Tagging and Chilling

TAGGING AND CHILLING
  • Each side of carcass is tagged, indicating carcass number, hot weight and the date.
  • Rolled into chill room to cool and set.
  • First and second stomachs are cleaned for tripe if desired
  • Intestines are cleaned if desired for casings.
Last modified: Friday, 17 September 2010, 8:30 AM