Page 232 - Agriculture_Form_3

Agriculture for Secondary Schools

Activity 10.12
1. Visit a cattle farm, local livestock market or slaughter slab then

(a) Identify cattle that are ready for removal from the herd.

(b) Observe and describe the physical features used to select animals for
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slaughter or sale.
(c) Record how selected animals are marked and prepared for sale or
slaughter.

(d) Reflect on what you have learnt by answering this question: What did I
observe during cattle selection, and why were those animals chosen?

2. Visit a slaughter or meat processing facility, then:

(a) Observe the slaughter process at a slaughter slab or slaughterhouse.
(b) Note the main stages from arrival, stunning, bleeding, flaying, organ
removal, carcass inspection, and cooling.

(c) Record any safety or hygiene practices you observe.

(d) Reflect what you have learnt by answering this question: Which part of
the slaughter or meat handling process was most important and why?

Handling and preservation of beef
After slaughter, beef must be handled carefully to keep it clean and safe. Tools,
knives, and surfaces must be washed and disinfected before and after use. The
carcass is divided into smaller pieces through a process known as butchering.
These cuts are then sold at markets or delivered to buyers. In many parts of
Tanzania, meat is sold while still warm. However, cooling the meat helps it stay
fresh for a longer time.

Beef preservation helps to prevent spoilage, reduces waste and increases profits.
Several methods are used depending on the available equipment and local
conditions. These include cold storage, sun drying, smoking, fermentation,
and many other methods. Choosing the right method depends on the location,
available tools and market needs.
Cold storage: Cold storage keeps meat at low temperatures. Refrigerated beef
can last for 5 - 7 days. If frozen at -18 °C, meat can be preserved for up to 12
months. Quick freezing is better because it prevents large ice crystals, which can

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