PRODUCTIVE MEAT CIRCUIT: MAIN STAGES - CULTURE VOCABULARY - 2024

The meat production circuit refers to the interesting route that begins with the raising and fattening of the animal in question and ends with the commercialization of the different cuts of meat in specific places such as supermarkets or butchers.

Meat is the part of the tissue of animals that is used as food, being consumed throughout the world in enormous quantities. There are popularly three types of meat: pork, beef and poultry.

Slaughterhouse for meat. Source: pixabay.com

Pork meat is that which comes from the pig. Bovine meat comes from the cow, which turns out to be the best known worldwide. Finally, those of poultry include species such as turkey and chicken that, although they do not have as much consumption as the others, provide as an attribute that they are meats with a large amount of minerals and quite digestive.

There are more types of meat from other species, but these three are the most consumed throughout the world.

Stages of the meat production circuit

The processes behind producing organic meat to sell on the market are quite simple. They all start with organically raised animals, which are condescendingly fattened and fed all-natural grains.

These animals are then slaughtered with care and precision, carefully packed, stored in a clean warehouse, and shipped directly to the merchant so that he can offer them to his customers.

1- Primary production

In this first stage, the work of producers and breeders is required. The meat that ends up on the plates of the diners starts with a suckling pig, a calf or a chick. That is, some young that are born and develop in the place or are bought from ranchers who are specialized in the organic farming of these animals.

Medical certification

The meat production circuit begins with the verification carried out by a specialized veterinarian certifying that the animal is in the appropriate conditions to be able to become human food.

Fattening the animal

Then, when the animal in question already has the accreditation to be raised, its fattening phase begins. The fattening of the animal means that you want it to reach its perfect weight.

Through this process, the animal is fed and even cared for in areas conducive to its development.

Organic cattle are not kept in confinement for long periods of time. They are often allowed to roam freely and graze as they would in the wild.

Greenhouses

In this phase, the animals go to places called greenhouses to be fattened. This is where they reach their ideal weight with a food that is completely controlled. This period is estimated to last a few months.

The animals are organically raised, which means that they are fed totally organic diets without using transgenic grains. They are never given hormones or antibiotics.

Inspectors should be available at each facility to oversee everything from animal welfare to food safety guidelines.

For example, in Argentina cows are fattened with different kinds of natural pastures, giving them only processed food for short periods of time.

This is because the aim is for the cow to keep growing in the most natural way possible. Just before it reaches its perfect weight is when highly nutritious food is provided. The ideal weight for the cow is 400 kg.

2- Industrial production

The second stage is mainly related to the industry as such. Slaughterhouses and meat processing plants are the main actors in this process, as they are the mediators for the animal to become meat as a final product.

Meat production

Once the cattle have reached a minimum age and size and their perfect weight has been achieved, these animals are sold to the different slaughterhouses.

In these places is where the animal will be sacrificed in the most humane way possible and where it is immediately processed to make the different cuts of meat so that they can be distributed in the next stage.

In the best facilities, competent butchers make the cuts, then package them and deliver them to stores and markets.

This process requires compliance with various security guidelines established by the corresponding agencies. High-quality installations will go above and beyond to exceed those guidelines.

Packing and shipping

The cuts of meat are packaged according to the particular specifications of each client. Although good packaging with the best possible presentation and color is recommended, other options include more traditional vacuum packaging and master packaging as well.

The meats are safely packed in approved containers and then carefully stored in hygienic facilities.

When orders are received from stores, each cut of meat is taken from the facility and packed in packaging designed to protect products as they are shipped.

They are then loaded onto trucks for delivery to area markets. The best companies work hard to ensure that the products ordered are locally sourced, which means that they are as fresh as possible when they arrive.

3- Marketing

The final stage of the meat production circuit corresponds to distribution to the market. This market is made up of suppliers, supermarkets and butchers, who in turn want to make a profit.

Distribution

The distribution of the cuts of meat is carried out in the different supermarkets and butchers.

This stage involves choosing the appropriate cuts for customer needs and displaying them for sale in the store.

When choosing safe, high-quality meat products that were organically raised in a local environment, you can be sure that customers will see and taste the difference in every product they buy in the store.

It is vital to choose a meat processing company that pays close attention to every detail; This will allow you to sell only the best.

The price of meat plays an essential role, because for many economies a large percentage of their exports and sales depend on it.

There are many intermediaries and consignees who also complicate the marketing system, but are after all an important segment of it.

References

1. Productive Circuit (2019). Productive Circuit of Beef: Stages and Characteristics. Taken from: circuitproductive.com.
2. Diluigi Foods (2019). Meat Production Process - The Steps from Start to Finish. Taken from: diluigifoods.com.
3. Encyclopaedia Britannica (2019). Livestock Slaughter Procedures. Taken from: britannica.com.
4. Cattle Feeders (2019). The 7 stages of beef cattle production. Taken from: cattlefeeders.ca.
5. Amisy Machine (2019). Beef Processing Insight. Taken from: meat-machinery.com.