Beef Cattle From Farm to Plate
There is a growing tendency for people to know the source of the nutrient they are eating. Much of this has been brought on by the spread of nutrient scandals and a growing concern for health and the surround.
Although each country and range of beef has its own farming styles, we'll focus on one of the most natural ways of farming: grass-fed beefiness.
Grass-fed beef farming is adopted by a number of countries that export their beef to Hong Kong, most notably New Zealand, Australia and the United Kingdom. During the cattle'southward life on the farm, they eat all the grass the farmer tin provide. This a very natural way of farming, equally nil is added to the animals' nutrition. In improver, most farming practised in a grass-fed operation volition non add together whatsoever bogus feed to the cattle's nutrition, so the animals abound and mature naturally.
Breeding
Specialist breeders raise meridian-notch bulls and cows. It is down to the farmers' in-depth knowledge and experience to piece of work out which are the all-time for convenance. About of today's breeders use Angus cattle, as it is known to be 1 of the best-quality cattle to produce quality meat. Cross-breeding with other types of cattle is also very mutual.
Cattle Identification
Calves are normally tagged at an early on stage. The tag is practical to the ear of the creature: the passport for each individual fauna. From here on, all the movements of the beast are recorded, right to the indicate of slaughter. Information, from the animal'southward health to farm locations, is noted to allow information technology to exist traced dorsum to its parents and the breeder farm. This has been a primal technological evolution to help traceability.
Raising Cattle
Calves motion on to farms where they graze on natural grasslands. Farmers are likely to have acres and acres of grass-filled paddocks for the cattle to roam freely. This is where the weather tin play a vital function in farming. For grass to abound, there needs to exist a good amount of rain and lord's day. In recent years, both Australia and New Zealand have been hit with seasons of drought, resulting in very picayune grass. Farmers then struggle to bring cattle to their full potential and weight before they are candy in a shambles.
Typically, cattle will be on a farm betwixt 28–34 months before going to a butchery. Transportation from the farm to the slaughter factories is as stress gratis as possible. Usually travel time is around 4–5 hours at most.
Slaughter and Processing
On arrival at the slaughter manufacturing plant, the cattle are held for half-dozen–12 hours to relax after the journey from the farm. Animal stress is closely monitored from a humane point of view, but this does as well affect the overall quality of meat.
Modern slaughter facilities are all HACCP (gamble analysis and critical control points) accredited and adjust to the relevant government regulations and health and safety laws. Animals are candy nether strict conditions. Peel and offal will be taken from the animals and moved into the relevant processing rooms. Typically, cattle become carcasses set to be processed in well-nigh 20 minutes from the moment of slaughter. Each carcass is then tagged with a label that includes data from the ear tag.
Typically, carcasses are held in a cold room for about 24–36 hours. This varies depending on the type of manufacturing plant operation and the sort of production existence produced.
Each carcass is then broken down into different muscle categories and sent to the packing line, where it is commonly vacuum packed and placed in a carton, ready for aircraft out.
At this stage, the process of ageing occurs, which usually takes between 21–30 days. The ageing process is key to producing tender meat.
Shipping
For Hong Kong, the meat is shipped at the local airdrome where the local health inspectors and a certified vet inspect it and provide the shipment with a health certificate. The meat is and then placed into insulated air-cargo containers and put on the next flying to Hong Kong. For frozen meat, the meat is loaded into temperature-controlled sea containers and sent on cargo ships.
Upon arrival in Hong Kong, the meat goes through an inspection by FEHD (Food and Ecology Hygiene Department) at local ports and is then taken to the importer's temperature-controlled facilities.
From the importer, the meat gets delivered to the eatery or supermarket of choice, where we, the everyday consumer, purchase our favourite piece of steak and and then cook it to perfection.
Photos by Beefiness + Lamb New Zealand
Source: https://www.afoodieworld.com/meatroger/6622-your-steak-from-farm-to-plate
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