Several key points to be paid attention to in slaughtering high-grade beef cattle

High-grade beef production is different from general beef production. Slaughtering enterprises should reach a hi

Several key points to be paid attention to in slaughtering high-grade beef cattle

High-grade beef production is different from general beef production. Slaughtering enterprises should reach a high level of modernization in slaughter equipment, carcass processing equipment, carcass splitting equipment, refrigeration equipment and transportation equipment, and slaughter processing must meet the technical requirements of high-grade beef slaughter. General high-grade beef cattle slaughter should pay attention to the following points.

1. The slaughter age of beef cattle must be below 30 months old, and beef cattle over 30 months old generally cannot produce high-grade beef.

2. The slaughter weight is above 500 kg, because the weight of beef is positively correlated with the weight. The greater the weight, the greater the absolute weight of meat. Among them, beef tenderloin accounts for 0.84% ~ 0.97% of the slaughter live weight, sirloin meat accounts for 1.92% ~ 2. 12%, and boneless eye meat accounts for 5.3% ~ 5.4%. The output value of these three pieces of meat can reach about 50% of the total output value of a cow. The weight of rump, Mi Long, Millet Dragon, Knee Round and Waist Meat accounts for 8.0% ~ 10.9% of the slaughter live weight, and the output value of these five pieces of meat accounts for about 15% ~ 17% of the output value of a cow.

3. Slaughtered animal carcasses should be mature. Ordinary beef production adopts hot carcass deboning, but high-grade beef production can't. The carcass can not be deboned until it is hung at 0℃ ~ 4℃ for 7 ~ 9 days. This process, also known as carcass acid excretion, is very effective in improving beef tenderness.

4. Carcass segmentation should be carried out according to user requirements. Generally speaking, beef is divided into three parts: high-grade beef, high-quality beef and ordinary beef. High-grade beef includes tenderloin, sirloin and eye meat. High-quality beef includes rump, Mi Long, Millet Dragon, Knee Round, tenderloin, Tendon and so on. Ordinary beef includes forequarters, neck collar meat, breast meat and so on.

High-grade beef can be processed into steak, roast beef, fat beef and other high-grade foods. There is no uniform standard for high-grade beef in China, but it is required to deposit a proper amount of fat between muscles, and the marble lines are obvious. The market price of high-grade cattle is higher. Raising and processing a high-grade beef cattle increases the income by 2000 yuan more than raising and processing local cattle, which has high economic benefits.