A beef animal selected for slaughter should be healthy and in thrifty condition. Keep the animal *** feed 24 hours before slaughter, but provide free access to water.
Do not run or excite the animal prior to slaughter because this may cause poor bleeding and give the carcass a bloody appearance.
The weather, especially expected temperatures the few days following slaughter, is extremely important. Night temperatures should be 32°F or lower for the carcass to chill properly without refrigeration.
The meat will spoil if improperly chilled and stored during warm weather. Also, during extremely cold weather, the meat should be protected from freezing by covering it with a clean cover.
Slaughter should be done in a dry, clean, dust-free area. A well-drained grassy area is recommended.
Take precautions during slaughter, chilling, and processing to keep the carcass and cuts clean and free from contamination. Use clean equipment, keep hands clean, wear clean clothing, and keep work and storage areas clean.
The carcass can be chilled without refrigeration by hanging it in a dry, clean building. Freedom from odors or contamination is essential.
Most meat spoilage and ***-odors and flavors can be attributed to one or more of the following causes:
-
Improper chilling of the carcass. The internal temperature of the round and other thick parts should be lowered to 40-45°F within 24 hours after slaughter.
-
Adsorption of ***-odors. When the carcass is chilled and aged in an area with any odor (manure, gasoline, paint, musty odor, etc) the carcass will absorb it.
-
Poor sanitation during slaughter, chilling, and processing. This contamination with microorganisms causes ***-odors, ***-flavors, and spoilage.
-
Improper freezing and storage of frozen meat. Packaged meat should be quick-frozen and stored at 0° to 5°F. Home freezers are for storage of products already frozen, not for quick-freezing large quantities of meat. Small quantities, preferably less than 25 pounds, can be satisfactorily frozen at home by placing meat in the freezer with at least one inch of space between each package.
The minimum required items of equipment for home slaughtering are as follows.
-
Stunning device such as 22 caliber rifle.
-
Block and tackle, chain hoist, or tractor equipped with hydraulic lift.
-
Beef spreader (singletree equipped with hooks on both ends and a ring in the center will do).
-
24- or 28-inch meat saw.
-
6-inch sharp skinning knife, 6-inch boning knife, and 8-inch butcher knife.
-
10- or 12-inch steel bucket to hold water for washing hands.
-
Ample clean water and clean hand towels.
