The Rise of the Ranch King

Chapter 216 215. Technological slaughter
From the last collective meeting of the Livestock Committee to the confrontation with the Wendleton Group, the pastoralists now know that Lakeside Ranch, Grando Ranch, Running Ranch, Witch Ranch and Serenity Meadow are closely related, and they have formed a potential alliance against the Otto family. .

In the past, the Otto family was the dominant family and had a huge influence on the price of beef in the pastoral area. Now with the strong rise of Lakeside Ranch, John Otto's control over the pastoral area is gradually weakening. This is what most ranchers are willing to see. , after all, free trade is the true meaning of cowboys.

Fred Cunningham walked over with a warm smile on his face and seemed to be in a good mood.

"Lin, you also sent cattle." He greeted.

"Yeah Fred, the same goes for you." Lin Feng responded.

"Despite the previous epidemic, this year's cattle are growing well and should be fetched a good price." Fred said, his eyes scanning the electronic screen in the hall, looking for the cattle in his pasture.

"I hope so." Lin Feng nodded and looked at the electronic screen.

It shows the status of the cattle being processed in each pasture, including information such as weight, meat quality grade, etc.

Time passed little by little, and there were more and more people in the hall, and everyone was waiting anxiously.

Finally, the words Lakeside Ranch appeared, followed by the information about the cow they had sent.

People with poor psychological quality may want to vomit, it is still very bloody.

Putting aside emotional factors, Raymond admires the power of technology.

For cowboys, this kind of scene has long been accustomed to it, but Lin Feng was still a little shocked when he saw the slaughtering process for the first time.

Watch as they enter the slaughtering line.

The cow was driven into a narrow passage. At the end, a worker pulled a cylindrical device over and hit the cow's head. The cow immediately stopped moving.

David held his chin and nodded, "The high-voltage electric shock device used to be used for slaughtering with knives. Later, it was changed to electric shock because it was too cruel. It kills instantly without any pain."

As the conveyor belt runs, the cattle enter several small workshops. There will be special procedures to disembowel the cattle, remove the internal organs, and clean them with clean water.

The old cowboys had fun watching the live broadcast of the slaughter on the big screen, and joked about what would happen if the workers accidentally fell onto the transmission belt.

But under the control of a computer, the machine will directly peel off the cowhide, and the whole process even has a special sense of beauty.

It's a whole piece with almost no damage.

After all, it is a cow that I have raised for several months, and it is somewhat sentimental.

"What is that thing?" Lin Feng asked, pointing at the screen.

Reminding me of the previous scene where Uncle David skinned an iguana, it was still difficult to do it by hand.

Next, we have to peel off the skin, which seems to be a laborious task.

Lin Feng thought of the group of people from the animal protection organization he had seen at the livestock trading market. They really wanted to cause trouble, and this was the best place.

I guess I'll be scared to death when I see the pictures on the big screen.

The cow that had just been electrocuted was still twitching, and its limbs were tied by workers and sent to the conveyor belt. The next step was the beginning of the mechanized assembly line.

Each slaughterhouse cooperates with the corresponding tannery, and they also have staff working here.

As long as the cattle directors sign the paper, the cowhide can be sold directly to the tannery. Of course, don't expect the price to be very high unless the cowhide quality is very good.

As for beef, there will also be machinery to cut it into different parts. For example, sirloin, ribs, tenderloin, thighs, etc. will be cut neatly. Workers will put different labels on them after weighing to distinguish them. The whole process is very fast, taking less than ten minutes, and is very clean and hygienic.

While still on the assembly line, Fred Cunningham saw something.

"Lin, your cow looks good."

For old cowboys, even standard definition picture quality cannot stop their sharp eyes.

Fred pointed at the screen and continued: "Did you see it? It's a very beautiful snowflake texture. I feel like I might be able to get an excellent level."

There are eight grades of beef in the United States. The "excellent grade" in Fred's mouth is the best. The production rate in the United States is about 2-7%. These beefs will eventually appear in top restaurants.

In River Valley Town, only Otto Ranch produces this level of beef, and most of the other ranches are between Level 2 to Level 4.

Soon the staff came out and said the slaughter was complete and they could choose to take their beef or leave it here to wait for grading.

Lin Feng has completed the rating procedures, but the results will not be available until tomorrow or the day after tomorrow. The work before the rating is also very cumbersome and requires roughly four passes.

First, the body temperature is weighed. After the cattle are slaughtered and the fur, internal organs and head are removed, the carcass is cut into left and right halves. After the carcass is cut into the left and right halves, the warm carcass weight is recorded for the purpose of grading the meat and semen production rate. use.

The second step is to receive an electric shock. This procedure can weaken the stiffness of the carcass, speed up the decline in pH value, and thereby increase the tenderness of the beef.

Next, enter the aging room. This procedure is very important in beef processing because it directly affects the quality of beef.

Rapid cooling within 24 hours in the maturation chamber controls the pH of the beef, helping to make the beef more attractive in color and texture.

The final step is redox.

After redox, the original purple color of beef turns into cherry red. This bright cherry red color is called oxymyoglobin, which means that oxygen is already present in the muscle tissue.

The bright cherry red color highlights the marbling and helps graders make quality ratings.

The area selected for grading is also particular. After the carcass has been cooled for 24 hours and completely stiff, the rib eye muscle section between the 12th and 13th ribs can be exposed for the quality grading step.

Lin Feng didn't know this before, but he didn't expect it to be quite complicated.

David said that this is the technological progress that cowboys have made in exchange for the sweat of the past century. These things were not available when he was young.

Although the results were not available today, the grader said he had seen a computer scan of the beef slices and it looked like a good cut of meat.

His words gave Lin Feng and the three of them peace of mind. On the way back, Lin Feng drove the car and hummed a tune, obviously in a good mood.

Looking at the mountains in the distance through the car window, everything looks so beautiful under the blue sky and white clouds.

"BOSS, I think I will definitely get good results this time." David said confidently.

"Yeah, I think so too." Lin Feng responded with a smile, "The raters said it's a good piece of meat, we should have a chance."

Charlie gave Lin Feng a plan that was most suitable for the future development of Lakeside Ranch. He would get rid of all the one-year bulls, keep the pregnant cows to give birth, and properly clean up the adult cows, and then buy calves for fattening, so that by the end of the year It is very likely that another batch will be produced from left to right.

In this way, the lakeside pasture will become a fattening pasture. The calves can be bought, fattened and then sold, which can maximize the role of the small world's well water.

If you are more radical, you don't even need the cows, just professional fattening to maximize profits.

(End of this chapter)