This photograph is taken from the upstairs viewing area, through a perspex window.

The cattle are stunned, then killed, out of sight to the left. Then they're hung, skinned, and are gutted by the person behind the two bright lights, and the contents are then labelled (to identify them with each individual animal) and examined by veterinary inspectors.

The carcase then passes through an electrical stimulator tunnel (which enhances meat tenderness) and then a guy on a vertically travelling platform cuts each down the middle with a huge bandsaw and the halves continue on past another veterinary inspector who checks the lymph nodes and other areas of interest before the chain carries on through into the boning room, or into the chiller, where the meat may be hung for 24 hours before boning.