Title: (Optional) Outline the procedure for animal slaughter.
Course: Applied Agricultural Concepts (18002-I) > Section: Identifying and Processing Meats

Outline should include

- humane animal handling procedures
- Humane Methods of Livestock Slaughter Act of 1958/1978
- methods for stunning animals
- animal evisceration and draining of blood
- handling and disposal of offal
- methods of cutting animals into primal cuts
- hazard analysis and critical control points (HACCP)
- meat-aging techniques and procedures.

Process/Skill Questions:

- How is humane slaughter defined?
- Who is responsible for ensuring that humane slaughter practices are followed at slaughterhouses?
- What are humane methods for stunning animals?
- What products can be created from offal?
- How are hazard analysis and critical control points implemented in slaughter facilities?
- How has technology and mechanization changed the process for slaughtering animals?
- What are the meat-aging processes for various animal species?