In order to achieve a hiygienic slaughtering according to:

First of all, animals are lead from their pens up to the killing box in which they are slaughtered.  Then the animal is hoisted up to the bleeding track by means of a hoist chain or a continuous elevator.In this area it is performed the cutting of front legs, horns and udders.  Once the animal is bled, it is transferred up to the dressing track.  It is at this stage when the operative is to cut the rear legs and prepare the animal for the so-called pre-skinning.
It is at this moment when dressing tasks are performed i.e. pre-skinning, skinning, cutting of head, oesophagus binding, cutting of brisket bone, offal removal, carcass splitting, etc.
 
 After the veterinary inspection post, sorting and weighing of carcasses, these are led to the cold storage room in which they will remain until they are expedited.  

The whole process is performed under a non-stop basis by means of mechanical or manual processes.

 In order to perform these tasks, TAESA has designed a broad range of equipment such as killing boxes, rise and fall platforms, transference devices, vertical skinners, etc., which are characterised by their high profitability.