By-products are waste from the carcass that are not edible products, but that can be processed in the manufacturing of other industry products.
category:
Harvesting of Animal Products
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SA Red Meat Classification System
Meat classification is a mark of quality that indicates the value differences (money value) between different qualities of meat. In order to ensure that the different meat qualities are handled according to predetermined norms in legislation, SAMIC (South African Meat...
SA Red Meat Classification System
Meat classification is a mark of quality that indicates the value differences (money value) between different qualities of meat. In order to ensure that the different meat qualities are handled according to predetermined norms in legislation, SAMIC (South African Meat...
Bleeding
Knives must be prepared and sharpened before the beginning of the slaughter operation, and re-sharpened before the next animal. The time between stunning and slaughter must be kept as short as possible. Check that the animal is stunned effectively, before...
Slaughtering processes
The objective of a good slaughtering process is to handle and slaughter the animal in a humane manner and to process the carcass in the most hygienic and efficient manner. The slaughterhouse process follows the following procedures: Preparing cattle for...