Proper preparation of a beef cow for slaughter is extremely important to ensure that the slaughtering is done properly and that the cow is free of disease. Improperly preparing the cow for slaughter could cause harmful bacteria to find its way into the cow's system before slaughter, and eventually enter the food supply where it can sicken humans. You should follow a few procedures before the slaughter to ensure this doesn't happen when you slaughter your beef cow.
Don't feed the cow for 24 hours before the slaughter, but allow it to drink water as much as it wants.
Keep the animal rested and calm before the slaughter, as exercising or generally exciting the cow prior to the slaughter will cause it to bleed poorly and cause the carcass to look bloody.
Pick a time of year when night temperatures will be 32 degrees Fahrenheit or lower a few days after the slaughter so the carcass can chill without refrigeration. Cover the carcass to prevent it from freezing if you will be dealing with very cold weather.
Ensure that the slaughter area is dry and clean. A grassy area that drains well is the preferred option. Clean all equipment, clean your hands, put on clean clothing and clean all work and storage areas before the slaughter.
Clip its coat, particularly if it is shedding its winter coat.
Clean the animal before slaughter, but avoid doing it within a day of the slaughter, as the hide needs to be dry before the animals departs from the farm to avoid bacteria growth int he hide. Don't use a power hose on the cow. Move the cow to a marketing yard if it needs to be cleaning just prior to slaughter. A marketing yard has lots of clean straw bedding to assist in dry cleaning.