Sheep slaughtering is better performed making operatives achieve higher yield with minimal effort.

The first stage of the slaughtering line starts when sheep are driven from their pens up to the stunning area.

Once the slaughtering itself is performed, sheep are tied by one of their rear legs and hooked up to a raising device until they reach the bleeding track. After bleeding, the animals are transferred to the dressing conveyor track.

It is at this stage when legs and horns are cut. After this, it is the time for dehiding and cutting the heads. After this, offal (red and white) are removed though they keep following the carcass in order to ease their identification during the veterinary inspection.

After the sanitary inspection, carcasses are grouped in grambles for their transport and cooling.