|1.||rodding the weasand|
In cattle slaughter, the process of sealing the animal's esophagus by inserting a rod into neck of the carcass to draw it out. Once exposed, the esophagus is sealed with a plastic clamp or tied.
A crucial step in preventing E. coli contamination during slaughter is rodding the weasand. If the esophagus is not sealed properly, stomach contents may spill out.