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- 12 Sections
- 93 Lessons
- 10 Weeks
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- Chapter 1INTRODUCTION OF BEEF BUTCHERY5
- Chapter 2INTRODUCTION TO DIFFERENT SECTIONS OF A SLAUGHTER HOUSE OR AN ABATTOIR5
- Chapter 3CATTLE SLAUGHTER IN MODERN ABATTOIRS34
- 3.1Overview
- 3.2Introduction
- 3.3Cattle Receiving
- 3.4Holding at Lairage and Ante-Mortem Inspection
- 3.5Stunning
- 3.6Ex- Sanguination (Sticking/Bleeding)
- 3.7Shacking and Hoisting
- 3.8Hide Washing
- 3.9Electrical Stimulation
- 3.10Removal of Foot and Shank
- 3.11Leg Steam Vacuuming/ Blow- Off
- 3.12Free Leg Hang-Off (Transfer to Trolley)
- 3.13Second Leg Hang-Off
- 3.14Fore Foot Removal
- 3.15Hide Removal
- 3.16Head Removal
- 3.17Tongue Removal
- 3.18Head and Tongue Washing
- 3.19Head and Tongue Inspection
- 3.20Steam Vacuuming Stations
- 3.21Pre-Evisceration Washing
- 3.22Tie and Separation of Weasand
- 3.23Bung Bagging, Tying and Separation
- 3.24Tail Removal
- 3.25Brisket Sawing
- 3.26Evisceration
- 3.27Spinal Cord Removal
- 3.28Final Trimming
- 3.29Final Post-Mortem Inspection
- 3.30Hot Fat Trimming and Measurement of Hot Carcass Weight
- 3.31Final Interventions
- 3.32Carcass Chilling, Primal Cutting and Packing
- 3.33Reference ( Image )
- 3.34Quiz 530 Minutes13 Questions
- Chapter 4MANUAL ON BUTCHERY TECHNIQUES : BASICS12
- 4.1Introduction to the Manual on Butchery Techniques: Basics
- 4.2Overview
- 4.3Sections :- 1
- 4.4Sections :- 2. Muscle and Carcass Structure
- 4.5Sections :- 3. Slaughterhouse (Abattoir) Structure and Sections
- 4.6Sections :- 4. Slaughter Procedures
- 4.7Sections :- 5. Carcass Cutting and Portioning
- 4.8Sections :- 6. Meat Processing and Preservation
- 4.9Sections :- 7. Food Hygiene and Worker Safety
- 4.10Sections :- 8. Muscle to Meat Conversion
- 4.11Conclusion
- 4.12Quiz 610 Minutes15 Questions
- Chapter 5MANUAL ON BUTCHERY TECHNIQUES: BASICS11
- 5.1Introduction to the Chapter
- 5.2Overview
- 5.3Module 1: Introduction to Butchery and Meat Terminology
- 5.4Module 2: Anatomy and Muscle Structure
- 5.5Module 3: Slaughterhouse Layout and Equipment
- 5.6Module 4: Slaughter and Dressing Operations
- 5.7Module 5: Carcass Cutting and Portioning
- 5.8Module 6: Cold Storage and Meat Preservation
- 5.9Module 7: Food Hygiene and Safety Practices
- 5.10Module 8: Review and Certification
- 5.11Quiz 710 Minutes13 Questions
- Chapter 6Basic Terminology for Cattle and Meat Classification5
- Chapter 7Classification of Meat by Animal Source.4
- Chapter 8Meat Components and Carcass Parts4
- Chapter 9Basic Anatomy and Connective Tissue6
- Chapter 10Personal Hygiene and Work Attire4
- Chapter 11Sections of an Abattoir7
- Chapter 12Pre-Slaughter Section8
Sections :- 5. Carcass Cutting and Portioning
A detailed guide on beef carcass division and portioning:
- Forequarter: includes shank, brisket, chuck, rib, and plate.
- Hindquarter: includes top round, knuckle, eye round, heel, and bottom round.
- Identification of primal and secondary cuts, emphasizing precision and yield optimization.
📸 Visuals: labeled diagrams of forequarter and hindquarter beef cuts.
- Address: INDIA
- Hours: Mon-Fri 9:00AM - 5:00PM
- Phone: +97433455629
- Email: info@precisionbutchery.com
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