There are many different meat processing steps, but the most common Meat Processing types are offal and by-product slaughter. To learn more about each of these steps, continue reading.
The most common forms of meat processing on large-scale production farms are by-products, such as pork by-products, beef by-products, chicken by-products, lamb by-products, etc. They’re simply scraps that don’t fit into a particular animal’s natural diet or that would otherwise be wasted, or animals’ waste.
By-product meat is sold to restaurants and grocery stores in either whole half, or quarter cuts. This usually means that it’s healthy and easy to sell. However, the quality varies based on how it was processed.
Meat products are graded according to the level of processing used. Whole cuts, such as steak and pork chops, are considered to be of the highest quality, as they’ve been totally processed. But their cost per pound is usually lower than those cut in half or even with skin. That’s because more of the quality meat has been removed before being processed into cuts for sale.
It’s also important to remember that the only lean meat that can be considered to be “lean” is a product that is cooked and served immediately after its removal from the animal. Processed meat will take more time to cook than the final product, and it’s rich in fat. The lower quality cuts of meat are slow-cooked in water instead of the whole animal’s cooking water. That’s why low-fat products are so popular no matter how “low-fat” they claim to be. It’s difficult to get “lean” meat out of an animal, especially if it’s still alive.
By-products and offal (the term used for the parts of the animal that are not cooked) can also be sold as “high-quality meat.” It may seem strange to call something a by-product since that would include all parts of the animal, but the difference is in the type of processing that was used to process it. By-product slaughter is the most common type of processing on large-scale production farms. It typically involves exposing the carcass to smoke, then using mechanical or electrical equipment to separate the meat. Then, the remaining scraps are kept as part of the animal’s waste and sold as a by-product.
By-products and offal are commonly sold to restaurants and food suppliers in their “dung” form. It is the waste from a cow’s dung that can be turned into soap and fertilizer. By-products can also be sold as organic foods, which have been processed using techniques that don’t use any chemicals or pesticides to protect the environment.
By-product and fatty by-products, such as the liver and kidneys, may be sold as part of the animal’s waste, but they’re not really meat at all. The entire product is just waste, which is why a by-product and offal are less expensive than meat.
By-products and offal may also be sold as “beef” pork,” but in reality, these are not even animals themselves. These items come from what’s left after a cow cut down and killed. They’re more properly classified as “food” for human consumption.
The difference between these two classifications is also related to the degree of fat content in the product. Offal is usually cheaper than a by-product, but even that product isn’t meat at all. It’s just fat, which could be considered to be a kind of skin.
These two categories of meat are usually sold under the same name. The only difference between them is the way they’re labeled. This can vary based on where the meat was processed—the size of the farm where the meat was harvested. For example, by-products and offal may be sold as “home-style beef” or “smoked country ham” respectively.
Every state has different laws about these types of processing and sales, so it’s important to follow the rules and regulations in your area. Check with your local meat processor for specifics.