Fact Sheet Written by:
Harold R. Hedlick and William C. Shingel, Department of Food Science and Nutrition
Maurice Alexander, Department of Animal Husbandry, College of Agriculture
And Provided by
Oklahoma State University
A beef animal selected for slaughter should be healthy and in thrifty condition. Keep the animal off feed 24 hours before slaughter, but provide free access to water.
Do not run or excite the animal prior to slaughter because this may cause poor bleeding and give the carcass a bloody appearance.
The weather, especially expected temperatures the few days following slaughter, is extremely important. Night temperatures should be 32°F or lower for the carcass to chill properly without refrigeration.
The meat will spoil if improperly chilled and stored during warm weather. Also, during extremely cold weather, the meat should be protected from freezing by covering it with a clean cover.
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