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Publication Date

3-1977

Series Number

3988

Abstract

Killing and dressing beef on the farm can considerably reduce costs of meat and be very convenient. However practice is necessary for professional results, and some means of storage of the large quantity of meat is required. In a freezer, each litre of storage space will store about half a kilogram of meat.

Keep standards of hygiene to a very high level to minimise the risk of contracting disease, and refrigerate the meat as soon as possible to avoid food poisoning.

There is always a risk that diseases such as tuberculosis or anthrax could be transmitted if an infected carcass was handled. Only healthy animals should be slaughtered.

Farmers should also remember that under the Meat Inspection and Branding regulations, it is illegal to sell meat which has not been slaughtered under proper inspection.

Number of Pages

22

Publisher

Western Australian Department of Agriculture

City

Perth

Keywords

Farm, Butcher, Beef, Western Australia

Disciplines

Beef Science | Food Processing | Food Science

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Bulletin No 3988 - Farm beef butchering

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