Unit 13 - Slaughter and processing

Word

Example

slaughter

The slaughter of cattle must be done according to humane standards

process

The process of slaughter involves several steps to ensure safety and quality

butcher

The butcher prepares the meat after the slaughter process

head

The head of the animal is inspected for signs of disease before processing

inspect

The inspector will inspect the carcass for any signs of contamination

kill fee

The kill fee is charged to cover the costs associated with slaughtering the animal

offal

Offal, such as the liver and kidneys, is often processed separately

hide

The hide is removed and prepared for tanning

cut

The butcher cuts the meat into different sections for sale

humane

Humane methods of slaughter are required by law in many countries

slaughterhouse

The slaughterhouse is equipped with tools and facilities for the safe processing of animals

carcass

After slaughter, the carcass is cleaned and prepared for inspection

inspect for quality

The inspector will inspect the carcass for quality before it can be processed

meatpacker

The meatpacker will ensure that the meat is properly packaged for shipment

food safety standards

Food safety standards are strictly followed during the slaughter and processing phases

slaughtering method

Different slaughtering methods are used depending on cultural and religious practices

processing plant

The processing plant handles the conversion of raw meat into packaged products

cutting room

In the cutting room, meat is divided into smaller portions for distribution

refrigeration

Refrigeration is essential to preserve the quality of the meat after slaughter

inspection certificate

An inspection certificate is issued once the carcass has passed quality standards

package

After processing, the meat is packaged and labeled for distribution

animal welfare

Animal welfare laws govern the conditions under which slaughter must take place

slaughterhouse worker

The slaughterhouse worker is responsible for the humane handling of animals

processing equipment

The processing equipment is regularly cleaned and maintained to ensure hygiene

traceability

Traceability systems allow the meat's origin to be tracked throughout the processing chain

by-product

By-products from the slaughter process, like bones and fat, can be used in other industries

meat inspection

The meat inspection ensures that the product meets health and safety standards

slaughter line

The slaughter line is where animals are humanely slaughtered and prepared for further processing

processing procedure

The processing procedure involves cleaning, cutting, and packaging the meat

kosher slaughter

Kosher slaughter follows specific religious guidelines to ensure the meat is prepared in a permissible manner

halal slaughter

Halal slaughter is performed according to Islamic dietary laws

humane slaughter

Humane slaughter is essential for ensuring the animal is treated respectfully before processing

carcass weight

The carcass weight is recorded to determine the yield of meat from the animal

meat quality

Meat quality is assessed based on tenderness, marbling, and overall appearance

processing cycle

The processing cycle ensures that all meat is handled efficiently and safely

slaughter process

The slaughter process includes several stages to ensure the animal is handled with care

hygiene standards

Hygiene standards are critical in ensuring that the meat is safe for consumption

health inspection

Health inspection is performed before and after slaughter to ensure meat safety

animal processing

Animal processing involves slaughter, skinning, and meat cutting

meat products

Meat products are processed and packaged according to food safety regulations

slaughter plant

The slaughter plant is where animals are slaughtered and processed into meat products