderly. 12.3.2 detect the temperature according to the specified time and requirements, monitor its change, and record the daily report of the acid discharge room. 12.3.3 report the abnormal situation to the workshop leader in time. 13. Trimming: 13. 1 domestic trimming: Queen Niu: no residual bone congestion, lymph nodes, blood stains, cartilage, large area of mucosa and large area of fat are visible. Cow front: remove the fat of thymus, anterior shoulder lymph and epidermis, and trim the bone skin, cartilage, blood vessels, blood stains and impurities (cow hair, feces and foreign bodies) on the bone surface. Trimming Needle Steak (Mi Long): Trimming blood stains, cow hair, bone skin and cartilage on the surface, and keeping its fascia braised steak (cucumber strips). Tailbone steak (gluteal meat): Dress the blood stains, cow hair, bone skin and cartilage on the surface, trim the surface fat, and keep the fascia intact and the meat shape intact. Lin Rou (monk's head): remove fossa and fossa tendon, trim surface blood spots, cow hair, bone skin and cartilage, trim surface fat and keep fascia intact. Cattle show (tendon meat): There are two kinds of finishing: finishing: removing blood stains and cow hair on the surface, removing skin and fat on the surface, and removing tendon head. Ordinary trimming: remove blood stains, cow hair and other impurities on the surface, and remove the tendon head. West Cold (Outer Ridge): It is separated from the beef tenderloin according to its natural shape, and the bone skin attached to the bone surface is removed, and the fat and fat film of the west cold noodles are removed to keep the fascia and meat shape intact. Beef tenderloin (beef tenderloin): Trim the surface fat, remove the side willow, remove the fat and bone skin attached to the bone surface, and keep the meat shape intact. Bovine breast (boneless steak): the boneless steak is separated from the front of the cow according to its natural shape, the bone skin and residual bones are removed, and the residual hair and blood stains on the attached bone surface are trimmed. Beef brisket: Trim the mucous membrane, feces, blood, hair and impurities, and remove one third of the belly yellow membrane. 14. packaging: 14. 1 before and after the quadruple (export) 14. 1 operation requirements: material selection: beef after acid discharge, no inflammation, edema, abscess, congestion, scar and other diseases after quarantine. There are no impurities such as dander, broken bones, cartilage, blood stains, fecal stains, hair, local trauma, and connective tissue of the corpse. Size: 25kg/ piece. Packaging: put the clean packaging box on the operating table and lay the film flat. When loading the front cow and the back cow, the bottom layer is peeled upward and the four corners are plugged tightly; The upper layer of cloud skin is downward, the corners are tightly plugged, the plug is flat, and the surface is flat. Pull up the lining around the box and lay it flat. After the quality inspector passes the quality inspection, put the beef box cover into the quick-freezing warehouse and ensure that the product box is not deformed during transportation. 14.10.2 inspection and quality standard: select the meat according to the above operation requirements. Measurement: 25kg/ piece; Packaging after leaving the warehouse. Choose a polyethylene film with good brightness. The upper and lower corners of the meat are stuffed, stuffed flat, stuffed tight and flat. The residence time of qualified beef in the workshop shall be ≤ 15 minutes to prevent the gravy from oozing and blood ice from appearing after freezing. 14.10.3 record processing: check according to the above standards and fill in the quality inspection sheet. 14.2 Ten Meat (for domestic sale) 14.2. 1 Operation requirements include meat selection: needle steak, braised steak, dragon steak, minced meat, sirloin, beef tenderloin, beef breast, beef brisket, beef exhibition, etc. , remove surface mucosa, fat, cartilage and congestion. Needle roasting, stewing and cooling to eliminate one third of the hard fascia. Measurement, 25kg/ box (natural weight of each piece) packaging: put the cleaned beef box on the operating table, evenly spread the inner membrane into the box, tightly wrap the meat, put it in the box, and place it tightly and reasonably (roll the meat). Pull up the lining around the box and lay it flat. After the quality inspector passes the inspection, cover the beef box and put it into the quick-freezing warehouse, and ensure that the product box is not deformed during transportation. 14.2.2 inspection and quality standard: select meat according to the above operation requirements. Measurement: 25kg/ box. Choose polyethylene film with good brightness for packaging. The residence time of qualified beef in the workshop shall be ≤ 15 minutes to prevent the gravy from oozing and blood ice from appearing after freezing.

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