Understanding the waste produced when butchering a cow is crucial for beef producers and meat processors. This knowledge helps maximise efficiency and develop effective waste management strategies.
This in-depth guide will explore the journey from a live cow to retail beef cuts. We’ll focus on waste production and the importance of managing slaughterhouse by-products.
The butchering process begins with slaughtering the cow. This involves several steps to ensure the meat is suitable for consumption. After this, the cow is skinned, and the organs are removed. The remaining carcass is divided into beef primal cuts, ...
