Primary beef processing: slaughtering and cutting

At a time of ever-changing purchasing and consumption patterns, and in response to the demands made by the BSE (bovine spongiform encephalopathy) crisis, the beef industry has had to rethink every stage from animal to plate.

While the fundamental principles of breeding, transport and slaughter-cutting remain unchanged, real changes have taken place in terms of traceability.

This article begins by highlighting the characteristics of quality meat, as well as the major steps involved in obtaining muscle.

Beyond the precise technical criteria – meat physico-chemistry, slaughter-cutting process – we will present the butchering techniques used on a daily basis by the men in the industry.

In the second part, recent developments in the sector (traceability), with their advantages and limitations, will be discussed.