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HOW IS MEAT PACKED IN A PLANT?
- Jun 25, 2018 -

The meat packing industry handles the slaughtering, processing, packaging, and distribution of animals such as cattle, pigs, sheep and other livestock.

Beef undergoes maturation and should be held for at least a week (preferably longer) at 0EC (32EF) before butchery into retail joints. In the past, sides remained intact up to the point of butchery, but it is now common practice to break down the carcasses into primal joints (wholesale cuts), which are then vacuum packed. Preparation of primal joints in packing plants reduces refrigeration and transport costs, and is a convenient pre-packing operation for retailers.

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