How Is Beef Processed?

Butchering

Cattle eat feed until they reach maturity between 13 months and 2 years, depending on the breed, and then they go to slaughter. A stunning device renders the animal senseless, a worker slits the throat and then the animal is hung by its hind feet to bleed. The blood is allowed to drain, and then workers skin the animal and remove its head. Skinning is done with care, keeping it in one piece so the hide can be sold for leather goods manufacturing. After skinning, they open the carcass to remove the internal organs and split the carcass in half. They spray the carcass with water to rinse away the blood and bone chips caused by the saws.

Grading and Aging

The beef is tagged and hung in a large cooler, where it will hang for about a week. This is an aging process that improves the flavor of the beef and makes it more tender. Aging allows enzymes to break down the meat. USDA inspectors will look at the hanging sides of beef to check for disease and damage, and they will grade the beef. The grade of the meat affects the selling price and the final destination. For example, certain restaurants may sell only grade A, Angus beef that has been aged for over 3 weeks.

Cutting

The sides of beef are sold to restaurants or area butchers, or they are cut up at a full-service slaughterhouse. Professional butchers cut the sides of beef into portions requested by customers. The front quarter is cut into roasts that include chuck, brisket and rib roasts. The rib eye is usually cut into steaks. The hindquarter is cut removing the flank, and the loin is separated. Small pieces of beef as well as less-desirable cuts are ground into hamburger. The cuts of beef are packaged for consumers in various sizes. Labels are placed on the packages indicating the weight, cut, grade and date the beef should be used or frozen by.

Resources

• Oklahoma Cooperative Extension Service: Home Slaughtering and Processing of Beef