Slaughter and Post-Mortem Inspection
After an animal passes through the pre-slaughter process, slaughter, dressing and post-mortem inspection determine whether the resulting carcass can proceed through the inspected food system.
Humane handling remains important
Animal welfare responsibilities continue through unloading, holding and slaughter. Facilities need appropriate procedures, trained personnel and equipment for the livestock they process.
Dressing the carcass
During dressing, components including the hide, head, feet, blood and digestive tract are removed. The remaining dressed carcass becomes the basis for carcass weight commonly discussed in farm-direct beef sales.
What is post-mortem inspection?
Post-mortem means after death. Inspectors examine carcasses and relevant tissues for conditions that may affect their suitability for the food supply.
Depending on inspection findings, a carcass or part of a carcass may require additional action under the applicable regulatory system.
The purpose is not to determine whether a steak will be tender or highly marbled. Those are different questions from whether meat satisfies inspection requirements.
Inspection versus grading
Canadian beef grading evaluates carcass characteristics such as maturity, muscling, fat and marbling within the grading system.
A carcass can therefore be inspected without the terms “inspection” and “grade” meaning the same thing.
After inspection
Carcasses that proceed through the inspected process are chilled before subsequent aging, cutting and packaging according to the facility’s procedures and customer instructions.
Last reviewed: September 2026.