Slaughtering is the process of dismantling livestock to obtain meat. Even if livestock with high marketability are produced through breeding improvement and good livestock techniques, high-quality meat cannot be obtained if mistakes are made in the slaughtering process.
A slaughterhouse is a facility equipped to dismantle livestock for the purpose of providing beef muscle for human consumption, and the facilities of a slaughterhouse greatly affect meat quality. It is equipped with facilities necessary to slaughter, dress livestock, and properly process and store the meat, viscera, hides, and other by-products obtained in this process, while also performing public hygiene inspections. By law, slaughterhouses must be equipped with holding yards, ante-mortem inspection rooms, isolation rooms for diseased cattle, workrooms, viscera and carcass inspection rooms, sterilization rooms, freezing and refrigeration rooms, boiler rooms, incinerators, waste treatment facilities, as well as changing rooms, showers, and rest areas.
In addition, work areas must be divided into bleeding rooms, viscera processing rooms, and hide processing rooms. A slaughterhouse must be located in a place where slaughtering and product transportation are smooth and where there are no environmental or emotional issues.
Hoengseong KC Co., Ltd. is a Hanwoo-only Halal slaughterhouse that meets all of the above requirements and provides fresh and clean food.

Livestock Receiving – Check-in – Lairage/Ante-mortem Inspection – Herding – Stunning – Bleeding – Shackling/Hoisting – Head Removal – Foreleg Removal – Hindleg Removal – Hanging – Tail/Anus Removal – Dehiding – Skinning – Brisket Opening – Abdominal Incision – Evisceration – Carcass Splitting – Inspection – Final Wash – Weighing – Chilling – Grading – Carcass Dispatch.