What Happens at an Abattoir?

The abattoir is where a live animal becomes a carcass that can then be
chilled, aged, cut and packaged. For farm-direct customers, understanding
this stage helps explain why the processor is such an important part of the
final product.

Arrival and handling

Animals arrive at the slaughter facility and are handled according to the
facility’s operating procedures and applicable animal-welfare requirements.
Good facility design and calm handling can help reduce unnecessary stress.

Ante-mortem inspection

In an inspected slaughter system, animals are examined as required before
slaughter. Animals showing signs that require additional attention may be
held for further assessment.

Slaughter and dressing

After slaughter, the hide, head, feet, blood and internal organs are removed
as part of dressing the carcass. The remaining carcass is what eventually
becomes the familiar beef cuts sold to consumers.

Post-mortem inspection

In inspected facilities, the carcass and relevant parts are examined as
required before the meat is approved to continue through the food system.

Chilling

The carcass must be chilled under controlled conditions. It may then be held
for an aging period before being cut, depending on the processor and the
producer’s program.

Cutting and packaging

The processor breaks the carcass into steaks, roasts, ribs, ground beef and
other products according to the cutting instructions. Products are then
wrapped or vacuum packaged, labelled and chilled or frozen.