Practice safe meat handling and butchering

Solution

Maintain cleanliness, proper temperature control, and safe butchering practices during meat processing.

Explanation

Keep surfaces clean. Avoid cross-contamination between raw meat and other surfaces/foods. Chill the carcass rapidly after slaughter. Keep meat cold (below 40°F/4°C) during cutting and wrapping. Use sharp, clean knives. Freeze or cook meat promptly.

Notes

Improper handling can lead to bacterial growth and spoilage. Knowledge of anatomy helps with butchering.