BEEF SLAUGHTER - HACCP Alliance
Beef Slaughter Model 8 Record-keeping Record-keeping is an important part of the HACCP plan Lack of accurate, current records may be cause for withholding or suspending inspection from a plant
Home Slaughtering and Processing of Beef
• Beef spreader (singletree equipped with hooks on both ends and a ring in the center will do) • 24- or 28-inch meat saw • 6-inch sharp skinning knife, 6-inch boning knife, and 8-inch butcher knife • 10- or 12-inch steel bucket to hold water for washing hands • Ample clean water and clean hand towels How to Stun Animal
Building Cost Estimates-Beef Related Facilities
Building Cost Estimates-Beef Related Facilities University of Wisconsin-Extension Beef Team Updated Fall 2015 Outside Lots & Fencing Estimated Cost per Unit oncrete Lot $2 75 per square foot orral panels $20 per linear foot 50” high 2” pipe fence panels $15 Per linear foot Highway Guard Rail– 12” W beam $3 00 per linear foot
Beef Cut Sheet Electronic - 7D Ranch Texas
beef Arm – Front quarter roast Approximately 3-4 roasts per 1/2 beef Rump – Hind quarter roast Approximately 1-2 roasts per 1/2 beef Brisket – Used for corn beef roast, stew, or ground for hamburger One roast per 1/2 beef STEW MEAT Lean cubes of meat in approximately 1 lb packages Approximately 6 packages per1/2 beef SHORT RIBS
HACCP Plan – Beef Slaughter Product Description
Beef Slaughter Model Directions for Use of the Process Flow Diagram 1 Cross out, white out, or delete all steps that are NOT part of your process Re-number steps as necessary 2 Add any processing steps not already shown and make sure that each new step is assigned a number 3 Note that if the “mechanical; gunshot” method is used for
Steve Normanton Side of Beef Cutsheet
the option of grinding all the sirloin adds a nice flavor to the ground beef You can also choose to have the recently popular “tri-tip roast” (about 2 lbs ) cut from the sirloin ROUND – The Round is a large section of beef—32 pounds or more per side The “eye of the
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