Home Slaughtering and Processing of Beef
A beef animal selected for [url=
http://www.lynmachinery.com/slaughtering-equipment/]slaughter[/url] should be healthy and in thrifty condition. Keep the animal off feed 24 hours before slaughter, but provide free access to water.
Do not run or excite the animal prior to slaughter because this may cause poor bleeding and give the carcass a bloody appearance.
The weather, especially expected temperatures the few days following slaughter, is extremely important. Night temperatures should be 32°F or lower for the carcass to chill properly without refrigeration.
The meat will spoil if improperly chilled and stored during warm weather. Also, during extremely cold weather, the meat should be protected from freezing by covering it with a clean cover.
Slaughter should be done in a dry, clean, dust-free area. A well-drained grassy area is recommended.
Take precautions during slaughter, chilling, and processing to keep the carcass and cuts clean and free from contamination. Use clean equipment, keep hands clean, wear clean clothing, and keep work and storage areas clean.
The carcass can be chilled without refrigeration by hanging it in a dry, clean building. Freedom from odors or contamination is essential.
Most meat spoilage and off-odors and flavors can be attributed to one or more of the following causes:
Improper chilling of the carcass. The internal temperature of the round and other thick parts should be lowered to 40-45°F within 24 hours after slaughter.
