People
Meat packers are responsible for inspecting the animal carcass, removing bones and fatty tissue, and preparing and packaging the meat. Working conditions are often difficult, involving standing for long hours, heavy lifting, repetitive motions, and dangerous surroundings.
Immigrants and refugees make up a large proportion of workers in Alberta’s meat packing plants, at 66% and 18% of the workforce respectively. Province-wide, immigrant workers represent just over 25% of Alberta’s population, and refugees represent 3% [11].
Butchers take larger, wholesale pieces of meat and break them into their respective cuts. They may also be involved with customers, by helping them choose the right cut for their needs and educating consumers on the differences between different meat products.
Goals
The main objective of this component of the beef value chain is to obtain a high yield and high-quality source of protein for human consumption.
Infrastructure
Loading, transport, unloading, and slaughter will all typically occur in one day. Animals are never “held” at the processing facility.
As the majority of Canadian cattle are in Alberta, the two meat packing plants in the province must have the capacity to process a large number of cattle per day. For example, The Cargill beef processing plant in High River, Alberta processes 4,500 head of cattle per day. [2]
Economics
The average yield of meat per carcass is 63% [6, 12]. Other components include fat, bones, and hide, which are used are used to create other animal by-products.
Regulations
Specified Risk Material (SRM): In 2007, new regulations came into place to help eliminate bovine spongiform encephalopathy (BSE), more commonly known as mad cow disease. The SRM, which includes a portion of the small intestine in all cattle and the skull, brain, spinal cord, and all attached nerves of cattle older than 30 months, must be removed from cattle slaughtered for human consumption. The SRM is designated as inedible and must be stained with meat marking dye. More information about the regulations involving SRM is available from the Government of Canada.
Labelling Requirements: Many components are required to be labelled on meat products in Canada. This includes the common name being prominently displayed, indicating the fat content of ground beef, and declaring all ingredients used in prepackaged meat products. More information is available from the Government of Canada.
Environment
The typical work environment for processing raw materials is camp and cold (0 – 4 degrees Celsius), loud, and fast paced. Depending on the area of the plant, hazards for workers may include working with large animals, heavy/dangerous equipment, repetitive motions, heavy lifting, and sustained loud noises.
Culture
Food is important in many cultures, with meat often being considered the main dish. Meat packers and butchers take pride in being able to provide the best cuts to their customers and contributing to the bonds created over a shared meal.
Processes
For more information on stunning and killing, you can view this Government of Canada information page, or Temple Grandin’s resources for humane slaughter.
Grading occurs at this stage of the value chain. The grading of beef in Canada includes A, AA, AAA, and Prime. The grading system measures the level of marbling (i.e. intramuscular fat). Marbling increases the flavour and tenderness of the beef. The more marbling, the higher the rank.
Rendering is a sustainable option for processing non-meat components of the carcass. It allows for by-products, such as tallow, to be produced.
Technology
One example of new technology used in the meat packing industry is computer vision grading technology. Digital cameras capture the carcass data and allow for faster grading than manual practices.
