How are cattle slaughtered in rural areas?

In the village, cattle are usually killed by tying their limbs around their necks.

In rural areas, cows are usually tied to their limbs and slaughtered from their necks by experienced villagers after collapse. In the process of slaughtering cattle, quarantine work should be done well, which is also the basis for ensuring the safe supply of beef products.

In addition, to ensure the reliability of cattle slaughter and quarantine in the factory, quarantine officers and supervisors are also required to master the key contents of slaughter and quarantine to ensure the effective implementation of quarantine work.

Extended data:

Cattle slaughter should master the hygienic treatment methods in the process of cattle slaughter to avoid improper treatment and increase the probability of beef product pollution and food safety problems. Slaughtering and quarantine is an important link in the process of beef from feeding to entering the consumer market.

Its quality is directly related to the safety of beef products purchased by the people, closely related to food safety and people's health, and must be highly valued.

In addition, for the cattle slaughter and quarantine staff, it is necessary to accurately grasp the quarantine key points, strictly follow the relevant provisions of the state, adopt standardized sanitary treatment methods, ensure the compliance and reliability of slaughter and quarantine and sanitary treatment, and play a good role in quarantine.