What Happens at a Beef Processor?

A beef processor connects livestock production with the beef that eventually reaches a customer’s freezer. Understanding what happens inside the facility helps producers coordinate orders and helps consumers understand why processing takes time.

1. Livestock arrives

Cattle arrive according to the facility’s receiving schedule. Identification, livestock condition and required records are part of the receiving process.

2. Ante-mortem inspection

At provincially inspected Alberta slaughter facilities, animals are inspected before slaughter. This is known as ante-mortem inspection.

Inspection helps identify animals or conditions requiring further attention before entering the food supply.

3. Slaughter and dressing

After slaughter, the hide, head, feet, blood, digestive tract and other components are removed as the carcass is dressed.

This is why carcass or hanging weight is substantially lower than the animal’s live weight.

4. Post-mortem inspection

The carcass and relevant tissues are examined after slaughter. Meat inspectors determine whether the carcass or portions of it are suitable for the food supply under applicable requirements.

5. Chilling and aging

The carcass is chilled under controlled conditions. Depending on the facility and order, beef may be aged before fabrication.

6. Cutting

The carcass is fabricated according to the processor’s standard specifications or the customer’s cut sheet.

Steaks, roasts, ground beef, bones, organs and other requested products are prepared where available and permitted by the facility.

7. Packaging and labelling

Finished products are wrapped or vacuum packaged, labelled as required and kept under appropriate temperature control.

8. Pickup

The producer or customer collects the completed order according to the processor’s procedures.

For farm-direct beef, good communication between producer, processor and customer makes this entire process considerably smoother.