When a cow or any animal is to be slaughtered and butchered, the animal and all that is required are thoroughly prepared so that butchery could be done humanely. When the animal has been already slaughtered and disemboweled, a government inspector inspects it for safety, after that, the butcher slices and cuts the meat.

There are two main butchery processes . First is what they call Primary butchery. What the butcher does in primary butchery is cut and slice the primal cuts from his chosen carcass without anypossible waste. A primal cut is a piece of meat initially separated from the carcass during butchering . The slaughterd animal is divided into different primal cuts and sub-primal cuts if the client specifies and demands for whole meat sides. carcasses of cows and horses are split in half then quartered, pig carcasses are only bisected and goat/veal/mutton and lamb is left whole.

Tools used for butchery are mainly comprised of boning knives, meat hook, steel for whetting or honing the knives and a scabbard. Based on the meat part they are working on,some butchers require food grade band saw and other types of knives. In compliance with safety it is recommended, that a belly guard and a safety glove be worn by butchers. These two dress items are to be made of chain mail or Kevlar. A chain mail is a mesh-patterned metal rings linked together that serves as an armour While a Kevlar is of strong synthetic material yet considerably light weight.

In primary butchery, primal cuts are trimmed and prepared for Secondary Butchery. Hygeinic and secured storing of cut meat also falls under Primary Butchery. Varied steps are undertaken like steam, hot water, and organic acids to reduce levels of bacteria . Primary butchered meats are kept and set asidein chillers and freezers to avert infestation of microcopic parasites and to to lessen meat degradation afore delivery.

The next set of steps is called the Secondary butchery, it entails boning and trimming of the primal cut before sale. This butchery’s next process is conventionally done indoors, in chilled rooms where the grade of coldness is maintained at 2-4 degrees Celsius . These work areas should regularly be disinfected.

Again in Secondary butchery when trimmings from primary cuts are turned into ground meat to leave no part of the meat wasted. To prevent further wastage, what butchers do is sausage making. Leftover meats are minced, spiced and flavored with salt and herbs after seasoning the mixture is filled into intestines of the butchered animal. A butcher’s job also include the suitable presentation of the cut meat to catch the attention of the meat shopper.