04 January 2011

The side of beef is being washed with hot water (not hot as in take a hot shower hot, but as in burn your hand hot). Before this is done, all visible contamination is trimmed away from the carcass (this is our first slaughter critical control point, or CCP). After the carcass drips dry for a bit, it will be sprayed with a mild lactic acid solution (our second slaughter CCP).

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