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It depends if the butcher has a mobile unit or not. If it's a mobile unit, then the animal is killed right on the farm, hung then skinned, gutted, cleaned and halved, then taken to the shop into their cool room for the carcass cured for several weeks before being cut up for beef there.

If the butcher does not have a mobile unit, then the slaughter and butchering happens right at the slaughterhouse: Cattle are killed on the kill floor, hung and skinned, gutted, cleaned and halved, then taken to the cool room for the carcass to be cured for several weeks before being cut up for beef.

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14y ago

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