OUR PROCESS


Great care is taken on the slaughter floor in removing the skin from the carcass to ensure it is not damaged.  Most skins are removed using mechanical pullers ensuring a minimum of knife cuts (flays).  The skins are then passed to the skin handling facility where they must cool before being processed.


After cooling the skins are trimmed and transferred to curing drums (within two hours of slaughter).    Specially prepared kiln dried salt containing concentrations of bactericides and special fungicides is used to cure the skins.  The skins are slowly tumbled for one and a half to two hours (2kg of salt per skin) to ensure positive penetration of the salt and chemicals into the pelt from both the skins and wool side.

After salting the skins are removed from the drums and flat stacked under cover to draw away excess body fluids and allow the salt to penetrate even more deeply.  They are left in this condition for 5 to 7 days depending on the season / ambient temperature.  The brine solution drains away leaving them in a semi wet condition ready for classification into it's various categories.

After the skins have drained they undergo a final trim and are then classified into there various wool lengths and grades. 

In the case of new season lambskins this " classing " is usually carried out prior to curing to ensure seed contamination is identified which is much more easily discerned before salting.


Once the skins have been  classed and stacked into their various categories they are then counted onto export pallets. 

The skins are compacted down using a hydraulic press and strapped to ensure maximum capacity. 

The pallets are then marked with their relevant warehouse numbers / details ready for shipment.


The export pallets are loaded into containers and sealed ready for transport to the wharf.  20 export pallets make of one 20 foot (6.1metre) sea container.

All containers are plastic lined and the floor covered with sawdust to absorb the excess fluids which escape during shipment.


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All Rights Reserved.  All trademarks and brands are the property of their respective owners.  Last edited 12/06