AG NUMA PRODUCT
Carcass beef
Carcass beef refers to the anatomical structures obtained after bovine slaughter, carried out under the sanitary procedures and standards established in processing plants.
- The carcass represents approximately 53% of live-animal weight.
- Carcass weights between 220 and 300 kg.
- Animals aged 24 to 36 months, raised mainly on natural pastures.
- Carcasses yield pieces, cuts and deboning products, as well as red and white offal, bones, cartilage, skin, hooves and blood.
Proper handling, immobilization, slaughter, dressing, carcass-quarter preparation and subsequent refrigeration are essential stages for yield, food safety and efficient use.
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