Slaughtering: The meat production process begins with the careful and humane slaughtering of animals. This step is essential to ensure the quality and safety of the meat.
Dressing and Inspection: After slaughtering, the animals undergo a dressing process where they are cleaned, eviscerated, and prepared for inspection. Trained inspectors examine the meat to ensure it meets health and safety standards.
Processing and Cutting: The meat is then processed and cut into various portions based on the specific cuts desired by customers.
Quality Control and Packaging: Before packaging, the meat undergoes rigorous quality control checks. These checks include assessing color, texture, marbling, and overall freshness.
Storage and Distribution: Packaged meat products are stored in controlled environments, such as refrigerated or frozen storage facilities, to maintain their freshness and safety.
Traceability and Documentation: Throughout the entire process, strict documentation and traceability measures are in place. This ensures that the origin and journey of the meat can be accurately traced, providing transparency and accountability.
Consumer Preparation: Once the meat reaches consumers, it’s important for them to handle and prepare it properly. Following safe food handling practices, cooking at appropriate temperatures, and storing meat in proper conditions are crucial to enjoying the meat while ensuring food safety.