THRIVING after the FALL

The Library · Document 46 · FEASTING · Animals

Bovine Carcass Dressing Guide

Its printed title: Advanced Methodologies in Bovine Slaughter Hygiene: A Comprehensive Guide to Exsanguination, Flaying, and Evisceration

Slaughter hygiene for cattle, from the stick to the split carcass, with the aim of keeping gut and hide bacteria off the meat. It covers the 60-second limit from stun to stick it cites, the two-knife method, sealing the rectum so the gut cannot soil the carcass, and the rules for brain and spinal cord, tabled by the animal's age. The frame is the large commercial abattoir, with band saws and vacuum cord removers, and its stunning section repeats doc 45.

Open the PDF 17 pages · 393 KB

Number
46
Book
FEASTING after the FALL
Shelf
Animals
File
46 Bovine Carcass Dressing Guide.pdf
Pages
17
Works cited
101

Used in

The rows that check it

  • 1 confirmed
  • 4 amended
  • 4 marked for safety
  • B10 amended Safety Specified risk material: cattle >12 months skull, brain, eyes, spinal cord, tonsils; >30 months vertebral column; intestines all ages; cord lifted out with a hooked finger and …
  • B11 amended Safety Gullet tied twice before opening; bung ringed, drawn out, tied and bagged first (EHEC 35 % → 1.7 %, "twenty-fold"); midline opened with two fingers inside ahead of the blade, edge …
  • B18 amended Safety Hanging without a chiller: industry ≤7 °C core within 20–24 h; yard 0–4 °C 7–10 days, 10 °C 3 days, above 15 do not kill; flies stop below 10 °C, muslin door, halves not touching; …
  • B4 amended Safety Stick within 60 s by law, 30 by the book; thoracic stick (base of neck above breastbone, to the heart, in to hilt, out cutting) preferred over neck cut (carotids retract, …
  • B34 confirmed Legging: ring at hock and knee, slit inside of legs, feet off at the break joint below the hock; fisting to keep the fell; knife edge to the hide; hide off the back last in one …

In the Index

The cow Slaughter and butchery Safety

Its works cited 101

As the document lists them, unchecked. Sorted here by their addresses only, which says where a claim comes from, not whether it holds.

  • 56 journals, universities and public bodies
  • 1 document-sharing site
  • 4 blogs
  • 2 shops and makers
  • 37 other web pages
  • 1 without an address
Show all 101
  1. Exsanguination: The First Step in Meat Processing agriculture.institute/fresh-meat-technology/ex…
  2. Validation of Pathogen Surrogate Escherichia coli strains for tdl-ir.tdl.org/items/1f25821d-959a-4e8e-ac30-8…
  3. (PDF) Location of Bung Bagging during Beef Slaughter Influences researchgate.net/publication/6997045_Location_…
  4. 6. slaughtering practices and techniques fao.org/4/x6552e/x6552e06.htm
  5. Food Safety Sentinel www1.agric.gov.ab.ca/$department/newslett.nsf/…
  6. Transfer of spinal cord material to subsequent bovine carcasses at pubmed.ncbi.nlm.nih.gov/15453582/
  7. 45 Bovine Humane Dispatch Methods.pdf
  8. Relationship between captive bolt placement, tissue parameters pubmed.ncbi.nlm.nih.gov/40451587/
  9. 12a Tier-LMHV: Ausnahmen für Wildfarmen mit geringem ... - freiRecht freirecht.de/g/TierLMHV:12a
  10. Pathophysiology of Penetrating Captive Bolt Stunning in Horned pmc.ncbi.nlm.nih.gov/articles/PMC11769382/
  11. Evaluation of the capacity and effective angle of thalamic damage pubmed.ncbi.nlm.nih.gov/38995118/
  12. Stunning and killing cattle humanely and reliably in emergency pmc.ncbi.nlm.nih.gov/articles/PMC1852607/
  13. The occurrence of reflexes and reactions in cattle following stunning pubmed.ncbi.nlm.nih.gov/32301197/
  14. Depth of concussion in cattle shot by penetrating captive bolt pubmed.ncbi.nlm.nih.gov/22061934/
  15. Impact of the Evisceration Process on the Hygiene Standards of pjlss.edu.pk/pdf_files/2024_1/562-572.pdf
  16. Regulation (EC) No 853/2004 of the European Parliament and of the legislation.gov.uk/eur/2004/853/annex/III/sect…
  17. Regulations originating from the EU - 2004 No. 853 - ANNEX III legislation.gov.uk/eur/2004/853/annex/III
  18. Localized Chemical Decont- amination of Cattle Hides to Reduce foodprotection.org/files/food-protection-trend…
  19. Chemical dehairing of bovine skin to reduce pathogenic bacteria pubmed.ncbi.nlm.nih.gov/9709238/
  20. Uses of Chemical Technologies for Meat Decontamination - PMC pmc.ncbi.nlm.nih.gov/articles/PMC11743839/
  21. An evaluation of selected methods for the decontamination of cattle pubmed.ncbi.nlm.nih.gov/22062817/
  22. Localized chemical decontamination of cattle hides to reduce researchgate.net/publication/287707062_Localiz…
  23. (PDF) Effect of pre-evisceration, skin-on carcass decontamination researchgate.net/publication/286699994_Effect_…
  24. Techniques and hygiene practices in slaughtering and meat handling fao.org/4/t0279e/t0279e04.htm
  25. tips&tools - MLA mla.com.au/globalassets/mla-corporate/blocks/m…
  26. Hide pullers | Steriline Engineering steriline-engineering.com/engineering-products…
  27. Dehiding Equipment - Cattle Hide Pullers - JBT Marel jbtmarel.com/en/meat/cattle-beef/dehiding-and-…
  28. Contamination of Beef Carcasses during Hide Removal and use of a researchgate.net/publication/277037716_Contami…
  29. Microbial assessment of an upward and downward dehiding researchgate.net/publication/261919704_Microbi…
  30. Cattle downward hide strippers and the problem of broken backs mla.com.au/research-and-development/reports/19…
  31. Post-slaughter aspects of beef eating quality - Meat Industry Services meatupdate.csiro.au/data/MEAT_TECHNOLOGY_UPDAT…
  32. Electrical Stimulation of Meat: A Modern Approach to Tenderization agriculture.institute/fresh-meat-technology/el…
  33. (PDF) Techniques to reduce the temperature of beef muscle early in researchgate.net/publication/260871130_Techniq…
  34. Quality Enhancement Techniques for Cow Meat - PMC - NIH pmc.ncbi.nlm.nih.gov/articles/PMC11743845/
  35. Can the Suspension Method (Tenderstretch vs. Achilles Tendon pmc.ncbi.nlm.nih.gov/articles/PMC11640351/
  36. Bovine Ingesta Clipping - Adept Contamination Control Systems adeptclip.com/bovine-ingesta-clipping
  37. Sheep jam opening tool (and plugging) | Meat & Livestock Australia mla.com.au/research-and-development/reports/20…
  38. Bung Sealing in Slaughtering Process | PDF - Scribd scribd.com/document/554372986/RING-AND-TIE-BUN…
  39. Elastrator - EFA Germany efa-germany.com/wp-content/uploads/2023/11/201…
  40. Carry out rodding and clipping of meat carcasses LEGACY ukstandards.org.uk/en/nos-finder/IMPMP127L/car…
  41. Bung/Esophagus Sealing Solutions for Hygienic Beef Processing jarviscanada.com/category/bung-sealing
  42. Weasand / Bung Rings, Ring Expander and Rodder - Jarvis Anz jarvisanz.com.au/wp-content/uploads/2020/02/10…
  43. Pubic symphysis tethering technique under endoscopic approach pmc.ncbi.nlm.nih.gov/articles/PMC11417513/
  44. Pubic symphysis plate - AO Surgery Reference surgeryreference.aofoundation.org/orthopedic-t…
  45. An Evaluation of Pelvic Bone Shape in Beef Carcasses digitalcommons.unl.edu/context/animalscinbcr/a…
  46. 30CL-ABC Aitch Bone Cutter - Jarvis Anz jarvisanz.com.au/product/30cl-abc-aitch-bone-c…
  47. Hog Aitch Bone Cutter, Hydraulic M-6 - Kentmaster kentmaster.com/product.asp?CatID=2&CtgID=146&P…
  48. AIRA Aitch Bone Cutter machine - Robot for cutting pigs - Frontmatec frontmatec.com/en/pork-solutions/clean-line-ch…
  49. Increased Cattle Feeding Precision from Automatic Feeding Systems pmc.ncbi.nlm.nih.gov/articles/PMC10649016/
  50. Post-Mortem Livestock Inspection - Revision 2 fsis.usda.gov/policy/fsis-directives/6100.2
  51. Overview of current and alternative slaughter practices - PoPuPS popups.uliege.be/1780-4507/index.php?id=17415&…
  52. Contamination of beef carcasses by spinal cord tissue during splitting researchgate.net/publication/248511648_Contami…
  53. INTERNATIONAL DISCUSSION ON SPECIFIED RISK MATERIALS albertainnovates.ca/wp-content/uploads/2017/11…
  54. Best Practices for Specified Risk Material Removal - BIFSCo bifsco.org/Media/BIFSCO/Docs/bp_for_spinal_cor…
  55. Reporting Foodborne Threats: The Case of Bovine Spongiform ncbi.nlm.nih.gov/books/NBK57084/
  56. Aerosol Generation During Bone-Sawing Procedures in Veterinary pubmed.ncbi.nlm.nih.gov/28113035/
  57. The detection of central nervous system tissue on beef carcasses pubmed.ncbi.nlm.nih.gov/11770636/
  58. Europe reduces its BSE testing criteria - Agriland.ie agriland.ie/farming-news/europe-reduces-its-bs…
  59. Regulation (EC) N°999/2001 mapa.gob.es/dam/mapa/contenido/ganaderia/temas…
  60. EFSA provides new scientific assessment on the age limit for the efsa.europa.eu/en/news/efsa-provides-new-scien…
  61. Regulation (EC) No 999/2001 of the European Parliament and of the legislation.gov.uk/eur/2001/999/annex/V/2015-0…
  62. Regulation (EC) No 999/2001 of the European Parliament and of the legislation.gov.uk/eur/2001/999/annex/V
  63. Specified Risk Material Controls Chapter Overview foodstandards.gov.scot/sites/default/files/mig…
  64. Spinal cord remover SCR - Fabre Tall fabretall.com/en/product/spinal-cord-remover-s…
  65. SPINAL CORD REMOVAL SYSTEM - Jarvis Products jarvisproducts.kz/spinal-cord-removal-system/
  66. Vacuum spinal System Complete mefe.com.au/vacuum-spinal-system-complete/
  67. Rind Schaf/Ziege obk.de/imperia/md/content/cms200/aktuelles/amt…
  68. Merkblatt SRM-Material - Landkreis Vorpommern-Rügen lk-vr.de/media/custom/3034_359_1.PDF?1544102324
  69. What are the categories of Animal By-products? - Sfridoo sfridoo.com/en/blog/animal-by-products-categor…
  70. Animal by-products general guidance - Daera daera-ni.gov.uk/articles/animal-products-gener…
  71. EU-Sourced Animal By-Products and Pet Food: A Safe Category 3 first-reach.org/en/contents/eu-abp-category3-p…
  72. Meat inspection | EFSA - Europa.eu efsa.europa.eu/en/topics/topic/meat-inspection
  73. EFSA BIOHAZ Panel (EFSA Panel on Biological Hazards), 2013 backend.orbit.dtu.dk/ws/files/57054300/jun13%2…
  74. Consolidated TEXT: 32019R0627 — EN — 09.01.2023 - EUR-Lex eur-lex.europa.eu/legal-content/EN/TXT/HTML/?u…
  75. FSIS Directive 6100.2 Revision 1 - Post-Mortem Livestock Inspection fsistraining.fsis.usda.gov/mod/resource/view.p…
  76. title iii specific requirements for the performance of official controls legislation.gov.uk/eur/2019/627/article/19/ado…
  77. EU meat inspection updates in 2025: What competent authorities eandj.co.uk/eu-meat-inspection-updates-in-2025…
  78. (PDF) Additional post-mortem inspection procedures and laboratory researchgate.net/publication/362565974_Additio…
  79. Simplifications in meat inspection | AGRINFO agrinfo.eu/book-of-reports/simplifications-in-…
  80. FSIS Directve 6420.2 Revision 2 - Food Safety and Inspection Service fsis.usda.gov/sites/default/files/media_file/2…
  81. Effectiveness of Trimming and/or Washing on Microbiological pubmed.ncbi.nlm.nih.gov/31137376/
  82. Trimming and Washing of Beef Carcasses as a Method of ... - PubMed pubmed.ncbi.nlm.nih.gov/31159091/
  83. Is It Possible to Use Carcass Washing as an Alternative to Trimming scielo.br/j/rbca/a/nzLfbH7BK6cmfJrjgSkQ4hH/?la…
  84. Comparison of water wash, trimming, and combined hot ... - PubMed pubmed.ncbi.nlm.nih.gov/9678163/
  85. Review - USDA ARS ars.usda.gov/ARSUserFiles/30400510/1997601146.…
  86. Antimicrobial Interventions for Beef - BIFSCo bifsco.org/Media/BIFSCO/Docs/antimicrobial-int…
  87. The Use of Organic Acids (Lactic and Acetic) as a Microbial ... - MDPI mdpi.com/2304-8158/10/10/2293
  88. Organic Acids - Meat Industry Services meatupdate.csiro.au/new/Organic%20Acids.pdf
  89. In Plant Assessment of Lactic Acid Intervention in Variety Meats bdigital.zamorano.edu/bitstreams/2291bf84-aec0…
  90. Beef HACCP: Intervention and non-intervention systems researchgate.net/publication/11931483_Beef_HAC…
  91. Decontamination of beef carcass surface tissue by steam vacuuming pubmed.ncbi.nlm.nih.gov/10030633/
  92. EFSA assesses bacterial growth in meat before it reaches consumers efsa.europa.eu/en/news/meat-intended-freezing-…
  93. Growth of spoilage bacteria during storage and transport of meat pubmed.ncbi.nlm.nih.gov/40007830/
  94. Pseudomonas growth on cattle carcasses during chilling: predictive journals.rcsi.science/2071-2499/article/view/4…
  95. Regulation (EC) No 853/2004 of the European Parliament and of the legislation.gov.uk/eur/2004/853/annex/III/sect…
  96. Can Meat be Transported at Higher Temperatures than in thepigsite.com/articles/can-meat-be-transporte…
  97. amending Annex III to Regulation (EC) No 853 / 2 - EUR-Lex eur-lex.europa.eu/legal-content/EN/TXT/PDF/?ur…
  98. Meat could be transported above 7°C - Cooling Post coolingpost.com/world-news/meat-could-be-trans…
  99. Regulation (EC) No 853/2004 of the European Parliament and of the eur-lex.europa.eu/legal-content/EN/TXT/HTML/?u…
  100. Aged meats, mobile slaughterhouses, EU identification mark foodtimes.eu/food-system/aged-meats-mobile-sla…
  101. EU Regulation 2024/1141 – Stay Compliant with DRY AGER dry-ager.com/en/eu-regulation/