Introduction
A lot goes into the process of beef manufacturing. In fact, that process starts from the very second a calf is born, up until the calf has been slaughtered, processed, packaged, and sold. Every step is important and crucial to the quality of the meat that will be produced. In slaughtering the cattle there is a few basic, but fundamental steps: stunning, bleeding, transferring, skinning, evisceration, splitting, and then cooling.
Equipment and its role in raising cattle
In raising healthy cattle you need the right equipment. For example, in birthing a calf, the baby calf needs assistance. Farmers use an obstetrical chain and handle, a device in which chains are looped around the calf's’ legs and the handle is hooked onto the chain
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Skinning
Skinning is the process of removing the skin and fur from the cattle to prepare for evisceration. The skin is removed, therefore showing the muscle and meat that is going to be consumed by humans.
Evisceration
Evisceration involves the cleaning and trimming of an animal to produce a dressed carcass. The University of Guelph lists the 14 steps of evisceration as:
(1) skin the head and remove the skull and lower jaw, leaving the whole of the neck and the skin of the head hanging on the carcass,
(2) remove each foot and the distal part of each limb by cutting through the joint immediately proximal to the long cannon bone,
(3) make a long incision through the hide in the midline of the chest and abdomen, and continue the incision along the medial face of each of the limbs,
(4) remove the hide altogether if suitable equipment is available, or just remove it from the ventral part of the body and leave it temporarily hanging from the animal's back,
(5) open the thoracic cavity with a midventral saw-cut through the breastbone or sternum,
(6) open the abdomen with a long mid-ventral incision, and remove the penis or udder tissue, and any loose fat in the abdominal
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In the United States meat inspection is administered through the Food Safety and Inspection Service of the United States Department of Agriculture (USDA-FSIS) and is composed of several distinct programs. In general, these programs are representative of the basic inspection procedures and include antemortem inspection, post mortem inspection, reinspection during processing, sanitation, facilities and equipment, labels and standards, compliance, pathology and epidemiology, residue monitoring and evaluation, federal-state relations, and foreign programs.”
Antemortem and postmortem inspections
Britannica defines antemortem inspection as “identifies animals not fit for human consumption. Here animals that are down, disabled, diseased, or dead (known as 4D animals) are removed from the food chain and labeled “condemned.” Other animals showing signs of being sick are labeled “suspect” and are segregated from healthy animals for more thorough inspection during processing procedures.”
This is where the livestock tagging and identification tools come into
The Meat Inspection Act of 1906 was an attempt to regulate the meatpacking industry and to assure consumers that the meat they were eating was safe. In brief, this act made compulsory the careful inspection of meat before its consummation, established sanitary standards for slaughterhouses and processing plants, and required continuous U.S. Department of Agriculture inspection of meat processing and packaging. Yet, the most important objectives set by the law are the prevention of adulterated or misbranded livestock and products from being commercialized and sold as food, and the making sure that meat and all its products are processed and prepared in the adequate sanitary and hygienic conditions (Reeves 35). Imported meat and its various products are no exception to these conditions; they must be inspected under equivalent foreign standards.
This works by peeling the healthy skin off the body, a bit like peeling potato skin off of a potato, and applying it to the damaged area of skin. Ideally, this will adapt and blood vessels will begin growing within 36 hours underneath the skin. The second type is to take a thick layer of skin (Full Thickness Graft) , where the muscles and blood vessels are also removed, along with the skin. This type of grafting is generally used or small wounds on a highly visible part of the body, such as the face. Unlike the Split-level Thickness Graft, this skin usually blends in well with the surrounding skin, and usually grows with the
Phillips, H 2012, Animal Behaviour and Handling: ‘Topic 3: Handling and Restraint Equipment’. Melbourne: Veterinary Nurse Solutions.
murdered. Then when the creature has had its fun, their victims bodies will be casually
Small, inconspicuous incisions are created through which Dr. Thomassen places a cannula (hollow tube) to perform the liposuction procedure.
• Use of a surgical knife (scalpel) to make incisions in the skin to access the tourniquet. This is only used in severe cases.
Cattle are one of the most common type of large domesticated mammals. Cattle are raised as livestock for meat, dairy animals for milk and other dairy products, and as draft animals. In other parts of the world cattle have significant religious meaning to people. Many of us take cattle for granted but there are parts of the world that they are worshiped and not used for dairy or meat.
into its mouth, it is a wonder that any survived. Fromt then on disease and
The cow is an extraordinary animal that is widely popular in all areas. There are two types of cows, dairy and beef (University of Minnesota, n.d.). Cows provide us with meat, dairy, and leather. They can live in a variety of places from grasslands all up to forests as long as there is enough vegetation for them to eat (Harris, n.d.). Cows spend most of their at grazing, roughly around eight hours per day. When cows graze, it depends mostly on the temperature outside. For example. If the weather is very high out they will generally graze at night time (Animal Behaviour Cattle, 2016). Cows are commonly known as domestic cattle, but are also known as their scientific name, Bos Taurus (Genomics, n.d.). There is many components to the cow itself including having four separate stomachs and a very intricate anatomy.
The amount of poultry and cattle that are slaughtered every day never crosses a meat lover’s mind. The life and treatment animals of the meat industry encounter isn’t commonly thought about. From the day they are raised by farmers until the day they are made into food sold across the country, never became significant until reading and researching about the process was done. There are many cows that graze on the grass fields beside the highways in Nevada. Chickens also trot on farmland from time to time as well. The treatment the industry’s animals face throughout their lifetime till death, compared to those outside of the business is shocking and somewhat sickening. Living conditions are unbelievable, the development of the animals are unnatural,
Bacteria such as cadaverine and putrescine builds up in the body. The bacteria feed on the decomposing waste material. This causes a body to become very bloated. Due to the release of internal gases, the skin of the body begins to liquify, falling off of the bones. The smell attracts insects to the body, such as blow flies. “A single blow fly can lay up to 300 eggs, which will hatch in a single day” (DNewsChannel). These larvae feast on the remaining tissue of the body. After about a week, butyric fermentation begins. This is when organs and tissues of the body begin to dry out. This stage can take a year or more. Now there are only bones, hair, cartilage left of the corpse. Finally, different species of beetles come and go, eating the leftover remains for many years. All that will be left of the body is a little bit of
Animal testing is where live animal is compelled to go through tests and experiment which will likely cause them pain.
Cows are naturally very gentle and calm creatures. These smart and sweet natured animals have been known to go to great lengths to escape slaughterhouses. More than forty-one million of these sensitive animals suffer and die a painful death each year in the United States. When cows are still very young they are burned with hot irons, there testicles are torn or cut off, all without painkillers. Most beef cattle are born in one state, live in another, and are slaughtered in another. The cows who survive the gruesome transportation process are shot in the head with a bolt gun, hung upside down by there legs, and taken onto the killing floor where there throats
The third weakness is the fact that food tests, inspections, and the detection of contaminants are taken seriously only after an outbreak of some food-borne diseases, food poisoning, or deaths. The increase in the number of food establishments or outlets such as cold stores, hypermarkets, and supermarkets reported by the Public Health Director has also made inspection and control mo...
Food safety is an increasingly important public health issue. Governments all over the world are intensifying their efforts to improve food safety. Food borne illnesses are diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. “In industrialized countries, the percentage of people suffering from food borne diseases each year has been reported to be up to 30%. In the United States of America, for example, around 76 million cases of food borne diseases, resulting in 325,000 hospitalizations and 5,000 deaths, are estimated to occur each year.” (Geneva 2)