Kinds of Meat, By-Products

The meat of bulls ( 5 years) and oxen (2-3 years) is of little economic importance. The average amount of waste from slaughterhouse oxen is 40-55% that from cows, 42-66%. Beef carcasses are hung for 4-8 days before being cut up for soup meat, and 10-14 days for roasts or steaks. 

Modem slaughterhouses are higly automated. After the delivered animals are stunned either electrically, or by using a bolt apparatus, or with CO2, they are bled. The blood (3-4% of 

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