Cattle slaughter & Meat cutting Process

Channel:

Muhammad Wajid

Subscribers:

37,100

Published on June 29, 2025 12:10:27 PM ● Video Link: https://www.youtube.com/watch?v=PSRU59ulchE

Duration: 0:00

755 views

0

The cattle slaughter and meat cutting process begins with the humane handling of animals. Cattle are first inspected for health, then stunned to ensure they are unconscious before slaughter. This is done to meet animal welfare standards. Once stunned, the cattle are bled by cutting the major blood vessels in the neck. After bleeding, the carcass is skinned and the head, feet, and internal organs are removed. The organs are inspected to ensure the meat is safe for consumption. The carcass is then washed and chilled to prevent bacterial growth.

After chilling, the meat cutting process begins. The carcass is split in half and then into quarters. Skilled butchers further break down the quarters into primal cuts like ribs, loins, and rounds. These are then trimmed and cut into retail cuts such as steaks, roasts, and ground beef. All equipment used is cleaned regularly to maintain hygiene. The final meat products are packed, labeled, and stored in cold storage for distribution.