Complete Sheep & Goat Slaughterhouse Equipment

Product Overview

The system can be customized according to different production capacities, slaughter methods (Halal or conventional), factory layout and automation requirements.

With advanced mechanical design, food‑grade stainless steel construction and optimized workflow, our sheep and goat slaughter equipment helps processors improve production efficiency, ensure meat safety and reduce labor costs.

Sheep & Goat Slaughter Processing Flow

The complete sheep/goat slaughterhouse process includes:

• Live Sheep & Goat Receiving System

• Stunning / Killing / Bleeding System

• Carcass Skinning System

• Evisceration & Carcass Processing System

• Offal Processing System

• Carcass Chilling System

• Deboning & Packaging System

1. Live Sheep & Goat Receiving System
       Live Animal Handling & Lairage Equipment

Before slaughtering, live sheep and goats are received, inspected and temporarily housed in holding pens.

Healthy animals are transferred to the waiting area while animals that do not meet veterinary requirements are separated for further inspection.

The holding process is designed to reduce animal stress and improve meat quality.

Main Equipment

• Sheep & Goat Holding Pens
  Designed for temporary storage before slaughter.

• Animal Receiving Platform
  Used for unloading animals from transportation vehicles.

• Live Animal Transfer Passage
  The entrance passage width is normally designed between: 300–500 mm to ensure safe and controlled animal movement.

• Animal Washing System
  Animals are cleaned before slaughter. The water temperature is controlled to avoid stress and maintain animal welfare standards.

2. Sheep & Goat Slaughter, Stunning & Bleeding System
       Halal and Conventional Slaughter Equipment

The slaughter section is designed for efficient bleeding and hygienic carcass preparation. Different slaughter methods are available according to customer requirements.

• Vertical Bleeding System
  Animals are lifted onto an overhead conveyor rail after slaughter. The carcass hangs vertically while bleeding.
  Bleeding Time: 2–3 minutes

• Horizontal Bleeding System
  Animals are slaughtered on a horizontal conveyor system.
  Bleeding Time: 3–4 minutes

Main Equipment

• Sheep & Goat Hoisting System
  Used for lifting carcasses onto overhead rails.

• Overhead Conveyor Rail System
  Transfers carcasses continuously through the slaughter process.

• Bleeding Conveyor
  Provides sufficient bleeding time before further processing.

• Head and Hoof Removal Equipment
  Used for removing: Head, Front feet, Hind feet

3. Sheep & Goat Carcass Skinning System
       Skin Removal Equipment

After bleeding, carcasses enter the pre‑skinning and skin removal section. The system improves hide quality while reducing manual labor.

• Horizontal Pre‑Skinning Process
  The carcass is transferred onto a horizontal conveyor where workers perform initial skin removal.

• Vertical Pre‑Skinning Process
  The hind legs are separated using special hooks, allowing workers to remove skin from: Hind legs, Brisket area, Front legs

• Automatic Skin Removal
  After pre‑skinning, carcasses enter the skinning machine. The hide is removed from the rear legs toward the head area. Removed hides are transferred for further processing and storage.

Main Equipment

• Sheep Skinning Machine

• Hydraulic Hide Puller

• Pneumatic Skin Puller

• Hide Transfer System

• Hide Collection Cart

4. Sheep & Goat Carcass Processing System
       Evisceration, Inspection and Cleaning Equipment

After skin removal, carcasses enter the evisceration section. The main processing steps include: brisket opening, white offal removal, red offal removal, carcass inspection, carcass trimming, carcass cleaning.

Evisceration Process
       After opening the brisket area, internal organs are removed carefully. The viscera are transferred to inspection conveyors for veterinary examination.

• White Offal Processing
  White offal includes: Stomach, Intestines. After inspection, white offal is transported to the processing area for cleaning.

• Red Offal Processing
  Red offal includes: Heart, Liver, Lung. Red offal is transferred through a dedicated inspection conveyor system.

Main Equipment

• Sheep Evisceration Platform
  Provides safe and hygienic organ removal.

• Red Offal Inspection Conveyor
  For inspection and transportation of edible organs.

• White Offal Inspection Conveyor
  For stomach and intestine processing.

• Carcass Washing Machine
  Removes contamination after evisceration.

• Carcass Trimming Station
  Removes: Excess fat, Damaged meat, Unwanted tissues

5. Sheep & Goat Offal Processing System
       By‑product Processing Equipment

The offal processing system improves product utilization and maintains hygiene standards.

• Red Offal Processing
  After inspection, approved organs are transported to the processing room for cleaning.

• White Offal Processing
  White offal is cleaned and processed separately.

Waste materials should be transported away from the slaughterhouse area to prevent odor and bacterial contamination.
       Recommended disposal distance: More than 50 meters away from slaughter area

Main Equipment

• Offal Conveyor System

• Organ Inspection Table

• Tripe Washing Machine

• Offal Cleaning Equipment

• Stainless Steel Processing Tables

6. Sheep & Goat Carcass Chilling System
       Carcass Cooling and Aging Equipment

After carcass processing and weighing, half carcasses enter the chilling and aging room. Chilling helps: maintain meat freshness, improve tenderness, extend shelf life.

Acidification / Aging Room Parameters

• Temperature: 0–4℃

• Processing Time: 6–24 hours

• Target pH Value: 5.8–6.0

Conveyor Specifications

• Rail Spacing: 600–800 mm

• Rail Height: 2200 mm

• Support Frame Spacing: 200 mm

Main Equipment

• Carcass Chilling Rail System

• Overhead Conveyor

• Meat Hanging System

• Temperature Control System

7. Sheep & Goat Deboning and Packaging System
       Meat Cutting, Deboning and Packaging Equipment

The final processing stage includes carcass deboning, meat cutting, weighing and packaging.

Deboning Methods

• Hanging Deboning System
  Carcasses remain suspended on overhead rails. Workers perform initial deboning while carcasses are transported overhead. The meat is then transferred to belt conveyors for final deboning.
  Suitable for: Medium‑scale plants, Large industrial slaughterhouses

• Horizontal Deboning System
  Workers remove carcasses from conveyors and perform complete deboning on processing tables.
  Suitable for: Small and medium processing plants

Packaging Process
       After deboning, meat products are packed using vacuum packaging machines. Finished products are transferred to:

• Quick Freezing Room
  Temperature: -30℃; Freezing Time: Approximately 8 hours

• Fresh Storage Room
  Temperature: 0–4℃; Storage Time: Up to 72 hours

• Frozen Storage Room
  Temperature: -18℃; Used for long‑term frozen storage.

Main Equipment

• Meat Cutting Machine

• Deboning Table

• Vacuum Packaging Machine

• Meat Weighing System

• Labeling Machine

• Frozen Product Transfer System

Advantages of Our Sheep & Goat Slaughterhouse Equipment

• 1. Complete Processing Solution
  From live animal receiving to final packaged meat production.

• 2. Flexible Production Capacity
  Suitable for: Small slaughterhouses, Medium abattoirs, Industrial meat processing plants.

• 3. Hygienic Food Processing Design
  All equipment uses food‑grade materials and supports easy cleaning.

• 4. Improved Meat Quality
  Optimized bleeding, chilling and handling processes help maintain premium meat quality.

• 5. Customized Layout Design
  Equipment can be customized according to: Factory dimensions, Production capacity, Halal requirements, Automation level.

Application

Our sheep and goat slaughterhouse equipment is widely used in:

• Sheep abattoirs

• Goat processing plants

• Halal meat factories

• Frozen lamb processing plants

• Meat export companies

• Livestock processing projects