Processing and butchering cattle has been a staple of many societies for as long as cattle have existed, and as demand for beef rises, so will the beef industry. Butchering cattle can be a very controversial subject, but it is an important part of the world food market.
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History
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The beef industry is literally hundreds of years old. Cattle have been raised in large herds for much of recorded history, with documentation of cattle herding as far back as ancient Egypt and Africa. Butchering cattle is as old as the herding itself, since beef has been a food staple for thousands of years.
Ancient butchering used to be done one animal at a time, with the entire village often showing up to help kill and prepare the animal. Cattle are now butchered in massive slaughterhouses, where thousands of cattle can be killed and processed daily.
Modern slaughterhouses have been in existence for over 400 hundred years and have evolved more efficient slaughter and processing techniques to ensure that the highest quality beef reaches consumers in the shortest time possible.
Significance
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Butchering cattle is an extremely important part of many societies. A large number of countries eat beef on a daily basis, demanding literally tons of meat be produced and shipped around the globe.
Some countries such as India, hold cattle in religious significance and forbid their slaughter or consumption, but people in the majority of the world rely on cattle butchering to feed their families.
Cattle butchering serves not only to feed people, but the byproducts are also used in a number of other industries. Cow hides are used for leather products, bones and carcasses are rendered and used in pet foods, and horns and hooves are used in household items such as fertilizers.
Identification
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Cattle butchering is a very systematic process that is fairly unique in the food industry. Cattle are brought into the slaughterhouse and housed in large communal pens until they are ready to be processed. The cattle are allowed to rest and drink before they are inspected by agents from the United States Department of Agriculture.
Cattle are inspected for health and cleared of any diseases before they are moved into the processing pen.
The cattle are made unconscious and then humanely killed before being hung on overhead racks. The cattle are then skinned, the blood allowed to drain and the carcasses sprayed with a disinfectant solution to kill the bacteria.
Carcasses are then eviscerated and the remaining meat inspected again by the USDA for grading and ranking for consumption. This process is entirely contained within the slaughterhouse and often takes less than 15 minutes.
Benefits
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Cattle are very beneficial to the global economy and butchering supports thousands of families around the world. People may consume beef and use beef byproducts on a daily basis, making the butchering process a vital part of many societies.
Ranchers depend on the income they receive from selling their cattle to slaughter and this income often sustains then for years at a time when the cattle market is profitable.
Most households that consume beef purchase it strictly from large supermarket chains, who rely on commercial butchering for their products, making the cattle butchering process nearly indispensable.
Warning
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Butchering cattle is not something to be taken lightly. It is an extremely controversial subject as the issue of animal rights becomes more mainstream. Many people do not agree with the slaughter of animals simply for human consumption, and often protest the cattle butchering process.
Consumers must also be careful to avoid any contaminated or otherwise unhealthy cattle products. Numerous illnesses, such as mad cow disease, have shown up in cattle in recent years, so those purchasing beef must be diligent to be sure that their products come from healthy and humane processing plants.
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