Cal Poly Abattoir & Meats Processing

Among its many uses, the facility assists Dr. Delmore in teaching students meat processing methods, meat inspection, grading, composition, curing, and preservation. With the abattoir being as old as it is and having no upgrades because of little funding, sanitation is hard to maintain. The department is thrilled about the new facility and all the amenities that accompany it. "We want versatility in the facilities, so when technology changes, we can change with it without increasing costs," said Andy Thulin.

The Meats Processing facility currently holds meat sales on Fridays in the Food Processing building next to Campus Market. All Cal Poly Meat is under the regulation and inspection of the US Department of Agriculture (USDA). The facility also develops inspection plans using Hazard Analysis and Critical Control Point (HACCP) principles.

 

Inspection of meat carcasses (picture from Uruguay Agriculture)

 

Definitions:

Abattoir: A French term for slaughterhouse. A building where animals are buthchered.

Harvesting: Another term for slaughter. A humane way of killing animals for the production of meat. The trend in the meat industry today is to use the term harvest instead of slaughter. To an average person harvest is a more socially accepted term beacuse it does not imply that the animals are inhumanely or violently butchered.

Processing:The act of inspecting, curing, grading, preserving and altering or changing cuts of meat.

 

Processing Equipment:

This meat grinder is used to grind up meat trimmings for hamburger.

The vacuum machine seals meat in airtight bags.

Meat scales are used to weigh cuts of meat.

Meat tenderizers are used to make meat more palatable.

Boning knives are used to trim cuts of meat.

(Picturess from Mid-Western Research and Supply: Meat Processing Equipment and Supplies)

 

Cuts of Meat:

BEEF:

 

Beef brisketBeef Rib Eye Steak

Beef T-Bone SteakBeef Porterhouse

Beef Top Sirloin

 

PORK:

Pork Loin Back RibsPork Loin Chops

Pork Spareribs Smoked Ham Shank

Pork Slab Bacon

 

LAMB:

Lamb Rib Crown Roast Lamb Leg

Lamb Chops

(All pictures from www.mealsforyou.com)

 

 

Courses offered in Meat Science:

ASCI 211: Meats

ASCI 216: Meat Grading and Evaluation

ASCI 384: Processed Meat and Poultry Products

ASCI 415: Developing HACCP Plans for Meat and Poultry Operations

ASCI X425: Meat Industry Study Tour