Key Equipment for Pork Processing: The Splitting Saw

The splitting saw in a pig slaughterhouse is a key cutting device in the slaughtering process. It is used to precisely split a whole pig carcass (after removing the head, hooves, tail, and internal organs) in half along the midline of the spine (left and right halves) to facilitate subsequent aging, grading, cutting, refrigeration, and sales. Splitting the carcass evenly in half conforms to international trade and domestic grading standards (such as USDA, EU, and GB). Splitting halves the carcass thickness, greatly increasing the surface area, facilitating cold air penetration, accelerating cooling, saving energy, and promoting the aging process, thus improving meat quality. It provides standardized half-carcass raw materials for the next process (such as three/four-part cutting, deboning, and trimming), improving production line efficiency. It replaces traditional manual splitting with an axe, achieving mechanized, precise, and efficient operation while ensuring operational safety. The handheld splitting saw is operated by a worker holding an electric or pneumatic saw and splitting along the spine. Flexible, low investment cost

– High skill requirements for workers, high labor intensity

– Difficult to control hygiene, prone to cross-contamination

– Relatively poor precision and consistency. Suitable for small and medium-sized slaughterhouses or as a backup device.